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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.

Ingredients

  • 1 medium acorn squash
  • 2 tablespoons olive oil (for roasting)
  • Salt, to taste
  • Black pepper, to taste
  • 56 cups mixed greens (arugula, spinach, or baby kale)
  • 1/4 red onion, thinly sliced
  • 1/3 cup toasted pecans or pumpkin seeds
  • 1/4 cup dried cranberries or pomegranate seeds (optional)
  • 1/4 cup crumbled goat cheese or feta (optional)

For the maple dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the acorn squash in half, scoop out seeds, and slice into thin crescent-shaped wedges.
  3. 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.
  4. Meanwhile, prepare the maple dressing: whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
  5. In a large salad bowl, combine mixed greens, red onion, toasted pecans or seeds, and dried cranberries or pomegranate seeds if using.
  6. Once the squash is roasted, add it to the salad while still warm.
  7. Drizzle with maple dressing and toss gently to combine.
  8. 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.

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