Are you ready for autumn? Here is an easy-to-make roasted acorn squash salad with spicy pepitas and cranberries. Roasted acorn squash flavored with arugula, pepitas, and cranberries and topped off with goat cheese and pomegranate seeds. This recipe has everything you want in a fall salad.
Today we are celebrating fall with this roasted acorn squash salad. As we have been living in the Caribbean close to four years, it has been a long time since I have experienced autumn. Needless to say, I miss it immensely. But things in our life are changing and I am excited to share two big news with you today.
The first one is bittersweet. It is hard to believe, but our time here in the British Virgin Islands is coming to an end. During our more than three and a half years on Virgin Gorda, we have made great memories and wonderful friendships all in while living on one of the most beautiful islands in the world. Sadly, all of that will be a thing of the past as of October 23rd, 2015. Though leaving our friends behind will be very hard, we are excited for this next chapter of our lives. Initially, we’ll take a break for the holidays and spend sometime with family in the suburbs of Philadelphia. Then who knows where Dwight’s career will take us. It is all a surprise and we can’t be more thrilled to see what the future has in store for us.
When I think about the second news, my heart literally starts beating faster out of excitement. I will be joining Eva (of Adventures in Cooking), Carey (of Reclaiming Provincial), and Lauren and Jake Brown (of Red & Brown) for a Food Styling + Photography + Craft Cocktail Workshop this coming January down here in the British Virgin Islands. As a huge fan of both Eva and Carey’s work, I was so happy when they invited me to be a part of this workshop. The 4-day workshop will be held on Tortola, in a big house with a huge kitchen and a gorgeous pool overlooking the Caribbean Ocean and nearby islands.
The itinerary is full of fun activities like learning to mix refreshing tiki cocktails, visiting Good Moon Farm and creating cocktails from local produce all while learning food styling and photography from Eva and Carey. On one of those days, we will also pay a visit to our beautiful Virgin Gorda, where we’ll explore some of the most popular destinations like The Baths, Saba Rock, Hog Heaven, and beaches like Spring Bay, Savannah Bay, and Mahoe Bay. If you are interested in learning about food photography and styling, we would love to have you join us for this awesome workshop. You can find more information and register through their website First We Eat.
Needless to say, this year I am looking forward to experiencing fall with chilly morning walks, pumpkin spice lattes, family dinners, weekend farm visits, and cooking with autumn vegetables and fruits. However, until we make it to Philadelphia I will be posting less frequently as we recently started packing all my props and cooking equipment. As you can imagine, moving internationally (especially from an island) is a lot of work. But in the meantime, I’ll do my best to keep my Instagram and Facebook accounts as up-to-date as possible.
About The Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries Recipe:
The main character of this salad is acorn squash. I love its sweet flavor especially after it is roasted and mixed with other fall ingredients. Making it is quite easy. First, roast the sliced acorn squash in a 400 F degree oven. While that’s happening, cook some farro, and rinse some salad greens and arugula. To assemble, mix the greens with powerful flavor agents like goat cheese, lime & cayenne flavored pepitas, cranberries, and pomegranate seeds. Stir in the farro. Create a bed of the mixture in a large salad plate and top it off with the roasted acorn squash. Finally, drizzle the salad with a simple homemade vinaigrette. I personally thought that it was a perfect meal just by itself, but you could certainly serve it as a side dish with any of your favorite main dishes.
Other Acorn Squash Recipes You Might Like
Roasted Kabocha Squash with Sesame Seeds
Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Dominican-Style Pumpkin-Ginger Soup
Vegan Stuffed Acorn Squash
Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries
Ingredients
Roasted Acorn Squash:
- 2 small or 1 large acorn squash, sliced to 1-inch thick slices
- 1 tablespoon olive oil
- salt and black pepper
Spicy Pepitas:
- 1/2 cup pepitas pumpkin seeds
- 1 tablespoon lime juice
- pinch of cayenne pepper
- pinch of salt
Salad Dressing:
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- black pepper freshly ground
Salad:
- 2-3 cups arugula leaves washed and spin-dried
- 2 cups leafy salad greens washed and spin-dried
- 1 cup cooked farro or wheat berries or bulgur or spelt berries
- 1/2 cup dried cranberries
- Handful of pomegranate seeds
- 4 ounces goat cheese
Instructions
- Preheat the oven to 400 degrees.
