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Roasted Squash Salad with Crispy Shallot & Balsamic Reduction

Adding balsamic drizzle over our Roasted Squash Salad with Nut Cheese

This may be one of my favorite salads to date! And that’s saying a lot considering we have heavy hitters like our Loaded Kale Salad and Garlicky Kale Salad with Crispy Chickpeas (both of which are total home runs).

This seasonal salad relies on winter squash, my favorite 5-Minute Macadamia Nut Cheese, pepitas, and dried currants for ultimate flavor. And the 1-ingredient dressing? Yeah, it’s that easy (and utterly delicious). Let me show you how.

Wood cutting board with acorn squash, shallots and other ingredients for making a delicious vegan fall salad

This salad comes together with 10 ingredients in 30 minutes!

It all starts with roasted acorn squash, which only takes about 10-15 minutes to roast. While that’s happening, start your balsamic reduction (which is simply balsamic vinegar reduced by half until you achieve a dreamy glaze).

Roasted acorn squash slices on a parchment-lined baking sheet

Another amazing element to this salad is the crispy sautéed shallot. Simply slice shallot, toss in brown rice flour and salt, and sauté until crispy. It’s pure magic and you’ll never want to eat a salad again without these on top. I promise you.

Batch of crispy shallots cooking in a cast-iron skillet

We hope you love this salad! It’s:

Super flavorful
Fresh
Savory-sweet
Crunchy
Easy (+ quick!) to make
& So delicious

This would make the perfect side dish for the holidays! Or make it a main by adding our Actually Crispy Baked Chickpeas.

If you’re into salads, be sure to check out our Abundance Kale Salad With Savory Dressing, Roasted Vegetable Salad With Chimichurri, Curry Roasted Fennel Salad with Rosemary Tahini Dressing, and Curried Cauliflower Grape and Lentil Salad.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using salad tongs to grab some vegan Roasted Squash Salad with Nut Cheese and Balsamic Reduction

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Using salad tongs to grab a scoop of Roasted Squash Salad with Nut Cheese and Balsamic Reduction
5 from 12 votes

Roasted Squash Arugula Salad with Crispy Shallot and Balsamic Reduction

An incredibly flavorful fall roasted squash salad with macadamia nut cheese, crispy shallot, and balsamic reduction! A hearty side or main. Just 30 minute and 10 ingredients required!

Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 (Side servings)
Category: Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

US Customary - Metric

SQUASH

  • 1 medium acorn quash (or similar winter squash // pick one with green and orange skin)
  • 1 Tbsp avocado or olive oil
  • 1 pinch each salt and black pepper

DRESSING

  • 1 cup balsamic vinegar

SHALLOT

  • 2 medium shallots (thinly sliced)
  • 3 Tbsp brown rice flour
  • 1/8 tsp each sea salt
  • ~2 Tbsp olive oil or avocado oil (for cooking - if avoiding oil, omit and use a non-stick pan)

SALAD

  • 1/4 cup vegan macadamia nut cheese (or similar store-bought)
  • 2 Tbsp roasted or raw pepitas (we preferred roasted)
  • 5-6 cups arugula
  • 2 Tbsp dried currants (or other dried fruit, such as cranberries)

Instructions

  1. Preheat oven to 425 F (218 C). To prepare squash, use a sharp knife to carefully cut in half lengthwise (from root to tip), then remove seeds with a spoon or ice scream scooper. Slice squash halves into even wedges and leave the skin on.

  2. Arrange squash on a parchment-lined baking sheet. Sprinkle with oil, salt, and pepper and toss to coat. Spread in an even layer.Roast squash for ~15-20 minutes or until tender and golden brown.

  3. In the meantime, prepare dressing by adding balsamic vinegar to a small saucepan. Bring to a gentle boil. Then allow to simmer until it is reduced by half and looks thick (about 10-15 minutes). Watch carefully near the end as it can go from reduced to burnt quickly. You’ll know it’s done when, swirled, it coats the sides of the pan.

  4. At this time, prepare the nut cheese (link to recipe above), or if using store-bought, skip this step.

  5. If toasting pepitas, add to a dry skillet over medium heat and cook, stirring occasionally, until lightly browned - about 3-5 minutes (being careful not to burn).

