Roasted Acorn Squash Salad

Serves 4
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Acorn Squash Salad with Goat Cheese
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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.


1 medium acorn squash, sliced thin
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon maple syrup
Pinch of smoked paprika
5 ounces baby arugula
1 Pear, sliced thin
1/2 cup Pomegranate seeds
2-3 oujnces Goat cheese
1/4 cup Sunflower seeds
Sprouts, optional

Maple Vinaigrette

1/4 cup olive oil
1/2 lemon, juice only
1 tablespoon maple syrup
1 teaspoon dijon mustard
Salt and pepper, to taste


For squash:

  1. 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:

  1. 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.

Nutrition Info