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Roasted Acorn Squash Salad

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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!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 438
Author Kim

Ingredients

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)

Instructions

  • 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.

Notes

This salad is even better leftover. The flavors mesh so well so don't worry if you don't eat it all at once.

Nutrition

Calories: 438kcal | Carbohydrates: 85g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 184mg | Potassium: 741mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3250IU | Vitamin C: 23mg | Calcium: 96mg | Iron: 3mg