Roasted Acorn Squash with Arugula Salad-6

Roasted Acorn Squash with Spicy Arugula Salad

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 35 mins
  • total_time Total Time: 40 mins
  • yield Yield: 4-6 1x
  • category Category: Side Dish
  • method Method: Roasted
  • cuisine Cuisine: American


This roasted acorn squash is topped with a fresh arugula salad with dried cherries and creamy goat cheese coated with salty pistachios. 



  • 2 acorn squash, halved (seeds removed) sliced into 1″ half moons
  • Cooking Spray
  • 2 1/2 cups arugula
  • 1/3 cup dried cherries
  • 1/4 cup finely chopped pistachios
  • 2 oz. goat cheese, rolled into small pea size balls
  • 2 tablespoons white balsamic
  • 2 tablespoons olive oil
  • 1 teaspoon raw honey
  • salt & pepper to taste


  1. Preheat oven to 400 degrees.
  2. Place acorn squash on a baking sheet. Spray the tops of the acorn squash with cooking spray. Lightly season with salt.
  3. Bake for 30-35 minutes, or until squash is tender. (turning halfway through cooking process)
  4. In the meantime, roll pea size goat cheese goat cheese balls into chopped pistachios. Place on plate and put in refrigerator until ready to use.
  5. To make the dressing: in a small bowl, add white balsamic, olive oil, honey, salt and pepper to taste. Whisk to combine.
  6. In a medium bowl add arugula, dried cherries, goat cheese balls, dressing. Lightly toss to coat.
  7. Gently lay acorn squash on a platter and top with arugula salad. Serve!


Do not eat the skin of the squash, be sure to peel it off before eating.


  • Serving Size: 3 slices of squash + salad
  • Calories: 191
  • Sugar: 6 g
  • Sodium: 94 mg
  • Fat: 8 g
  • Carbohydrates: 28 g
  • Fiber: 7 g
  • Protein: 4 g
  • Cholesterol: 9 mg

Keywords: roasted acorn squash, arugula salad, fall salad