Go Back
+ servings
A top view of roasted acorn squash and pomegranate spinach salad served on a white plate put on a wooden surface
Print Recipe
No ratings yet

Roasted Acorn Squash and Pomegranate Spinach Salad Recipe

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Sides
Servings: 8 Servings
Calories: 151kcal
Author: Beginner Food

Ingredients

  • 14 oz Spinach this is about 1 box or bag
  • 1 pomegranate you will only use about half the seeds
  • 1/4 cup feta
  • 1 acorn squash
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon clove cinnamon, nutmeg to taste
  • 2 tablespoons butter
  • 2 tablespoons apple cider vinaigrette
  • 1 tablespoon cranberry juice
  • 2 tablespoons olive oil
  • Black pepper to taste

Instructions

  • Preheat oven to 300°F
  • Wash the squash and spinach 
  • Cut squash in half vertically and deseed with the wooden spoon
  • Cut into pieces 1/6th of an inch thick (we recommend half moon shapes)
  • Place squash pieces onto baking sheet - it’s okay if they overlap slightly
  • Season with sugar, brown sugar, clove, cinnamon, nutmeg, and melted butter
  • Bake in the oven for 45 minutes
  • While the squash is baking wash and deseed pomegranate
  • Cut it open across the equator
  • Whack it really hard with a wood spoon into a bowl of water 
  • The seeds will sink and white pith will float
  • Drain so you have just the seeds 
  • Add spinach into salad bowl
  • Add vinegar, oil, cranberry juice to a cup and mix thoroughly (this can also be added directly into the salad bowl
  • Take out squash from the oven and let cool
  • Add acorn squash to the salad
  • Gently toss salad 
  • Top with squash, feta, and seeds 
  • Serve  

Nutrition

Calories: 151kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 119mg | Potassium: 559mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4958IU | Vitamin C: 24mg | Calcium: 97mg | Iron: 2mg