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Get the Recipe Autumn Acorn Squash Salad

An easy and texture packed salad that is full of fall flavors. Excellent for a satisfying lunch or as a vegan Thanksgiving side!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Course: Salad
Cuisine: American

Ingredients

  • 1 medium acorn squash sliced
  • 2-3 medium carrots sliced
  • drizzle of EVOO
  • salt and pepper to taste
  • 1 cup quinoa
  • 1 Tablespoon olive oil
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons apple cider vinegar
  • 1/2 /2 cup dried cranberries
  • 1/2 /2 cup almond slivers
  • 1 1/2 /2 cup arugula

Instructions

    Cup of Yum
  1. Heat oven to 425°F. On a large baking sheet, layer 1/2 inch sliced acorn squash and carrot slices evenly. Drizzle lightly with olive oil and toss with salt and pepper. Bake for 30 minutes, tossing halfway through cook time.
  2. Meanwhile, cook quinoa according to package directions.
  3. Whisk together olive oil, maple syrup, apple cider vinegar, a generous amount of black pepper, and salt to taste. Set aside until ready to assemble the salad.
  4. Toss together roasted squash and carrots, quinoa, cranberries, almond slivers, and arugula. Toss with dressing. Salad is excellent served warm or room temperature.