Roasted Acorn Squash Salad with Maple Dijon Vinaigrette

This is that time of year when I want fall flavors in everything, and this roasted acorn squash salad delivers. It has been on the blog for years, and it is the one I come back to every fall without fail. A hearty salad of roasted squash and sweet potatoes layered over baby kale, scattered with dried cranberries, goat cheese, and toasted seeds, all drizzled with a maple Dijon vinaigrette I have been making so long it is practically automatic. It works as a weeknight meal, holds up beautifully as a side dish at the holiday table, and it is honestly one of the best ways I know to eat this sweet-fleshed winter squash.

This post contains affiliate links. If you make a purchase through one of my links, I may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting the blog.

Why This Is a Great Harvest Salad

The combination of warm roasted vegetables and crisp cool greens is what makes a harvest salad feel like a meal rather than a side. Baby kale is my green of choice here, it is hearty enough to hold up under warm squash without wilting into nothing, and its slightly bitter edge plays beautifully against the sweet flavor of the maple dressing. Baby spinach, spring greens, baby arugula, or a simple salad greens mix all work well too if you prefer something milder.

The sweet potato earns its place. It adds color, a second layer of sweetness, and a slightly different texture from the squash. Together they make this a genuinely filling main course salad or a substantial side. I have made versions without it, and while they are a good salad, they are not as good as this one.

The creamy maple dressing is simple, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper, but it is exactly right for this combination. The Dijon adds a little sharpness, the maple syrup ties everything back to the nutty flavor of the squash, and the apple cider vinegar keeps the whole thing from going too sweet. If you are in the habit of reaching for a balsamic reduction instead of a vinaigrette, that works beautifully here too. I make my own and drizzle it over the finished salad when I want something a little richer.

A Note on Acorn Squash

Acorn squash is one of my favorite fall vegetables. It is a sweet-fleshed winter squash with a deep green skin, symmetrical design, and those lovely scalloped edges that make each half cut side look almost decorative. Unlike butternut squash, you do not need a sharp vegetable peeler or a paring knife to remove the skin before roasting. Acorn squash roasts beautifully with the skin on, and the flesh pulls away from it easily once it is golden brown and tender. That alone makes it the best way to go when you want roasted squash without a production.

If you have ever roasted acorn squash plain with a little brown sugar and butter, you already know how good it is on its own. In this salad, that same sweet, nutty flavor is the anchor for everything else.

What Goes Into This Roasted Acorn Squash Salad

The base is baby kale, which holds up beautifully under warm roasted vegetables without wilting. Baby spinach, spring greens, baby arugula, or a simple salad greens mix all work if you prefer something milder. On top of the greens go the roasted acorn squash and sweet potato, which come out of the oven golden brown and tender. Shallot or a few thin rings of red onion add a little bite. Dried cranberries — or any dried fruit you like — bring sweetness and chew. Crumbled goat cheese or feta cheese finishes the salad with something creamy and a little salty. And the seeds. You will roast the seeds straight from the squash, and they are worth the small effort. Toasted pumpkin seeds, sunflower seeds, or slivered almonds work just as well if you prefer to skip that step.

The salad dressing is a creamy maple dressing — olive oil, apple cider vinegar, maple syrup, and Dijon mustard, shaken together in a small bowl or jar. It takes about two minutes to make and keeps in the refrigerator for several days. The rest of the ingredients come together while the squash roasts, so the dressing is a good place to start. Full amounts are in the recipe card below.

How to Make Roasted Acorn Squash Salad

Start by preheating the oven and cutting the acorn squash in half. Scoop the seeds into a bowl and set them aside. Cut each half into slices and place them in a single layer on a large baking sheet. No peeling required — acorn squash roasts beautifully with the skin on, and the flesh pulls away easily once it is golden brown and tender. Brush the squash with olive oil, season with salt and black pepper, and add the sweet potato chunks to the same large baking sheet. Everything roasts together, which is convenient. Roast at 400 degrees, turning once halfway through, until the squash is golden brown at the edges and the sweet potato is cooked through. Let everything cool for a few minutes before you assemble the salad.

While the squash and sweet potato are in the oven, deal with the seeds. Rinse them, pat them dry, spread them in a single layer on a small sheet pan, drizzle with a little olive oil, and season with salt. They roast at the same temperature as the squash but go faster, so check them early and stir once or twice. Golden brown and crisp is what you are after.

To assemble, add the baby kale to a large bowl or large serving bowl. Layer the roasted squash and sweet potato over the greens in a casual pile. Scatter the shallot, dried cranberries, cheese, and seeds over the top. Drizzle generously with the maple Dijon vinaigrette or a balsamic reduction if you are going that route just before serving. This is a delicious salad warm, and equally good at room temperature. Either way it makes a perfect side dish, and a satisfying weeknight meal on its own.

Variations Worth Trying

This easy salad has been slightly different almost every time I have made it. A few variations I can recommend:

Balsamic reduction instead of vinaigrette. A good homemade balsamic reduction drizzled over the finished salad gives it a richer, slightly sweeter flavor. You can use it in place of the maple Dijon vinaigrette or alongside it. Either way, it is a good salad.

