This Roasted Acorn Squash Salad is full of peppery arugula, sunflower seeds, pomegranate seeds, and topped with a simple homemade vinaigrette. A winter salad that’s perfect for a weeknight dinner or healthy lunch.
Eat with the seasons!
Eating with the seasons is one of the best things you can do for your health. Foods that are grown and enjoyed during their appropriate seasons are more nutritionally dense. When foods are grown out of season, they aren’t able to follow their natural growing and ripening rhythms. Research has also shown that seasonality can affect the nutrition content of other food products as well. Aside from the health benefits, produce that’s in season tastes better!
What foods are in season?
Are you ready to start eating seasonally, but not sure where to begin? Here are lists of foods by season to help you. Now keep in mind that where you live will make a difference in what is available during each season, so use these lists as a general rule of thumb.
- Bean Sprouts
- Leafy Greens
- Bell peppers
- Delicata Squash
- Brussels sprouts
- Swiss chard
- Winter squash
Squash is a staple in winter salads!
Salads are a dish that should be enjoyed year-round. Think fruity and light in the spring and summer and heavier and warming in the fall and winter. Squash is a staple in winter salads. You can’t go wrong with any of them: acorn, butternut, kabocha. They’re all so flavorful and really make a beautiful grounding dish.
This Roasted Acorn Squash Salad is full of flavor and makes for the perfect hearty side salad. Acorn squash is a sweeter squash and is super easy to make. Simply cut the squash in rings, about half an inch slices, and coat with avocado or coconut oil and salt and pepper. Place on a parchment-lined baking sheet and bake at 425ºF for 40-45 minutes, flipping the squash halfway through.
Don’t forget the homemade vinaigrette!
To assemble the salad, add your arugula to a serving plate or bowl, top with the golden brown acorn squash, and sprinkle on the pomegranate seeds or pumpkin or sunflower seeds. Lastly, drizzle with a homemade vinaigrette. If you’re making this salad ahead of time, I recommend adding the dressing right before serving to ensure the arugula doesn’t get soggy.
- 2 small (or 1 large) acorn squash, sliced to 1-inch thick slices
- 1 tbsp avocado or coconut oil
- Salt and pepper, to taste
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1/4 tsp salt
- Black pepper, freshly ground
- 4-5 cups arugula leaves, washed and spin-dried
- 1/2 cup sunflower or pumpkin seeds
- Handful of pomegranate seeds
- Preheat the oven to 425ºF.
- Place acorn squash slices on a baking sheet lined with parchment paper. Brush both sides of each slice with avocado or coconut oil and sprinkle with salt and pepper. Roast for 40 minutes, turning them and rotating the sheet halfway through the process. Set aside.
- To make the dressing, whisk together the apple cider vinegar, olive oil, salt, and pepper.
- To assemble the salad, place arugula in a large mixing bowl. Add the sunflower or pumpkin seeds and pomegranate seeds.
- Make the salad dressing by whisking ingredients together.
- Drizzle it with the salad dressing. Gently toss everything to make sure that all the greens are coated with the dressing.
- Transfer the salad onto a large serving plate. Place the slices of roasted acorn squash on top.
- Serve immediately.
Home Chef Tip: If you're making this salad ahead of time, I recommend adding the dressing right before serving to ensure the arugula doesn't get soggy.
We hope you love this Roasted Acorn Squash Salad from SoFabFood Home Chef, Nicole from Living Well with Nic. If you enjoyed this simple and healthy recipe, you can find more like it by visiting our Salad Section. For daily recipe inspiration, like us on