This is a great hearty and flavorful salad!

Total Time	Servings
1 hrs 15 mins	4

Ingredients

• 1 acorn squash – peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• ½ teaspoon ground cinnamon
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon grated orange zest
• 1 teaspoon garam masala
• 1 clove garlic, minced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup olive oil
• 1 (5 ounce) package baby arugula
• ¼ cup dried cranberries
• ¼ cup chopped pistachios
• 2 ounces crumbled chevre (goat cheese)

Directions

Step 1

Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper.

Step 2

Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes

Step 3

Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.

Step 4

Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.

Step 5

Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.

Notes

You can make the acorn squash and dressing the night before and store in your fridge to cut down on time also.