Why You’ll Love This Recipe

This salad is both wholesome and impressive. It’s naturally vegetarian, easy to make, and packed with nutrients and fall flavor. The maple dressing adds a cozy sweetness that perfectly complements the roasted squash, while the greens, nuts, and optional extras like goat cheese or dried cranberries create a salad that’s as beautiful as it is delicious. Whether served as a side or main, this dish is a seasonal favorite you’ll return to again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

Acorn squash
Olive oil
Salt
Black pepper
Mixed greens (arugula, spinach, or baby kale)
Red onion (thinly sliced)
Toasted pecans or pumpkin seeds
Dried cranberries or pomegranate seeds (optional)
Crumbled goat cheese or feta (optional)

For the maple dressing:

Olive oil
Maple syrup
Apple cider vinegar
Dijon mustard
Salt
Black pepper

Directions

Preheat the oven to 400°F (200°C).
Cut the acorn squash in half, remove the seeds, and slice into thin crescents.
Toss squash slices with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
While the squash is roasting, prepare the maple dressing: whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
In a large salad bowl, combine mixed greens, red onion, toasted pecans or seeds, and dried cranberries or pomegranate seeds if using.
Add warm roasted acorn squash and drizzle with maple dressing.
Toss gently to coat and top with crumbled goat cheese or feta, if desired. Serve immediately.

Servings and timing

This recipe serves 4 as a side, or 2 as a main.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegan: Skip the cheese or use a plant-based alternative.
Grain Bowl Style: Add cooked quinoa or farro for a more filling meal.
Extra Crunch: Add sliced apples or roasted chickpeas.
Warm Dressing: Slightly warm the maple dressing before tossing for a cozier presentation.
Spiced Squash: Sprinkle acorn squash with cinnamon or smoked paprika before roasting.
Nut-Free: Use sunflower or pumpkin seeds instead of nuts.

Storage/Reheating

For best texture, store components separately if making ahead.

Salad (without dressing): Store in an airtight container in the refrigerator for up to 2 days.
Roasted squash: Keep in the fridge for up to 4 days; reheat gently in a skillet or oven.
Maple dressing: Store in a sealed jar in the fridge for up to 1 week. Shake well before using.

Avoid storing the fully assembled salad, as the greens may wilt once dressed.

FAQs

Do I need to peel acorn squash?

No, the skin becomes tender when roasted and is edible, but you can peel it if preferred.

Can I make this salad ahead of time?

Yes, roast the squash and prep the dressing in advance. Assemble just before serving.

What kind of greens work best?

Arugula, spinach, baby kale, or mixed spring greens all pair well with the flavors.

Is this salad good for holiday meals?

Absolutely. Its seasonal ingredients and festive look make it perfect for Thanksgiving or holiday dinners.

Can I use a different squash?

Yes, butternut or delicata squash work well as alternatives.

How do I keep the squash from getting soggy?

Roast at a high temperature and don’t overcrowd the pan to encourage caramelization.

What can I use instead of maple syrup in the dressing?

Honey or agave syrup are good substitutes, but maple offers the most seasonal flavor.

How long does the dressing last?

It will keep in the fridge for up to a week in a sealed container.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure store-bought cheese and condiments are certified gluten-free if needed.

Can I add a protein to make it a full meal?

Yes, grilled chicken, tofu, or lentils would make excellent additions.

Conclusion

Acorn Squash Salad with Maple Dressing is a gorgeous, flavorful way to showcase fall’s best ingredients. With its mix of warm roasted squash, fresh greens, and a sweet-savory dressing, this salad offers a perfect balance of comfort and freshness. Whether you serve it as a starter, a side, or a main dish, it’s a guaranteed crowd-pleaser that celebrates the season in every bite.

Acorn Squash Salad with Maple Dressing

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Acorn Squash Salad with Maple Dressing is a warm, vibrant, and seasonal salad made with roasted acorn squash, crisp greens, and a sweet and tangy maple vinaigrette. Perfect as a side or a vegetarian main, it’s a cozy yet refreshing dish that captures the flavors of fall.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings (as a side) or 2 servings (as a main)
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C).
Cut the acorn squash in half, scoop out seeds, and slice into thin crescent-shaped wedges.
Toss squash slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
Meanwhile, prepare the maple dressing: whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
In a large salad bowl, combine mixed greens, red onion, toasted pecans or seeds, and dried cranberries or pomegranate seeds if using.
Once the squash is roasted, add it to the salad while still warm.
Drizzle with maple dressing and toss gently to combine.
Top with crumbled goat cheese or feta, if desired. Serve immediately.

Notes

To make vegan, omit cheese or use a plant-based alternative.
Roast the squash with cinnamon or smoked paprika for extra depth.
Add grains like quinoa or farro for a heartier salad.
Store components separately to keep greens crisp if prepping ahead.
Warm the dressing slightly before tossing for a cozy variation.

Nutrition

Serving Size: 1 side salad
Calories: 260
Sugar: 9g
Sodium: 220mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg