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Copy Cat "The Green Door" Roasted Squash Salad Recipe

Ingredients

How to make it

  • IMPORTANT: This salad taste best if served at room temperature just after preparation. Also, it is best if made in the fall when squash is at its natural sweetest.
  • ROAST SQUASH: Preheat oven to 350 F. Peel, seed, and chop the squash into 1” cubes, and then toss with olive oil and sea salt. Spread the oiled squash onto a baking sheet and bake at 350 F for 30 minutes or until soft. Allow to cool.
  • SALAD: Mix all salad ingredients in a large bowl.
  • DRESSING: Mix the dressing ingredients together. You may very well have more dressing than you need. Toss with salad just prior to serving.

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Reviews & Comments 1

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  • Ladybug_MrsJ 5 years ago
    I have made this "Copy Cat 'The Green Door' Roasted Squash Salad" many times because I love it. Today I made it and found it didn't taste as good as usual. The only thing I can think of is that I made it out of season. I usually make it in the fall when squash is at its natural sweetest (and use butternut squash instead of acorn squash). I updated the instructions accordingly. Today I was cleaning out the pantry when I found an acorn squash. Also, this recipe makes a ton of dressing. I have more than enough dressing even when I halve the dressing recipe. I don't mind having extra dressing though.
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Ladybug_MrsJ Ottawa, Canada

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