This easy acorn squash salad combines maple roasted acorn squash with goat cheese, pomegranates, and seeds. It’s a perfect dish to add to your weekly meals.
- Preheat oven 400˚F. Line a baking sheet with parchment paper. Slice off stem from squash and remove seeds. Then slice into thin slices. Lay out on the baking sheet and drizzle with olive oil, salt, pepper, and paprika. Bake for 15 minutes, then remove and drizzle with syrup and return to the oven for 10-15 minutes. Let cool before adding to salad.
For salad dressing:
- Add ingredients to a jar and shake well until the dressing is combined. Taste and adjust seasoning to your liking.
Assemble salad with a base of arugula. Top with sliced pears, sprouts (optional), pomegranate seeds, roasted squash slices, sunflower seeds, goat cheese, and a drizzle of dressing. Serve immediately. Store leftovers in the fridge for up to 3 days.