It is autumn and we have to have squashes in our recipes! I love to create recipes with seasonal veggies and fruit. I hope you do too. This is a super simple, nutritious and satisfying salad. You need to give it a try!
Servings: 3-4
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
2 medium size acorn squash cut into ½ inch slices
2 ripe avocados cut into ½ inch slices
8 oz. Feta Cheese cut into ½ inch slices
½ cups of pumpkin seeds
½ cups of pomegranate seeds
2 tablespoons of extra virgin olive oil
½ teaspoon of salt
½ teaspoon of black pepper
½ cups of chopped herbs such as dill, parsley, and thyme whatever you have available
Directions:
1-Preheat the oven to 425 Fahrenheit degrees.
2-Place the acorn squash slices on a large nonstick cookie sheet (or place a parchment paper on a cookie sheet.)
3-Drizzle the acorn squash slices with olive oil and sprinkle salt and pepper on them.
4-Roast them about 15-20 minutes until cooked thru.
5-Place acorn squash slices, avocado slices, feta cheese on a large serving plate and top with pomegranate seeds, pumpkin seeds and chopped herbs.
Serve cold or room temperature! It is delicious either way!