This Maple Roasted Acorn Squash Salad with Pomegranate Vinaigrette is a delightful combination of sweet, savory, and tangy flavors. Roasted acorn squash pairs perfectly with crisp mixed greens, juicy pomegranate seeds, and crunchy pecans, all tossed in a flavorful pomegranate vinaigrette.
Ingredients: 2 acorn squash, halved and seeds removed. 2 tablespoons maple syrup. 2 tablespoons olive oil. Salt and pepper to taste. 6 cups mixed greens. 1/2 cup pomegranate seeds. 1/4 cup chopped pecans. For the vinaigrette:. 1/4 cup pomegranate juice. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1/4 cup olive oil. Salt and pepper to taste.
Instructions: Get the oven ready by heating it up to 400F 200C. Put olive oil and maple syrup in a small bowl and mix them together. Use the maple syrup and olive oil mix to coat the cut side of each acorn squash half. Add pepper and salt. Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Roast the squash in an oven that has been heated up for 30 to 35 minutes, or until it is soft and caramelized. In a small bowl, whisk together the pomegranate juice, apple cider vinegar, maple syrup, olive oil, salt, and pepper to make the vinaigrette. While the squash is roasting. Let the squash cool down a bit after it's done cooking before cutting it into thin wedges. Put the mixed greens, pomegranate seeds, and chopped pecans in a large salad bowl and toss them together. Put the acorn squash slices on top of the salad. Add the pomegranate vinaigrette to the salad and serve right away.
Prep Time: 15 minutes
Cook Time: 35 minutes
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