As the weather turns crisp and the leaves change to vibrant hues of orange and red, there’s no better way to celebrate the fall season than with a Maple Roasted Squash Salad. This delightful dish perfectly captures the essence of autumn flavors, blending the sweetness of roasted squash, the creaminess of goat cheese, and the burst of freshness from pomegranate. Whether you’re hosting a dinner party or simply enjoying a cozy meal at home, this salad will surely become a staple for your fall recipe collection.
In this article, we’ll take you through every step of making this delicious salad, offering variations, helpful tips, and pairing ideas to make your experience even more enjoyable.
What is Maple Roasted Squash Salad?
The Maple Roasted Squash Salad is a savory-sweet dish that combines roasted squash, fresh greens, and tangy goat cheese. The key ingredient here is the squash, which is roasted to tender perfection and glazed with maple syrup to enhance its natural sweetness. This roasted squash is then paired with other fall-inspired ingredients like baby arugula, pomegranate seeds, and pepitas (pumpkin seeds).
The addition of a goat cheese dressing brings a creamy, tangy element that ties all the ingredients together. This dish can be served as a light lunch, dinner, or even as a side dish for a larger meal. With the rich flavors of the roasted squash and the refreshing crunch from the pepitas and pomegranate, this salad is both comforting and refreshing, making it a perfect choice for fall gatherings.
The Origin of Maple Roasted Squash Salad
The combination of squash and maple syrup is a hallmark of many autumn-inspired recipes, particularly in regions with rich harvest seasons such as New England, the Midwest, and parts of Canada. Maple syrup, a beloved natural sweetener, is often paired with roasted root vegetables like squash to bring out their earthy flavors.
Roasting vegetables, particularly squash, brings out their natural sweetness and enhances the flavors, making them an ideal candidate for pairing with maple syrup. The addition of goat cheese and fresh greens gives this salad a rich, creamy texture that balances the sweetness of the maple-roasted squash. Pomegranate seeds, often seen in fall salads, add a burst of color and freshness, making this dish not only delicious but visually appealing.
Ingredients (Serves 6) for Maple Roasted Squash Salad
To make this Maple Roasted Squash Salad, you’ll need the following ingredients:
For the Salad:
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1 small acorn squash, sliced into rounds
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4 tbsp pure maple syrup, divided
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5 oz baby arugula
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1 cup pomegranate seeds
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½ cup salted pepitas (pumpkin seeds)
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2 oz goat cheese, crumbled
For the Goat Cheese Dressing:
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2 oz goat cheese
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2 tbsp olive oil
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1 tbsp apple cider vinegar
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2 tbsp buttermilk or milk
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Salt & pepper, to taste
Step-by-Step Instructions: How to Make Maple Roasted Squash Salad
Now that you’ve gathered your ingredients, let’s get started on making the Maple Roasted Squash Salad. Follow these easy steps to create a vibrant and delicious fall salad:
1. Roast the Squash
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the squash from sticking.
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Brush the squash rounds with 2 tbsp of maple syrup on both sides, ensuring they are evenly coated. The maple syrup will give the squash a lovely caramelized finish when roasted.
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Place the squash on the baking sheet in a single layer and roast in the preheated oven for about 12 minutes. After the first 12 minutes, flip the squash slices and continue roasting for another 10 minutes or until the squash is tender and slightly golden.
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Brush with the remaining maple syrup (2 tbsp) and roast for an additional 5 minutes. This step adds extra sweetness and gives the squash a beautiful glaze.
2. Make the Goat Cheese Dressing
While the squash is roasting, you can prepare the dressing. This tangy, creamy dressing will complement the sweetness of the roasted squash and the bitterness of the arugula.
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In a blender or food processor, combine 2 oz of goat cheese, 2 tbsp of olive oil, 1 tbsp of apple cider vinegar, 2 tbsp of buttermilk, salt, and pepper. Blend until smooth and creamy. If you don’t have a blender, you can whisk vigorously by hand until the dressing becomes creamy and well-combined.
3. Assemble the Salad
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In a large bowl, toss the arugula with half of the dressing to coat the leaves lightly and evenly.
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Add ¾ cup of pomegranate seeds and ¼ cup of pepitas to the bowl. These add a crunchy texture and burst of freshness to the salad.
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Once the squash is roasted, arrange the squash slices on top of the salad, and drizzle the remaining dressing over the top.
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Top with the remaining pomegranate seeds, pepitas, and crumbled goat cheese. This adds a finishing touch of creaminess and flavor to the dish.
4. Serve and Enjoy
Serve the Maple Roasted Squash Salad immediately, or if you prefer, chill it in the fridge for a short while. It pairs wonderfully with roasted meats like chicken or turkey, a comforting bowl of lentil soup, or a slice of crusty sourdough bread. For a refreshing drink, pair it with a glass of dry rosé or sparkling cider for the perfect autumn meal.
