Name: Roasted Acorn Squash Salad
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Ingredients: 1 acorn squash - peeled, seeded, and cut into 1-inch cubes; 2 tablespoons olive oil; 0.5 teaspoon ground cinnamon; 0.5 teaspoon onion powder; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 3 tablespoons apple cider vinegar; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 1 teaspoon grated orange zest; 1 teaspoon garam masala; 1 clove garlic, minced; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 cup olive oil; 1 (5 ounce) package baby arugula; 0.25 cup dried cranberries; 0.25 cup chopped pistachios; 2 ounces crumbled chevre (goat cheese)

Prep Time:

30 mins

Cook Time:

15 mins

Additional Time:

30 mins

Total Time:

1 hrs 15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 acorn squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
½ teaspoon ground cinnamon
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 teaspoon grated orange zest
1 teaspoon garam masala
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ cup olive oil
1 (5 ounce) package baby arugula
¼ cup dried cranberries
¼ cup chopped pistachios
2 ounces crumbled chevre (goat cheese)

Directions

Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.
Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.
Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.
Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.

Cook's Note:

You can make the acorn squash and dressing the night before and store in your fridge to cut down on time also.

Nutrition Facts (per serving)

516	Calories
42g	Fat
32g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 516
% Daily Value *
Total Fat 42g	54%
Saturated Fat 8g	41%
Cholesterol 11mg	4%
Sodium 798mg	35%
Total Carbohydrate 32g	12%
Dietary Fiber 4g	15%
Total Sugars 15g
Protein 7g
Vitamin C 21mg	104%
Calcium 170mg	13%
Iron 3mg	15%
Potassium 721mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.