Roasted Acorn Squash Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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




  • 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


  • 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


  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.


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