roasted acorn squash salad

Ingredients

• Servings: 4
• 1 acorn squash - peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons apple vinegar
• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 1 teaspoon grated orange zest
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 1 (5 ounce) package baby arugula
• 1/4 cup dried cranberries
• 1/4 cup chopped pistachios
• 2 ounces crumbled chevre (goat cheese)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins


• 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.
• spread acorn squash cubes 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.
• bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. remove from oven and allow to cool completely.
• whisk apple 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.
• toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.