How to Make Roasted Acorn Squash Salad - A Step-by-Step Guide

Roasted Acorn Squash Salad is a delightful and satisfying dish that is perfect for the fall and winter months. This salad is packed with flavor, combining the natural sweetness of acorn squash with the savory notes of roasted vegetables and a tangy vinaigrette dressing.

The star of this salad is the acorn squash, which becomes tender and caramelized when roasted in the oven. The squash is then combined with a variety of vibrant and nutrient-dense vegetables, adding a mix of textures a...

Read more

Ingredients

  • 1 acorn squash - peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated orange zest
  • 1 teaspoon garam masala
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup olive oil
  • 1 (5 ounce) package baby arugula
  • ¼ cup dried cranberries
  • ¼ cup chopped pistachios
  • 2 ounces crumbled chevre (goat cheese)

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.
  • 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.
  • Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
  • Nutrition

    516 cal.

    • Total Fat: 42g
    • Saturated Fat: 8g
    • Cholesterol: 11mg
    • Sodium: 798mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 4g
    • Total Sugars: 15g
    • Protein: 7g
    • Vitamin C: 21mg
    • Calcium: 170mg
    • Iron: 3mg
    • Potassium: 721mg