Roasted Acorn Squash Salad with Maple Vinaigrette

Roasted acorn squash salad is a must-try fall recipe! Filled with squash, 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 healthy lunch or dinner this roasted acorn salad is perfect. It’s filled with fall flavors and goodness.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.

You might also like this Fall Cobb Salad. 

The nutty flavor of the seeds, sweetness of the squash and creamy maple dressing are a delicious combination that you are going to love. This salad will be a become a staple all Fall and winter long.

Roasted Acorn Squash Salad Recipe

It’s that time of year when Fall salads filled with hearty vegetables, seeds, nuts and dried fruits grace our weekly and holiday table.

Acorn Squash Salad Ingredients

• 1 medium 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 or red onion
• 6 cup of washed salad greens
• Roasted seeds from above acorn squash

Maple Dijon Vinaigrette Salad Dressing

• Recipe House of Yum
• 2 Tablespoons olive oil
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon maple syrup
• 11/2 teaspoon Dijon mustard
• sea salt and black pepper to taste
• Place all ingredients in a small bowl or jar and shake until combined.

Directions

• 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 large 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 slices, drizzle with olive oil.
• On a separate sheet 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 large serving platter, then layer the squash slices, 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 but balsamic glaze or red wine vinegar are a delicious alternative.

Variations

• This fall salad has endless variations and add ins, use what you have on hand or can get from the farmers market.
• Don’t feel like salad greens, use baby spinach or baby kale then layer with the rest of the ingredients.
• Use feta cheese instead of blue cheese.
• Ancient grains, wild rice, wheat berries or brown rice are a great base for the roasted squash and sweet potatoes and make the perfect side dish.
• Sprinkle with toasted pumpkin seeds, sunflower seeds or pecans and walnuts.
• Add Brussels sprouts.
• Substitute delicata squash or pumpkin slices for acorn squash.
• Dried fruit or juicy pomegranate seeds can be added as well.

THAT’S ALL FOR NOW

I hope that you enjoyed this seasonal salad of roasted acorn and sweet. 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.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Roasted Acorns Squash Salad with Roasted Sweet Potatoes, Cranberries and Squash Seeds.

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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. 

• Total Time: 0 hours
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

Salad Ingredients

1 medium 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 or red onion

6 cup of washed salad greens

Roasted seeds from above acorn squash

Maple Dijon Vinaigrette Salad Dressing

Recipe House of Yum

2 Tablespoons olive oil

1 Tablespoon apple cider vinegar

1 Tablespoon maple syrup

11/2 teaspoon Dijon mustard

sea salt and black pepper to taste

Place all ingredients in a small bowl or jar and shake until combined.

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Instructions

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 large 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 slices, drizzle with olive oil.

On a separate sheet 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 large serving platter, then layer the squash slices, sweet potato, shallots and cranberries. Sprinkle with seeds and some cheese if using.

Top with your favorite dressing.

 

Notes

I used a maple vinaigrette and it pairs perfectly with the squash and sweet potatoes but balsamic glaze or red wine vinegar are a delicious alternative.

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 20-30 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: American