The ultimate fall salad is this maple roasted acorn squash salad tossed with a rich pomegranate vinaigrette — a delicious way to enjoy seasonal vegetables.
I get quickly obsessed when a salad hits the right notes. This roasted acorn squash salad is one of those recipes: warm roasted squash paired with cool peppery greens, bright pomegranate seeds, crunchy pepitas, and a refreshing pomegranate-maple vinaigrette. It’s balanced, seasonal, and comes together easily once the squash is roasted.
The longest step is roasting the squash. Once that’s done, assembling the salad and whisking the dressing is quick and simple.
Fall Squash Salad Ingredients:
- Acorn squash
- Baby arugula or any greens you prefer
- Pomegranate seeds
- Pumpkin seeds (pepitas)
- Maple syrup
- Olive oil
- Red wine vinegar
- Pomegranate juice
- Sea salt and freshly ground black pepper
Acorn Squash 101 – Yes, you can eat the skin.
Acorn squash is a winter squash shaped like an acorn, usually dark green with an orange patch near the stem. The flesh is yellow-orange and mildly sweet with a nutty note. After cooking, the skin softens and is perfectly edible. If you prefer a different texture, you can peel it before cooking. Acorn squash is a good source of vitamin C, potassium, and magnesium.
How to chop an acorn squash for this salad:
1. Trim the top and base.
2. Slice lengthwise and scoop out the seeds.
3. Place the halves flesh-side down and cut into 1/4–1/2 inch slices.
How to Make Roasted Acorn Squash
Roasting the squash takes the most time, but it’s straightforward and hands-off.
STEP 1: Follow the cutting instructions above.
STEP 2: Preheat the oven to 425ºF. In a large bowl, whisk together maple syrup and olive oil. Coat each squash piece in the mixture, arrange on a parchment- or silicone-lined baking sheet, and season with sea salt and pepper.
STEP 3: Roast for 15 minutes, flip, then roast an additional 10 minutes, until the squash is tender and lightly caramelized.
Assembling Your Squash Salad
Once the squash is roasted, assembling the salad is quick. In a large bowl combine baby arugula, pomegranate seeds, and pumpkin seeds. Top with the warm roasted squash.
For the vinaigrette, whisk together red wine vinegar, olive oil, pomegranate juice, and a touch of maple syrup until well combined. Drizzle over the salad just before serving and toss gently to combine.
Maple Roasted Acorn Squash Salad
A cozy fall salad featuring maple-roasted acorn squash, arugula, pomegranate seeds, pumpkin seeds, and a pomegranate-maple vinaigrette.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roast
- Diet: Vegan
Ingredients
For the Maple Roasted Acorn Squash:
- 1 acorn squash (approx 2 lbs)
- 3 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 tsp sea salt
- Freshly ground pepper, to taste
For the salad:
- 6 large handfuls baby arugula (or greens of choice)
- 1/4 cup pomegranate seeds
- 1/4 cup pumpkin seeds (pepitas)
For the dressing:
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1/4 cup pomegranate juice
- 1 tsp maple syrup
Instructions
For the Maple Roasted Acorn Squash:
- Preheat oven to 425ºF.
- Trim the top and bottom of the squash, cut in half lengthwise, and scoop out the seeds.
- Place each half flesh-side down and slice width-wise into 1/4–1/2 inch strips.
- In a large bowl combine maple syrup and olive oil.
- Dip each squash piece in the mixture to coat both sides, then arrange on a parchment- or silicone-lined baking sheet.
- Sprinkle with sea salt and freshly ground pepper.
- Roast for 15 minutes, flip, then roast an additional 10 minutes until tender and caramelized.
For the salad:
- In a large bowl combine arugula, pomegranate seeds, and pumpkin seeds. Top with roasted squash.
For the dressing:
- Whisk together red wine vinegar, olive oil, pomegranate juice, and maple syrup.
- Drizzle over the salad just before serving and toss gently.
If the squash is difficult to cut, microwave it for 3–4 minutes to soften slightly before slicing. If you prefer not to eat the skin, peel it before roasting.
Like this post? Here are more fall salads to try:
- Lentil and Sweet Potato Salad
- Harvest Farro Salad
- Roasted Brussels Sprouts Salad
- Quinoa Taco Salad