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Maple Roasted Squash Salad

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Calories: 415
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Ingredients

Salad

  • 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 goat cheese
  • 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)

Method

  1. Preheat oven to 400° F. 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.
  2. 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.
  3. While Squash is baking, prepare the dressing. In a blender mix all ingredients until incorporated.
  4. 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.