  6. Next, add sliced shallots to a small bowl with brown rice flour, salt, and pepper and toss to coat. Heat a medium (preferably cast-iron) skillet over medium heat. Once hot, add oil and floured shallots and sauté, stirring occasionally, until lightly golden brown and crispy - ~5 minutes.

  7. To serve, arrange arugula on a platter or serving bowl and top with roasted squash, crispy shallots, dollops of macadamia nut cheese, pepitas, and cranberries or currants. Drizzle with dressing.

  8. Best when fresh, but leftovers can be stored covered in the refrigerator up to 2-3 days (preferably without dressing and squash separate from greens).

Notes

*Nutrition information is a rough estimate calculated with all of the dressing and with a combination of avocado and olive oil.

Nutrition Per Serving (1 of 4 Servings)

  • Calories: 311
  • Fat: 16.5g
  • Saturated fat: 2.4g
  • Sodium: 139mg
  • Potassium: 692mg
  • Carbohydrates: 37g
  • Fiber: 6g
  • Sugar: 16g
  • Protein: 4.8g
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56 Comments 10 ingredients or less, 30 minutes or less, Appetizer, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Grain-Free, Holiday, Lunch, Recipes, Refined Sugar-Free, Salad, Savory, Sides, Soy-Free, Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for StaceyStacey says

    November 12, 2018 at 4:18 pm

    Congratulations on your VegNews Best Blog win!!! You are incredible. Thank you for the generous sharing of delicious food with beautiful words and images that spotlight it. Grateful for your cookbook and the continual love and creativity you give to those of us who follow you on this blog. Congratulations on a well deserved win!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 10:55 am

      Stacey, that’s so kind! I didn’t know we’d won or been nominated, so that’s a great way to start my day. xoxo!

      Reply
  2. Avatar for AnneAnne says

    November 12, 2018 at 7:06 pm

    This looks delicious! You don’t peel the acorn squash, can you eat the skin?

    Reply
    • Avatar for AlexAlex says

      November 13, 2018 at 6:47 am

      Definately skin on! 😊

      Reply
    • Avatar for Christina BiedebachChristina Biedebach says

      November 13, 2018 at 12:23 pm

      Def skin on to cook, but don’t eat!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 14, 2018 at 10:55 am

        You don’t have to peel it! The skin is delicious.

        Reply
  3. Avatar for Anne S.Anne S. says

    November 13, 2018 at 8:23 am

    I think you are missing some of the instructions on how to prepare the squash. How thick are the slices? Skin on? Any hints on slicing? If those are skin-on, gosh, that’s the thinnest skinned acorn squash I have ever seen! I think it would take me the 10 minutes of prep just to get to the point of putting the squash in the oven. I am going to try this with my excess of Sweet Dumpling squash, though – I don’t love squash by itself, but in a salad, that sounds great! I’ll reduce the roasting time.

    Reply
    • Avatar for Christina BiedebachChristina Biedebach says

      November 13, 2018 at 12:24 pm

      I used sweet dumplings and it was Delicious! Either sqash will work!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 10:56 am

      Anne, you can really slice the squash however you want, as long as the seeds are removed and they’re in uniform, bite-size pieces! The skin stays on! Good luck.

      Reply
  4. Avatar for Kelly Lynn CoxeKelly Lynn Coxe says

    November 13, 2018 at 9:06 am

    I don’t really know how to prepare the acorn squash. Can someone explain? just cut it up with the skin on? Do you eat the skin?

    Reply
    • Avatar for Christina BiedebachChristina Biedebach says

      November 13, 2018 at 12:25 pm

      To prepare the squash:
      Cut in half scoop out seeds. Leave skin on.
      Place on counter and slice into thin slices. Place on baking sheet and bake in oven as directed above. It’s THAT simple :) hope this helps all of you!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 14, 2018 at 10:57 am

        Thanks for sharing, Christina! And Kelly, I’ll add more details to the instructions.

        Reply
  5. Avatar for PamelaPamela says

    November 13, 2018 at 9:12 am

    This looks so yummy! I would appreciate some advise in preparing the squash. Maybe next time you could video the steps between “whole” acorn squash and “arrange on a cookie sheet”? It never goes well for me! Any tips would be greatly appreciated.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 10:58 am

      Smart! I’ll keep that in mind and also add more details to the instructions.

