Roasted Acorn Squash Salad
A nourishing blend of roasted acorn squash, red onion, quinoa, and pomegranate seeds, tossed with a honey-lemon dressing, crumbled queso fresco, and crunchy pumpkin seeds. This fiber-rich, protein-packed salad works wonderfully warm or cold, making it perfect for healthy weeknight dinners or festive holiday gatherings.
Equipment
- 1 Baking sheet
- Aluminum foil (enough to wrap onion)
- Medium mixing bowl
- Large Mixing Bowl
- Measuring Cups and Spoons
- Whisk
- Knife and cutting board
Ingredients
- 1 whole acorn squash
- ½ medium red onion
- 1 whole pomegranate
- 1 cup dry quinoa or 2 cups cooked quinoa
- 2 tbsp lemon juice
- 1 tsp fresh lemon thyme leaves
- 2 tbsp olive oil
- 1 tbsp honey
- Salt and pepper to taste
- 1 cup queso fresco crumbled
- ½ cup toasted pumpkin seeds
Instructions
- Prepare the Oven and Baking Setup: Preheat your oven to 375°F (190°C). While the oven heats, gather all ingredients and kitchen tools to ensure a smooth cooking process. Line a baking sheet with parchment paper or lightly grease with olive oil to prevent sticking. Wrap the whole red onion in aluminum foil, sealing tightly to lock in moisture and create sweet, tender roasted onion slices.
- Clean and Slice the Acorn Squash: Wash the acorn squash thoroughly under cold running water to remove any dirt or residue, then pat dry with a clean kitchen towel. Carefully slice the squash lengthwise into two halves using a sharp chef’s knife. Scoop out seeds and fibrous strands using a spoon, setting them aside for optional roasting. Cut each half into crescent-shaped slices about ½ inch thick to ensure even cooking.
- Season and Oil the Squash: Place the squash slices on the prepared baking sheet in a single layer, avoiding overcrowding. Drizzle 2 tablespoons of olive oil over the slices and sprinkle with salt and freshly ground black pepper. Gently toss the squash slices by hand or with a spatula to coat them evenly, ensuring the seasoning penetrates each piece for maximum flavor during roasting.
- Roast the Squash and Onion: Place the baking sheet with the seasoned squash in the preheated oven. Add the foil-wrapped onion alongside the squash. Roast for approximately 25 minutes, then carefully flip each squash slice to ensure both sides develop a golden caramelized crust. Continue baking for another 15–20 minutes, or until squash is fork-tender. Remove from oven and unwrap the onion, letting it cool slightly before slicing.
- Cook the Quinoa: While the squash and onion roast, rinse 1 cup of dry quinoa under cold running water using a fine-mesh sieve to remove bitterness. Place quinoa in a medium saucepan and add 2 cups of water or vegetable broth for extra flavor. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside to cool slightly.
- Deseed the Pomegranate: Cut the pomegranate in half horizontally. Hold each half over a large bowl and tap the back firmly with a wooden spoon to release seeds. Remove any membrane fragments for a clean, bright look. Set aside the seeds to be added later. The seeds add fresh bursts of flavor and a beautiful visual contrast to the salad.
- Prepare the Dressing: In a medium mixing bowl, combine 2 tablespoons of fresh lemon juice, 2 tablespoons of olive oil, and 1 tablespoon of honey. Add 1 teaspoon of fresh lemon thyme leaves. Season with salt and freshly ground black pepper to taste. Whisk vigorously until the dressing emulsifies into a smooth, glossy mixture. Set aside to let flavors meld while preparing the rest of the salad.
- Slice the Roasted Vegetables: When the squash and onion are cooled enough to handle, transfer them to a cutting board. Cut the onion into thin, even slices. Dice the roasted squash into uniform bite-sized cubes for consistency in texture. These roasted vegetables form the flavorful heart of the salad, offering both warmth and natural sweetness.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, roasted squash cubes, sliced onion, pomegranate seeds, and half of the crumbled queso fresco. Sprinkle a few fresh lemon thyme leaves for added aroma. Pour the dressing over the mixture and gently toss with salad tongs or two large spoons until all ingredients are evenly coated without breaking the vegetables.
- Finish and Serve: Transfer the tossed salad to a serving dish or individual plates. Sprinkle the remaining crumbled queso fresco on top for creamy richness, followed by the toasted pumpkin seeds for crunch and texture. Garnish with extra thyme leaves for a fresh presentation. Serve warm for a comforting meal or chilled for a refreshing dish later.
- Enjoy and Store: Serve immediately as a wholesome main or side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep dressing separate and add it before serving. If the squash softens after storage, gently reheat in the oven or microwave before serving to restore flavor and warmth.
Notes
- This salad is versatile and works equally well warm or chilled.
- Use fresh lemon thyme for the best flavor, but dried thyme can be substituted in a pinch.
- Roasting the acorn squash intensifies its natural sweetness and gives it a tender texture that pairs beautifully with quinoa.
- Pomegranate seeds add a burst of freshness and color — but can be replaced with dried cranberries if unavailable.
- For a vegan version, omit the queso fresco and add extra pumpkin seeds or a vegan cheese alternative.
