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!

How to make roasted acorn squash salad

Featured Ingredients

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.

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.

Fall-inspired recipes:

• Healthy Pumpkin Waffles
• Country Apple Fritter Bread
• Brussels Sprouts Sausage Pasta
• Butternut Squash Mac and Cheese
• Pumpkin Pasta with Bacon
• Apple Walnut Chicken Salad
• Roasted Delicata Squash with Walnut Crumble

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 1x2x3x

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

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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