Roasted Acorn Squash Salad
Happy November! Hope you had a fun and safe Halloween! Sugared out on candy, yet? This roasted acorn squash salad will make you forget all about those pumpkins full of Kit Kats and Snickers!
Acorn squash has a mildly sweet nutty flavor and when roasted, creates a fabulous Fall salad. Yes, there are other ingredients in this roasted acorn squash salad, but the acorn squash totally MAKES this salad!
Acorn squash are dark green and acorn-shaped, hence the name. They are one of my favorite squashes… just behind the delicata squash. They are so easy to slice and the skin is very thin, so there’s no peeling necessary, it’s edible. And the scalloped edges make for such a pretty addition to any dish.
I enjoyed this salad for lunch and with the included couscous, this salad is filling enough as a main meal. Oh, but, wouldn’t it be a great Thanksgiving Day side salad.
Use your favorite dressing or vinaigrette, or better yet, make my lightly sweet apple cider vinaigrette. It pairs perfectly with the mild sweetness of the acorn squash. Even just a drizzle of olive oil and sprinkle of salt will do the trick!
Roasted Acorn Squash Salad
For the acorn squash:
- 1 large acorn squash, about 1.5 to 2 lbs, seeded and sliced 1/2 inch thick
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt, plus more as needed to taste
For the vinaigrette:
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup for vegan
- 1 tablespoon lemon juice
For the salad:
- 2 cups pearl couscous, cooked
- 1/2 small red onion, thinly sliced
- 4 cups baby spinach
- 1/4 cup toasted pecan halves, roughly chopped (optional)
- Heat oven to 450 degrees F. Spray a baking sheet with a natural cooking spray and arrange the squash in an even layer. Spray squash slices with a natural cooking spray and sprinkle with crushed red pepper, cinnamon and salt. Roast until golden brown and tender, about 20 minutes.
- Meanwhile, make vinaigrette by whisking ingredients together in a small bowl.
- In a large serving bowl or on separate plates; add cooked couscous, onion, spinach and vinaigrette. Toss until vinaigrette evenly covers the spinach. Carefully, fold in squash and sprinkle with pecans, if desired. Add salt and pepper to taste. Store any leftover salad in the fridge for 1-2 days.
Did you make this recipe?
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P.S. Another salad, on the blog, that would be the perfect for your Thanksgiving Feast, is the Autumn Harvest Salad. It’s beautiful and delicious!
Something to think about….
Did you participate in any Halloween festivities? My mom, sister and I always take the kids through the neighborhood Trick-or-Treatin’. It was another successful Halloween!
Believe it or not, I’ve never tried acorn squash before! I’ve always bypassed it and have gone straight to the kabocha since that’s the only squash I really eat. But kabocha is the hardest thing to cut EVER, so I might need to convert. Great recipe!
You definitely need to try acorn squash. I think it has a little more of a sweet taste than kabocha; which I’m a fan of!
This looks delicious! The perfect veggie-filled meal after all the treats this week!