Roasted Acorn Squash Salad

roasted acorn squash recipe, squash salad recipe, salad recipe, fall salad

I love to cook with ingredients that are in season. This ensures the most flavorful, fresh and sustainable eating habits.

If you want to start cooking seasonally begin by shopping at your local farmer’s market! While you’re at the market, take a look around. The produce you see are what are in season!

squash, farmers market squash, fall harvest at farmer's market, variety of squash

With the fall comes a large variety of squash. This year, I have gravitated towards acorn squash and used it in a few different preparations.

I’ve stuffed some Acron Squash, and now I sliced them and roasted them for this salad.

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My intention with this salad was to make it a meal. I added the brown rice for carbs and cheese and almonds for protein.

This can also work without the rice! Or with a different grain such as quinoa or lentils! Have fun, get creative and make it your own 🙂

*Quick Tip: Make your dressing in a jar! This helps the fats in the oil break down into smaller molecules so they blend into a smoother texture with the citrus juice (or vinegar). The shallot also helps the emulsification process!

elmulisification of dressing, salad dressing, salad dressing recipe

Roasted Acorn Squash Salad
Serves 4
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
412 calories
47 g
7 g
23 g
8 g
5 g
323 g
481 g
8 g
0 g
18 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 412
Calories from Fat 204
% Daily Value *
Total Fat 23g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 7mg
Sodium 481mg
Total Carbohydrates 47g
Dietary Fiber 6g
Sugars 8g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 large acorn squash, halved, cored and sliced into 1/2 inch thick pieces
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon ground black pepper
  5. 1 cup pomegranate seeds
  6. 2 cups cooked brown rice (or quinoa/lentils)
  7. 1/4 cup crumbled goat cheese
  8. 2 tablespoons toasted almond slivers
  9. 3 1/2 cups baby arugula, washed and dried
  10. 2 tablespoons fresh flat leaf parsley
  1. 1 tablespoon minced shallots (or red onion)
  2. 1/4 cup fresh orange juice
  3. 2 tablespoons fresh lemon juice
  4. 1/4 cup extra virgin olive oil
  5. 1/4 teaspoon kosher salt
  6. 1/4 teaspoon fresh ground black pepper
  1. Preheat oven to 425 degrees
  2. Line baking sheet with parchment paper
  3. Coat acorn squash in 1 tablespoon olive oil, kosher salt and pepper
  4. Roast the squash in the oven until tender, about 30 minutes
  5. Arrange arugula and parsley in large bowl
  6. Top with rice and sprinkle with pomegranate, almonds and goats cheese
  7. Make the dressing by combining all ingredients and shaking well
  8. Coat greens with dressing and top with roasted acorn squash
  9. Enjoy! 🙂
Amanda's Plate

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