Roasted Acorn Squash Wedge Salad


This is a great way to enjoy some of the last fall greens, or if lettuce is no longer available where you live, try heartier mixed greens or just the acorn squash and sauce alone. Sunflowers are high in vitamin E (the body’s primary fat-soluble antioxidant), magnesium and selenium, and this delicious sauce has many uses so don’t be surprised if it becomes a regular in your kitchen.

serves 2

prep time: 15 minutes

cooking time: 30 minutes


1-2 hearts of romaine (or a few handfuls of any mixed greens)

1 acorn squash, cut in half, seeds removed, then cut into wedges

2-3 tablespoons olive oil

a sprinkle of sea salt

Sunflower Sauce

1 cup toasted sunflower seeds

juice of 1 lemon

1 tablespoon apple cider vinegar

1/4 cup olive oil

1/4-1/2 cup water

1 teaspoon fresh sage

1 teaspoon sea salt



Preheat the oven to 350°F


After slicing and removing the seeds from the acorn squash, place the wedges onto a baking dish, coat with olive oil, sprinkle with sea salt, and bake for about 25 minutes, or until soft.

Once cooked through, remove from squash from the oven and let cool to room temperature.

While it’s cooling, make the toasted sunflower seed sauce by blending all ingredients in a high speed blender until smooth and creamy, using as much water as needed to reach desired consistency.


Serve large wedges of romaine on each plate along with the acorn squash slices, and drizzle a generous amount of the toasted sunflower seed sauce over the top. Enjoy!



Recipe by Frank Giglio
Photography by Jenny Nelson