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Roasted Fall Squash Salad

Roasted Fall Squash Salad

A stunning side dish that has it all: sweet maple and squash, savory goat cheese, salty pumpkin seeds and tangy pomegranate seeds.

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20 min
Prep Time
1 hr
Total Time



2 to 3 pounds delicata or acorn squash

2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1 tablespoon real maple syrup

1 teaspoon salt

1/4 teaspoon pepper


1/4 cup extra-virgin olive oil

3 tablespoons cider vinegar

3 tablespoons real maple syrup

1/2 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

1/4 teaspoon pepper


4 ounces goat cheese, crumbled

1/3 cup pomegranate seeds  

1/3 cup roasted salted pumpkin seeds


 *Substitute 1/3 cup sweetened, dried cranberries

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Cut squash in half and remove seeds. Cut into 1/2-inch slices. Toss with melted Butter with Olive Oil & Sea Salt, 1 tablespoon maple syrup, 1 teaspoon salt and 1/4 teaspoon pepper. Lay in single layer on parchment-lined baking sheet. Roast 20 minutes; turn squash over. Continue roasting 15-20 minutes or until golden brown and fork-tender.

  3. STEP 3

    Meanwhile, combine all dressing ingredients in small bowl; whisk to combine. Drizzle dressing over roasted squash; sprinkle with goat cheese, pomegranate seeds and pumpkin seeds. Serve hot or at room temperature.

Nutrition (1 serving)

350 Calories
21 Fat (g)
30 Cholesterol (mg)
730 Sodium (mg)
37 Carbohydrates (g)
4 Dietary Fiber
7 Protein (g)
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Featured In

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Roasted Vegetable Recipes

You can roast vegetables during any season of the year, but in the fall when vegetables are bountiful, it’s a delicious taste to enjoy from the garden. This collection shows you how to roast a variety of simple and unexpected veggies, from carrots to potatoes.

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