Why We Like It

The roasted acorn squash and the sweet-spicy vinaigrette make this an amazing salad! You can either pile the salad on top of the roasted squash slices or you can cut up the squash and add it right into the salad – either way, it’s delicious!

Preheat the oven to 400 degrees

Roast the Acorn Squash:

1 acorn squash (ends trimmed, cut in half, seeds removed and then cut into 1/4 to 1/2 inch slices...no need to peel)
1/4 tsp salt
1/4 tsp black pepper

Place the acorn squash slices on a large baking sheet (greased or lined with parchment paper if desired). Sprinkle with salt and pepper.

Roast in the oven for 20 minutes, and then toss and roast for another 5 minutes (or until tender).

Toast the Nuts and Seeds:

1/4 cup chopped pecans
1/4 cup shelled raw pumpkin seeds (or pepitas)

Add to a small dry skillet over medium heat. Cook for about 3 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.

Assemble Next:

4 cups fresh spinach (or baby spinach)
2 cups romaine lettuce (or other greens of your choice)
1 red apple (cut into strips)

Add to a large bowl, along with the toasted nuts and seeds. Set aside.

Prepare the Dressing:

2 Tbsp olive oil
2 Tbsp pure maple syrup
1 Tbsp lime juice (juice from half of one large lime)
1 tsp fresh ginger (grated, or 1/4 tsp ground ginger)
1 tsp chili powder
1 tsp lime zest (grated lime peel)
1/2 tsp salt

Place everything in a small bowl or mason jar and stir or shake to combine.

Put it All Together:

1/4 cup goat cheese

Add some of the dressing to the salad and toss to combine.

When the squash is done, you can either place a few slices on each plate and then top with the salad, or cut the squash into smaller pieces and add it to the salad.

Top with goat cheese and more dressing if desired.