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
Scale
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