Fall Harvest Salad Stuffed Acorn Squash | The Foodie Dietitian
This fall harvest salad stuffed acorn squash makes a hearty and nourishing fall or winter meal, and it makes for a festive side dish!
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Cooking tools:
- Mason jar
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Fork
- Spoon
Ingredients
- 3 acorn squash, halved and seeds removed
- 1 tablespoon minced shallot
- 1/4 cup apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 tablespoon honey
- 1/2 cup olive oil, plus more for brushing squash
- Salt
- pepper
- 1 container Little Leaf Farms Baby Spring Mix (4 ounces)
- 1 cup cooked farro
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans
- 1/4 cup pumpkin seeds (pepitas)
- 1/2 cup crumbled goat cheese
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