Roasted Acorn Squash Salad

5 from 1 vote

This tasty acorn squash salad features all the best fall flavors. The salad is sweet, savory, warm, tangy, and great for a filling fall meal.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: fall squash salad

Servings:

Calories: 508kcal

Preheat the oven to 375°F (190°C). Cut the acorn squash in half and remove the seeds. Slice it into 1/2-inch thick crescents. Toss the acorn squash slices with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment and roast for 15 minutes or until tender and slightly caramelized. Remove from the oven and flip with a spatula, then return to the oven and roast for another 15-20 minutes. Once done, set them to the side and allow to cool.
If you’re using store bought roasted pecans, you can skip this step. If you’re starting with raw pecans, toast them in a dry skillet over medium heat, stirring occasionally, until they are fragrant and slightly browned. This should take about 3-5 minutes. Remove from heat and let cool.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey or maple syrup.
Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Season with salt and pepper to taste.
In a large salad bowl, combine the baby spinach, baby kale, pomegranate seeds, and toasted pecans. Toss gently to combine and put the salad on your serving plates. Place an even number of slices of roasted acorn squash on top of each salad.
Drizzle the apple cider vinegar dressing over the salad just before serving. Toss to coat the ingredients evenly. Serve immediately and enjoy!