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Maple Roasted Acorn Squash Salad

The ultimate fall salad is this maple roasted acorn squash salad tossed with a deliciously decadent pomegranate vinaigrette. The perfect way to get in your seasonal veggies!

Ingredients

Scale

For the Maple Roasted Acorn Squash:

  • 1 acorn squash (approx 2 lbs)
  • 3 tbsp maple syrup
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • freshly ground pepper

For the salad:

  • 6 large handfuls of baby arugula (or green of choice)
  • 1/4 cup pomegranate seeds
  • 1/4 cup pumpkin seeds (pepitas)

For the dressing:

  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1/4 cup pomegranate juice
  • 1 tsp maple syrup

Instructions

For the Maple Roasted Acorn Squash:

  1. Preheat oven to 425.
  2. Cut off top and bottom of squash, then cut in half (lengthwise) and scoop out seeds. *
  3. Lay each side down and cut width-wise into strips.
  4. In a large bowl combine maple syrup and olive oil.
  5. Dip each piece into the mixture to coat both sides and then lay on a parchment or silicone-lined baking sheet.
  6. Sprinkle with salt and pepper.
  7. Roast them for 15 mins on side one, flip and roast for another 10 mins on the other side.

For the salad:

  1. Combine all salad ingredients and then top with squash.

For the dressing:

  1. Mix all ingredients in a small bowl.
  2. Top onto salad just before serving.

*If squash is hard to cut, place in microwave for 3-4 minutes before cutting with a sharp knife. If you do not like to eat the skin, peel skin before slicing

Keywords: Squash salad, acorn squash salad, roasted squash salad, fall salad