Honey Roasted Acorn Squash Salad

Snap Fitness

Serves 4


  • 1 acorn squash, halved and cut into thin strips
  • 1/2 cup hazelnuts
  • 3 tablespoons butter, melted
  • 1 tablespoon honey
  • 4-6 cups mixed greens


  • 1/2 cup balsamic vinegar
  • 2/3 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • ¾ teaspoon sea salt
  • 2 garlic cloves, minced
  • 2 tablespoons full fat coconut milk


  1. Preheat oven to 400° F.
  2. In a small bowl, mix together the butter and honey. Place hazelnuts in the bowl of a food processor and pulse quickly three times. Pour hazelnuts into melted honey butter bowl and mix until combined.
  3. Place acorn squash on a baking sheet and coat evenly with honey butter and hazelnuts. Bake for 30-35 minutes, or until squash is fork tender.
  4. While squash is baking, whisk all of the dressing ingredients together in a small bowl.
  5. Divide mixed greens between plates and top with honey-roasted acorn squash, hazelnuts and balsamic dressing.