Roasted Potato and Acorn Squash Winter Salad

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10 Minutes
35 Minutes
Roasted Potato and Acorn Squash Winter Salad

Fresh winter salad made with oven roasted veggies for a perfect winter blend. 


2 sweet potatoes, peeled and cubed 

1 acorn squash, halved lengthwise, seeded, and cut into 3/4 slices

2 tablespoons of olive oil 

kosher salt 


1 tablespoon olive oil 

1 tablespoon hot sauce, chipotle recommend 

2 tablespoons maple syrup

1 tablespoon honey 

1 tablespoon balsamic vinegar 

1 garlic clove, minced


1 avocado, pitted, peeled, and cubed

pomegranate seeds

crumbled feta or queso fresco 

cilantro leaves


  1. Preheat oven to 400 degrees.

  2. Place sweet potatoes and acorn squash on a parchment lined baking sheet.

  3. Drizzle with olive oil and salt and roast in the oven for 30 to 35 minutes, or until squash and potatoes are tender and golden.

  4. Whisk together olive oil, hot sauce, maple syrup, honey, vinegar and garlic. Set aside. 

  5. Once the squash and sweet potatoes have had a few minutes to cool, arrange on platter and drizzle with dressing.

  6. Top with avocado, pomegranate seeds and crumbled feta. Garnish with cilantro leaves. 


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