I think I’ve mentioned that my husband works for our church. Well, last weekend they sent him to take care of all the tech needs for our church’s women’s retreat. The bonus? I got to go with him. Plus, this year, I helped lead worship for the weekend. The women’s ministry at our church always hosts the retreat at this beautiful conference center in the mountains. We got to enjoy the changing of the leaves on our drive there and home, and I got to spend some time hiking alone (something I almost never get to do) on Saturday afternoon. Overall, it’s was a really nice weekend away for us, even if we were “working.”
The only thing that we had a little trouble with while we were there was sticking to our recent meat-free ways. Now, as I said before, my husband and I agreed that we would eat meat if it was the food being served. We absolutely had no problems putting that into practice. The food was delicious and there was a wonderful staff of youth volunteers who worked really hard to prepare and serve it to all of the women attending the retreat. The downside was the after effect. I suppose our bodies quickly adjusted to our vegetarian diet. Despite our willingness to “get what we get and not throw a fit,” I felt like I had a meat brick in my stomach by the end of the weekend.
When we got home on Sunday afternoon I still needed to run out to do the grocery shopping. I originally had a really great homemade acorn squash macaroni and cheese recipe planned for dinner that night and I already had the acorn squash. My tummy felt so heavy, though. All I was craving was a ton of vegetables! I needed to improvise how to use the acorn squash in a recipe for dinner that night so I wouldn’t have to adjust the rest of my meal plan for the week, and so the squash wouldn’t go to waste. I quickly reworked my grocery list and set off to the store.
I had a general idea of what I wanted, what my body was craving, and what the entire family could eat for dinner. Since I was improvising, I would need to wait until I got to the store to see what was in season and reasonably priced. My end result was a fantastic seasonal Roasted Acorn Squash Salad. Seriously, so satisfying.
One of the things I was able to find was a package of mini heirloom tomatoes. These bright and colorful little beauties were perfectly ripe. I’m pretty sure my mouth was actually watering as I placed them in my shopping cart.
I decided on brussels sprouts and carrots to use in addition to the squash. These are veggies that everyone in our family likes and that taste amazing when roasted in the oven. This recipe ended up being very easy to prepare. It did require some time for the roasting of the veggies, but the combination of flavors were so good!
- 1 small or medium acorn squash, cut into moons
- 10 oz. shaved brussels sprouts
- 2 – 3 large carrots, sliced
- 2 tsp. herbs de provence
- 3 TB olive oil
- 1 tsp. garlic powder
- salt and pepper to taste
- baby spinach or mixed salad greens
- crumbled goat cheese
- mini heirloom tomatoes, cut in halves (as many you want to use)
- shaved almonds or chopped nuts of your choice (pecans, walnuts, etc.)
- Trader Joe’s thyme honey balsamic vinaigrette or dressing of your choice
What to do:
- Pre-heat the oven to 375° F.
- Combine the acorn squash, brussels sprouts, carrots, olive oil, garlic powder, herbs, and S&P in a large roasting pan.
- Toss to coat all of the veggies with the oil and seasonings.
- Place the pan on the bottom rack in the oven for 40 minutes, stirring the veggies and turning the squash every 10 minutes or so.
- Meanwhile, place a bed of spinach leaves (or salad mix) on plates.
- Sprinkle each bed of greens with goat cheese and almonds to taste.
- Once the roasted veggies are done, pull them out of the oven, and separate the squash from the rest of the veggies.
- Spoon the brussels sprouts and carrots over the prepared plates.
- Add the tomato halves.
- Place the acorn squash on top of everything.
- Lastly, drizzle the dressing over each salad to taste.