Autumn Acorn Squash Salad

Now that we had our little summer catch-up, I’m {finally} jumping full force into fall recipes. Starting with my new go-to lunch: Autumn Acorn Squash Salad.

Seriously, drop what you’re doing and go get yourself some acorn squash because all things fall start with squash. Hellloooo, pumpkin, am I right?!

It’s my seasonal goal to use an ingredient I haven’t before (remember these drool-worthy Honey Cheesecake Bars with FRESH FIGS?). Acorn Squash is that ingredient this season.

I might be a little late to the game, but really, I haven’t cooked a lot of acorn squash until this fall. I’m never going back, in case you were wondering. It’s THE new fall squash in my apartment!

Acorn squash roasts into something amazing… it melts-in-your-mouth and is totally star worthy. I absolutely LOVE that you don’t have to peel it, either. 

Anyone else ever find yourself terrified that you’re going to shave off half of your finger while peeling a butternut squash? Graphic, yes, sorry, but so true! Sometimes peeling squash just isn’t worth the effort for me. Even though they’re just so DANG delicious.

This non-peel situation is ideal.

Additionally ideal: having an easy fall salad that’s healthy, and equally lunch and Thanksgiving-worthy. That’s what we call multifaceted, I believe.

What else is in this Autumn Acorn Squash Salad?

• roasted carrots… who can resist these sweet additions?
• quinoa…multi-colored is my fav!
• dried cranberries… it is an autumn salad, AND what a tangy contrast in the salad!
• almond slivers… oh the crunch!
• arugula… peppery addition was a must!

It’s all toss together with a suuuuuper light and easy homemade dressing:

• olive oil
• maple syrup
• black pepper
• apple cider vinegar
• bit o’ salt

Are you getting the flavor gist? That this salad is a mix of slightly sweet, caramelized flavors and absolutely lovely savory, earthy flavors? AND THE TEXTURE!

Oh, the texture my friends. There’s crunch, chewy, and melt-in-your-mouth textures. No way to go wrong here, a good salad has so much texture and flavor you forget you’re even eating extra healthy! Yeaaaah, we got this.

Autumn Acorn Squash Salad

An easy and texture packed salad that is full of fall flavors. Excellent for a satisfying lunch or as a vegan Thanksgiving side!

5 from 1 vote

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Course: Salad

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4 servings

Author: Becca Mills

Ingredients

 

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• ▢ 1 medium acorn squash, sliced
• ▢ 2-3 medium carrots, sliced
• ▢ Drizzle of evoo
• ▢ Salt and pepper, to taste
• ▢ 1 cup dry quinoa
• ▢ 1 Tablespoon olive oil
• ▢ 2 Tablespoons pure maple syrup
• ▢ 2 Tablespoons apple cider vinegar
• ▢ 1/2 cup dried cranberries
• ▢ 1/2 cup almond slivers
• ▢ 1 1/2 cup arugula

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Instructions

 

• Heat oven to 425°F. On a large baking sheet, layer 1/2 inch sliced acorn squash and carrot slices evenly. Drizzle lightly with olive oil and toss with salt and pepper. Bake for 30 minutes, tossing halfway through cook time.
• Meanwhile, cook quinoa according to package directions.
• Whisk together olive oil, maple syrup, apple cider vinegar, a healthy amount of black pepper, and salt to taste. Set aside until ready to assemble the salad.
• Toss together roasted squash and carrots, quinoa, cranberries, almond slivers, and arugula. Toss with dressing. Salad is excellent served warm or room temperature.

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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