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Adams Reserve Roasted Acorn Squash, Dates, and Cheddar salad

Roasted Acorn Squash, Dates & ARC Salad

Yields: 4 to 6 portions

Prep Time: 30 minutes
Cook Time: 30 minutes

For the Squash:

  • 2ea Acorn Squash, seeded and cut into 2” wedges
  • ½t Kosher Salt
  • 1T Extra Virgin Olive Oil

For the Salad:

  • 2C Arugula
  • 12 Medjool Dates, pitted and quartered
  • 4 Adams Reserve Cheddar Slices
  • 1T Honey
  • 2T Red Wine Vinegar
  • 3T Extra Virgin Olive Oil
  • 1t Fresh Thyme Leaves
  • ¼t Kosher Salt
  • ¼t Fresh Ground Black Pepper
  • In a mixing bowl whisk together the honey, vinegar, thyme, salt & pepper and then stream in the olive oil while whisking to emulsify. Fold in the arugula and dates and then crumble in the sliced cheddar.

    Transfer the roasted squash to a serving dish and spread the salad over top, serve immediately. Add a few roasted nuts for some crunch if you'd like.