Roasted Acorn Squash Salad

Roasted Acorn Squash Salad

7
sabrinabean7 1

"This is a great hearty and flavorful salad!"

Ingredients 1 h 15 m {{adjustedServings}} servings 516 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 798 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.
  2. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.
  3. Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.
  4. Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
  5. Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
Tips & Tricks
Peach and Escarole Salad

See how to make a delicious salad with sweet peaches and fresh greens.

Pear and Blue Cheese Salad

A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.

Footnotes

  • Cook's Note:
  • You can make the acorn squash and dressing the night before and store in your fridge to cut down on time also.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 7

  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
voraciousgirl
1/12/2015

Fantastic! I love the dressing. I added some poached chicken breast to make it a full dinner. Used a sharp white cheddar instead of goat cheese. Super easy & great flavor.

Paula R.
11/15/2013

Wonderful salad! I used Romaine not Arugula and my family and friends couldn't get enough of it. I will make over and over again.

moldylemonade
4/13/2015

The acorn squash was a pain to peel and cut (I've read maybe you don't have to peel it--will try that next time), but this recipe was fantastic. The dressing alone was super good, but the flavors combined really nicely. The only real difference I made was use feta instead of goat cheese. I know it has a different taste, but it still worked really well in the salad.