Acorn squash is an amazing fall vegetable that’s rich in fiber, vitamin C, potassium, and magnesium. Adding roasted acorn squash to a salad makes the meal feel a little more hearty and satisfying!
Since this squash has both a buttery and subtly sweet flavor, it goes with both savory and sweet salad dressings. I used a pumpkin vinaigrette with this and it was amazing. Balsamic vinaigrette, champagne vinaigrette, and raspberry vinaigrette would all be great dressing choices.
If there is enough space on the sheet pan then I roast the acorn squash seeds with salt and pepper. They taste pretty similar to roasted pumpkin seeds!
This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes.
Click here to see the other recipes that go with this one in the Fall Meal Prep Plan.
Roasted Acorn Squash Salad
- 2 acorn squash
- 1 yellow onion
- 2 tablespoon avocado oil
- 1 cup cooked quinoa
- 0.25 cup pepitas
- 12 cup arugula
- 0.25 cup salad dressing
Preheat Oven: to 425°F and line a baking sheet with foil, parchment paper, or use cooking spray.
Cut: the onion into thick slices. Cut the acorn squash in half and scoop out the seeds. Save the seeds to add to the baking sheet. Cut the squash into 1/2 inch slices.
Add: the onions and acorn squash to the sheet pan and drizzle with oil. Sprinkle salt and pepper to taste.
Cook: for 40 minutes or until squash is tender and beginning to brown.
Cook quinoa: according to package instructions.
Assemble salads: add squash, onion, quinoa, and pepitas to the bottom of your containers. Add arugula on top and store the dressing separately.