Sweet and spicy maple roasted acorn squash is tossed with mixed greens, creamy goat cheese, fresh pomegranate arils, and pecans for a flavorful harvest salad.
If you are using a store-bought dressing instead of making my apple cider vinaigrette, you’ll want to be sure to check the ingredients on the label to make sure your dressing is gluten-free.
If you’re making my apple cider vinaigrette, you’ll want to swap the honey in the recipe with pure maple syrup to make it vegan.
To assemble the salad, mix together the mixed greens, roasted acorn squash, pecans, goat cheese, pomegranate arils, sliced red onion and dried cranberries.