Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted acorn squash salad with quinoa, arugula, cranberries, pomegranate, and goat cheese, tossed with a maple-cinnamon vinaigrette. Warm and cold elements combine for a balanced, satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 small acorn squash (1 to 1 ½ pound each, cut in half and sliced into 1-inch slices)
- 2 tablespoons olive oil (or coconut or avocado oil)
- 2 tablespoons maple syrup
- ⅛ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Pinch of ground black pepper
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon black pepper
- 3 cups salad greens (washed and dried)
- 2 cups arugula* (washed and dried)
- 1 cup cooked quinoa (bulgur or wild rice*, optional)
- ½ cup dried cranberries (roughly chopped)
- ¼ cup pomegranate seeds (optional)
- 4 ounces goat cheese (crumbled)
- ½ cup pepitas* (aka pumpkin seeds, lightly toasted*)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 228mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 125mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.