Roasted acorn squash salad is a must for Thanksgiving or even as a side for a fall dinner, especially drizzled with creamy maple dressing!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Salad, Side Dish
Cuisine: American
Servings: 6servings
Calories: 392kcal
Author: Megan Byrd, RD
Cost: $9.89 or $1.65 per serving
Ingredients
For the Acorn Squash
1mediumacorn squash
2tspavocado oil
1 tbspmaple syrup
½tsp cinnamon
½tsp sea salt
Creamy Maple Dressing
½cup avocado oil
1tbspapple cider vinegar
2tbspmaple syrup
1tbspdijon mustard
½tspsea salt
For the Salad
½cupraw hazelnuts
6cupsmixed greens
½cupdried cranberries
½cuppomegranate seeds
½cupparmesan cheese shavings
Instructions
Preheat the oven to 425°. Cut the ends off your acorn squash, then slice it in half, and core it with a spoon.
Slice the acorn squash into 1/2 inch slices and set in a medium bowl. Toss the sliced squash in oil, maple syrup, cinnamon, and sea salt until well coated.
Spread evenly on a lined sheet pan, and bake for 15-16 minutes.
Meanwhile, make the maple dressing. Mix together oil, apple cider vinegar, maple syrup, dijon mustard, and salt in a jar and set aside.
After the 15-16 minutes is done, add hazelnuts to the sheet pan, and bake for 3 more minutes.
Allow your squash and hazelnuts to cool, then assemble your salad with greens, dried cranberries, pomegranate seeds, and parmesan cheese shavings. Drizzle the maple dressing over the salad, and serve!