Roasted Acorn Squash Salad with Pomegranate and Pecans

Roasted Acorn Squash Salad with Pomegranate and Pecans


  • 2 tbsps olive oil
  • 1 acorn squash seeds removed and sliced in 1/2-inch thick crescents
  • 1/4 tsp salt
  • fresh ground pepper
  • 1/2 cup whole pecans chopped
  • 1/2 tsp ground cumin
  • 6 cups baby arugula or spring mix
  • 1 cup pomegranate arils

For the dressing

  • 2/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup or agave syrup
  • 1 clove garlic grated
  • 1 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground pepper


  • Preheat oven to 450° F.
  • Carefully cut the acorn squash in half, lengthwise. Scoop out the seeds and slice the acorn squash into 1/2 inch thick crescents.
  • In a large bowl, combine the olive oil, 1/4 teaspoon salt, about 1/2 teaspoon ground pepper, and cumin.
  • Toss the squash in the mixture and arrange in a single layer on a parchment or foil lined baking sheet in a single layer. Roast in preheated oven for about 15 minutes or until squash begins to brown on the edges and flesh is fork tender
  • Add the arugula to a large bowl with a pinch of salt and pepper. Add pomegranate arils, pecans and squash pieces. Drizzle with the dressing and serve

For the Dressing

  • Combine all ingredients in a mason jar or other container with a tight fitting lid
  • Shake until well combined
  • Taste and adjust syrup or seasoning to taste