Squash salad

By Paula Navarette
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  • 2 large acorn squash
  • 3 tablespoons triple crunch mustard
  • 1/4 cup apple cider vinegar
  • 4 apples
  • 1 bag (5 cups) arugula
  • Salt
  • Black pepper, ground
  • 1/2 cup pumpkin seeds
  • 6 tablespoons canola oil
  • 1 cup yogurt
  • 2 limes


  1. Cut squash into wedges. Acorn squash will allow you to follow the lines and create wedges. The skin is eatable, and delicious when roasted. Season the squash with salt and pepper and canola oil. Roast squash in the oven, 400F, for approximately 15 minutes, until tender. Peel and cut apples into wedges. In a hot pan with some canola oil, roast the apples until tender. While the squash roasts, make a dressing. Mix mustard, apple cider vinegar, and olive oil, salt and sugar.
  2. Serve this as a warm side. Add arugula to give it more body, and yogurt to make it more composed. Add pumpkin seeds for some crunch. Add lime to your yogurt to give it nice acid.


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