roasted-acorn-squash-salad

Roasted Acorn Squash Salad

1 Review Add a Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 15 m
sabrinabean7
Recipe by  sabrinabean7

“This is a great hearty and flavorful salad!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Review (1)

Rate This Recipe
Paula R.
1

Paula R.

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Parmesan Roasted Acorn Squash

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