roasted acorn squash salad

This roasted acorn squash fall salad with pomegranate, creamy goat cheese, and toasted pecans has all the flavors of Fall! Drizzle with homemade apple cider vinaigrette for the perfect side dish to your holiday meal. It's always a crowd pleaser.

Let's make gluten-free lasagna together! Gather your ingredients.

Mix together the pure maple syrup, cumin, paprika, salt, and cayenne pepper.

Lay the sliced acorn squash in a single layer on a greased baking sheet.

Brush the sliced acorn squash with the syrup mixture.

Roast in the oven at 400F for 35-40 minutes, flipping half way through.

To assemble the salad, mix the greens, acorn squash, pecans, goat cheese, pomegranate, red onion and dried cranberries.

Drizzle with apple cider vinaigrette and toss to combine.

Serve immediately and enjoy!

Grab the full recipe at the link below!