One of the best parts about winter is the abundance of squash that is available. One of my favorite ways to prepare squash is to roast it. The roasting process brings out the natural sweetness of the vegetable and makes it downright addicting. I love seasoning squash with either sweet or savory spices depending on what kind of mood I’m in. A couple of weeks ago I was in the mood for a savory dish using squash so I made this delicious Roasted Squash and Green Bean Salad.
I am a total salad freak! I love the stuff and could eat it every day. Now when I say I love salad I don’t mean a bag of iceberg or romaine lettuce with a few carrots and tomatoes sprinkled on top. That my friends is the slop that some chain restaurants serve along with your meal and charge you $5.00 for when it probably only cost them 50 cents. When I say I love salad I’m talking about lettuces with flavor, color, and texture, then top it with a slew of colorful and mouthwatering toppings.
I love having a combination of texture, flavor, and color in my salad. Some of my favorite toppings are roasted vegetables like this acorn squash and green beans, almonds, crunchy fruits like apples or pears, tangy and salty cheeses like feta and goat cheese, and just the slightest drizzle of a flavorful homemade dressing. Nothing makes me more mad then when I order a salad at a restaurant and forget to ask for dressing on the side. It’s like they think what you really wanted was dressing with a side of lettuce…no, no that is not what I wanted!
Anyways enough of my ramblings about my ideal salad and the not so ideal salad you can end up with at a restaurant. Making this salad requires a couple steps and a little more time, but it is totally worth it. The salad is vegetarian, but it’s hearty. You could also serve it along side some roast chicken or grilled steak, a great choice for Valentine’s Day! To make the salad start by roasting the squash, green beans, and red onion in a little bit of olive oil, salt, and pepper. While the vegetables are roasting go ahead and make the lovely dressing that is drizzled over the top. The dressing is actually quite simple. It’s non fat Greek yogurt, lemon pepper seasoning, lemon juice, and agave nectar for sweetness. Once the vegetables are roasted place them on top of mixed greens and drizzle the salad with the dressing just before serving.
This salad is beyond delicious with the perfectly roasted vegetables on top of the tender mixed greens. The creamy, tangy, and slightly citrusy flavor or the dressing goes perfect with all the vegetables. The colors are gorgeous and make you actually crave a bite of this salad. Don’t waste your time or money on those mediocre side salads from a bag or that the restaurant slops together, instead treat yourself and someone special to this Roasted Squash and Green Bean Salad!
Yields 4 servings
Mixed salad greens topped with savory roasted vegetables and a creamy lemon pepper Greek yogurt dressing!
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 4 cups mixed salad greens
- 1 acorn squash
- 1 1/2 cups fresh green beans, ends trimmed and cut into 1 1/2 inch pieces
- 1/2 of a red onion, large dice
- 2 teaspoons extra virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- black pepper to taste
- 1/3 cup non fat plain Greek yogurt
- 1 lemon, juiced
- 1 teaspoon lemon pepper seasoning (use a seasoning with salt or add in your own)
- 1 teaspoon agave nectar or honey
Instructions
- Preheat oven to 450 degrees and line a baking sheet with foil and spray it with cooking spray.
- Trim the ends of the acorn squash then cut it in half lengthwise and scoop out the seeds.
- Cut the squash into 3/4 inch slices and place them cut side down on the prepared baking sheet.
- Drizzle the squash with a teaspoon of oil and a 1/4 teaspoon of kosher salt, then toss together until the squash is coated.
- Roast the squash for 12-15 minutes.
- Remove the squash from the oven and add the trimmed and cut green beans and diced red onion.
- drizzle with the remaining teaspoon of oil, 1/4 teaspoon of salt, plus black pepper to taste.
- Toss everything together until coated then place back in the oven and roast for another 10 minutes.
- Remove from the oven and let the vegetables cool slightly while you make the dressing.
- In a small bowl whisk together all of the dressing ingredients until smooth.
- In a large bowl add in the mixed salad greens.
- Top the greens with the roasted vegetables and drizzle on the dressing just before serving to prevent the greens from wilting.
More Salad Recipes:
Winter Kale and Wild Rice Salad
Comments