Looking for a healthy and flavorful salad recipe that’s easy to make? This roasted acorn squash salad is packed with flavor and nutrition, and it’s perfect for any occasion.
Ingredients:
1 acorn squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
½ teaspoon ground cinnamon
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 teaspoon grated orange zest
1 teaspoon garam masala
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ cup olive oil
1 (5 ounce) package baby arugula
¼ cup dried cranberries
¼ cup chopped pistachios
2 ounces crumbled chevre (goat cheese)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet or jelly roll pan with parchment paper.
Spread the acorn squash cubes onto the prepared baking sheet and toss with 2 tablespoons of olive oil.
In a small bowl, mix together the cinnamon, onion powder, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then sprinkle the spice mixture over the squash cubes.
Bake the squash on the center rack of your preheated oven until tender, about 15 to 20 minutes. Remove from oven and allow to cool completely.
While the squash is cooling, whisk together the apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl until thoroughly combined.
Slowly drizzle the olive oil into the vinegar mixture, whisking constantly, until the olive oil is fully incorporated into the dressing. Refrigerate the dressing while you complete the remaining steps.
In a salad bowl, toss together the cooked acorn squash cubes, baby arugula, dried cranberries, chopped pistachios, and crumbled chevre (goat cheese).
Drizzle the salad with the dressing and serve.
Cook’s Note: You can make the acorn squash and dressing the night before and store in your fridge to cut down on time.
Enjoy your delicious and healthy roasted acorn squash salad!