Description
This vibrant and cozy autumn salad features tender, cinnamon-roasted acorn squash paired with the crunch of toasted hazelnuts and the bright burst of fresh pomegranate seeds. Drizzled with a tangy, sweet maple-dijon dressing, it is a nutrient-dense, vegetarian masterpiece that balances earthy seasonal flavors perfectly. Ideal for holiday gatherings or a sophisticated weeknight meal, this salad is as beautiful as it is delicious, offering a refined, modern approach to your favorite fall harvest vegetables.
Ingredients
1 medium acorn squash
2 tsp avocado oil
1 tbsp maple syrup
0.5 tsp ground cinnamon
0.5 tsp sea salt
0.5 cup avocado oil
1 tbsp apple cider vinegar
2 tbsp maple syrup
1 tbsp dijon mustard
0.5 tsp sea salt
0.5 cup raw hazelnuts
6 cups mixed greens
0.5 cup dried cranberries
0.5 cup pomegranate seeds
0.5 cup parmesan cheese shavings
Instructions
Preheat oven to 425 degrees Fahrenheit.
Slice the acorn squash, remove seeds, and cut into bite-sized cubes.
Toss squash with 2 tsp avocado oil, 1 tbsp maple syrup, cinnamon, and 0.5 tsp sea salt on a baking sheet.
Roast the squash for 20-25 minutes until tender and caramelized.
While squash roasts, whisk together the dressing ingredients (0.5 cup avocado oil, vinegar, 2 tbsp maple syrup, mustard, and salt) in a small bowl.
Toast the hazelnuts in a dry skillet over medium heat until fragrant, then chop roughly.
In a large bowl, toss the mixed greens with half of the dressing.
Top the greens with the roasted squash, toasted hazelnuts, dried cranberries, pomegranate seeds, and parmesan shavings.
Drizzle with the remaining dressing and serve immediately.
Notes
Ensure your acorn squash skin is firm and dull for the best roasting texture. You can substitute walnuts or pecans if you prefer a different crunch. For a vegan version, simply omit the parmesan cheese or replace it with a plant-based alternative.
Nutrition
- Serving Size: 1 large bowl
- Calories: 320
- Sugar: 14g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg