Gluten Free Roasted Acorn Squash Salad on a plate with dressing on the side

Gluten-Free Roasted Acorn Squash Salad

Acorn squash is a winter staple, and what better way to showcase them then by roasting them and tossing them with a simple dressing and other fresh veggies? This Gluten-Free Roasted Acorn Squash Salad is hearty for winter, yet fresh and healthy. You can serve this as a main dish anytime this winter or serve it as a side dish for your holiday dinner.

One of the shortcuts I take to make this recipe easier is to buy cooked beets from the grocery store. It’s a shortcut I find extremely worth the extra cost to help you save on time, but you can always roast fresh beets ahead of time for this, too. Other hard types of squash – butternut, for example – can be used in place of the acorn squash, just note that the roasting times may vary.

For the dressing, I used a simple yet flavorful recipe with oil, vinegar (I used Marukan’s Genuine Brewed Rice Vinegar), salt, pepper, Dijon mustard, and maple syrup. The combination is perfect for a wide variety of salads and complements the earthiness of the beets in this recipe.

Check out more gluten-free salad recipes to get your veg on!

Gluten Free Roasted Acorn Squash Salad recipe on two plates with dressing

3.2 from 5 votes
Gluten Free Roasted Acorn Squash Salad on a plate with dressing on the side
Print Recipe

Gluten-Free Roasted Acorn Squash Salad

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: American
Servings: 4 servings (as a main dish; 6 as a side dish)
Calories: 522kcal
Author: Carol Kicinski

Ingredients

  • 2 acorn squash
  • 6 tablespoons olive oil , divided
  • Kosher or fine sea salt
  • Black pepper
  • ¼ cup Marukan Genuine Brewed Rice Vinegar
  • 3 tablespoons maple syrup , divided
  • 1 tablespoon Dijon mustard
  • ½ cup pecan pieces
  • 2 large or 4 small cooked beets
  • 5 ounces baby arugula
  • 4 ounces crumbled goat cheese or feta cheese

Instructions

  • Preheat the oven to 425 degrees.
  • Cut the squash in half from stem to end. Scrape out the seeds with a spoon. Cut into approximately 1-inch chunks. Place on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper and roast for 30 minutes, or until fork tender and starting to brown, stirring once or twice while cooking.
  • Combine the remaining olive oil with the vinegar, 2 tablespoons maple syrup, the mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk well.
  • When the squash is done, drizzle with 2 tablespoons of the dressing and 1 tablespoon maple syrup, toss to coat, and let cool slightly.
  • Toast the pecans in a dry skillet over medium heat until warm and fragrant, stirring often, about 5 minutes.
  • Cut the beets into chunks and toss with 1 tablespoon dressing.
  • Toss the arugula with just enough dressing to lightly moisten. Arrange the arugula on a platter, top with the squash, beets, pecans, and cheese. Serve the remaining dressing on the side.

Nutrition

Nutrition Facts
Gluten-Free Roasted Acorn Squash Salad
Amount Per Serving
Calories 522 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 8g40%
Cholesterol 13mg4%
Sodium 213mg9%
Potassium 1168mg33%
Carbohydrates 42g14%
Fiber 7g28%
Sugar 15g17%
Protein 10g20%
Vitamin A 1945IU39%
Vitamin C 32mg39%
Calcium 203mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Arugula Beets Feta Cheese Goat Cheese Maple Syrup Marukan Pecans Salad Squash Winter
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