Roasted Acorn Squash Salad with Chicken and Maple Dijon Vinaigrette
Roasted Acorn Squash Salad with Chicken and Maple Dijon Vinaigrette is a celebration of fall on a plate. Sweet, tender roasted acorn squash meets juicy chicken, crisp apples or pears, tart pomegranate seeds, and crunchy pumpkin seeds and nuts — all tied together with a tangy maple-Dijon vinaigrette. The result is a colorful, hearty salad that’s as beautiful as it is satisfying.
Acorn squash isn’t just delicious; it’s also a nutritional win. Its naturally sweet, nutty flesh is packed with fiber, vitamin C, and potassium, making this salad as nourishing as it is flavorful. The combination of lean protein, vibrant produce, and healthy fats makes this a complete meal that’s perfect for lunch or a light dinner.
Serve this salad when you want something cozy yet fresh — it’s ideal for fall gatherings, holiday tables, or just a weeknight dinner that feels a little special.
Roasted Acorn Squash Salad with Chicken and Maple Dijon Vinaigrette
Ingredients
- 1 medium acorn squash, washed
- 2 tsp olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 12 oz boneless, skinless chicken breast
- 1 tsp olive oil
- 1 tsp dijon mustard
- 1 tsp chopped fresh thyme (or ½ tsp dried)
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and pepper to taste
- 4–5 cups baby kale, arugula, or mixed greens
- ½ cup pomegranate seeds
- ¼ cup roasted pumpkin seeds (pepitas)
- ¼ cup pecans or walnuts, toasted
- 1 medium pear or apple, thinly sliced
- 3 ounces goat cheese or herbed feta, crumbled
- For vinaigrette
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp sherry vinegar
- 1 tbsp maple syrup
- 1 ½ tsp Dijon mustard
- 1 tbsp water or orange juice
Instructions
- Preheat oven to 400°F (200°C).
- Cut the acorn squash in half and remove the seeds. Cut crosswise into half moons. Toss with olive oil, salt, pepper, and smoked paprika.
- Arrange on a parchment-lined baking sheet and roast 20–25 minutes, flipping halfway, until tender and caramelized.
- Pound chicken breasts to an even thickness.
- Mix olive oil, Dijon mustard, thyme, garlic powder, smoked paprika, salt, and pepper into a paste and rub evenly over chicken.
- Cook 5–6 minutes per side in a skillet over medium heat.
- Rest 5 minutes, then slice thinly or cube.
- Make the vinaigrette by whisking olive oil, vinegars, maple syrup, mustard, and water until emulsified. Taste and adjust seasoning with salt and pepper.
- Place greens on a platter or divide among four plates.
- Top with roasted squash, apple or pear slices, pomegranate seeds, pumpkin seeds, and toasted nuts.
- Arrange chicken slices and crumble cheese over the top.
- Drizzle with vinaigrette just before serving.
Notes
Tips and Variations:
- Swap arugula for baby spinach or a mix of kale and romaine.
- Use roasted chickpeas or quinoa instead of chicken for a vegetarian protein boost.
- Try blue cheese for a bolder, tangier flavor, or shaved Parmesan for a salty finish.
- Double the vinaigrette — it keeps in the fridge up to 5 days.