Roasted Acorn Squash Salad with Pecan French dressing

Roasted Acorn Squash Salad with Pecan French dressing

Roasted Acorn Squash Salad with Pecan Vinaigrette | Naturally Ella

Submit sponsored by The American Pecan Council. See under for extra particulars.

Fall is an incredible time for salads. The crisp airs makes for one of the best greens and after you have that, it’s onerous to go incorrect with what you add right into a salad. This acorn squash salad is sort of presumably one of the best mixture of all the autumn flavors: roasted squash, heat grains, and an ideal pecan French dressing. Add to little bit of goat cheese and shallots- you will have one scrumptious and filling salad.

I like to recommend making bigger batch of the pecan French dressing and use it all through the week. The buttery taste of the pecans paired with a zipper of the vinegar shouldn’t be solely good on salads but additionally for drizzling over squash halves (as a good looking aspect), on candy potatoes, and even used on a grilled cheese sandwich (an apple grilled cheese sandwich with a little bit of this dressing is wonderful!) Plus, the addition of pecans can actually bump up the protein/fiber in any meal.

Roasted Acorn Squash Salad with Pecan French dressing

Roasted Acorn Squash Salad with Pecan Vinaigrette | Naturally Ella

This hearty fall salad combines the flavors of roasted squash, creamy goat cheese, heat farro, and a straightforward pecan French dressing to make a power-lunch salad.



  • 1 small acorn squash
  • 1 tablespoon olive oil
  • 1/four teaspoon sea salt


  • half cup pecan items
  • 1/four cup olive oil (or pecan oil, if out there)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/four teaspoon sea salt


  • three to four handfuls child spinach
  • 1 half cups cooked farro
  • 1 medium shallot, thinly sliced
  • 1 ounces crumbled goat cheese


  • Preheat oven to 425˚F. Slice a small a part of one of many sides of the squash to create a base. Trim the ends from the squash, reduce it in half lengthwise and scoop out the edges. Place the cut-sides down and reduce the squash into ¼” thick slices. Place on a sheet tray and toss with olive oil and salt. Roast till the squash and peels are tender, 30 to 40 minutes.
  • Whereas the squash is roasting, warmth a small skillet over medium warmth. Add the pecans and toast, shaking the pan, till the nuts are aromatic. Switch to 1/three cup of the pecans bowl to a bowl and save the remaining pecans to make use of as a topping. Add the olive oil, vinegar, maple syrup, and salt whereas the nuts are nonetheless heat. Stir vigorously and put aside.
  • In a big bowl mix the spinach, cooked farro, shallot, half the squash, and half the dressing. Toss to mix the salad then lay the remaining squash on prime of the salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans earlier than serving.


Recipe Notes

Suggestions & Tips: Acorn squash pores and skin is edible however must be roasted lengthy sufficient to make it tender. When you’re not sure, swap to utilizing delicata squash or butternut squash (with out the pores and skin).

Refill: get the pantry substances you’ll need: pecans, acorn squash, farro

Vitamin:  see the knowledge.

Vitamin Details
Serving Dimension
Quantity Per Serving As Served
Energy 375 Energy from fats
% Each day Worth
Whole Fats 25 38%
Saturated Fats three.9 20%
Ldl cholesterol three.three 1%
Sodium 282 12%
Carbohydrate 34.9 12%
Dietary Fiber 5.four 22%
Sugars four.6
Protein 7.2

% Each day Values are primarily based on a 2,000 calorie food regimen. Your each day values could also be larger or decrease relying in your calorie wants:

Energy 2000
Whole Fats Lower than 65g
Sat Fats Lower than 25g
Ldl cholesterol Lower than 300mg
Sodium Lower than 2,400mg
Whole Carbohydrate 300g
Dietary Fiber 25g

Step by Step

Roasted Acorn Squash Salad


This acorn squash salad is my quintessential fall salad- the squash and pecans are a beautiful, heat mixture. There are some modifications you may simply make, relying on what you might need available. One other model I like is to make use of kale and oat groats instead of the spinach/farro.

Grains: This salad is great with the hearty grains like farro or spelt. For gluten-free choices use sorghum or oat groats- the feel of the grains helps steadiness the roasted squash.

Vegan: Toss out the cheese and depart the remainder of the salad as is.

Greens: This salad is great with spinach however the substances additionally maintain up properly with kale. Use whichever greens you will have available and work finest for you.

Roasted Acorn Squash Salad with Pecan Vinaigrette and Goat Cheese | Naturally Ella

Disclosure: This recipe was created in partnership with The American Pecan Council. All ideas and opinions are my very own. It’s content material like this that helps me preserve this web site operating to supply the vegetarian recipes you see each week.

Author: Qammar Shahbaz

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