Roasted Acorn Squash Salad

Roasted Acorn Squash Salad

7
sabrinabean7 1

"This is a great hearty and flavorful salad!"
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Ingredients

1 h 15 m servings 516 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

7

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.

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.

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 flavor...

This salad is amazing! I added boiled chicken the second time I tried it, and it'

Awesome dressing! I omitted the salt and oil to follow my diet

This was delicious and different, since you don't usually see squash in salad! I lean vegan so I left off the cheese. I also cut the amount of oil to 2TBSP of olive oil to roast the squash and...

Delicious when following the recipe exactly. Its also good with spinach instead of arugula, and with butternut squash with seasonings doubled. I especially like how you can make the squash and d...