Go Back

Roasted Acorn Squash Salad

A hearty winter salad made with arugula, roasted acorn squash, pomegranate seeds, pumpkin seeds, and a simple homemade vinaigrette. This is the perfect side dish for holiday parties. Simple to make and full of flavor!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Salad
Servings 4

Ingredients
  

Acorn Squash

  • 2 Acorn Squash
  • 1 Tbs Avocado or Coconut Oil
  • Salt & Pepper

Dressing

  • 2 Tbs Apple Cider Vinegar
  • ¼ cup Olive Oil
  • 1 Tbs Maple Syrup
  • 1 tsp Dijon Mustard
  • ¼ tsp Salt
  • Black Pepper

Salad

  • 4-5 cups Arugula

Toppings

  • ¼ cup Pumpkin or Sunflower Seeds
  • ½ cup Pomegranate Seeds

Instructions
 

  • Preheat the oven to 425 degrees.
  • Place acorn squash slices on a baking sheet lined with parchment paper. Brush both sides of each slice with avocado or coconut oil and sprinkle with salt and pepper.
  • Roast for 40 minutes, turning them and rotating the sheet halfway through the process. Set aside.

Dressing

  • Whisk together the apple cider vinegar, olive oil, salt & pepper.

Salad

  • Place arugula in a large mixing bowl. Sprinkle sunflower or pumpkin seeds and pomegranate seeds.
  • Drizzle the salad with the dressing and gently toss to combine.
  • Transfer the salad onto a large serving plate. Place the slices of roasted acorn squash on top.
  • Serve immediately.

Notes

If making ahead of time, wait to toss with the dressing right before serving.
Keyword acorn squash, fall salad