Roasted Acorn Squash Salad

This roasted acorn squash salad with kale, pomegranate, pepita (pumpkin seed) brittle and a creamy maple tahini dressing makes for a beautiful Thanksgiving side dish or vegan fall dinner.

I LOVE adding roasted vegetables to my salads. It's such a nice way to utilize a wider range of produce that you wouldn't use raw, and I love the textural contrast.

Roasted acorn squash is so easy to prepare and it's perfect paired with a few simple ingredients. Baby kale is our leafy green of choice, along with tart, sweet pomegranate seeds, crunchy, salty/sweet pepita brittle and an unexpected maple tahini dressing.

There's a little bit of everything: fresh, tart, nutty, earthy, sweet, salty, creamy. It's just perfect!

We love this salad as a weeknight dinner (even easier if you meal prep the roasted squash ahead of time). It's even better served as a unique Thanksgiving side dish that perfectly complements other holiday favorites like cranberry sauce, brussels sprouts and mashed potatoes!

How to prep acorn squash

Did you know that you can eat acorn squash skin? And yes, it actually tastes good!

Peeling squash is a total pain, but luckily you can skip that step with acorn squash. Wash well (they're often covered in dirt) and pat dry.

Next, slice off the tough stem at the top, then slice the squash in half lengthwise. Use a spoon to scoop out the seeds and discard or roast for a snack!

Slice the squash into wedges, then dice into 1" cubes (see below for reference). If you prefer, you can also roast larger wedges of squash for the salad, but I think bite-sized pieces are easiest to eat.

Ingredients

• Acorn squash: we toss the squash in olive oil, salt and pepper before roasting until tender and slightly caramelized.
  • No acorn squash? Sub with delicata or honeynut squash. You can also use butternut squash or even pumpkin, but be sure to peel before roasting.
• Baby kale: you can sub with spinach or arugula.
• Pomegranate arils: see here for a helpful visual guide on how to easily remove seeds from a pomegranate! If you don't like them, dried cranberries are a good substitute.
• Pepita brittle: made with pepitas (pumpkin seeds), maple syrup, olive oil, fresh thyme, salt and pepper. So easy and SO tasty!
• Maple Tahini Dressing: made with tahini, maple syrup, orange juice, salt, pepper and cinnamon.

Instructions

Make the brittle

Preheat the oven to 275˚F. Add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat.

Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking. Remove from oven and let cool completely before breaking apart.

Roast the squash

Increase oven heat to 375˚F.

Toss the diced squash with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.

Assemble

While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.

Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy!

Prep ahead of time

This is actually the PERFECT make ahead holiday salad recipe, as almost every component can be prepped ahead of time.

• Pre-roast the squash, let cool and store in an airtight container in the refrigerator for up to a week. If you don't want to serve it cold, you can heat up the squash in the microwave for 30-60 seconds.
• Make the tahini dressing ahead of time and store in an airtight container in the fridge for up to a week. Whisk well again before serving.
• Make the brittle ahead of time and in an airtight container at room temperature or in fridge for up to 2 weeks. Warning: it's REALLY good and you may accidentally eat it all before then 😉

With three main components completed ahead of time, all you have to do is throw everything in a big bowl and toss!

More fall salad recipes

• Waldorf Salad
• Shaved Brussels Sprout Salad with Quinoa
• Fall Harvest Salad with Roasted Vegetables and Wild Rice
• Moroccan Carrot and Lentil Salad
• Roasted Beet Kale Salad

If you make this roasted acorn squash salad, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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