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

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 365kcal

Author Aysegul Sanford

Ingredients

For The Acorn Squash:

2 small acorn squash 1 to 1 ½ pound each, cut in half and sliced into 1-inch slices
2 tablespoons olive oil or coconut or avocado oil
2 tablespoons maple syrup
⅛ teaspoon ground cinnamon
½ teaspoon kosher salt
Pinch of 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 cooked quinoa bulgur or wild rice*, optional
½ cup dried cranberries roughly chopped
¼ cup pomegranate seeds optional
4 ounces goat cheese crumbled
½ cup pepitas* aka pumpkin seeds, lightly toasted*

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: While I love the peppery flavors of arugula, it can be substituted with an equal amount of salad greens.
Quinoa: You can swap cooked quinoa with cooked wild rice, bulgur, or farro. Or you can omit using it if you do not have any. This salad would still be good without it.
To roast pumpkin seeds (aka pepitas): This is an optional step, so if you have the time, I recommend toasting your pepitas. To do so, place pumpkin seeds in a small skillet over medium heat. Toast, stirring frequently, for 4-5 minutes or until it starts to smell. Be sure to keep a close eye on them as they will burn quickly. If you like it spicy, sprinkle them with a squeeze of lime juice and a pinch of cayenne pepper.
Serving Suggestions: You can serve this salad in the bowl that you make. However, I find that roasted acorn squash slices break easily. So, I recommend serving it on a large serving plate (like you see in the photos). This way, not only do they hold their shape, but also your acorn squash salad looks beautiful, complimenting your tablescape.

Nutrition