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Delightful Acorn Squash Salad for Every Season

Acorn Squash Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 medium acorn squash halved and seeded
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens arugula, spinach, kale
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese
  • 1/4 cup walnuts roughly chopped
  • 3 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the acorn squash by halving and seeding.
  3. Drizzle olive oil over the squash halves and season with salt and pepper.
  4. Place the squash cut-side down on a baking sheet and roast for 25-30 minutes.
  5. Remove the squash from the oven, let it cool slightly, and then scoop out the flesh into a bowl.
  6. In a large bowl, combine mixed greens, cranberries, walnuts, and the roasted squash flesh.
  7. In a small bowl, whisk together the maple syrup and balsamic vinegar.
  8. Pour the dressing over the salad and toss gently to combine.
  9. Top with crumbled goat cheese before serving.