Autumn Acorn Squash Salad

Name: Autumn Acorn Squash Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 small acorn squash, sliced and seeds removed; 1 tbsp Premium Extra Virgin Olive Oil; Salt and pepper, to taste; 4 cups mixed greens, such as arugula, spinach, and kale; ⅓ cup pecans, toasted; ⅓ cup pomegranate seeds; ¼ cup crumbled goat cheese or feta, optional; 2 tbsp Cinnamon Pear Dark Balsamic Vinegar; 3 tbsp Valencia Orange Premium Olive Oil; 1 tsp Dijon mustard; 1 tsp Franklin Raw Honey; Salt and pepper, to taste

November 14, 2024

Autumn Acorn Squash Salad Recipe at The Little Shop of Olive Oils

This Autumn Acorn Squash Salad is everything we love about fall in one beautiful bowl. It’s cozy, colorful, and full of those sweet-savory flavors that make seasonal eating feel so special.

Roasted acorn squash brings a soft, caramelized richness, while mixed greens, toasted pecans, pomegranate seeds, and a sprinkle of goat cheese or feta add freshness, crunch, and just the right little pop of color.

What really ties it all together is the vinaigrette made with our Cinnamon Pear Dark Balsamic, Valencia Orange Premium Olive Oil, Dijon, and Franklin Raw Honey. It’s warm, bright, lightly sweet, and perfectly balanced—just the thing to make this salad feel festive without being fussy.

Serve it for fall dinners, holiday gatherings, Thanksgiving, or anytime you want a salad that feels a little more thoughtful and seasonal.

Autumn Acorn Squash Salad

The Little Shop of Olive Oils

Servings

4 servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

292

Cuisine

American

Ingredients

For the Salad

1 small acorn squash, sliced and seeds removed
1 tbsp Premium Extra Virgin Olive Oil
Salt and pepper, to taste
4 cups mixed greens, such as arugula, spinach, and kale
⅓ cup pecans, toasted
⅓ cup pomegranate seeds
¼ cup crumbled goat cheese or feta, optional

For the Vinaigrette

2 tbsp Cinnamon Pear Dark Balsamic Vinegar
3 tbsp Valencia Orange Premium Olive Oil
1 tsp Dijon mustard
1 tsp Franklin Raw Honey
Salt and pepper, to taste

Directions

Preheat oven to 400°F.
Toss the acorn squash slices with Premium Extra Virgin Olive Oil, salt, and pepper.
Spread the squash slices on a baking sheet in a single layer.
Roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized. Set aside to cool slightly.
In a small bowl, whisk together Cinnamon Pear Dark Balsamic, Valencia Orange Premium Olive Oil, Dijon mustard, Franklin Raw Honey, salt, and pepper until well combined.
Add mixed greens to a large salad bowl.
Top with roasted acorn squash, toasted pecans, pomegranate seeds, and crumbled goat cheese or feta if using.
Drizzle with the vinaigrette and toss gently to coat.
Serve immediately and enjoy.