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Maple Roasted Acorn Squash Salad

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This Maple Roasted Acorn Squash Salad is the taste of fall in every bite — sweet, savory, vibrant, and deeply satisfying. Tender roasted squash glazed in maple syrup pairs beautifully with crisp greens, crunchy seeds, and a tangy-sweet pomegranate vinaigrette. It’s the kind of salad that steals the spotlight at any table.

Ingredients

Scale

For the Salad:

1 acorn squash, sliced into half-moons

1 tbsp olive oil

2 tbsp maple syrup

Salt & pepper to taste

6 cups mixed greens (arugula, spinach, or baby kale)

½ cup pomegranate seeds

¼ cup pumpkin seeds (or pecans)

Optional: crumbled feta or goat cheese

For the Pomegranate Vinaigrette:

3 tbsp pomegranate juice

1 tbsp balsamic vinegar

1 tsp Dijon mustard

1 tbsp maple syrup

2 tbsp olive oil

Salt & pepper to taste

Instructions

Preheat oven to 400°F (200°C). Toss acorn squash slices with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.

Whisk together all vinaigrette ingredients until smooth.

In a large bowl, toss greens with a bit of the dressing.

Top with roasted squash, pomegranate seeds, pumpkin seeds, and cheese if using.

Drizzle with remaining vinaigrette just before serving.

Nutrition

Find it online: https://thecomfortspoon.com/maple-roasted-acorn-squash-salad/