Roasted Acorn Squash Salad!

Roasted Acorn Squash Salad

Ingredients

• 1 medium acorn squash, sliced

• 4 cups fresh spinach or mixed salad greens

• ½ cup crumbled feta cheese

• ⅓ cup dried cranberries

• ½ cup chopped pecans or walnuts

• 2 tablespoons olive oil

• Salt and black pepper, to taste

For the dressing:

• 2 tablespoons balsamic vinegar

• 1 tablespoon maple syrup or honey

• 1 tablespoon olive oil

• 1 teaspoon Dijon mustard

Instructions

1. Preheat the oven: Heat to 400°F (200°C).

2. Roast the squash: Slice the acorn squash, remove the seeds, and toss with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.

3. Prepare the dressing: Whisk together balsamic vinegar, maple syrup, olive oil, and Dijon mustard.

4. Assemble the salad: Place the spinach in a large bowl. Add the roasted squash, cranberries, feta cheese, and chopped pecans.

5. Dress and serve: Drizzle the dressing over the salad, toss gently, and serve warm or at room temperature.

Questions & Answers (Q&A)

Q1: Can I make this salad ahead of time? Yes! Roast the squash ahead and refrigerate it. Add the dressing and toppings just before serving.

Q2: Can I make this salad vegan? Yes. Replace feta cheese with vegan cheese and use maple syrup instead of honey.

Q3: What can I use instead of pecans? Walnuts, almonds, or pumpkin seeds work beautifully.

Q4: Can I serve this salad cold? Yes! It tastes delicious both warm and chilled.