Maple Roasted Squash Salad

Maple Roasted Squash Salad
Tap any image to pin it.

We love tradition. It’s an opportunity to be a part of something bigger than ourselves and it gives us something special to carry on. On Thanksgiving we serve a traditional meal to honor our heritage. Thanksgiving is a holiday based on the meal that the English colonists shared with the Native Wampanoag Indians after first arriving in 1621. President Lincoln proclaimed it a national day of “Thanksgiving and praise to our beneficent Father who dwelleth in the heavens.”

We look forward to Thanksgiving every year because of its rich tradition.

Maple Roasted Squash Salad

Some of the “traditional” dishes you see in a Thanksgiving spread exist because they’re simply so good they’ve won another spot at the table. However, most of them have reason to be there. Early American settlers wrote letters and kept hand penned records. Thanks to these, we know that the first Thanksgiving meal consisted of beef and fowl. SInce Turkey is native to North America and is a large fowl that can serve a group of people, it stole the show as the centerpiece. That first meal was held at Plymouth in present day Massachusetts. Root vegetables were likely part of the great harvest they were so thankful for, and cranberries, because they are native to that area.

Maple Roasted Squash Salad

We look forward to Thanksgiving every year because of its rich tradition. It’s also delicious, so that helps. Whether you’re eating your mother’s green bean almondine casserole, or perhaps you convinced her to let you just make a really good salad instead, we encourage you to be thankful this year for the green light to eat, drink and be sleepy.

Maple Roasted Squash Salad

Maple Roasted Squash Salad

Serves 6


1 small acorn squash
4 tbsp real maple syrup
1 cup pomegranate seeds
3/4 cup pepitas (pumpkin seeds)
6 oz baby arugula

Creamy Goat Cheese Dressing

4 oz chevre
1/2 cup olive oil
1/4 cup apple cider vinegar, unfiltered
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup milk (we used buttermilk)


  1. Preheat oven to 400° Using a sharp knife, carefully slice the acorn squash around its middle horizontally. Scoop out seeds and scrape clean. Slice into ¾ inch thick rounds. Place on a parchment paper lined rimmed baking sheet. Do not let any pieces overlap. Using a pastry brush, brush maple syrup over both sides of squash. Bake for 10-15 minutes until the bottom side of squash is nice and golden brown. Flip and bake for another 10-15 minutes. Brush with maple syrup a second time right after removing from oven. Set aside to cool.
  2. While Squash is baking, prepare the dressing. In a blender mix all ingredients until incorporated.
  3. To prepare the salad for serving, Toss ½ the dressing with the arugula. Slowly add more dressing until the greens are coated with dressing but not weighed down by it. Sprinkle ¾ of the pomegranate and pumpkin seeds toss lightly. Lay roasted squash on top of the salad and sprinkle with remaining seeds.