Roasted Acorn Squash Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 acorn squash - peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 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
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 1 (5 ounce) package baby arugula
• 1/4 cup dried cranberries
• 1/4 cup chopped pistachios
• 2 ounces crumbled chevre (goat cheese)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the squash cubes with 2 tablespoons olive oil, the cinnamon, onion powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

2. Spread the squash on a baking sheet in a single layer and roast for about 15 minutes, turning once, until tender and lightly browned at the edges.

3. While the squash roasts, whisk together the apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, minced garlic, the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon black pepper.

4. Slowly whisk the 1/2 cup olive oil into the vinegar mixture until the dressing is smooth and emulsified.

5. Place the baby arugula in a large bowl or divide it among four plates.

6. Let the roasted squash cool for about 5 minutes so it is warm but not hot.

7. Add the squash to the arugula, drizzle with some of the dressing and toss gently to combine.

8. Top with the dried cranberries, chopped pistachios and crumbled chevre, and serve with the remaining dressing on the side.