Roasted Acorn Squash Salad

Roasted Acorn Squash Salad

sabrinabean7

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

1 h 15 m servings 516 cals
Serving size has been adjusted!
Original recipe yields 4 servings

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

See full nutrition

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

Read all reviews 13
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Yummy in my tummy! This salad was a hit with the whole family ! I loved the flavors that seasoned the squash against the sweetness and tartness of the the dried cranberries. So good! Is any...

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...

This recipe was outstanding! This is what AllRecipies is all about - getting new ideas and making things you never would have made otherwise. I will make this again and again trying differen...

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.

A really great sauce ! Quite versatile too. I replaced goat cheese with a poached egg and a slice of French baguette bread per person and it was still perfect.

Didn't have arugula, pistachios, or onion powder, so I improvised and used fresh spinach and romaine, and chopped pecans. I subbed 1/4 t garlic powder for the onion. I wasn't sure how to go abou...

I made the squash. The mixture of cumin and cinnamon was delicious!

We made this as a side to accompany a spicy chicken dish. The spices of the recipe were both flavorful and the dressing was a bit sweet - a lovely complement. This will be a new favorite sala...

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