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Home » Main Course Salads » Turmeric Salad with Apples and Acorn Squash

Turmeric Salad with Apples and Acorn Squash

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 22, 2017
5 from 3 votes


Last Updated November 9, 2019 | 0 Comments

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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.

Autumn Turmeric Salad with Apples, roasted Acorn Squash, smoked gouda cheese, walnuts, avocado, pomegranates, and a creamy turmeric vinaigrette

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 much easier to manipulate.

Ok, so this salad…it’s pretty amazing. Inspired by a very similar salad by Tieghan at Half Baked Harvest, this one is all about embracing the color, taste, and smells of Autumn. You’ll find cinnamon and maple syrup baked acorn squash (omg, 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. Especially not three days before Christmas when I have boatloads of wrapping to get done.

Speaking of Christmas…Happy Holidays!

I promised myself that I wouldn’t go crazy shopping for my child this year; that I would only get him a few gifts.

You guys, I am so weak. I can’t help myself. I was raised in a family where we always had lots and lots of gifts, so now, I want to do the same for my own child. The problem is that I only have one child and I’m shopping as if I have three. When I start talking myself out of giving him gifts, I start telling myself that soon his gifts will be boring and lame, so now is the time to do it.

Right?

I have also tried to convince my husband that instead of doing Christmas at home, we should travel somewhere. It’s not like I’m going to pile a suitcase full of gifts with us to a different country. My husband doesn’t think that I will have the willpower to consider the trip as the gift. I think he is totally wrong. So next year…vaca mode. I have a long list- any favorite recommendations?

The truth, though? Like, for real? My kid is such a little sh*t he should get a stocking full of coal. As I was collecting the trash from the bathrooms yesterday, I discovered that he has been peeing in them, instead of the toilet. He has also been peeing on the carpet.

You guys, he is FOUR! And not at all deprived of attention. I can’t even.

But I love him so stinkin’ much and he is so darn cute, what’s a mom to do? (don’t answer that…)

A plate of food, with Apple and Salad and acorn squash

Autumn Turmeric Salad with Apples, roasted Acorn Squash, smoked gouda cheese, walnuts, avocado, pomegranates, and a creamy turmeric vinaigrette

Autumn Turmeric Salad with Apples, roasted Acorn Squash, smoked gouda cheese, walnuts, avocado, pomegranates, and a creamy turmeric vinaigrette

A plate of food on a wooden table, with Autumn Quinoa Apple Salad with Acorn Squash

Autumn Turmeric Salad with Apples and Acorn Squash

5 from 3 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
All the smells and flavors of Autumn come together in this healthy, easy, and glowing Turmeric Salad with Apples and Acorn Squash.
Recipe inspired by Half Baked Harvest.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 952 kcal

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
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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.

Jessica's Notes

*The skin on the cooked squash is absolutely edible 🙂

Nutritional Information

Calories: 952kcal | Carbohydrates: 99g | Protein: 26g | Fat: 55g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 882mg | Potassium: 2883mg | Fiber: 14g | Sugar: 39g | Vitamin A: 14140IU | Vitamin C: 124.6mg | Calcium: 665mg | Iron: 6.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Acorn Squash Salad, Autumn Turmeric Salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Autumn Turmeric Salad with Apples, roasted Acorn Squash, smoked gouda cheese, walnuts, avocado, pomegranates, and a creamy turmeric vinaigrette

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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

114 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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