Type: Side Dish
Prep Time: 10 min.
Cook Time: 20 min.
Ready in: 30 min.
Servings: 4
Healthy eating never tasted so good! Beemster Lite is made with 2% milk, so lower in fat & calories, but definitely full of flavor! This salad with rich winter squash, pumpkin seeds & tart cranberries is a festival of fall flavors!
Directions
Preheat the oven to 400°F. Halve the squash lengthwise and remove the seeds with a spoon, discarding the seeds. Slice the squash into ¼ inch slices. Cut each slice in half. Lay on a foil-lined baking sheet and toss with 2 tbsp olive oil. Season with salt and pepper and roast for 20 min. until golden brown and tender. Let cool to room temperature.
Meanwhile, peel and thinly slice the red onion. Using a vegetable peeler, shave the Beemster into thin pieces.
In a bowl, whisk together the remaining oil, red wine vinegar, maple syrup, and Dijon mustard.
Arrange the greens on a platter and toss with the red wine vinaigrette. Top with the roasted squash, toasted pepitas red onion, dried cranberries, and Beemster shavings.
TIP: Can’t find acorn squash? Substitute butternut for a sweet alternative.
Ingredients
1 acorn squash or butternut squash
¼ cup plus 2 tbsp olive oil
1 cup toasted pepitas
1 large red onion
2 tbsp red wine vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 wedge Beemster Lite (2%)
2 (4 oz) bags mixed greens
1 cup dried cranberries
