Description
A colourful seasonal salad featuring tender caramelised acorn squash, crisp apples, creamy goat cheese, juicy pomegranate, crunchy toasted pepitas, and a bright maple balsamic dressing. Perfect as a light lunch or a beautiful side dish.
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)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Arrange the acorn squash wedges on the prepared baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with dried thyme, cinnamon, kosher salt, and black pepper. Toss gently until evenly coated.
3. Roast the squash for 25–30 minutes, turning the wedges halfway through, until tender and the edges are lightly caramelised. Remove from the oven and let cool slightly.
4. While the squash roasts, 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.
5. Make the dressing by whisking together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.
6. Place the mixed greens or baby spinach on a large serving platter.
7. Arrange the sliced apples, roasted acorn squash, red onion, pomegranate arils, and crumbled goat cheese evenly over the greens.
8. Drizzle the maple balsamic dressing over the salad just before serving.
9. Scatter the toasted pepitas and fresh parsley over the top.
10. Serve immediately while the roasted squash is still slightly warm and the greens remain fresh and crisp.
Notes
Choose a firm acorn squash that feels heavy for its size and has firm, unblemished skin. Slice the squash into similarly sized wedges so they roast evenly. Toast the pepitas before adding them to bring out their flavour and add extra crunch. Use crisp, fresh apples for the best contrast with the soft roasted squash and creamy goat cheese. Feta can be substituted for goat cheese for a saltier, crumbly option. Toasted sunflower seeds or chopped nuts can be used instead of pepitas. The maple balsamic dressing can be prepared ahead of time and whisked again just before serving. The roasted squash can be prepared ahead of time and chilled until needed. For the freshest texture, store the greens, squash, apples, toppings, and dressing separately and combine shortly before serving. This salad pairs well with roasted chicken or turkey and also works as a light lunch on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American