This colorful salad makes a great side dish to serve at your next holiday dinner. Peppery-tasting arugula with a hint of mustard provides the foundation for this flavorful recipe. Named for its acorn-shaped parameters, the yellow interior of the squash is soft in texture when grilled and slightly sweet in taste. Made with lemon juice, olive oil, and herbs, the vinaigrette adds a tangy touch to this satisfying salad.\n \nDifficulty 2\/5 Prep Time 10 MIN Cook Time 15 MIN Serves 4\n \nFEATURED PRODUCTS\n\nLodge Chef Collection 11in Square Grill Pan\n\n \nINGREDIENTS\nVinaigrette\n\n1 lemon, juiced\n3 tablespoons olive oil\n1 tablespoon stone ground mustard\n2 teaspoons honey\n1 clove garlic, minced\n¼ teaspoon thyme\n¼ teaspoon oregano\n¼ teaspoon crushed red pepper\n\nSalad\n\n1 acorn squash, seeded and cut into half-moons\nSalt and pepper\n4 cups arugula\n2 tablespoons pine nuts, toasted\n3 tablespoons shaved Parmesan\n\n \nDIRECTIONS\n\nPreheat Grill Pan over medium-high for 5 minutes.\nCombine vinaigrette ingredients and mix until well incorporated.\nToss squash with ½ the vinaigrette.\nGrill squash for 5-7 minutes per side.\nPlace grilled squash in a bowl with vinaigrette and toss gently. Add salt and pepper to taste.\nToss arugula with remaining vinaigrette. Sprinkle on pine nuts and Parmesan.\nTop lightly dressed arugula salad with grilled squash and serve.\n\nCourtesy of Lodge Cast Iron.