Here at Best Friends For Frosting, we love everything about fall! From the gorgeous colors to the delicious food and drink recipes, we couldn’t be happier.  This salad is as delicious as it is beautiful. This roasted acorn squash salad recipe is great for two or perfect for doubling and having a small dinner party. Check out her recipe below:


“Just because it is fall doesn’t mean we have to stop eating salads, right?! It still hasn’t cooled down where I live but all the fruits and vegetables have moved on to autumn flavors, so what’s a girl to do? Make this roasted acorn squash salad – that’s what! And the perfect thing about this – it’s perfect no matter what the weather is like where you are. It has warm roasted acorn squash that is baked in the oven until golden and fragrant, soft goat cheese, bright and tart pomegranate seeds and crunchy pepitas, all over a bed of arugula. Plus it is topped with my ALL TIME favorite dressing. I use this dressing on everything, it is my go to because it is made with simple pantry ingredients plus it goes great with everything. Now this is what a fall salad should look like!”




Serves: 2

Prep time: 20 minutes


  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 acorn squash, halved, seeds removed and sliced into 1/2′-inch crescents
  • 2 cups arugula
  • ¼ cup goat cheese
  • ½ cup pomegranate seeds
  • 1/3 cup pepitas
  • 2 cloves garlic, minced
  • ¼ cup apple cider vinegar
  • 2-3 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 2/3 cup extra virgin olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 350 degree F and place the rack in the middle of the oven.
  2. Place acorn squash on baking sheet and drizzle with olive oil. Season with salt and pepper and bake for 30 -35 minutes or until golden brown and tender.
  3. Remove from oven and let cool slightly.
  4. To prepare the salad, start with about 1 cup of arugula. Top with goat cheese, pomegranate seeds, pepitas and acorn squash.
  5. To make the dressing, in a small bowl whisk together garlic, apple cider vinegar, Dijon mustard and honey. Slowly drizzle in extra virgin olive oil while continuously whisking. Season to taste with salt and pepper.
  6. Top salad with dressing and serve immediately.


Recipe, Photography and Styling for Best Friends for Frosting by: Jessica Potts, A Happy Food Dance

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