Roasted Autumn Squash weight loss Salad

Author – Silvia lemon

Preparation Time  – twenty minutes

Cooking length  – twenty two

Total Time Taken – forty-two minutes

Category – Weight loss salad

Cuisine – American

Diet – Veg

Calories: 341 kcal

Ingredients for Roasted Autumn Squash weight loss Salad

  • One acorn fresh squash
  • Four small bowls greens of spinach and romaine
  • Half bowl of pomegranate arils
  • Three fourth of pecan halves
  • One tsp salt (to taste)
  • Two TBS of brown sugar
  • One TBS cinnamon
  • olive oil cooking spray
  • Half bowl of apple vinaigrette

(Read More – Antipasti weight loss Salad)


  1. Preheat the oven to 400 and line one  cookie sheet with foil
  2. Rinse the acorn fresh squash, then cut it in half and scoop out the seeds and strings
  3. Continue to cut your acorn fresh squash every half inch for slices, and lay them out flat on the foil.
  4. Spray each slice with olive oil; sprinkle them with salt, cinnamon, and brown sugar.
  5. Bake for 12 minutes, remove them from the oven, turn over, and continue to bake for another ten to 12 minutes until fork tender.
  6. While squash is roasting, rinse and toss the greens, then lay them out on a plate
  7. While squash is roasting, toast pecan halves by spreading them flat in a dry saucepan and warm over medium heat for five to 6 minutes until slightly darkened. Shake the pan every 1 to 2 minutes. Remove from heat and spread over greens.
  8. Sprinkle the pomegranate arils over pecans and greens.
  9. When acorn squash is fork tender, remove it from the oven, and lay over the greens.
  10. Serve with warm apple vinaigrette.

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