Acorn Squash Salad with Quinoa and Pomegranates

If you are looking for a surprisingly delicious vegan salad for your fall table, give this Acorn Squash Salad a try! With bright pomegranates, fluffy quinoa, and crunchy slivered almonds, this Acorn Squash Quinoa Salad is sure to be the star of the table.

Course Salad

Cuisine Quinoa

Keyword acorn squash quinoa salad, acorn squash salad

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 363kcal

Author Wendy Polisi

Ingredients

Dressing
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
¼ cup maple syrup
⅛-1/4 teaspoon cayenne pepper
½ teaspoon sea salt
½ cup olive oil OR 1 tablespoon chia seeds + ½ cup water
Salad
1 acorn squash peeled, seeded and cut into ½ inch slices
1 tablespoon olive oil
¼ cup maple syrup
1 cup cooked quinoa
½ cup fresh pomegranate seeds
4 cups mixed greens
¼ cup slivered almonds toasted

US Customary - Metric

Instructions

Dressing
If using chia seeds, combine with water and stir well set aside for 10 minutes until a gel forms. In a small bowl whisk together mustard, vinegar, lemon juice. maple syrup, cayenne pepper and sea salt. Slowly whisk in olive oil or chia gel until well combined.
Salad
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss squash with olive oil and cook for 15 minutes. Drizzle with maple syrup and cook for 10 minutes more. Cool.
In a medium bowl combine squash, quinoa and pomegranate seeds. Arrange greens on plates and top with squash mixture. Drizzle with desired amount of dressing and top with almonds. Serve with additional dressing as desired.

Nutrition