Spicy baby arugula leaves make a tasty foundation for building a winter salad containing roasted acorn squash, dried cranberries, pistachios, and goat cheese in a homemade dressing with a hint of curry flavor.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
516 Calories
Recipe Instructions
Step 1
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.
Step 2
Spread acorn squash cubes onto 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.
Step 3
Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.
Step 4
Whisk apple cider 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.
Step 5
Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
Ingredients
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ cup olive oil
2 tablespoons olive oil
½ teaspoon onion powder
1 clove garlic, minced
¼ teaspoon ground black pepper
¼ cup dried cranberries
1 teaspoon garam masala
½ teaspoon ground cumin
1 teaspoon grated orange zest
2 tablespoons maple syrup
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 (5 ounce) package baby arugula
¼ cup chopped pistachios
1 acorn squash - peeled, seeded, and cut into 1-inch cubes
