Imagine a salad that captures the essence of fall in every single bite - vibrant, roasted vegetables, sweet citrus bursts, and a symphony of textures that dance on your palate. Our Roasted Acorn Beet Satsuma Salad isn't just a side dish; it's a culinary adventure that promises to elevate your dining experience from ordinary to extraordinary. Packed with nutrition, bursting with flavor, and visually stunning, this recipe is about to become your new seasonal obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 acorn squash, halved and seeded
- 2 medium beets, roasted and diced
- 2 satsuma oranges, segmented
- 4 cups mixed greens
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the acorn squash and beets.
- Prepare the acorn squash by cutting it in half lengthwise and removing the seeds. You can use a spoon to scoop out the seeds and any stringy fibers.
- Place the halved acorn squash cut side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for about 30 minutes, or until the flesh is tender and can be easily pierced with a fork.
- While the acorn squash is roasting, prepare the beets. If you haven't already roasted them, wrap the cleaned beets in aluminum foil and roast them in the oven alongside the squash for about 30-40 minutes, or until they are tender. Once cooked, let them cool, then peel and dice them into bite-sized pieces.
- While the squash and beets are roasting, prepare the satsuma oranges. Carefully peel the oranges and segment them, removing any seeds. Set the segments aside.
- In a large bowl, combine the mixed greens, roasted and diced beets, and satsuma orange segments. Toss gently to mix the ingredients evenly.
- Once the acorn squash is done roasting, remove it from the oven and let it cool for a few minutes. Cut the squash into wedges or cubes, depending on your preference, and add it to the salad bowl.
- In a small bowl, whisk together the remaining tablespoon of olive oil and the balsamic vinegar. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients. Be careful not to crush the satsuma segments.
- Finally, sprinkle the toasted walnuts over the top of the salad for added crunch and flavor.
- Serve the Roasted Acorn Beet Satsuma Salad immediately, either as a main dish or a side salad. Enjoy your delicious and colorful creation!
Tips
- Choose fresh, firm beets and acorn squash for the best roasting results.
- To save time, you can roast the beets and squash in advance and store them in the refrigerator.
- Toast the walnuts carefully to enhance their nutty flavor - watch them closely to prevent burning.
- Use high-quality balsamic vinegar for a more complex dressing flavor.
- For a vegan version, ensure all ingredients are plant-based.
- If satsuma oranges aren't available, mandarin or tangerine segments work well as substitutes.
- For extra richness, consider adding crumbled goat cheese or feta on top.
- Serve immediately after dressing to maintain the salad's crisp texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