Pomegranate seeds. Sweet pomegranate seeds or juicy pomegranate seeds or arils, technically are beautiful in this salad and add a burst of tartness that works well with the maple dressing. Use them as a substitute for the dried cranberries, or add a small handful of each.

Cranberry sauce. A spoonful of cranberry sauce alongside the salad, or thinned slightly and used as part of the dressing, is a lovely variation for the holiday table. It makes this a natural companion to a roast turkey or roast meat of any kind.

Ancient grains as a base. Wheat berries, wild rice, farro, or brown rice in place of the baby kale turn this into a heartier grain salad, a great main course salad or a more substantial side. It also works well as a winter salad base when you want something more filling than greens.

Feta cheese. Feta’s saltiness contrasts nicely with the sweet flavor of the squash. Blue cheese is also excellent if you want something more assertive.

Add Brussels sprouts. Halve them, toss with olive oil, and roast alongside the squash and sweet potato. They add a pleasant bitterness and a little crunch.

Substitute delicata squash. Delicata also has an edible skin and a nuttier flavor than acorn. The rounds are beautiful in a salad and it roasts quickly.

Avocado oil instead of olive oil. Avocado oil has a higher smoke point and a very neutral flavor. Use the same tablespoons oil measurement as olive oil.

Add lemon juice to the dressing. A small squeeze of lemon juice in the vinaigrette adds brightness. Start with a teaspoon and taste as you go. Orange juice works well too and leans into the fall flavor profile.

Add protein. A few slices of roasted chicken or leftover roast turkey make this a complete weeknight meal. It pairs naturally with a holiday roast.

Make It Ahead

The salad dressing can be made up to three days ahead and kept in the refrigerator. The roasted squash and sweet potato can be prepared a few hours in advance and served at room temperature. Assemble in a large serving bowl just before serving so the baby greens stay crisp.

A Few Final Notes

This is a seasonal salad I have made more times than I can count, and it genuinely gets better every year as I have learned what it likes, a good vinaigrette, a little goat cheese, and not too much fuss in the assembly. The scalloped edges of acorn squash slices are beautiful on a platter. The whole thing comes together in about 30 minutes. It is a recipe I am genuinely happy to share again.

If you make it, I would love to know how it went. And if you have a fall salad recipe you make on repeat, please leave it in the comments. 

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!

On My Radar

Roasted Acorn Squash Salad with Maple Dijon Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

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

Units USM Scale 1x2x3x

For the Salad

• 1 medium acorn squash
• 1 medium sweet potato
• 6 cups baby kale (or baby spinach, spring greens, or baby arugula)
• 1/2 shallot, thinly sliced, or a few thin rings of red onion
• 1/3 to 1/2 cup dried cranberries or dried fruit of your choice
• 1/3 to 1/2 cup crumbled goat cheese or feta cheese
• Roasted acorn squash seeds (from above) or toasted pumpkin seeds, sunflower seeds, or slivered almonds
• 2 tablespoons olive oil (or avocado oil) for roasting
• Sea salt and black pepper

Maple Dijon Vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 1/2 teaspoons Dijon mustard
• Sea salt and black pepper to taste

Add all the salad dressing ingredients to a small bowl or jar, seal, and shake or whisk until combined. Taste and adjust — a little more maple syrup if you want it sweeter, a little more apple cider vinegar if you want more bite. The rest of the ingredients come together quickly while the squash roasts, so the dressing is a good place to start.

Instructions

Roast the Squash and Sweet Potato

Preheat the oven to 400 degrees. Cut the acorn squash in half and scoop the seeds into a bowl — set them aside. Cut each half into slices about 3/4 inch thick. No peeling required; the skin is perfectly fine to roast on and the flesh pulls away from it easily once golden brown. Place the squash slices in a single layer on a large baking sheet. Brush both sides with olive oil and season with salt and black pepper.

Wash the sweet potato and cut into small chunks, roughly the same size so they cook evenly. Add them to the large baking sheet with the squash. Drizzle with a little olive oil and toss to coat.

Roast for 20 to 25 minutes, turning once halfway through, until the squash is tender and golden brown at the edges and the sweet potato is cooked through. Remove from the oven and let everything cool for a few minutes before assembling. Placing very hot vegetables straight onto baby kale will wilt it more than you want.

Toast the Squash Seeds

Rinse the squash seeds and pull away as much of the stringy pulp as you can. Pat them dry, then spread in a single layer on a separate small sheet pan. Drizzle with a teaspoon of olive oil and season with salt. Roast at 400 degrees for 10 to 15 minutes, stirring once or twice, until golden brown and crisp. The seeds near the edges of the pan go quickly, so keep an eye on them. If you would rather skip this step, toasted pumpkin seeds, sunflower seeds, or slivered almonds are a great substitute.

Assemble the Salad

Add the baby kale to a large bowl or large serving bowl. Layer the roasted squash slices and sweet potato over the greens in a casual pile. Scatter the shallot, dried cranberries, cheese, and seeds over the top. Drizzle generously with the maple Dijon vinaigrette, or your balsamic reduction just before serving.

 

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