Variations and Twists on Maple Roasted Squash Salad
One of the great things about the Maple Roasted Squash Salad is how versatile it is. Here are a few variations and twists you can try to make the salad your own:
Swap the Squash
If you want a different texture or flavor, consider swapping out the acorn squash for delicata or butternut squash. Both of these varieties are naturally sweet and will pair beautifully with the maple syrup and goat cheese dressing.
Add Crunch with Nuts
For extra texture and flavor, try adding toasted walnuts or pecans to the salad. These nuts provide a warm, nutty flavor that complements the sweetness of the squash and the creaminess of the goat cheese.
Make It Vegan
If you’re following a plant-based diet, you can make this salad vegan by substituting the goat cheese with a vegan cheese and using plant-based milk in the dressing. Vegan feta or cashew cheese can be great options for replicating the creamy texture and tang of goat cheese.
Pairing Ideas
While this Maple Roasted Squash Salad is delicious on its own, you can enhance your meal by pairing it with some complementary dishes:
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Roasted Chicken: A hearty roasted chicken pairs wonderfully with the sweetness of the squash and the tangy dressing. The flavors balance each other out perfectly.
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Lentil Soup: For a warming, nutritious meal, serve the salad alongside a bowl of hearty lentil soup.
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Crusty Sourdough: A slice of warm, crusty sourdough bread can be a perfect accompaniment to this salad, helping you scoop up every last bit of the creamy goat cheese dressing.
For drinks, consider pairing the salad with a glass of dry rosé or sparkling cider. The refreshing acidity of these beverages will complement the richness of the salad and the sweetness of the squash.
FAQs about Maple Roasted Squash Salad
Can I make this salad ahead of time?
Yes, you can prepare some of the components ahead of time. Roast the squash and make the dressing a few hours in advance. However, it’s best to assemble the salad just before serving to keep the arugula fresh and crisp.
What other greens can I use in this salad?
If you don’t have arugula, you can substitute it with other greens like spinach, mixed greens, or kale. Just make sure the greens are fresh and crisp for the best texture.
Can I use a different cheese in this recipe?
Yes! If you’re not a fan of goat cheese, you can use other soft cheeses like feta or blue cheese. Both will add a tangy, creamy flavor to the salad.
How long will this salad last in the fridge?
This salad is best enjoyed fresh. However, you can store the roasted squash and dressing separately in the fridge for up to 2 days. Toss everything together just before serving for the best taste and texture.
Conclusion: Maple Roasted Squash Salad
The Maple Roasted Squash Salad is the perfect recipe to celebrate the flavors of fall. From the sweet, caramelized squash to the creamy goat cheese dressing and the burst of freshness from the pomegranate, this salad combines everything you love about autumn in one dish. Whether you’re serving it for a casual family dinner or a special gathering, this salad will surely be a hit. With its endless variations and easy preparation, it’s a recipe you’ll want to make again and again.
So next time you’re craving a cozy, vibrant salad, give the Maple Roasted Squash Salad a try—it’s the perfect way to embrace the flavors of the season!
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Maple Roasted Squash Salad: A Cozy Fall Delight with Goat Cheese and Pomegranate
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
The Maple Roasted Squash Salad is a savory-sweet dish that combines roasted squash, fresh greens, and tangy goat cheese. The key ingredient here is the squash, which is roasted to tender perfection and glazed with maple syrup to enhance its natural sweetness. This roasted squash is then paired with other fall-inspired ingredients like baby arugula, pomegranate seeds, and pepitas (pumpkin seeds).
Ingredients
For the Salad:
- 1 small acorn squash, sliced into rounds
- 4 tbsp pure maple syrup, divided
- 5 oz baby arugula
- 1 cup pomegranate seeds
- ½ cup salted pepitas (pumpkin seeds)
- 2 oz goat cheese, crumbled
For the Goat Cheese Dressing:
- 2 oz goat cheese
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp buttermilk or milk
- Salt & pepper, to taste
Instructions
- Roast the Squash
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Brush squash rounds with 2 tbsp maple syrup on both sides.
- Roast for 12 minutes, flip, roast another 10 minutes until tender.
- Brush with remaining 2 tbsp maple syrup and roast 5 more minutes.
- Make the Dressing
- Blend goat cheese, olive oil, vinegar, milk, salt, and pepper until smooth.
- If no blender, whisk vigorously until creamy.
- Assemble the Salad
- Toss arugula with half the dressing, ¾ cup pomegranate seeds, and ¼ cup pepitas.
- Top with roasted squash, remaining seeds and pepitas, and goat cheese crumbles.
- Drizzle with remaining dressing.
Notes
For extra texture and flavor, sprinkle toasted pumpkin seeds, candied pecans, or crumbled goat cheese over the salad. A light drizzle of balsamic glaze can also enhance the sweetness of the roasted squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 11g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: None
Keywords: Maple Roasted Squash Salad
