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+ servings

Roasted Acorn Squash Salad with Creamy Balsamic Reduction

This Roasted Acorn Squash Salad with Creamy Balsamic Reduction has become a festive go-to for me. It is hearty, a bit sweet, colorful + so flavorful. Everyone always loves it!
Prep Time10 mins
Active Time35 mins
Total Time45 mins
Course: Main, Salad, Side
Cuisine: Gluten Free, Vegan
Yield: 4 salads
Author: The Local Sprout


Roasted Squash

  • 1 medium acorn squash
  • 1 Tbsp avocado oil or sub melted coconut oil
  • 1 tsp salt
  • pinch black pepper

Balsamic Reduction

  • 1 cup balsamic vinegar

Crispy Onion

  • 2 Tbsp. avocado oil or sub melted coconut oil
  • 1/2 medium onion thinly sliced
  • 2 Tbsp. almond flour
  • 1/2 tsp sea salt


  • 1 large bundle kale steamed and chopped
  • 1 Tbsp. lemon juice
  • 2 Tbsp. toasted walnuts chopped
  • 2 Tbsp. dried cranberries


For the squash:

  • Preheat oven to 425°F. Line a baking sheet with parchment paper and arrange squash wedges across it. Drizzle with avocado oil. Sprinkle with salt and pepper.
  • Roast for 20 minutes, or until squash is dark golden and tender.

For the dressing:

  • While the squash roasts, pour balsamic vinegar into a small saucepan. Bring to a low boil. Simmer for about 10 minutes, or until dressing is reduced by about half and appears thick + sticky. Be careful not to burn.
  • Pour into small bowl and set aside until ready to serve.

For the crispy onion:

  • In a small bowl, toss the onion with almond flour, and salt. Heat a medium-sized skillet over medium heat and melt oil. Once hot, pour in the onion mixture and fry for about 5 minutes, or until onions are golden and crisp.
  • Remove from heat and set aside until ready to serve.

For serving:

  • Add the kale to a large serving bowl and drizzle with lemon juice. Using your hands, massage the kale until it is wilted and dark.
  • Top with roasted squash, crispy onion, walnut, and dried cranberries. Leave the dressing separate and drizzle on individual portions.
  • Salad is best enjoyed day-of, but will keep refrigerated in airtight container for up to 3 days.


Nutrition information is a rough estimate of 1/4 of the recipe.


Serving: 1g | Calories: 239kcal | Carbohydrates: 23.7g | Protein: 4.6g | Fat: 14g | Saturated Fat: 9.1g | Sodium: 866mg | Fiber: 2.5g | Sugar: 10.3g