Cranberry Acorn Salad

Cranberry Acorn Salad is a vibrant and nutritious dish that combines the earthy flavors of roasted acorns with the tartness of fresh cranberries, creating a delightful balance of taste and texture. Perfect for a light meal or side dish, this salad is both Paleo-friendly and refreshing.

Ingredients

• Acorn squash - 1 small
• Fresh cranberries - 100 grams
• Baby spinach - 100 grams
• Walnuts - 50 grams, chopped
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Honey - 1 teaspoon (optional)
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squash in half, remove the seeds, and place the halves cut side down on a baking sheet.
3. Roast the acorn squash in the oven for 25 minutes or until tender.
4. While the squash is roasting, rinse the fresh cranberries and set them aside.
5. In a large bowl, combine the baby spinach and chopped walnuts.
6. In a small bowl, whisk together the olive oil, apple cider vinegar, honey (if using), salt, and black pepper to make the dressing.
7. Once the squash is done roasting, let it cool for a few minutes, then scoop out the flesh and chop it into bite-sized pieces.
8. Add the roasted acorn squash and cranberries to the salad bowl with spinach and walnuts.
9. Drizzle the dressing over the salad and toss gently to combine.
10. Serve immediately as a refreshing side or light main dish.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from cranberries which may help reduce inflammation.
• Provides healthy fats and protein from walnuts, promoting heart health.

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