Servings: 4

Weight Watcher Smart Points: 2

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ready In: 40 Minutes


  • 1 acorn squash - seeded and cut in 1 in pieces (skin-on)
  • 1 c cherry tomatoes - sliced
  • 8 c lettuce or mixed greens
  • 1 Tbs olive oil
  • 2 Tbs parmesan cheese - freshly grated
  • ¼ tsp pepper
  • 8 Tbs roasted garlic vinaigrette (or simply olive oil oil and lemon) - optional
  • ½ tsp salt


  1. Pre-heat oven to 400 degrees and spray a foil-lined baking sheet with non-stick spray.In a large re-sealable plastic bag, combine acorn squash cubes with olive oil, salt and pepper.Spread squash in an even layer on the pan and roast for 30 minutes or until nicely browned; set aside.In a salad bowl, toss together cherry tomatoes, mixed greens and roasted garlic vinaigrette.Add cooled squash and toss once more.Serve with freshly grated parmesan cheese.

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