Grilled Acorn Squash Salad Recipe

Grilled Acorn Squash over a bed of arugula.

5 from 2 votes

Grilled Acorn Squash Salad Recipe

Grilled Acorn Squash Salad is the perfect side dish or hearty main dish for your fall entertaining or family dinners. Grilling acorn squash is super easy, and adds incredible flavor to this easy salad!

Prep Time15

Cook Time30

Total Time45

Course: Entree, Salad, Side Dish

Cuisine: American

Servings: people

Author: Mary Cressler

Cost: $10.00

Ingredients

1 Acorn squash
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
maple syrup, for drizzling

For the Salad

3 cups arugula, rinsed and dried
2 tablespoons dried cranberries
2 tablespoons goat cheese, crumbled
Optional: drizzle of aged balsamic, seeds, or toasted nuts

For the Salad Dressing

2 tablespoons freshly squeezed orange juice
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 teaspoons honey
1/8 teaspoon kosher salt
1 twist freshly ground pepper
2 tablespoons extra virgin olive oil

Instructions

Prepare grill for direct/indirect or two-zone cooking using lump charcoal. If using a gas grill, preheat grill for medium heat.
Slice acorn squash in half, lengthwise, and remove any stem. Using a spoon scoop out seeds and extra flesh. Cut into wedges, lengthwise, along the lower ridges.
Brush wedges with olive oil, and season with salt and pepper. Place on direct heat for 3 minute per side, to get grill marks, then move to indirect for another 8-10 minutes or until fork tender. Apply a small drizzle (or brush on) maple syrup to the squash as you move to indirect and again when you remove the squash wedges from the grill.

Salad Dressing

In a small bowl combine orange juice, Dijon mustard, red wine vinegar, honey, salt, and pepper and whisk. While whisking add olive oil and incorporate.
Pour dressing over the arugula in a large bowl and toss together.

Preparing Salad

On a large plate add dressed arugula. On top add acorn squash. Sprinkle dried cranberries, and goat cheese crumbles and serve. Optional drizzle with aged balsamic vinegar and seeds.

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