This roasted acorn squash salad is a hearty, flavorful dish with amazing flavors.
Tender air-fried acorn squash combines beautifully with a medley of greens, creamy goat cheese, crunchy pecans, and chewy cranberries, drizzled with a deliciously tangy maple dressing.
It's a lovely side dish for cozy dinners, the holiday table, or as a light main course.
Like my Cucumber Avocado Quinoa Salad, this seasonal salad also comes with an easy-to-make dressing, adding a delicious sweet umami flavor.
I love the combo of salad greens and tender squash mingled with the rest of the salad ingredients in this recipe to make every bite burst with naturally sweet and savory notes. Let's make it!
Why You'll Love This Winter Salad
- Amazing Flavors: It's hearty and filling, with all the comforting fall and winter flavors.
- Elegant Presentation: The vibrant colors make this side unique enough for special occasions.
- Simple To Prepare: This recipe is simple and equally ideal for busy weeknights.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to gather for this delicious acorn squash salad recipe:
- Acorn Squash: Roasted to golden brown perfection, this winter squash becomes tender and slightly sweet, making it the star of this salad.
- Greens: A mix of arugula, butter lettuce, and sweet pea leaves creates a hearty salad base. Use some hearty massaged kale leaves for added texture, especially if you have leftovers from my Kale Salmon Salad.
- Pecans: Toasted pecans add crunch and a nutty flavor. Use some to also make my Buttery Roasted Beets Dish.
- Cranberries: Unsweetened dried fruit balances the savory notes of the dish and adds a lovely chewy texture.
- Goat Cheese: The creamy tang of goat cheese perfectly complements the sweetness of the squash. Feta cheese can work as a substitute.
- Dressing: Fresh orange juice, olive oil, a hint of maple syrup, coconut aminos, paprika powder, garlic powder, and a little salt ties everything together.
How To Make Air Fryer Roasted Acorn Squash Salad
See the full recipe with measurements in the recipe card.
Let's make this delicious salad. It's super easy!
Step One (Picture 1 above) - Roast the Acorn Squash: Wash and cut the acorn squash into halves and scoop out the seeds. Coat with olive oil, season with salt, and arrange in a single layer on the air fryer sheet pan. Roast until tender and golden brown. Let cool to room temperature.
Step Two (Picture 2 above) - Prepare the Dressing: While the squash is air frying, whisk together orange juice, maple syrup, paprika powder, garlic powder, olive oil, and salt in a small bowl. Adjust seasoning to taste and set aside.
Step Three (Picture 3 above) - Assemble the Base of the Salad: Arrange the greens on a large serving platter while the squash is air-frying. Top with dried cranberries and pecans.
Step Four (Picture 4 above) - Put it All Together: When sufficiently cooled, add the roasted squash slices to the salad base and sprinkle crumbled goat cheese evenly across. Drizzle some dressing evenly on top and serve the rest in a small bowl on the side.
Top Tips
- Save Time: Prepare the dressing and arrange the salad base while air-frying the squash.
- Beautiful Presentation: Arrange the ingredients on a large serving platter for a stunning visual look.
- Crunch Factor: Add pecans or toasted pumpkin seeds for extra texture.
- Room Temperature: Allow roasted squash to cool slightly before adding to the salad to avoid wilting the greens.
Variations & Substitutions
- Greens: Add in baby kale, spring mix, or baby arugula.
- Starches: Add wild rice like in my Avocado Plantain Rice Bowl or ancient grains like quinoa for a heartier main dish.
- Cheese: Substitute goat cheese with feta.
- Pecans: Substitute with sunflower seeds or pumpkin seeds for a nut-free option.
- Extras: Add sweet pomegranate seeds or fresh pears, which would also pair beautifully.
Storage
Store the leftover salad in an airtight container for up to 3 days. Keep any remaining dressing separate.
Recipe FAQs
Absolutely! Roast the acorn squash on a large baking sheet at 400°F (200°C) for about 25-30 minutes until tender.
Replace the goat cheese with a vegan alternative like creamy maple tahini, or leave it out altogether.
Serve it alongside hearty soups, roasted Brussels sprouts, or a main dish like Slow Cooker Beef Short Ribs for a comforting fall or winter meal.
More Easy Salad Recipes To Try Next
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This roasted acorn squash salad is great for the fall and winter months. Its comforting textures and flavors make it a perfect side dish for your holiday table or enjoy as a light, nutritious main dish.
📖 Recipe
Air Fryer Roasted Acorn Squash Salad With Easy Dressing
Mariska RamondinoEquipment
- 1 air fryer To "roast" the acorn squash
- 1 large Serving Plate To serve the salad
- 1 small bowl To make the dressing
- 1 whisk To combine the dressing
Ingredients
To Make The Maple Dressing
- ⅓ cup fresh orange juice see note
- 3 teaspoons liquid or coconut aminos
- 2 teaspoons olive oil
- 1 teaspoon paprika powder
- 3 teaspoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
To Make The Acron Squash Salad
- 2 or 3 acorn squash, washed, ends removed, cut in half, and seeds removed (About 1 kilo or 2.3 pounds)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 5 cups packs lettuce or greens medley 160 grams (see note)
- ⅓ cup unsweetened cranberries 45 grams
- ⅓ cup pecan halves, about 100 grams (optional)
- 2.6 ounces crumbled goat cheese or feta 75 grams
Instructions
Make The Dressing
- Combine all the ingredients in a small bowl, whisk to blend, and set aside.⅓ cup fresh orange juice, 3 teaspoons liquid or coconut aminos, 2 teaspoons olive oil, 1 teaspoon paprika powder, 3 teaspoons maple syrup, ½ teaspoon garlic powder, ½ teaspoon salt or to taste
Make The Salad
- Coat the flesh of the acorn squash with olive oil; season with salt. Arrange on an air fryer sheet pan.2 or 3 acorn squash, washed, ends removed, cut in half, and seeds removed, 1 tablespoon olive oil, ¼ teaspoon salt
- Place in a 450 °F (232 °C) pre-heated air-fryer for 20 minutes or until tender.
- Remove it and let it slightly cool at room temperature before peeling or cutting it.
- Use a scoop to spoon out the tender flesh of the squash, or, for appearance, cut a few half-moon slices with peel to serve on top of the salad.
- Arrange the greens on a large serving plate. Top with cranberries and pecans, if using. Add the squash pieces. Spread evenly the crumbled cheese on top.5 cups packs lettuce or greens medley, ⅓ cup pecan halves, about 100 grams, ⅓ cup unsweetened cranberries
- Stir the reserved dressing to redistribute the flavors and then drizzle some over the salad, leaving half to serve as extra at the table.2.6 ounces crumbled goat cheese or feta
Notes
- Orange Juice: It's best to freshly juice oranges to make the dressing, but store-bought can work in a pinch. I love to use the juice of blood oranges if they are available at the grocery store. They are naturally sweeter and a tad less acidic.
- Acorn Squash: Allow it to cool sufficiently before handling it to prevent burning.
- Save Time: To save time, make the dressing and assemble the base of the salad while the acorn squash is roasting in the air fryer.
- Make Ahead of Time: You can also make the dressing, roast the squash in advance, and assemble the salad the next day.
- My Favorite Greens: I love a medley of arugula, butter lettuce, and sweet pea leaves.
- Storage: Store in an airtight container for up to 3 days. Make sure the squash is completely cooled before assembling and storing.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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