As the crisp fall air settles in, there’s no better way to celebrate the season than with a fresh and flavorful fall squash salad. This recipe combines the earthy sweetness of roasted acorn squash with the vibrant crunch of spring greens, green onions and pumpkin seeds. A drizzle of maple syrup enhances the squash’s natural flavors, while creamy feta and juicy figs add richness and a touch of sweetness. Tossed with a tangy apple cider vinaigrette, this salad is the perfect blend of warm, autumnal flavors—ideal for a cozy meal or as a festive side for any fall gathering.
Fall Squash Salad
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Ingredients
Squash
- 2 lb. acorn squash
- 1 Tbsp. butter melted
- 1 Tbsp. olive oil
- 1 Tbsp. maple syrup
- Pinch of salt and pepper
Salad and toppings
- 4 cups of spring greens mix
- 2 green onions
- 3 Tbsp. pumpkin seeds
- 2 Tbsp. feta cheese
- 2 figs
Dressing
- 1/4 cup olive oil
- 3 Tbsp. apple cider vinegar
- 3 Tbsp. maple syrup
- 1/2 tsp. garlic finely chopped
- Salt and pepper to taste
Instructions
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Preheat oven to 375 degrees F.
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Cut squash in half, remove seeds and cut into 1/2-in. slices.
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In large bowl, toss squash with melted butter, olive oil, maple syrup and salt and pepper.
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Place squash on parchment lined baking sheet and roast for 20 minutes. Turn squash over for another 20 minutes
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While squash is cooking, add dressing ingredients into small bowl and whisk until combined.
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Remove squash from oven and allow to cool.
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In large serving dish, add spring greens on bottom, then green onions, pumpkin seeds, feta cheese and figs.
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Add squash and drizzle on dressing.
Notes
Nutrition
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The post Fall Squash Salad With Apple Cider Vinaigrette first appeared on The Upside by Vitacost.com.