Acorn Squash Salad
Prep time
Cook time
Total time
A paleo type salad that is a healthy offering and is great as an entrée or a start to a rustic meal.
Recipe type: salad
Cuisine: All american
Serves: 4 portions
  • 1 acorn squash
  • 2 whole beets
  • 2 sweet potatoes
  • 1 C goat cheese
  • 2 C cooked quinoa
  • ½ C almonds
  • ¼ C cider vinegar
  • 2 Tbsp maple syrup
  • ¼ C olive oil
  • 1 c arugula
  • Salt
  • Pepper
  1. With a sharp knife, cut acorn squash in half and remove seeds
  2. Place on baking sheet sliced side down.
  3. Peel beets (I suggest using rubber gloves) and wrap in foil
  4. Place foil pack on baking sheet as well.
  5. Wrap each sweet potato in foil and place on baking sheet.
  6. Roast all vegetables in 375 degree oven for 35-50 minutes (depending on size of veggies) until a fork slides out easily.
  7. Remove from oven and allow to cool.
  8. Once cool, peel squash, beets and potatoes and cut into half-inch pieces.
  9. In a mixing bowl, mix oil, vinegar and syrup together then add salt and pepper to taste.
  10. Add vegetables and toss lightly and set aside for 10 minutes.
  11. In a sauté pan, place almonds and sauté over medium heat tossing frequently for 5 minutes.
  12. Remove from pan and "rough " chop almonds.
  13. On a plate, place ½ C quinoa and top with a ¼ of the vegetable mixture.
  14. Sprinkle ¼ of the almonds on top.
  15. Break apart ¼ c of goat cheese on top.
  16. Serve with a garnish of arugula.
  17. Serve and enjoy
Recipe by superman cooks at