Roasted Acorn Squash Salad

Accompanying every great meal is a salad. This roasted acorn salad is definitely a fan favorite in my household during the holiday season for its blend of warm but tangy flavors that cut through the rich dishes served alongside it. The dressing is a classic apple cider vinaigrette, which balances out the warmth of the acorn squash and saltiness of the freshly shredded parmesan.

Ingredients:

- 1 package/ box mixed greens and spinach

- 1 acorn squash

- parmesan

- pinch of paprika

- salt and pepper

- apple cider vinegar

- extra virgin olive oil

Directions:

Heat the oven to 425 degrees F and prep the squash. Cut in half beginning at the stem and discard of any seeds. Be careful while cutting each half into slices. Toss in extra virgin olive oil and lay out on a pan with aluminum foil. Sprinkle on some paprika, salt, and pepper and roast in the oven for about 20 minutes. In the meantime, prep the salad greens and dressing. Mix together apple cider vinegar, salt, and pepper. Add in double the amount of extra virgin olive oil and emulsify together. The amount of dressing made depends on how dressed you like your salads, Toss the mixed greens and spinach in the dressing and top with acorn squash and parmesan. Enjoy!