Roasted Sweet Potato and Acorn Squash Winter Salad
User Reviews
5
Roasted Sweet Potato and Acorn Squash Winter Salad
Description
Roasted Sweet Potato and Acorn Squash Winter Salad starts by cubing peeled sweet potatoes and slicing seeded acorn squash, both drizzled with olive oil and kosher salt before roasting until golden and tender. This roasting brings out their natural sweetness and soft texture. The dressing combines olive oil with chipotle hot sauce, maple syrup, honey, balsamic vinegar, and minced garlic, creating a sweet, tangy, and mildly spicy sauce that complements the earthy vegetables.
After roasting and slight cooling, the vegetables are arranged on a platter and drizzled with the flavorful dressing. The salad is finished with cubes of creamy avocado, pomegranate seeds adding bursts of tartness, crumbled feta or queso fresco for saltiness and creaminess, and fresh cilantro leaves for an herbal note. This combination balances warmth from the roasted ingredients with brightness and texture from the garnishes.
Practical tips include optionally softening the acorn squash skin by microwaving before peeling, stirring vegetables during roasting for even cooking, storing roasted vegetables for up to three days in the refrigerator, and keeping the dressing separate until serving to maintain freshness. The dressing itself can be refrigerated for up to 10 days.
Ingredients
- 2 sweet potato peeled and cubed
- 1 acorn squash halved lengthwise, seeded, and cut into 3/4 inch slices
- 2 tablespoons olive oil
- kosher salt
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon hot sauce recommend chipotle
- 2 tablespoons maple syrup
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 garlic minced, cloves
Garnishes:
- 1 avocado pitted, peeled, and cubed
- pomegranate seeds
- feta cheese crumbled, or queso fresco
- cilantro leaves
Instructions
- Preheat oven to 400 degrees F.
- Place sweet potatoes and acorn squash on a parchment-lined baking sheet.
- Drizzle with olive oil and salt, and roast in the oven for 30 to 35 minutes, or until squash and potatoes are tender and golden.
- Whisk together olive oil, hot sauce, maple syrup, honey, vinegar, and garlic. Set aside.
- Once the squash and sweet potatoes have had a few minutes to cool, arrange on platter and drizzle with dressing.
- Top with avocado, pomegranate seeds, and crumbled feta. Garnish with cilantro leaves.
Notes
- Microwave acorn squash for 3–4 minutes and poke with a fork to loosen skin before peeling to ease prep.
- Stir the vegetables once or twice during roasting for even cooking and browning.
- If preparing ahead, keep dressing separate until serving to maintain vegetable texture.
- Roasted sweet potatoes and acorn squash can be refrigerated for up to three days.
- Dressing can be stored in the fridge for up to 10 days, allowing for easy make-ahead use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 nservings
Amount Per Serving
Calories 31982 kcal
% Daily Value*
| Calories | 319.82kcal | 16% |
| Carbohydrates | 40.58g | 14% |
| Protein | 2.97g | 6% |
| Fat | 18.01g | 28% |
| Saturated Fat | 2.55g | 13% |
| Sodium | 112.37mg | 5% |
| Potassium | 859.15mg | 18% |
| Fiber | 6.94g | 28% |
| Sugar | 13.96g | 28% |
| Vitamin A | 9690.36IU | 194% |
| Vitamin C | 18.67mg | 21% |
| Calcium | 71.99mg | 7% |
| Iron | 1.43mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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