fall acorn squash salad with carrots and arugula in white bowl with spoon by fork in the kitchen

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!



  • 1 medium acorn squash, sliced
  • 23 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


  1. 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.
  2. Meanwhile, cook quinoa according to package directions.
  3. 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.
  4. Toss together roasted squash and carrots, quinoa, cranberries, almond slivers, and arugula. Toss with dressing. Salad is excellent served warm or room temperature.

  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Keywords: easy, fall, dressing, healthy, lunch, thanksgiving, vegan, vegetarian

Recipe Card powered byTasty Recipes

Contact · About · Privacy Policy