Grilled Acorn Squash Salad with Herbed Lemon Vinaigrette | Lodge

This colorful salad makes a great side dish to serve at your next holiday dinner. Peppery-tasting arugula with a hint of mustard provides the foundation for this flavorful recipe. Named for its acorn-shaped parameters, the yellow interior of the squash is soft in texture when grilled and slightly sweet in taste. Made with lemon juice, olive oil, and herbs, the vinaigrette adds a tangy touch to this satisfying salad.

Difficulty 2/5           Prep Time 10 MIN           Cook Time 15 MIN           Serves 4

FEATURED PRODUCTS

• Lodge Chef Collection 11in Square Grill Pan

INGREDIENTS

Vinaigrette

• 1 lemon, juiced
• 3 tablespoons olive oil
• 1 tablespoon stone ground mustard
• 2 teaspoons honey
• 1 clove garlic, minced
• ¼ teaspoon thyme
• ¼ teaspoon oregano
• ¼ teaspoon crushed red pepper

Salad

• 1 acorn squash, seeded and cut into half-moons
• Salt and pepper
• 4 cups arugula
• 2 tablespoons pine nuts, toasted
• 3 tablespoons shaved Parmesan

DIRECTIONS

1. Preheat Grill Pan over medium-high for 5 minutes.
2. Combine vinaigrette ingredients and mix until well incorporated.
3. Toss squash with ½ the vinaigrette.
4. Grill squash for 5-7 minutes per side.
5. Place grilled squash in a bowl with vinaigrette and toss gently. Add salt and pepper to taste.
6. Toss arugula with remaining vinaigrette. Sprinkle on pine nuts and Parmesan.
7. Top lightly dressed arugula salad with grilled squash and serve.

Courtesy of Lodge Cast Iron.