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All the smells and flavors of Autumn come together in this healthy, easy, and glowing Turmeric Salad with Apples and Acorn Squash.
Let me start this post off by saying how incredibly easy this salad is to prepare. The most challenging part is slicing the acorn squash. If you don’t have a strong set of hands nearby, I suggest cooking with two delicata squash as they are much easier to manipulate.
Okay, so this salad… It’s pretty amazing. This one is all about embracing the colors, tastes, and scents of Autumn. You’ll find cinnamon and maple syrup-baked acorn squash (oh my goodness, so amazing, guys), smoked Gouda cheese, creamy avocado, sweet pomegranates, and crisp apples.
You know, just a few of my favorite things. But it totally works, worry not.
The tahini and turmeric dressing is simple and healthy and (thank goodness!) requires no extra fancy equipment. Fancy equipment is good and fine, but dishes are not.
If you enjoy this Turmeric Salad, you may also enjoy-
Citrus Smoked Salmon Salad with Sweet Orange Mustard Vinaigrette
Brussels Sprouts Caesar Salad with Homemade Croutons
Kale and Roasted Veggie Salad with Tahini Yogurt Pesto
Autumn Turmeric Salad Recipe with Apples and Acorn Squash
Ingredients
- 1 acorn squash, seeded and cut into half circles
- 1 delicata squash, seeded and cut into half circles
- 2 tablespoon olive oil
- 2-3 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 5 ounces baby kale
- 2 cups baby arugula
- ½ cup shredded and finely chopped carrot
- 1-2 apples, cored and thinly sliced
- ½ cup pomegranate arils
- 1 cup smoked Gouda cheese, chopped into small cubes
- 1 cup candied walnuts
- 1 large avocado, pitted and sliced
For the Dressing
- ⅓ cup tahini
- Juice from 1/2 lemon
- 1-2 tablespoon honey
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- 2-4 tablespoon water
- ½ teaspoon turmeric
- salt + pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Line two large baking sheets with foil and toss squash with olive oil, to coat. Drizzle squash with maple syrup and sprinkle with cinnamon, salt, and pepper. Transfer baking sheets to the oven and cook for 25-30 minutes, or until the squash is soft, tender and caramelized, rotating baking sheets once during cooking.
- As the squash cooks, prepare the dressing. In a medium bowl whisk together the ingredients for turmeric tahini dressing and season to taste. Set aside until ready to serve.
- Once the squash is cooked, build your salad. In a large bowl combine the baby kale, arugula, carrot, sliced apples, pomegranate, Gouda cheese, candied walnuts, sliced avocado, and squash. Drizzle with prepared dressing and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
