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Roasted Acorn Squash and Arugula Salad

Roasted Acorn Squash and Arugula Salad

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Serves: 4 Cooking Time: 40 min


  • 4 cups arugula
  • 1/4 cup yogurt
  • 2 tbsp olive oil
  • 2 tbsp carrot ketchup ( from Noble Made)
  • 1 tbsp Elote seasoning ( from Trader Joes or sub with Nutritional Yeast)
  • 2 tbsp rice wine vinegar
  • 1/2 pomegranate, cleaned and seeds only
  • 1/4 cup sliced parmesan
  • 1 spring mint, finely chopped
  • 1 small acorn squash



Preheat the oven to 375 F. Wash the acorn squash and cut the top off. Use a spoon to scoop out the seeds and then using a sharp knife cut along the natural ridges of the squash so you have almost "C" shaped pieces. Toss in 1 tbsp olive oil and spread on a baking sheet with salt and pepper to roast for 30 minutes.


Meanwhile on a large plate, lay out the arugula. In a separate bowl mix the yogurt, 1 tbsp olive oil, carrot ketchup and Elote seasoning. Dollop big spoonfuls of the yogurt all over the arugula.


When the acorn squash is done, toss evenly over the arugula and yogurt mix. Top with the pomegranate seeds, parmesan, mint and drizzle the whole plate with the vinegar before serving.

Believe it or not, I have actually never eaten stuffed acorn squash. Theres something rather unappealing about that to me, so I always slice it and roast it. Usually it gets kissed with some sort of spices and a bit of fat before hitting a hot oven, and the skin is always left on. If I go crazy, I may remove the skin and add some butter to make a mash but I find other squashes like any hard orange one (pumpkin, butternut, kabocha) are better suited to this because they have less water.

There are only so many ways I can gather to put sliced acorn squash pieces on a plate but this one has to be one of my favorites. Another favorite of mine, arugula, is the bed and lends a peppery and umani like bite under the sweet and tender acorn squash pieces. Holding it all together is an easy homemade creamy yogurt dip that doubles as a thick dressing in this recipe. The entire plate is topped with freshly chopped mint, tart and juicy pomegranate seeds, and salty umami packed parmesan. Every bite is unique, and it’s a perfect dish for a holiday gathering, or a party of 1- just make sure you keep the salad and acorn separate if your planning on leftovers!

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