Roasted Acorn Squash Salad Recipe - Foolproof Living (2024)

Substitutions

The beauty of salads is that they’re super customizable to suit your preferences or to accommodate the ingredients you have on hand. Make this fall squash salad according to the recipe, or switch things up to suit your taste buds. Either way, it’s guaranteed to turn out delicious. Here are some suggestions:

• Oil: I used olive oil in this recipe for its mild flavor, but you can also use avocado oil, coconut oil, or another oil of your choice for roasting your acorn squash slices. You can even use melted butter for an extra rich flavor. For the salad dressing, however, I recommend using olive oil.
• Maple Syrup: Maple syrup is such a classic fall flavor that gives this seasonal salad a rich sweetness. If you prefer not to use maple syrup or don’t have any on hand, feel free to use an equal amount of honey or brown sugar instead.
• Lemon juice: We’re using apple cider vinegar in the roasted squash salad dressing to give it an acidic kick and a mild, fall-inspired cider flavor. If you don’t have apple cider vinegar, lemon juice will provide a similar acidic flavor.
• Salad greens: I personally love the peppery taste of arugula squash salad, but sometimes arugula can be difficult to find at the store. If you can’t get your hands on it, baby kale, baby greens, spring mix, or another type of salad green will do the trick.
• Quinoa: The quinoa in this squash salad is optional, but I love to add it when I want a more filling and hearty salad. If you don’t have quinoa, you can substitute with wild rice, bulgur, or farro. These ancient grains will provide a similar heartiness and will help keep you full for a longer period of time. If you are new to quinoa, be sure to check out my guide on How To Cook Quinoa Perfectly.
• Cheese: I know that not everyone enjoys the tanginess of goat cheese, so feel free to use a different cheese instead. Feta cheese or parmesan are also perfect pairings with this winter salad.
• Pumpkin seeds: No salad is complete without a nice crunch! I used pumpkin seeds in this recipe for the crunch factor, but you can also use sunflower seeds or nuts like pecans or walnuts.

How to Make Ahead & Store

The holiday season is a busy time of year, so it’s great to have opportunities to make recipes ahead of time. The good news is that this winter squash salad is definitely make-ahead friendly! Here are some tips for prepping this recipe ahead of time, as well as some storage suggestions:

• Make ahead: Roasting the squash is the most time-consuming part of this recipe, so roast it 2-3 days in advance to save time. Once you let it cool, store it in the fridge until ready to use. Just make sure to take the squash out of the fridge before serving the salad to give it enough time to warm up to room temperature. You can also prep the easy salad dressing ahead of time and add it to the greens when you’re ready to assemble.
• Store: Store the squash arugula salad in an airtight container in the fridge for up to 2 days. The greens tend to wilt fairly quickly as they sit in the dressing, so try to consume it within that time period.

5 from 5 votes

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*

• 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.

• 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.