Roasted Acorn Squash Salad

Turn roasted acorn squash slices into a quick & easy salad that is a showstopper. Made with an apple cider vinaigrette, this is the ultimate fall salad recipe.


- Salad greens - Roasted acorn squash - Goat cheese - Quinoa - Pumpkin seeds - Dried cranberries - Olive oil - Maple syrup

Roast the squash


Roast the sliced squash in the oven for 15 minutes. Remove, flip the slices, and roast for another 10-15 minutes or until lightly golden brown. Let cool.

Make the 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).


Assemble the salad

Add the salad greens, arugula, cooked quinoa, dried cranberries, and pomegranate arils and give it a toss.


Add the dressing

Add the salad dressing and give it a gentle toss again making sure to not to bruise the salad greens.



Transfer to a serving plate and top with the roasted sliced acorn squash, goat cheese, and pumpkin seeds. Top it off with roasted acorn squash slices and serve.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

You Might Also Like

The Best Fall Salad recipes all in one place! From squash salads to wild rice salad to Brussels sprouts salad, this is the ultimate round up for all autumn salads.