A simple dressing made of ginger, maple and orange adds flavor and zest to this salad featuring tender roasted acorn squash and lively baby greens.
Position a rack in the middle of the oven and preheat to 375 degrees F.
Place the acorn squash halves on a baking sheet, cut sides down. Roast until the squash is tender when pierced with the tip of a sharp knife, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
Combine the orange zest, juice, maple syrup, olive oil and crystallized ginger in a clean glass jar. Seal tightly and shake vigorously to combine. Season to taste with salt and pepper. Set the dressing aside at room temperature while you finish the salad.
When cool, remove the flesh of the squash from the skins and cut into cubes. Transfer to a medium-size bowl and add the dressing, tossing gently to combine. Let the mixture sit at room temperature for at least 30 minutes so that the squash can absorb the dressing, or refrigerate for up to 3 hours.
To serve, place the greens in a large bowl and toss with just enough walnut oil to coat the leaves lightly. Transfer the greens to a serving platter and top with the marinated squash. Sprinkle with the parsley and walnuts, and serve.