Acorn Squash Salad with Turkey and Roasted Pears

Looking for a unique fall-inspired salad that’s as beautiful as it is delicious? This acorn squash salad combines roasted squash, juicy pear, and a creamy lime dressing for a refreshing twist on classic autumn flavors. Perfect for Thanksgiving leftovers or as a cozy weeknight dinner, this salad is hearty, nutritious, and packed with seasonal produce.

Why You’ll Love This Acorn Squash Salad

There’s something wonderful about warm, roasted veggies paired with crisp greens and a creamy, tangy dressing. This acorn squash salad is a standout with its bold flavors from garlic, lime, and a hint of maple. Whether you’re serving it as a main or a side, this salad brings comfort and freshness to your plate.

Ingredients for the Perfect Fall Salad

• Roasted Acorn Squash: Sweet and tender with slightly caramelized edges.
• Mixed Greens: Choose arugula, spinach, kale or a spring mix to add freshness.
• Shredded Turkey: A fantastic way to use Thanksgiving leftovers, or substitute with roasted chicken.
• Pear: Roasted pear adds a juicy, subtle sweetness.
• Peanuts or Seeds: Add crunch with peanuts, pumpkin seeds, or pecans.
• Quinoa (Optional): For a protein boost, toss in cooked quinoa.
• Creamy Lime and Garlic Dressing: Made with Greek yogurt, lime juice, and garlic, this dressing is tangy, creamy, and ties everything together.

Additions, Variations, and Substitutions

• Switch Up the Squash: Not an acorn squash fan? Butternut squash or even sweet potatoes work beautifully.
• Add Goat Cheese: Crumbled goat cheese adds a tangy contrast to the creamy dressing.
• Pomegranate Seeds: A handful of these adds tartness and a pop of color.
• Dried Cranberries or Cherries: For a bit of extra sweetness.
• Change the Dressing: A maple tahini dressing pairs excellently with the roasted squash and adds a nutty undertone.

How to Make This Acorn Squash Salad

1. Roast the Squash and Pear
   • Preheat oven to 425°F (220°C).
   • Toss acorn squash slices and pear with olive oil, maple syrup, garlic powder, onion powder, salt, and pepper.
   • Spread on a lined baking sheet and roast for 15-20 minutes, until tender and golden.
2. Prepare the Dressing:
   • In a blender or food processor, combine Greek yogurt, lime juice, olive oil, Worcestershire sauce, garlic, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
3. Assemble the Salad:
   • Add mixed greens to a large serving platter or individual bowls. Top with shredded turkey, roasted squash, roasted pear, peanuts (or seeds), and optional quinoa.
   • Drizzle with creamy lime dressing and toss gently to combine.

Tips for Making Ahead, Leftovers, and Storage

• Making Ahead: Roast the squash and pear and make the dressing up to 2 days in advance. Store separately in the refrigerator.
• Storing Leftovers: Keep salad ingredients and dressing in separate containers in the refrigerator. Combine before serving for best results.
• Storage Time: Enjoy leftovers within 2-3 days for best flavor and texture.

Serving Suggestions

This acorn squash salad pairs beautifully with a variety of main courses or as a standalone light meal:

• Serve with Soup: Try pairing with a creamy butternut squash soup for a warming meal.
• Add Crusty Bread: A side of warm, crusty bread complements the salad’s flavors and adds texture.
• Top with Extra Cheese: If you’re a cheese lover, sprinkle some crumbled goat cheese or shaved parmesan on top for a rich, tangy addition.

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Final Thoughts

This Acorn Squash Salad with creamy lime dressing is a perfect celebration of seasonal flavors. With roasted squash, juicy pears, crunchy nuts, and a tangy dressing, it’s a delightful addition to your fall or winter table. Whether you’re looking to elevate your Thanksgiving leftovers or add a hearty salad to your weeknight rotation, this recipe is sure to impress.

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