Roasted Acorn Squash Salad
This acorn squash salad is an easy fall salad recipe with leafy greens and tender roasted squash topped with pomegranate seeds, crunchy pepitas, and creamy tahini dressing.
Servings: 6 servings
Calories: 141kcal
Ingredients
for the salad:
- 1 acorn squash
- 1 tablespoon oil (or cooking spray)
- 8 cups baby kale/arugula (or green of choice)
- 1 cup pomegranate seeds
- 1/2 cup pumpkin seeds
for the dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon dijon mustard
- Sea salt & pepper to taste
Instructions
- Preheat the oven to 400ºF.
- Cut your acorn squash in half and scoop out the seeds. Slice into the squash into wedges and add the wedges to a baking tray. Drizzle with oil (or cooking spray) and sprinkle with sea salt and pepper. Bake on the center rack for 35 minutes, flipping halfway through.
- While the squash is cooking, you can prepare the rest of the salad. In a large bowl, add the greens, pomegranate seeds and pumpkin seeds.
- In a separate bowl, whisk together the dressing ingredients.
- Once the squash is done roasting, pour the dressing over the salad and toss to combine. Transfer to plates and top with 2 - 3 wedges of squash.
Nutrition
Calories: 141kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 478mg | Fiber: 3g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 15.8mg | Calcium: 79mg | Iron: 1.7mg