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overhead view of roasted acorn squash salad with pumpkin seed brittle and tahini dressing.

Roasted Acorn Squash Salad

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5 from 4 reviews

  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: Serves 6
  • Diet: Vegan

Description

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. 

Ingredients

Scale
  • 1 large acorn squash*
  • 1 1/2 tbsp olive oil
  • 3/4 tsp salt
  • Black pepper
  • 6 cups baby kale, arugula, or baby spinach
  • 1/3 cup pomegranate seeds

Pepita Brittle: 

  • 3/4 cup raw, unsalted pepitas (pumpkin seeds)
  • 2 tbsp maple syrup
  • 1 tsp olive oil
  • 1/2 tbsp minced fresh thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Tahini Dressing:

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

Instructions

  1. Preheat oven to 275˚F. 
  2. To make the brittle, 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. 
  3. Remove from oven and let cool completely before breaking apart. 
  4. Increase oven heat to 375˚F.
  5. Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1" pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy. 
  6. 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. 
  7. Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy. 

Notes

*No need to peel the skin of the squash - it's perfectly edible! Just be sure to wash well. 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. 

  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Category: Salad
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bowl
  • Calories: 257
  • Sugar: 7.5 g
  • Sodium: 613.5 mg
  • Fat: 19.5 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.9 g
  • Fiber: 3.3 g
  • Protein: 8.5 g
  • Cholesterol: 0 mg

Find it online: https://www.crowdedkitchen.com/roasted-acorn-squash-salad/