It would seem that squash and potato are making regular appearances in my salad world. What other time of year are they readily available!? I rest my case.
This delicious salad consists of roasted acorn squash as the base, topped with sliced pear, blueberries, haloumi cheese, and pesto. As it is, this makes a great side salad or light meal. To add a little more sustenance, I added 2 heaping tablespoons of farro to each serving.
If you’re looking to think up creative ideas for salads, a great starting point is choosing a vegetable as your base, and choosing toppings from fruit, nuts, seeds, cheeses, seafoods, and meats.
Read on for the recipe:
Yield: 3 servings (approximately 3 cups)
- 1 acorn squash
- 1/4 cup blueberries
- 500g haloumi cheese
- 3 tsp pesto
- 1/2 cup cooked grain (I used farro, you can use quinoa, barley, rice etc.)
- 1 Bartlett pear
- Preheat the oven to 375F. Prepare the squash by slicing in half against the grain and scooping out the seeds. Coat in oil and place face down on cookie sheet, before placing in oven for 30 minutes.
- Remove the squash from the oven, and slice each half of the squash into rings. Flesh should peel off easily. Cut rings in half and place on each dish.
- Lightly mix together farro, squash, blueberries, pear, haloumi, and pesto to combine.
- Serve immediately and enjoy!