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Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries

Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries

This Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries is an easy to make salad made by roasting acorn squash and flavoring it with pumpkin seeds and cranberries.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 456kcal


Roasted Acorn Squash:

  • 2 acorn squash sliced to 1-inch thick slices (or 1 large)
  • 1 tablespoon olive oil
  • salt and black pepper

Spicy Pepitas:

  • 1/2 cup pepitas (aka 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


  • 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


  • 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.


Calories: 456kcal | Carbohydrates: 48g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 262mg | Potassium: 909mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1327IU | Vitamin C: 27mg | Calcium: 138mg | Iron: 4mg