Roasted Acorn Squash Salad with Goat Cheese
This roasted acorn squash salad combines sweet and spicy maple-roasted squash with mixed greens, goat cheese, pomegranate arils, and pecans, finished with a tangy apple cider vinaigrette. A good one to add to your Thanksgiving or Christmas spread!
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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
Calories: 219kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 473mg | Potassium: 525mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1071IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 2mg
