Roasted Acorns Squash Salad With Roasted Sweet Potatoes, Cranberries.

4 servings
25 min

Fall and winter are all about comfort foods but that doesn't mean they have to be calorie laden and smothered in cheese. Don't get me wrong, my first choice for comfort food in the cold months is pasta, macaroni and cheese or a big bowl of creamy soup. Sometimes though in between those meals a simple, nutritious salad is just as comforting a meal.

This roasted acorn salad it perfect and easy. All you do is roast the acorn squash, the seeds, and a sweet potato then add some cranberries (and cheese if you like) and you have a delicious meal. You could add a little chicken too if you want some protein or a small bowl of soup as well.

The salad is to customize, if you do not have acorn squash add butternut, don't like sweet potatoes than skip them. You could add dried cherries, pecans, walnuts or any other dried fruit or nuts and seeds that you like.

This salad would also make a light and delicious addition to your Thanksgiving, Christmas or holiday celebrations. Or you could make this salad for your guests to eat with the leftovers from your holiday meals.

Roasted acorn squash salad with roasted sweet potato, shallots, cheese and seeds.

Roasted Acorns Squash Salad With Roasted Sweet Potatoes, Cranberries.

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 Acorn squash
  • 1 sweet potato
  • 1/3-1/2 cup of dried cranberries
  • 1/3-1/2 cup crumbled blue cheese or goat cheese
  • 1/2 shallot thinly sliced
  • 6 cups washed salad greens
  • roasted acorn squash seeds or nuts of your choice



Preheat oven to 375. Cut acorn squash in half and scoop out the seeds into a bowl. Then cut each half of squash into slices, place on a baking sheet. Brush each side with olive oil, sprinkle with pepper and a little salt.
Wash sweet potato and cut into little chunks, place onto the pan with the acorn squash, drizzle with olive oil.
On a separate pan, place the acorn squash seeds that you have washed, dried and removed the pulp from. Drizzle with olive oil and sprinkle with salt. If you do not want to roast the seeds add toasted pecans to the salad instead.
Bake for 15-20 minutes or until squash is soft, the sweet potatoes should be finished at the same time. Remove from oven and set aside. Watch the seeds, so that they do not burn, stir them occasionally, especially the ones from the edges of the pan.
Let the squash, sweet potatoes and seeds cool a little. Once cooled add the lettuce greens to a platter, add the squash, sweet potato, shallots and cranberries. Sprinkle with seeds and some cheese if using.


  • You can customize this salad to suit your taste, add or subtract the items that you do not like or have.
  • Add different dried fruits like cherries, different nuts or seeds.
  • This salad makes 2 large dinner salads or 4 small side salads.

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