This roasted acorn squash salad is a must-try fall recipe! It’s filled with squash, roasted sweet potatoes, dried cranberries & topped with maple vinaigrette.
Zucchini, cucumbers, and tomatoes are fresh from the garden in the summer and readily available at the market. By Fall squash of every kind can be found in their place. Roasted squash is delicious as a side or on top of a salad. Today I am sharing an easy roasted acorn squash salad that is a must try recipe this Fall.
If you are looking for an easy and health lunch or dinner this roasted acorn salad it perfect. You simply roast the acorn squash, the seeds, and a sweet potato then add some cranberries (and cheese if you like), drizzle with your favorite vinaigrette and voila you have a delicious meal. Add chicken for protein or for a larger meal.
Roasted Acorn Squash Salad
1 Acorn squash
1 medium sweet potato
1/3-1/2 cup of dried cranberries
1/3-1/2 cup crumbled blue cheese or goat cheese
1/2 shallot thinly sliced
6 cup of washed salad greens
Roasted seeds from above acorn squash
Preheat oven to 375. Cut acorn squash in half and scoop out the seeds into a bowl. Then cut each half of squash into slices, place on a baking sheet. Brush each side with olive oil, sprinkle with pepper and a little salt.
Wash sweet potato and cut into little chunks, place onto the pan with the acorn squash, drizzle with olive oil.
On a separate pan, place the acorn squash seeds that you have washed, dried and removed the pulp from. Drizzle with olive oil and sprinkle with salt. If you do not want to roast the seeds add toasted pecans to the salad instead.
Bake for 15-20 minutes or until squash is soft, the sweet potatoes should be finished at the same time. Remove from oven and set aside. Watch the seeds, so that they do not burn, stir them occasionally, especially the ones from the edges of the pan.
Let the squash, sweet potatoes and seeds cool a little. Once cooled add the lettuce greens to a platter, add the squash, sweet potato, shallots and cranberries. Sprinkle with seeds and some cheese if using.
Top with your favorite dressing.
I used a maple vinaigrette and it pairs perfectly with the squash and sweet potatoes. Don’t feel like making a salad, skip the lettuce and simply layer the squash, sweet potatoes, shallots and cranberries and drizzle with this maple vinaigrette dressing. Sprinkle with toasted seeds, crumbled bacon and maybe even some cheese and you have a delicious Fall side dish.
Maple Dijon Vinaigrette
Recipe House of Yum
2 Tablespoons olive oil
1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup
11/2 teaspoon Dijon mustard
salt and pepper to taste
Place all ingredients in a jar and shake until combined.
I hope that you enjoyed my roasted acorn and sweet potato salad. If you try it this recipe over the fall or winter I would love to know how you liked it.
Do you have a favorite Fall salad? Do you enjoy salads with roasted vegetables or do you prefer to enjoy your roasted vegetables as a side dish?
Have a wonderful day friends.