Roasted Acorn Squash Salad Recipe

Name: Roasted Acorn Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 acorn squash - peeled, seeded, and cut into 1-inch cubes; 2 tablespoons olive oil; 1/2 teaspoon ground cinnamon; 1/2 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 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; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup olive oil; 1 (5 ounce) package baby arugula; 1/4 cup dried cranberries; 1/4 cup chopped pistachios; 2 ounces crumbled chevre (goat cheese)

Servings: persons

1 acorn squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 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
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1 (5 ounce) package baby arugula
1/4 cup dried cranberries
1/4 cup chopped pistachios
2 ounces crumbled chevre (goat cheese)

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.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 acorn squash - peeled, seeded, and cut into 1-inch cubes, 2 tablespoons olive oil, 1/2 teaspoon ground cinnamon, 1/2 teaspoon onion powder, and more.

Yes, Roasted Acorn Squash Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Acorn Squash Salad

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