This roasted acorn squash salad is one of my favorite ways to use up squash in the fall. Sweet and spicy maple-roasted acorn squash gets tossed with mixed greens, creamy goat cheese, fresh pomegranate arils, and toasted pecans, and then finished with a tangy apple cider vinaigrette.
Serve it as a side for your holiday table or add grilled salmon or chicken on top and turn it into dinner. The squash takes about 40 minutes in the oven. Everything else is just tossing it together.
Ingredient Notes:
- Mixed Greens – Feel free to swap in your favorite greens, like massaged kale or spinach, instead of using a mix.
- Acorn Squash – No need to peel the skin. It softens as it roasts. Slice into 3/4-inch rounds, then halve each round into crescents so it cooks evenly. You can substitute delicata or butternut squash if you prefer.
- Maple Syrup – Use pure maple syrup rather than pancake syrup, which is mostly corn syrup and won’t give you the same real maple flavor.
- Goat Cheese – Break up the goat cheese log into small clumps to spread it evenly throughout the salad. For a fun twist, use my cranberry goat cheese log instead.
- Pomegranate – Fresh pomegranate arils add a burst of sweet-tart flavor and a vibrant color. Pre-packaged arils work fine too if you want to skip the step of seeding one yourself.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Picking and Seeding a Pomegranate
Choose a pomegranate that feels heavy for its size and has deep, vibrant color. Both are signs of a ripe, juicy one. To seed it without a mess, hold each half over a bowl with the cut side down, then tap the back with a wooden spoon. The arils will fall right out.
Expert Tips
FAQs
Yes, this salad is naturally gluten-free. If you’re using a store-bought dressing instead of my apple cider vinaigrette, check the label. Gluten sometimes gets added to salad dressings as a thickener. It’s also worth checking that your pecans and goat cheese weren’t processed on shared equipment with wheat.
This salad can easily be made both dairy-free and vegan by omitting the goat cheese. If you’re looking for something creamy, try avocado in its place. To make the salad fully vegan, swap the honey and the apple cider vinaigrette for pure maple syrup.
I love this apple cider vinaigrette on this salad, but balsamic vinaigrette or my honey mustard vinaigrette are both good alternatives too.
Storage Instructions
Store any store-bought leftover salad in an airtight container in the refrigerator for up to 2-3 days. It’s best without the dressing already on it. Dressed greens will keep softening the longer they sit.
Serving Suggestions
This is one of my go-to sides for the holiday table. Pair it with roasted garlic mashed potatoes, where roasting the garlic first gives otherwise classic mashed potatoes a ton of flavor, and my classic gluten-free stuffing for your gluten-free guests. A splash of red wine makes my red wine cranberry sauce taste less one-note than the canned stuff.
Roasted Acorn Squash Salad with Goat Cheese
Ingredients
- 2 medium acorn squash - about 3 lbs
- ¼ cup pure maple syrup
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
- 10 oz mixed greens - approximately 8 cups
- ½ medium red onion - thinly sliced
- ½ cup roughly chopped pecans - toasted
- ½ cup dried cranberries
- ½ cup pomegranate arils - from 1 pomegranate
- 4 oz goat cheese - crumbled
- ½ cup Homemade Apple Cider Vinaigrette - or dressing of choice
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Instructions
- Preheat the oven to 400°F. Slice 2 medium acorn squash in half from tip to stem. Scoop out and discard the seeds. Slice each half crosswise into ¾-inch-thick half-moon pieces. Arrange the squash in a single layer on a parchment-lined baking sheet without overlapping.
- In a small bowl, mix together ¼ cup pure maple syrup, ½ teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon sea salt, and ⅛ teaspoon cayenne pepper.
- Using a pastry brush, brush the mixture over both sides of the squash.
- Bake the squash at 400°F for 20 minutes until the bottom side is golden brown. Flip and bake another 15-20 minutes until the squash is tender. Set aside.
- To assemble the salad, combine 10 oz mixed greens, roasted squash, ½ medium red onion, ½ cup roughly chopped pecans, ½ cup dried cranberries, ½ cup pomegranate arils, and 4 oz goat cheese. Drizzle with ½ cup Homemade Apple Cider Vinaigrette and toss. Serve immediately.
Notes
- Gluten-Free: This salad is naturally gluten-free. If using a store-bought dressing, check the label since sometimes gluten is added to dressings as a thickener.
- Vegan and Dairy-Free: Omit the goat cheese and swap the honey in the apple cider vinaigrette for maple syrup.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2-3 days. Best without the dressing already on it.
Nutrition
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Made this salad for my family this week to get into fall flavors, and WOW! This was absolutely delicious! The combination of flavors really hit the spot, and my kids enjoyed it, too. We’ll definitely make this again.