Roasted Acorn Squash Salad

This is a great hearty and flavorful salad!

Step: 1

Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.

Step: 2

Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.

Step: 3

Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.

Step: 4

Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.

Step: 5

Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.

Per Serving: 516 calories; protein 6.9g; carbohydrates 32.1g; fat 42.2g; cholesterol 11.2mg; sodium 798.1mg.

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