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Easy Fall Salad with Squash and Pomegranates

Fall Salad with Roasted Acorn Squash + Pomegranates

This simple fall salad is loaded with goodies! We've got roasted acorn squash, pomegranates, pumpkin seeds and a creamy tahini dressing too!
Course Salad
Cuisine American
Keyword acorn squash, fall salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 141kcal


for the salad:

  • 1 acorn squash
  • 1 tablespoon oil (or cooking spray)
  • 8 cups baby kale/arugula (or green of choice)
  • 1 cup pomegranate seeds
  • 1/2 cup pumpkin seeds

for the dressing:


  • Preheat the oven to 400ºF.
  • Cut your acorn squash in half and scoop out the seeds. Slice into the squash into wedges and add the wedges to a baking tray. Drizzle with oil (or cooking spray) and sprinkle with sea salt and pepper. Bake on the center rack for 35 minutes, flipping halfway through.
  • While the squash is cooking, you can prepare the rest of the salad. In a large bowl, add the greens, pomegranate seeds and pumpkin seeds.
  • In a separate bowl, whisk together the dressing ingredients.
  • Once the squash is done roasting, pour the dressing over the salad and toss to combine. Transfer to plates and top with 2 - 3 wedges of squash.


Calories: 141kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 478mg | Fiber: 3g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 15.8mg | Calcium: 79mg | Iron: 1.7mg