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Maple Roasted Squash Salad

Arugula and roasted acorn squash salad with creamy goat cheese dressing pumpkin seeds and pomegranate seeds on a plate.
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • 1 small acorn squash (about 1½ pounds), seeds removed and cut into ¾-inch-thick rings
  • 4 tablespoons pure maple syrup
  • 1 cup pomegranate seeds
  • ½ cup salted pepitas
  • 5 ounces baby arugula
  • 2 ounces crumbled goat cheese, for serving (optional)

Creamy Goat Cheese Dressing

  • 4 ounces goat cheese
  • ½ cup extra-virgin olive oil
  • ¼ cup unfiltered apple cider vinegar
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • ⅓ cup milk (we love buttermilk)

Method

  1. Preheat the oven to 400°F with a rack in center position. Line a rimmed sheet pan with parchment paper.

  2. Place the squash rounds on the prepared sheet in a single layer. Using a pastry brush, brush both sides of the squash rounds with 2 tablespoons of the maple syrup. Roast until the bottom of the squash is golden brown, about 12 minutes. Remove from the oven. Flip the squash and return the sheet to the oven. Roast until tender, about another 10 minutes. Carefully brush both sides of the squash with the remaining 2 tablespoons maple syrup.

  3. Meanwhile, make the dressing. Add the goat cheese, olive oil, vinegar, salt, pepper, and milk to the base of a blender. Blend until smooth, about 30 seconds.

  4. In a large bowl or serving platter, toss half of the dressing, ¾ cup of the pomegranate seeds, and ¼ cup of the pepitas together. Top with squash, remaining pomegranate seeds, remaining pepitas, and goat cheese, if using. Drizzle with the remaining dressing if desired.


Note: If you don’t have a blender, you can whisk the dressing until combined! It just won’t be quite as smooth.