- Place acorn squash slices on a baking sheet lined with parchment paper. Brush both sides of each slice with olive oil and sprinkle with salt and pepper. Roast for 40 minutes, turning them and rotating the sheet halfway through the process. Set aside.
- Turn down the heat of the oven to 300 degrees. Mix the pepitas with lime juice, cayenne pepper, and salt. Spread them onto a small baking sheet and roast for 8-10 minutes. Make sure to stir them half way through the roasting process. Set aside to cool.
- To make the dressing, whisk together the apple cider vinegar, olive oil, salt and pepper.
- To assemble the salad, place arugula and salad greens in a large mixing bowl. Stir in the spicy pepitas, farro (or whatever grain you have on hand), cranberries, and pomegranate seeds. Drizzle it with 3/4 of the salad dressing. Gently toss everything to make sure that all the green leaves are coated with the dressing.
- Transfer the salad onto a large serving plate. Place the slices of roasted acorn squash on top as seen in the photo. Spoon the rest of the salad dressing over the acorn squash slices.
- Top it off with chunks of goat cheese. Serve immediately.
Nutrition
Did you make this recipe?
Tag @foolproofliving on Instagram and hashtag it #foolproofeatsThe recipe for the Spicy Pepitas (Pumpkin Seeds) comes from Amy Chaplin’s cookbook: At Home in the Whole Food Kitchen
Laura
Congratulations!! What a big move, and that retreat looks amazing. Welcome back to the US! I’ve been loving roasted squash lately and this salad looks delish – perfect for Fall!
Aysegul Sanford
Thank you Laura! We are so looking forward to it.
Cheers!
Beeta @ Mon Petit Four
How very exciting, love! Change is always a bit sad at first, but I’m sure you two will enjoy your next adventure because at the end of the day, home is where the heart is, no? Plus you will be seeing your family which is so great! 🙂 And that workshop sounds amazing! What a total dream <3 You are so talented, and this salad is just proof. I love how you cut out the squash – it's so very pretty. I was thinking about sharing a butternut squash salad on my own blog, but I don't think mine would look half as pretty as your salad here. It's just so so stunning! Also I love the pomegranate seeds – YUM!
Aysegul Sanford
Awww thank you Beeta.
First of all, you need to stop thinking that yours will not look good. I like your photography and amazing recipes. You’ll just create a salad that looks different but I am sure it will be just as beautiful. Seriously, stop thinking that way.
Yes, change is hard, but in this case moving is harder. Our house is a mess, boxes are everywhere, finding things is SO SO hard. But I guess it is all part of the package. Needless to say, we are looking forward to this next chapter of our lives. But I’d be totally fine if I didn’t have to deal with all of this.
I can’t wait for January for the workshop. I can’t wait to meet Eva and Carey in person.
I wish you could join us. 🙂
Cheers!
Miranda
Oh yum, it looks so delicious!! I have yet to find acorn squash here in my area, but this would be on my to do list if I find one!!
http://bloglairdutemps.blogspot.pt/
Aysegul Sanford
Hi Miranda,
I think this recipe would work with any squash. If you can’t find acorn squash, you can use butternut squash or even pumpkin.
I hope this helps.
Thank you!
Suzy | The Mediterranean Dish
Wow! Congratulations on both news! I hope your move will go smoothly. And I am so excited to hear about the photography workshop. It sounds amazing! Best of luck.
Aysegul Sanford
Thank you Suzy. Moving is a lot of work, but I hope it will go smoothly. The workshop is very exciting and I am looking forward to it.
Thanks again. Cheers!
Stephanie
Wow, big changes ahead and very exciting ones at that! I can only imagine how amazing living on British Virgin Islands has been. The retreat sounds incredible, wish I could join 🙂 Here’s to new adventures!
Aysegul Sanford
Hi Stephanie.. Yes, big changes are on the way but hopefully they are all good.
Thank you for your kind wishes.
