Monday, March 25, 2013

Roasted acorn squash salad

photos, Diane Carnevale

Roasted acorn squash, sweetened with a mix of maple syrup and ground coriander, is a nice counterpoint to a robust and salty blue cheese in this salad. Along with these strong flavors is delicate frisée lettuce, and for a pop of brightness I sprinkled scarlet pomegranate seeds on top. I also drizzled some super flavorful acorn squash seed oil, an unusual ingredient which is ark in color and rich with earthy and nutty flavors. 

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