Close up Overhead of squash salad with pomegranate and tahini dressing on a silver antique platter

Roasted Acorn Squash Salad with Maple Cinnamon Tahini Dressing

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4-6 1x
  • Category: Salad
  • Method: Oven


A slightly sweet, nutty tahini dressing pairs perfectly with roasted squash, refreshing greens and bright pomegranate seeds!



  • 1 large acorn squash
  • 1 1/2 tbsp olive oil
  • 1 tsp sea salt
  • Black pepper
  • 4 cups fresh arugula
  • 1/4 cup pomegranate seeds

Tahini Dressing:

  • 1/3 cup tahini
  • 2 tbsp warm water
  • 2 tsp maple syrup
  • 1/2 tsp cinnamon
  • 1 tbsp freshly squeezed orange juice
  • 3/4 tsp sea salt


  1. Preheat oven to 375 F.
  2. Slice squash (carefully) in half lengthwise. Place flat side down and slice into half moons.
  3. Toss with olive oil, salt & pepper and roast on baking sheet for 35-40 minutes, or until slightly browned and tender. (We leave ours in the oven closer to 40 minutes, as we like a slightly crispy edge.
  4. While squash is roasting, toss arugula lightly with a bit of olive oil, salt and pepper. Let sit to absorb flavors.
  5. In a small bowl, whisk together ingredients for tahini dressing. If the texture begins to clump and thicken up, you may need to blend in a food processor. Typically, a small amount of warm water also helps loosen the sauce up!
  6. Arrange arugula on platter. Top with acorn squash, drizzle liberally with tahini dressing, and finish with fresh pomegranate seeds.
  7. Enjoy!