Lori Nickel
So excited for you on so many levels. We will miss you for sure!! Safe travels, xo
Aysegul Sanford
Thank you so much Lori. I will miss you too… Hopefully next time I’ll see you it will be in California.
Cheers!
Pang {circahappy}
Wow!!! Many Many news from this post 🙂
But first, this salad is the most beautiful salad EVAH!!! It screams ‘fall’ with a trace of summer. I love all your photos and recipe SO MUCH, Aysegul. If I don’t have plan to be in Thailand at the same time as your workshop, I would have reserved my seat in a heartbeat. So sad 🙁
By the way, congrats on the new chapter of your life 🙂 I am quite sure wherever you end up, you will be happy there no matter how much you miss the island. Cheers to something new to discover in the horizon 🙂
Aysegul Sanford
Oh Pang.. I wish you could join too. I would have loved to show you around and most importantly exchange ideas about photography. You are one of my favorite food photographers out there. But have fun in Thailand. I cannot wait to see your travel photos.
Sending lots of sunshine to your way! Thank YOU so much for all your kind words.
Cheers!
Traci | Vanilla And Bean
Oh my goodness Aysegul! So much going on in this post.. from the move, to the workshop to this gorgeous salad! You have been one busy lady and now the packing… First the workshop! What an amazing opportunity and the fact that it will be in your back yard.. even better! I know it’s going to be an encouraging and supportive learning environment for sure. Looking forward to following on IG! Your move.. to your next adventure. How exciting, but bittersweet. Leaving friends and place is hard. And this salad.. so nourishing, perfect and such a delight. You know, I’ve got my eye on those cayenne pepitas! Thank you my dear!
Aysegul Sanford
You know it, Traci. It has been a very busy last couple of weeks. And this is just the beginning.
Thank you so much for all the encouragement and kind words. I really appreciate your support.
XOXO
PS: Those spicy pepitas are OUT-OF-THIS-WORLD. 😛
Sophie | The Green Life
Wow! Big news!! I’m sure it must be hard for you to leave this beautiful island, but new beginnings are incredibly exciting and full of hopes! I’m sure amazing things will come your way with this new chapter in your life. And omg this workshop!! It’s SO exciting!! Congrats, you are incredibly talented and you truly deserve it! So many amazing talents in one place. I really really wish I could attend. 🙂 This salad is simply gorgeous. xo
Aysegul Sanford
Oh Sophie.. Thank you so much for all your kind words. Yes, change is hard but you have to got to start from somewhere, right?
The workshop is so SO exciting. I am looking forward to spending time with the pros and meeting people I admire so much in person.
I wish you could attend too, but you’ll never know.. My husband is a big fan of your country and jazz. He wants to attend the famous Jazz festival in the next couple of years. Perhaps, we can meet in person when we travel to Montreal. 🙂
Sophie | The Green Life
YES! Please let me know if that happens! It would be amazing! 🙂
Lauren Kelly
We have made this several times but with feta cheese and it is delicious! It’s the perfect fall salad!
Aysegul Sanford
Hi Lauren,
I think feta cheese is a great substitute. Thanks for coming by and leaving a review.
Cheers!
Ashley @ Wishes & Dishes
This is every bit tasty as it is pretty looking!
Aysegul Sanford
YAY! Thanks so much Ashley.
Suzy
This is the perfect dish for fall! I love the combination of a little bit of sweet and spicy! Congrats on the move and workshop!
Aysegul Sanford
Can’t agree more. Thanks Suzy.
Heidi Borelli
Hi there!
I’m wondering why we cannot use the seeds removed from the squash as the topping instead of pumpkin seeds. Are acorn squash seeds edible?
Thank you so much! I’m hoping for close to zero waste with most of the recipes I’m testing.
Have the most amazing day,
Aysegul Sanford
Hi Heidi,
Yes, they are edible. Simply rinse them under cold water in a colander. Dry them as much as you can.
Drizzle with a tablespoon of oil and sprinkle with salt and pepper. Then pop into a 325-degree oven for 15-20 minutes.
You can do this with butternut squash seeds as well.
I hope this helps. Thanks for coming by.