Roasted Acorn Squash Fall Salad with Apple Cider Vinaigrette

This easy roasted acorn squash fall salad with apple cider vinaigrette has all the flavors of fall and is perfect for entertaining over the holidays. Sweet and spicy maple roasted acorn squash is tossed with mixed greens, creamy goat cheese, fresh pomegranate arils, and pecans for a flavorful harvest salad.

Drizzled with a tangy apple cider vinaigrette, this easy fall harvest salad can be served as a side dish to the main meal or top it with your favorite protein, like salmon or chicken! It comes together so quick and easy!

You’ll love this recipe because:

Ingredients

A Dash of Megnut is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Ingredient notes

• Mixed greens – You can use a variety of your favorite greens in this recipe, including massaged kale or spinach. Choose fresh and crisp greens for the best flavor and texture.
• Acorn squash – It’s not necessary to peel the skin off the squash, but make sure to slice it thinly to ensure it cooks until tender and the skin isn’t tough. You can also substitute with delicata squash or butternut squash if desired.
• Maple syrup – Maple syrup adds a touch of sweetness to the roasted acorn squash. Ensure you use pure maple syrup for the best flavor.
• Cumin – Cumin adds a warm, earthy flavor to the maple-roasted acorn squash. Be mindful not to use too much, as it can be overpowering.
• Paprika – Paprika provides a mild smokiness and a touch of color to the roasted acorn squash. You can also use smoked paprika, depending on your preference.
• Cayenne pepper – Cayenne pepper gives the dish a subtle kick of heat. Adjust the amount to your preferred level of spiciness.
• Pomegranate – Fresh pomegranate arils add a burst of sweet-tart flavor and vibrant color to the salad. If you prefer, you can use pre-packaged pomegranate arils for easy convenience.
• Pecans – Toasting the pecans enhances their nutty flavor. If you have a nut allergy, you can omit them or use pumpkin seeds for a similar crunchy texture.
• Dried cranberries – Dried cranberries contribute a chewy, sweet contrast to the salad’s flavors. You can use unsweetened cranberries for a less sugary option.
• Red onions – To prevent an overpowering onion flavor, slice the red onions very thinly. This allows them to add a hint of flavor without dominating the salad.
• Goat cheese – Break up the goat cheese log into small clumps to evenly disperse it throughout the salad. Fun a fun twist, use my cranberry goat cheese log. To make this salad dairy-free and vegan, omit the goat cheese and consider using a vegan cheese or sliced avocado for creaminess.
• Vinaigrette or Dressing – I use my apple cider vinaigrette recipe for this salad because it perfectly complements the pomegranate and acorn squash, but you can use your favorite salad dressing instead, either store-bought or homemade.

Equipment:

• chef’s knife (I personally use this Shun 8″ chef’s knife)
• sheet pan
• fish spatula (highly recommend this for all sorts of things, like flipping acorn squash in this recipe!)

Step-by-Step instructions

While this salad does have a few steps, the active time is minimal and the steps are simple, making it a great salad for the holidays. The flavors are so good though, you may just want to make this fall salad for dinner and top it with your protein of choice! Salmon and chicken are favorites on top of this salad in our house!

The below photos with matching steps are not meant to be the full recipe, but instead let you see the recipe made at various stages so you can make this Fall salad perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

What makes this recipe gluten-free?

This salad is easily made naturally gluten-free. Full of fresh fruits and vegetables, there are only a few things to consider if you’re on a gluten-free diet when making this fall harvest salad.

If you are using a store-bought dressing instead of making my apple cider vinaigrette, you’ll want to be sure to check the ingredients on the label to make sure your dressing is gluten-free. Sometimes gluten gets added as a thickener in salad dressings.

Always check labels of ingredients like pecans, goat cheese, etc. to see if they are processed on the same equipment as wheat.

Vegan and dairy-free options

Goat cheese – You can omit the goat cheese to make this recipe dairy-free and vegan. If you still want something creamy in your salad, try a vegan cheese or even sliced avocado.

Vinaigrette or Dressing – If you’re making my apple cider vinaigrette, you’ll want to swap the honey in the recipe with pure maple syrup to make it vegan.

FAQs

Storage instructions

• Storage: Store any leftover roasted acorn squash fall salad in an airtight container in the refrigerator. It should stay fresh undressed for up to 2-3 days. However, it’s best enjoyed fresh for optimal texture and flavor. If you know you will be storing salad, store the components separately for best results.

Cooking for the holidays? Try these other gluten-free recipes!

• Roasted Garlic Mashed Potatoes – Roasted garlic really amps up this traditional mashed potatoes recipe!
• Classic Gluten-Free Stuffing – A gluten-free take on the classic stuffing recipe!
• Red Wine Cranberry Sauce – Red wine gives this cranberry sauce extra flavor and depth.
• Apple Cider Moscow Mule – Every Thanksgiving needs an easy cocktail recipe! This one only has 4 ingredients!
• Grain-Free Mini Pecan Pie Cheesecakes – These mini cheesecakes have a pecan crust and are topped with pecan caramel sauce.

More Gluten-Free Salad Recipes

• Strawberry Brussels Sprout Kale Salad
• Southwest Quinoa Salad
• Farmer’s Market Salad with Honey Mustard Vinaigrette
• Strawberry Spinach Salad with Balsamic Vinaigrette