Autumn Arugula Salad with Roasted Acorn Squash, Pomegranate, and Ginger Vinaigrette Recipe

If you’re craving a salad that perfectly captures cozy autumn vibes yet feels fresh and vibrant, you’re in for a real treat. This Autumn Arugula Salad with Roasted Acorn Squash, Pomegranate, and Ginger Vinaigrette Recipe is one of my absolute favorites. It’s the kind of salad that’s as pleasing to the eye as it is to your taste buds—think caramelized squash, peppery arugula, crunchy spiced pecans, juicy pomegranate seeds, and a zingy ginger dressing that pulls it all together. Trust me, you’ll want to make this salad again and again as the cooler months roll in.

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Ingredients You’ll Need

Every ingredient brings a perfect note to this salad. I always aim for fresh produce, and when it comes to the acorn squash, look for firm, unblemished skin. The pomegranate arils add that jewel-like pop of color and sweetness I just adore, and the pecans toasted with pumpkin pie spice bring a cozy, spiced crunch that feels so “autumn.”

• Coconut oil: It’s great for roasting since it adds a subtle nuttiness and withstands heat well.
• Acorn squash: Look for ones that feel heavy for their size and have deep green skin for the best flavor.
• Salt and pepper: Essential to season all the layers just right.
• Brown sugar: Helps caramelize the squash slices beautifully, creating a slight sweetness.
• Whole pecans: Toasting them intensifies their flavor, and pumpkin pie spice brings a seasonal warmth.
• Pumpkin pie spice: If you don’t have it, a pinch of cinnamon and nutmeg works too.
• Baby arugula: The peppery greens are a perfect foil to the sweet, roasted squash.
• Avocado: Adds creamy texture and richness, making the salad feel indulgent yet healthy.
• Pomegranate arils: These burst with tart sweetness and add that gorgeous pop of red color.
• Seedless cucumber: Adds a refreshing crunch without extra seeds.
• Pomegranate juice: This is the star in the vinaigrette—you want it fresh or 100% juice for best flavor.
• Apple cider vinegar: Brings balance and tanginess to the dressing.
• Freshly grated ginger and garlic: These add a zesty, aromatic punch to the dressing.
• Olive oil: Use a good-quality extra virgin olive oil to emulsify the vinaigrette.

Variations

I love making this salad my own depending on what I have on hand or the occasion. Feel free to customize it—this recipe is super forgiving. You can add more sweetness, more spice, or swap out nuts based on preference or allergies.

• Add protein: Grilled chicken or chickpeas make this salad a more filling meal, which I’ve done often on busy weeknights.
• Nut swap: If pecans aren’t your thing, toasted walnuts or almonds work beautifully here.
• Vegan version: This recipe is already vegan-friendly! Just be sure your pantry staples align.
• Extra spice: A dash of cayenne in the dressing adds a nice warm kick if you enjoy a little heat.

How to Make Autumn Arugula Salad with Roasted Acorn Squash, Pomegranate, and Ginger Vinaigrette Recipe

Step 1: Roast the Acorn Squash to Golden Perfection

Heat a large skillet over medium heat and add coconut oil. Season your acorn squash slices with salt and pepper—this simple seasoning brings out their natural flavor. Place the slices in the skillet and cook them for about 5 minutes on each side, until they develop a beautiful golden caramelization. If you want that extra oomph of sweetness, sprinkle the brown sugar on before flipping. You’ll notice it helps create a lovely glaze that complements the squash perfectly. Just watch closely so it doesn’t burn!

Step 2: Toast the Pecans with Pumpkin Pie Spice

While the squash is working its magic, heat a small pan over low heat and add your pecans. Toast them gently for about 5 minutes, stirring or shaking the pan often so they brown evenly and release their aroma. Once lightly golden, toss the pecans with pumpkin pie spice to add that cozy, autumnal flavor—this step totally upgrades the salad in my book.

Step 3: Whisk Up the Pomegranate Ginger Vinaigrette

In a bowl, combine pomegranate juice, apple cider vinegar, freshly grated ginger and garlic, salt, and pepper. Whisk the mixture together, then slowly drizzle in the olive oil while whisking constantly to create a smooth, emulsified dressing. This vinaigrette is where the magic happens—bright, tangy, with a subtle spicy zing that you’ll catch yourself craving beyond just this salad.

Step 4: Toss and Assemble the Autumn Arugula Salad

In a large bowl, add the baby arugula and season lightly with salt and pepper. Next, add sliced avocado, fresh pomegranate arils, sliced cucumber, toasted pecans, and the roasted acorn squash. Give everything a gentle toss to mix the ingredients evenly without smooshing the avocado. Finally, drizzle on the ginger vinaigrette and toss once more just before serving so everything stays fresh and crisp.

How to Serve Autumn Arugula Salad with Roasted Acorn Squash, Pomegranate, and Ginger Vinaigrette Recipe

Garnishes

I usually top the salad with an extra sprinkle of toasted pumpkin seeds or additional pomegranate arils for that pretty pop of color. A few shaved Parmesan flakes are also fantastic if you’re not sticking to vegan—adds a lovely umami boost.

Side Dishes

My family loves pairing this with roasted chicken or a warm grain bowl on the side. It also works incredibly well alongside a bowl of creamy butternut squash soup for a cozy autumn dinner.

Creative Ways to Present

For a festive occasion, I’ve served this salad on a wooden board scattered with pomegranate seeds and whole pecans around the edges. Using a large shallow bowl lets the colors and textures shine—perfect for holiday entertaining or Sunday family dinners.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, keeping the dressing separate when possible. This keeps the arugula crisp and prevents the avocado from browning too quickly. The roasted squash and pecans hold up nicely for a day or two, making it easy to enjoy as lunch the next day.

Freezing

This salad doesn’t freeze well due to the fresh greens and avocado, but you can freeze leftover roasted acorn squash separately. Reheat the squash gently before adding to fresh salad ingredients for a quick remake.

Reheating

When reheating leftovers, I microwave or pan-warm just the roasted squash and pecans. Then I toss everything fresh with newly made or leftover vinaigrette to keep the textures crisp and flavors bright.

FAQs

Final Thoughts

I absolutely love how this Autumn Arugula Salad with Roasted Acorn Squash, Pomegranate, and Ginger Vinaigrette Recipe turns out every time I make it. It’s become my go-to autumn salad because it’s easy, beautiful, and packed with balanced flavors and textures that feel both nourishing and indulgent. I really hope you’ll give this recipe a try—you’ll enjoy it as much as my family does, and maybe even make it your seasonal favorite too. Happy cooking, and here’s to savoring all the best flavors fall has to offer!

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