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Roasted Acorn Squash Salad

Fall is upon us, and all I want is squash. This deliciously satisfying salad fills that desire by featuring perfectly roasted acorn squash, wheat berries, feta cheese and spring greens!

It’s hearty, especially for a salad, and is packed with nutrition. It’ll keep you full and satisfied and has so much flavor, you will definitely fall in love with it!

A birds eye view of a bowl of green salad with roasted acorn squash, pecans and wheat berries.

How to make roasted acorn squash salad

For the salad:

  • Acorn squash. Roasted with brown sugar, of course!
  • Ancient grains. Any kind you have on hand. I love using the pre-cooked steamable pouches!
  • Pecans. You can toast them dry or toast them in a little butter and brown sugar for candied pecans!
  • Dried cranberries. I like to get the unsweetened kind.
  • Feta. Adds flavor and tanginess.

For the dressing:

  • Mixed greens. Or any tender greens you love!
  • Olive oil. Calls for a good quality olive oil since you want the dressing to really shine.
  • Vinegar. Champagne or white wine will work well here.
  • Lemon juice. Freshly squeezed, with the zest!
  • Maple syrup. For balance and sweetness.
A side shot of a roasted acorn squash salad.

Step-by-Step Instructions

For the salad:

  1. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
  2. In a small bowl, whisk together olive oil and brown sugar.
  3. Coat squash wedges in oil/sugar mixture and sprinkle with salt and pepper. Arrange on the baking sheet.
  4. Roast 30-35 minutes, until fork tender.
  5. Combine squash wedges, wheat berries, greens, feta, dried cranberries and pecans/walnuts in a large serving bowl or platter.

For the dressing:

  1. In a small bowl, whisk together dressing ingredients and season to taste.
  2. Alternatively, you can add all ingredients to a mason jar, secure the lid and shake to combine.
  3. Toss salad with dressing and serve immediately.

Recipe Substitutions and Alterations

  • Acorn squash: Try this recipe with peeled and chopped butternut squash (roasted) or sliced and roasted delicata squash (roasted).
  • Ancient grains: Try with wheat berries, farro, quinoa, wild rice or any other cooked ancient grain.
  • Pecans: Try with chopped walnuts or sliced almonds.
  • Dried cranberries: Try with any dried fruit, like cherries or blueberries.
  • Feta: Try with crumbled goat cheese or blue cheese.
  • Greens: Use any mixed or spring greens, arugula, spinach or baby kale.
  • Vinegar: Try with apple cider vinegar or balsamic vinegar.
  • Maple syrup: Try with honey.
  • Lemon juice: Try with fresh orange juice.
An overhead shot of a bowl of roasted acorn squash salad with two black serving utensils.

Fall-inspired recipes:

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Roasted Acorn Squash Salad

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A deliciously satisfying salad that’s perfect for fall featuring perfectly roasted acorn squash, wheat berries, feta cheese and mixed greens.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 35-40 mins
  • Total Time: 45 mins-1 hr
  • Yield: 6 Servings 1x
  • Category: Dinner, Salad
  • Method: Baking, No-Cook
  • Cuisine: American, Vegetarian
  • Diet: Vegetarian

Ingredients

Scale

Salad:

  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 2 medium acorn squashes, cut in wedges
  • Pinch coarse salt and ground black pepper
  • 1 cup cooked wheat berries or farro
  • 4 cup mixed greens
  • 1 cup crumbled feta cheese
  • ½ cup dried cranberries
  • ½ cup chopped pecans or walnuts

Dressing:

  • Zest and juice of 1 medium lemon
  • 2 tablespoons champagne or white wine vinegar
  • 1 tablespoon pure maple syrup
  • ¼ cup olive oil
  • ¼ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
  2. In a small bowl, whisk together olive oil and brown sugar. Coat squash wedges in oil/sugar mixture and sprinkle with salt and pepper. Arrange on the baking sheet. Roast 30-35 minutes, until fork tender.
  3. Combine squash wedges, wheat berries, greens, feta, dried cranberries and pecans/walnuts in a large serving bowl or platter.
  4. In a small bowl, whisk together dressing ingredients and season to taste. Toss salad with dressing and serve immediately.

Notes

Substitution Tip: Make this recipe with roasted delicata squash (you don’t have to peel it!).

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 397
  • Sugar: 24g
  • Sodium: 323mg
  • Fat: 25g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 17mg

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