Name: Roasted Acorn Squash & Apple Salad with Goat Cheese, Pomegranate, Pepitas & Maple Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium acorn squash, halved, seeded, and sliced into wedges (650 g); 2 tbsp olive oil (30 ml); 1 tbsp maple syrup (20 g); 1 tsp dried thyme (1 g); ½ tsp ground cinnamon (1 g); ½ tsp kosher salt (3 g); ¼ tsp black pepper (0.5 g); 5 cups mixed greens or baby spinach (150 g); 2 crisp apples, thinly sliced (300 g); ¾ cup crumbled goat cheese (85 g); ½ cup pomegranate arils (85 g); ½ cup pumpkin seeds or pepitas, toasted (60 g); ¼ small red onion, thinly sliced (30 g); 2 tbsp fresh parsley, chopped (8 g); 3 tbsp olive oil (45 ml); 2 tbsp balsamic vinegar (30 ml); 1 tbsp maple syrup (20 g); 1 tsp Dijon mustard (5 g); 1 tbsp fresh lemon juice (15 ml); ¼ tsp kosher salt (1.5 g); ¼ tsp black pepper (0.5 g)

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Roasted Acorn Squash & Apple Salad with Goat Cheese, Pomegranate, Pepitas & Maple Balsamic is a colourful, seasonal salad that brings together tender caramelised acorn squash, crisp apples, creamy goat cheese, juicy pomegranate arils, and crunchy toasted pepitas. A maple balsamic dressing ties everything together with a bright, sweet-tangy finish.

This salad is hearty enough to serve as a light lunch or a beautiful side dish for dinner. The combination of warm roasted squash, fresh greens, fruit, cheese, and toasted seeds gives every bite a satisfying mix of textures and flavours.

Ingredients

For the Roasted Acorn Squash:

1 medium acorn squash, halved, seeded, and sliced into wedges (650 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp dried thyme (1 g)
½ tsp ground cinnamon (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)

For the Salad:

5 cups mixed greens or baby spinach (150 g)
2 crisp apples, thinly sliced (300 g)
¾ cup crumbled goat cheese (85 g)
½ cup pomegranate arils (85 g)
½ cup pumpkin seeds or pepitas, toasted (60 g)
¼ small red onion, thinly sliced (30 g)
2 tbsp fresh parsley, chopped (8 g)

For the Maple Balsamic Dressing:

3 tbsp olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 tbsp maple syrup (20 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)

How to Make It

1. Roast the Acorn Squash

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the acorn squash wedges on the prepared baking sheet, then drizzle with olive oil and maple syrup. Sprinkle with dried thyme, cinnamon, kosher salt, and black pepper. Toss gently until the squash is evenly coated.

2. Roast Until Caramelised

Roast the squash for 25–30 minutes, turning the wedges halfway through cooking. Continue roasting until the squash is tender and the edges are lightly caramelised. Remove from the oven and let it cool slightly while preparing the remaining ingredients.

3. Toast the Pepitas

Place the pepitas in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat and set aside to cool.

4. Make the Maple Balsamic Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, kosher salt, and black pepper. Continue whisking until the dressing is smooth and well combined.

5. Assemble the Salad

Place the mixed greens or baby spinach on a large serving platter. Arrange the thinly sliced apples, roasted acorn squash, red onion, pomegranate arils, and crumbled goat cheese evenly over the greens.

6. Add the Dressing and Toppings

Drizzle the maple balsamic dressing over the salad just before serving. Scatter the toasted pepitas and fresh parsley over the top for extra crunch, colour, and freshness.

7. Serve

Serve immediately while the roasted squash is still slightly warm and the greens remain fresh and crisp. For the best texture, add the dressing shortly before serving.

Why This Recipe Works

The roasted acorn squash brings natural sweetness and a tender texture, while the maple syrup, thyme, and cinnamon create a warm flavour that works beautifully with crisp apples and tangy goat cheese. Pomegranate arils add a juicy burst of freshness, while toasted pepitas provide a satisfying crunch.

The maple balsamic dressing balances the sweeter ingredients with acidity from balsamic vinegar and fresh lemon juice. Keeping the dressing separate until serving also helps the greens stay crisp and fresh.

Tips for the Best Roasted Acorn Squash & Apple Salad

Choose a firm squash: Look for an acorn squash that feels heavy for its size and has firm, unblemished skin.
Slice evenly: Cutting the squash into similarly sized wedges helps it roast at the same rate.
Do not skip the pepitas: Toasting the pumpkin seeds brings out their flavour and gives the salad extra crunch.
Use crisp apples: Crisp, fresh apples provide a pleasant contrast to the soft roasted squash and creamy goat cheese.
Dress just before serving: Adding the maple balsamic dressing at the last moment keeps the greens crisp.
Let the squash cool slightly: Warm squash works beautifully in this salad, but allowing it to cool briefly helps prevent the greens from wilting too quickly.

Serving Suggestions

This salad makes a colourful side dish for roasted chicken, turkey, or other savoury main courses. It also works well as a light lunch when served on its own, thanks to the combination of greens, squash, goat cheese, apples, pomegranate, and pepitas.

For entertaining, arrange the ingredients on a large platter and drizzle with the dressing just before serving. Adding the pepitas and parsley at the end keeps the toppings looking fresh and adds a lovely finishing touch.

Roasted Acorn Squash & Apple Salad with Goat Cheese, Pomegranate, Pepitas & Maple Balsamic

Frequently Asked Questions

Can I prepare the roasted acorn squash ahead of time?

Yes. The squash can be roasted ahead of time and allowed to cool before assembling the salad. If preparing it in advance, keep it covered and chilled until needed, then bring it closer to room temperature before serving.

What type of apples work best in this salad?

Use crisp apples with a fresh, balanced flavour. Both sweet and slightly tart varieties work well because they complement the maple balsamic dressing and creamy goat cheese.

Can I substitute the goat cheese?

Yes. Feta can be used for a saltier, crumbly option, while another soft cheese can provide a similarly creamy texture.

Can I use another type of seed instead of pepitas?

Yes. Toasted sunflower seeds or chopped nuts can be used instead. Toasting them briefly before adding them to the salad will help bring out their flavour and maintain the crunchy texture.

Can I make the dressing ahead of time?

Yes. The maple balsamic dressing can be whisked together ahead of serving and kept covered until needed. Give it another quick whisk before drizzling over the salad.

How should I keep the salad fresh?

For the freshest texture, store the greens, roasted squash, apples, toppings, and dressing separately whenever possible. Combine everything shortly before serving.

Nutrition & Timing

Details	Amount
Servings	4
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Calories	420
Protein	10 g
Carbohydrates	48 g
Fat	23 g
Fiber	9 g
Sugar	25 g
Sodium	470 mg

Final Thoughts

Roasted Acorn Squash & Apple Salad is a simple way to turn seasonal ingredients into a colourful and satisfying dish. The combination of caramelised squash, crisp apples, creamy goat cheese, juicy pomegranate, and crunchy pepitas gives the salad plenty of texture and flavour.

Finished with a bright maple balsamic dressing, this salad is easy enough for a weekday meal while still looking special enough for a dinner gathering or seasonal table.