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A vibrant Thanksgiving salad featuring roasted acorn squash, sliced pears, pomegranate seeds, pecans, and greens.

Acorn Squash Salad with Pomegranate and Candied Pecans

A vibrant and flavorful salad featuring roasted acorn squash, crisp pear, juicy pomegranate arils, shaved Parmesan, and candied pecans, all tossed in a tangy maple vinaigrette. This salad offers a refreshing balance to traditional Thanksgiving dishes.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Squash
  • 1 medium acorn squash halved from stem to end, seeded, and cut into 1-inch slices
  • 2 tablespoons extra virgin olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon ground black pepper divided
For the Maple Vinaigrette
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1 pinch ground black pepper
For Assembling the Salad
  • 1 package mixed greens 5 ounces
  • 1 pear cored and thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup shaved Parmesan cheese
  • 1/3 cup candied pecans

Equipment

  • Baking sheet
  • Parchment paper
  • Small bowl
  • Whisk
  • Large bowl
  • Serving platter

Method
 

  1. Preheat your oven to 425 degrees F. Place the acorn squash slices on a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss to coat all sides of the squash evenly.
  2. Arrange the squash slices in a single layer, spaced evenly. Transfer the baking sheet to the oven and cook for 25 to 30 minutes, or until the squash is golden brown and tender. Turn the squash once halfway through the cooking time. Remove from the oven and let cool.
  3. While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and the remaining 1/4 teaspoon of salt and pinch of pepper. While whisking, slowly drizzle in the remaining 2 tablespoons of olive oil until fully incorporated.
  4. To serve, place the mixed greens in a large bowl and add half of the prepared dressing. Toss until the greens are lightly and evenly dressed. Taste and add more dressing if needed.
  5. Transfer the dressed greens to a serving platter. Top with the sliced pear, pomegranate arils, shaved Parmesan cheese, candied pecans, and the roasted acorn squash. Serve immediately.

Notes

This salad is designed to be a fresh and colorful addition to your holiday meal. The combination of sweet, savory, and tangy flavors makes it a crowd-pleaser.

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