As the crisp autumn air settles in, it’s time to celebrate the season with dishes that evoke warmth, comfort, and vibrant flavors. One such recipe is the Roasted Acorn Squash Fall Salad with Maple Vinaigrette, a hearty, colorful, and wholesome salad that brings the best of fall’s bounty right to your table.
This salad combines the sweet, caramelized flavor of roasted acorn squash with the tartness of dried cranberries and the satisfying crunch of toasted pecans. The whole dish is then brightened by a sweet and tangy maple vinaigrette, making it a perfect centerpiece for any fall meal — whether it’s a festive Thanksgiving spread or a cozy weeknight dinner.
Why Acorn Squash?
Acorn squash is one of autumn’s most beloved vegetables, celebrated for its subtly sweet flavor and smooth texture once roasted. Rich in fiber, vitamins A and C, and antioxidants, acorn squash not only adds a beautiful orange hue to your plate but also offers plenty of nutritional benefits. Its natural sweetness pairs exceptionally well with savory and tangy components, making it a versatile ingredient in fall dishes.
Ingredients You’ll Need
For the Salad:
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1 medium acorn squash (about 2 pounds), seeded and cut into half-moons or cubes
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4 cups mixed greens (baby spinach, arugula, or spring mix)
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½ cup dried cranberries
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½ cup toasted pecans, roughly chopped
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¼ cup thinly sliced red onion (optional for added bite)
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¼ cup crumbled feta cheese or goat cheese (optional for creaminess)
For the Maple Vinaigrette:
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3 tablespoons pure maple syrup
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2 tablespoons apple cider vinegar
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1 tablespoon Dijon mustard
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¼ cup extra virgin olive oil
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1 garlic clove, minced
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Salt and freshly ground black pepper, to taste
How to Make Roasted Acorn Squash Fall Salad
Step 1: Roast the Acorn Squash
Preheat your oven to 400°F (200°C). Toss the acorn squash slices or cubes with 1-2 tablespoons of olive oil, salt, and freshly ground black pepper. Arrange them on a baking sheet lined with parchment paper in a single layer. Roast for about 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges. Remove from oven and let cool slightly.
Step 2: Prepare the Maple Vinaigrette
While the squash roasts, whisk together the maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Taste and adjust seasoning if necessary. The vinaigrette should be perfectly balanced between sweet, tangy, and savory.
Step 3: Toast the Pecans
Place the pecans in a dry skillet over medium heat. Toast for about 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside.
Step 4: Assemble the Salad
In a large salad bowl, combine the mixed greens, roasted acorn squash, dried cranberries, toasted pecans, and sliced red onion if using. Drizzle the maple vinaigrette over the salad and toss gently to combine everything evenly.
Step 5: Add the Cheese and Serve
Sprinkle the crumbled feta or goat cheese over the top for a creamy contrast. Serve immediately while the squash is still warm or at room temperature for the best flavor.
Why This Salad Works Perfectly for Fall
This salad is a celebration of autumn’s best flavors and textures. The natural sweetness and buttery texture of roasted acorn squash are complemented by the tart cranberries, crunchy pecans, and bright vinaigrette. Mixed greens add freshness and balance, while optional ingredients like red onion and cheese bring depth and creaminess.
It’s a dish that appeals to a wide range of tastes, is easy to prepare, and versatile enough to accompany anything from roasted meats to simple grain bowls.
Health Benefits of Key Ingredients
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Acorn Squash: High in fiber and vitamins, supports digestion and immune health.
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Cranberries: Rich in antioxidants and vitamin C, good for urinary tract health.
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Pecans: Packed with healthy fats, protein, and minerals like magnesium and zinc.
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Mixed Greens: Low in calories, rich in vitamins A, C, K, and folate.
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Maple Syrup: A natural sweetener with antioxidants, a better alternative to refined sugar when used in moderation.
Tips for the Best Roasted Acorn Squash Salad
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Choosing the squash: Look for firm, heavy acorn squash with no soft spots.
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Uniform roasting: Cut squash pieces evenly to ensure consistent cooking.
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Make ahead: Roast the squash and toast pecans a day in advance. Store separately and assemble just before serving.
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Vinaigrette variations: Add a teaspoon of fresh grated ginger for a zingy twist or swap apple cider vinegar for balsamic for deeper flavor.
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Add grains: For a more filling meal, add cooked quinoa, farro, or wild rice.
Variations to Try
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Add roasted Brussels sprouts for extra earthiness and crunch.
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Swap pecans for walnuts or almonds depending on your preference.
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Incorporate roasted beets for a colorful and sweet addition.
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Use kale or spinach instead of mixed greens for more texture and nutrition.
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Add roasted chickpeas for additional protein and crunch.
Frequently Asked Questions (FAQs)
Can I make this salad vegan?
Yes! Simply omit the cheese or use a vegan cheese alternative. The maple vinaigrette is already vegan-friendly.
How do I store leftovers?
Store roasted squash and salad greens separately in airtight containers. Add vinaigrette and toss just before serving to keep the greens crisp.
Can I prepare this salad ahead of time?
You can roast the squash and toast the pecans ahead. Assemble the salad and dress it right before serving for the best texture.
What if I don’t have acorn squash?
Butternut squash or kabocha squash are excellent substitutes and offer similar sweetness and texture.
Is this salad gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
Serving Suggestions
This roasted acorn squash fall salad pairs beautifully with:
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Herb-roasted turkey or chicken
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Lentil or bean soups for a vegetarian meal
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Warm grain bowls with wild rice or farro
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Light sandwiches or wraps for lunch
It also shines as a starter or side dish for holiday meals like Thanksgiving or autumn dinner parties, adding color, flavor, and seasonal flair.
Final Thoughts
The Roasted Acorn Squash Fall Salad with Maple Vinaigrette is a must-try recipe for anyone wanting to embrace the flavors of fall in a healthy, delicious way. Sweet, savory, crunchy, and fresh — this salad checks all the boxes and is sure to become a seasonal favorite.
With its simple ingredients, easy preparation, and beautiful presentation, it’s perfect for entertaining or everyday meals that call for a cozy autumn touch. Try it this season and enjoy every bite of this harvest-inspired delight!
