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Zesty Maple Ginger Roasted Acorn Squash Burrata Salad

Warm roasted acorn squash salad with creamy burrata, zesty maple ginger dressing, pomegranate, and toasted pecans. A stunning fall appetizer.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings: 4

Equipment

  • Knife
  • Cutting board
  • Baking Sheet
  • Large Mixing Bowl
  • Small bowl or jar (for dressing)
  • Whisk or fork
  • Measuring Spoons
  • Zester

Ingredients

For the Salad:

  • 1 acorn squash halved, seeded, and sliced into half-moons
  • 2 tbsp olive oil
  • 2 tbsp Zesty Maple Ginger seasoning
  • 1 tbsp maple syrup
  • 1 burrata ball
  • 1/4 cup pomegranate seeds
  • 1/4 cup toasted pecans
  • Lemon zest from 1 lemon
  • Fresh herb garnish e.g., mint, parsley, or cilantro
  • Salt and pepper to taste
  • Mixed greens arugula, baby spinach, or a blend

For the Dressing:

  • 1 tbsp Zesty Maple Ginger seasoning
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar or apple cider vinegar
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • Optional: 1 tsp grated fresh ginger for an extra zing

Instructions

Roast the Acorn Squash:

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, toss the acorn squash slices with 2 tablespoons of olive oil, 2 tablespoons of Zesty Maple Ginger seasoning, and 1 tablespoon of maple syrup. Ensure the squash is evenly coated.
  • Arrange the slices on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and caramelized around the edges.

Prepare the Salad Base:

  • Arrange a bed of mixed greens on a serving platter or in a large bowl to create the base of the salad.

Assemble the Salad:

  • Place the roasted squash slices on top of the greens.
  • Tear the burrata into pieces and distribute them among the squash slices.
  • Sprinkle the pomegranate seeds and toasted pecans over the salad for bursts of color and texture.

Make the Dressing:

  • In a small bowl or jar, combine 1 tablespoon of Zesty Maple Ginger seasoning, 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1 tablespoon of rice vinegar, and the juice of half a lemon.
  • Whisk together until well blended or shake in a sealed jar to emulsify. Taste and season with salt and pepper as needed.

Dress and Garnish:

  • Drizzle the Zesty Maple Ginger dressing over the assembled salad, ensuring it coats the squash, burrata, and greens evenly.
  • Finish by zesting a lemon over the salad and garnishing with fresh herbs like mint, parsley, or cilantro.

Serve:

  • Serve immediately while the squash is warm and the burrata is creamy. Enjoy the salad as a stunning appetizer or light main course.

Notes

Serving Suggestions:
This salad pairs beautifully with a crisp white wine or a light, citrusy cocktail. Serve it as an elegant starter or alongside a main dish like roasted chicken or grilled fish for a complete meal.