Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries
User Reviews
5
Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries
Description
The Roasted Acorn Squash Salad features acorn squash sliced into one-inch pieces, brushed with a mixture of olive oil, maple syrup, cinnamon, salt, and pepper before roasting until lightly browned and tender. This forms the centerpiece with a subtly sweet and spiced flavor. The salad greens combine arugula’s peppery notes with milder mixed greens, balanced by dried cranberries and optional additions such as quinoa and pomegranate seeds for texture and color variations.
A dressing made from olive oil, apple cider vinegar, maple syrup, salt, and pepper coats the salad for a tangy-sweet finish. The chili-spiced toasted pepitas add crunch and heat, offset by creamy crumbled goat cheese which adds tang. The components work together to create harmonious textures and flavors from sweet, earthy, peppery, and spicy elements.
This salad can be served on a large platter to preserve the shape of the roasted acorn squash slices, which can be delicate. Substitutions like different grains or greens can be used without losing the salad’s appeal. Pepitas can be toasted with or without spice, depending on heat preference.
Notes suggest alternatives for arugula and grains, recommend toasting pepitas with care to avoid burning, and provide serving presentation tips to highlight salad beauty.
Ingredients
For The Acorn Squash:
- 2 acorn squash 1 to 1 ½ pound each, cut in half and sliced into 1-inch slices, small
- 2 tablespoons olive oil or coconut or avocado oil
- 2 tablespoons maple syrup
- ⅛ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Pinch ground black pepper
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad:
- 3 cups salad greens washed and dried
- 2 cups arugula washed and dried
- 1 cup quinoa bulgur or wild rice*, optional, cooked
- ½ cup dried cranberries roughly chopped
- ¼ cup pomegranate seeds optional
- 4 ounces goat cheese crumbled
- ½ cup pumpkin seeds aka pumpkin seeds, lightly toasted, pepitas
Instructions
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set them aside.
- Arrange the sliced acorn squash on baking sheets in a single layer.
- Mix together olive oil, maple syrup, ground cinnamon, salt, and pepper in a small bowl. Brush each acorn squash slice with the mixture on both sides.
- Roast them in the oven for 15 minutes. Remove from the oven, flip them over and roast for another 15 minutes or until they are lightly browned. Let them cool while you are working on the rest of the ingredients.
- To make the salad dressing: Whisk together the olive oil, apple cider vinegar, salt, and pepper in a large salad bowl (this is the bowl you will put everything together).
- To assemble the salad: Place salad greens and arugula into the bowl with the dressing. Give it a gentle toss to ensure all the leaves are coated with the vinaigrette. Add in the cooked quinoa, dried cranberries, and pomegranate seeds. Toss to combine.
- Transfer it to a large plate (the one you’ll serve it in)* and top it with the roasted acorn squash slices. Garnish with goat cheese and pepitas (pumpkin seeds.) Taste for seasoning and add more if necessary. Serve.
Notes
- Arugula can be replaced with an equal amount of salad greens if preferred.
- Cooked quinoa can be swapped with wild rice, bulgur, farro, or omitted; the salad remains good without grains.
- To toast pumpkin seeds, heat in a skillet over medium heat, stirring frequently for 4-5 minutes until fragrant; watch closely to prevent burning.
- For a spicy kick, sprinkle toasted pepitas with lime juice and cayenne pepper.
- Serve the salad on a large platter to maintain the structure of roasted acorn squash slices and create an attractive presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 473mg | 20% |
| Potassium | 707mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 1111IU | 22% |
| Vitamin C | 22mg | 24% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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