Roasted Squash Salad

4.75 from 4 votes

With roasted squash, goat cheese, pomegranate seeds, pecans, pumpkin seeds and mixed greens, this roasted squash salad is great for fall meals like Thanksgiving.

Prep Time15

Cook Time30

Total Time45

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For squash
1 medium acorn squash,* (halved, seeds scooped out, cut into 1/2-inch thick slices and then cut into 1-inch wide pieces)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
For vinaigrette
1 garlic clove, minced
1 tablespoon whole grain mustard
2 teaspoons maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon apple cider vinegar
1/4 cup olive oil
For salad
5 ounces mixed baby greens
1 cup mixed greens (such as spring mix, baby arugula & spinach)
1/2 small red onion, thinly sliced
1/2 cup pomegranate seeds
1/3 cup crumbled goat cheese
1/4 cup pumpkin seeds
1/4 cup chopped pecans
1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan, toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread it out in a single layer. Roast the squash until it is golden brown and tender, tossing just over halfway through roasting, about 25-30 minutes.
For the vinaigrette, whisk the garlic, mustard, maple syrup, 1/2 teaspoon salt, 1/4 teaspoon pepper, apple cider vinegar and 1/4 cup olive oil in a small bowl.
Combine the lettuce, roasted squash, onions, pomegranate seeds, goat cheese, pumpkin seeds, pecans and fresh parsley in a large bowl.
Drizzle the vinaigrette into the salad. Toss to combine.

Video

Notes

Winter squash substitutions: You can use other types of squash than acorn squash. Varieties that are most similar that you don't need to peel include red kuri squash, kabocha squash and delicata squash. For butternut squash, you should peel it and cut it into 1/2-inch cubes. You can also substitute with sweet potatoes.

You can use goat cheese or feta.

Instead of pomegranate seeds, you can substitute with dried cranberries.

Other than pecans, you can use chopped walnuts or almonds.

Keep leftovers in an airtight container in the refrigerator up to 3 days. If you are planning to save part of the salad to eat at another time, do not toss it in the vinaigrette and store the dressing in a separate container from the salad. You will need to let the vinaigrette sit out at room temperature for 15 minutes before you toss it into the salad, because the oil will harden in the cold temperature of the fridge.

Nutrition