Recipe By Sabrina Sperry
Rating
Published Apr 2nd
Prep 30m Cook 15m Additional 30m Ready In 75m
Servings 4 servings Calories 515.9

This is a great hearty and flavorful salad!

Recipe Ingredients

  • 1 acorn squash - peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated orange zest
  • 1 teaspoon garam masala
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup olive oil
  • 1 (5 ounce) package baby arugula
  • ¼ cup dried cranberries
  • ¼ cup chopped pistachios
  • 2 ounces crumbled chevre (goat cheese)

Cooking Directions

  1. 1 Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.
  2. 2 Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.
  3. 3 Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.
  4. 4 Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.
  5. 5 Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.

Nutrition Facts

  • Calories 515.9
  • Carbohydrate 32.1 g
  • Cholesterol 11.2 mg
  • Fat 42.2 g
  • Fiber 4.2 g
  • Protein 6.9 g
  • Saturated Fat 8.1 g
  • Sodium 798.1 mg
  • Sugar 15.4 g

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Chef's Notes

You can make the acorn squash and dressing the night before and store in your fridge to cut down on time also.

Reviews

  1. This salad is restaurant quality. It is absolutely fabulous. I made Chef John’s sherry braised short ribs with rustic mashed potatoes and wanted something light and fresh using a good squash. Holy cow, this salad hit it out of the park and scored a grand slam! If you’re cooking a meal that is on the - Read more ...
  2. Dressing was good but I'd skip the squash mix was not great. Will definitely make the salad again minus the squash (used butternut squash instead of acorn). Did not have apple cider vinegar used red wine vinegar instead.
  3. Yummy in my tummy! This salad was a hit with the whole family ! I loved the flavors that seasoned the squash against the sweetness and tartness of the the dried cranberries. So good! Is anybody else annoyed by the fact that the photo doesn't match the recipe? The photo has avocado and pomegranate in - Read more ...
  4. We made this as a side to accompany a spicy chicken dish. The spices of the recipe were both flavorful and the dressing was a bit sweet - a lovely complement. This will be a new favorite salad and is a great way to enjoy winter squash.
  5. This recipe was outstanding! This is what AllRecipies is all about - getting new ideas and making things you never would have made otherwise. I will make this again and again trying different things to mix it up. I forgot to add the orange zest, but didn't feel it was lacking any flavor. I will - Read more ...
  6. The acorn squash was a pain to peel and cut (I've read maybe you don't have to peel it--will try that next time), but this recipe was fantastic. The dressing alone was super good, but the flavors combined really nicely. The only real difference I made was use feta instead of goat cheese. I know - Read more ...
  7. Fantastic! I love the dressing. I added some poached chicken breast to make it a full dinner. Used a sharp white cheddar instead of goat cheese. Super easy & great flavor.
  8. This salad is amazing! I added boiled chicken the second time I tried it and it'
  9. Delicious when following the recipe exactly. Its also good with spinach instead of arugula, and with butternut squash with seasonings doubled. I especially like how you can make the squash and dressing ahead of time. To make the squash easier to cube, put the whole thing in the microwave for a minute or two before - Read more ...
  10. Wonderful salad! I used Romaine not Arugula and my family and friends couldn't get enough of it. I will make over and over again.
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