Cranberry Acorn Salad

Cranberry Acorn Salad is a vibrant and nutritious dish that combines the tartness of cranberries with the earthy flavor of acorns, making it a perfect Paleo option. This refreshing salad is not only visually appealing but also rich in antioxidants and healthy fats.

Ingredients

• Acorn squash - 1 medium, roasted and cubed
• Fresh cranberries - 100 grams, chopped
• Mixed greens (spinach, arugula, kale) - 100 grams
• Walnuts - 50 grams, chopped
• Red onion - 1/4 medium, thinly sliced
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Honey - 1 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F). Cut the acorn squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 20-25 minutes until tender.
2. While the squash is roasting, prepare the salad dressing by whisking together olive oil, apple cider vinegar, honey (if using), salt, and black pepper in a small bowl.
3. In a large mixing bowl, combine the mixed greens, chopped cranberries, walnuts, and sliced red onion.
4. Once the acorn squash is done roasting, let it cool slightly, then peel off the skin and cube the flesh.
5. Add the roasted acorn squash to the salad mixture and drizzle the dressing over the top. Toss gently to combine.
6. Serve immediately, garnished with additional walnuts or cranberries if desired.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from cranberries that support immune health.
• Provides healthy fats from walnuts that promote heart health.

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