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Roasted Acorn Squash Salad with Pecans

A nourishing and comforting salad featuring sweet roasted acorn squash, earthy lentils, and a mix of fresh and dried fruit, topped with a quick maple and red wine vinegar dressing.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Seasonal, Vegetarian
Calories: 340
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 whole acorn squash Choose firm and heavy squash
  • 1 cup cooked lentils Can be swapped with farro, quinoa, or chickpeas
  • 2 cups mixed greens Washed and dried, can substitute with baby spinach or kale
  • 1/4 cup pecans Can be substituted with walnuts or sliced almonds
  • 1/4 cup dried cranberries Could use dried cherries or apricots
  • 2 tablespoons pomegranate arils Can substitute with thin slices of apple or pear
  • 2 tablespoons roasted pumpkin seeds
For the dressing
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon mustard
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Wash and dry the acorn squash, cut it in half from stem to tip, scoop out seeds, and slice each half into thin pieces.
  3. Toss the squash slices with olive oil, salt, and pepper, and arrange them on a baking sheet in a single layer.
Roasting
  1. Roast the squash for about 15 minutes, checking for tenderness.
Dressing
  1. While the squash is roasting, whisk together olive oil, red wine vinegar, maple syrup, mustard, salt, and pepper in a small bowl.
Assembly
  1. Let the roasted squash cool to room temperature. In a large bowl, combine mixed greens, lentils, pecans, cranberries, pomegranate arils, pumpkin seeds, and the cooled squash.
  2. Dress the salad with the prepared dressing just before serving and toss gently.

Notes

Let the squash cool before adding to the greens to avoid wilting. Store components separately for best texture.