Acorn Squash and Pomegranate Salad

If you think salads are boring, I know that you already know they just haven’t met the right ingredients yet. This acorn squash and pomegranate salad is cozy, colorful, and full of flavor—without being complicated. Roasted acorn squash brings that warm, slightly sweet comfort, while fresh pomegranate seeds add a bright, juicy pop that makes every bite feel special.

This is one of those recipes that feels a little fancy but is actually perfect for busy days. It works beautifully as a side dish, but it’s also hearty enough to hold its own as a simple meal when you need something nourishing and satisfying. Whether you’re easing into more plant-based meals or just looking for a fresh way to enjoy seasonal produce, this salad is an easy win you’ll come back to again and again.

1 acorn squash

1 tsp avocado oil

Sprinkle of salt

4 tbsp Pomegranate juice

2 tbsp Dijon mustard

2 tbsp maple syrup

1 can northern white beans

1/2 tbsp thyme

Pomegranate seeds

Pumpkin seeds

Pickled red onions

Arugula

Preheat oven to 400 decrees. Wash the squash and cut off the ends. There no need to peel it. Cut in half and scrape out the seeds (you can rinse off the seeds and roast them yourself)

With the flat side down, cut squash into 1/3″ slices and place on a parchment covered baking sheet. Rub a little oil and sprinkle a little salt on the squash slices. Bake the squash for 20 minutes, then flip and bake another 20 minutes until the squash is lightly browned and soft.

In a small bowl, add pomegranate juice, Dijon mustard, maple syrup, and whisk it until completely mixed.

In another bowl, rinse and drain northern white beans, and sprinkle thyme on it then combine and set aside.

Now assemble your salad, add arugula, beans, pomegranate seeds, pumpkin seeds,  and pickled red onions. Lastly, add pomegranate dressing and slices of roasted acorn squash. And enjoy.

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