      Reply
      • Avatar for PamelaPamela says

        November 20, 2018 at 5:40 pm

        That would be awesome! Thank you for helping me to expand my culinary skills. :)

        Reply
  6. Avatar for BethanyBethany says

    November 13, 2018 at 10:36 am

    Any substitute for brown rice flour? Almond or coconut flour work?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 10:58 am

      I haven’t tested it with those, but let me know if you give them a try!

      Reply
  7. Avatar for Christina BiedebachChristina Biedebach says

    November 13, 2018 at 12:20 pm

    To prepare the squash:
    Cut in half scoop out seeds. Leave skin on.
    Place on counter and slice into thin slices. Place on baking sheet and bake in oven as directed above. It’s THAT simple :) hope this helps all of you!

    Reply
    • Avatar for Christina BiedebachChristina Biedebach says

      November 13, 2018 at 12:22 pm

      Make sure to place squash seed side down when making your slices, makes it easier for you to slice :)

      Reply
  8. Avatar for Erin McNamaraErin McNamara says

    November 13, 2018 at 12:37 pm

    Do you cut the squash before cooking or cut after cooking?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 10:58 am

      I’ll add more details to the instructions. But you slice the squash into half lengthwise, remove seeds, then slice into even wedges / slices. Leave the skin on.

      Reply
  9. Avatar for SamSam says

    November 13, 2018 at 3:08 pm

    What would be a non-vegan option to sub for the nut cheese? Can’t wait to try this!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 10:59 am

      Hmm, any cheese of your choice!

      Reply
    • Avatar for HollyHolly says

      November 14, 2018 at 12:04 pm

      goat cheese or feta. but don’t be deterred by the macadamia nut cheese, it is delicious.

      Reply
  10. Avatar for EllenEllen says

    November 14, 2018 at 3:06 pm

    Can you make the fried shallots and advance or only right before you serve the salad? Making it tonight for dinner party, looks amazing !

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 7:18 pm

      Hi Ellen! You can make them ahead of time, though they are best fresh!

      Reply
    • Avatar for AlexisAlexis says

      January 2, 2019 at 4:04 pm

      I make them before (and squash), wrap in foil, refrigerate and reheat in oven before serving.

      Reply
  11. Avatar for KasandraKasandra says

    November 14, 2018 at 7:50 pm

    I made this and forgot the pepitas! Taste was amazing but I really missed that crunch. Next time I will remember! Love the balsamic reduction, I could actually eat that on it’s own. And the mac cheese was great! My first time making vegan cheese and it really wasn’t as hard as I thought it would be. I’m beginning to really love nutritional yeast.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:43 am

      So great! Thanks, Kasandra!

      Reply
  12. Avatar for Christine StoeberChristine Stoeber says

    November 15, 2018 at 2:21 pm

    Will a diff type of flour still work well with this recipe? I have a TON of chickpea flower I’m dying to use, do you know if it will have the same effect?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:44 am

      Hmm, it will taste much different. If you can I’d recommend another neutral gluten-free flour, such as white rice or even cornstarch or arrowroot.

      Reply
  13. Avatar for MargieMargie says

    November 15, 2018 at 5:39 pm

    Didn’t make this but I will. Every recipe I’ve ever made of yours are fantastic. I absolutely love your work and tell everyone that is trying to go plant based about your website. Thanks for being fabulous humans.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:44 am

      so kind! xoxoxoxo

      Reply
  14. Avatar for ElleElle says

    November 16, 2018 at 8:13 pm

    Could I use chickpea flour? I have extra from the (amazing) socca.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 17, 2018 at 9:19 am

      Hi Elle! It will taste much different with chickpea flour. If you can I’d recommend another neutral gluten-free flour, such as white rice or even cornstarch or arrowroot.

      Reply
  15. Avatar for Dru NowickiDru Nowicki says

    November 17, 2018 at 2:37 am

    Please unsubscribe me as there is no ‘unsubscribe’ option that I can find on your site
    Thank you

    Reply
  16. Avatar for RobinRobin says

    November 18, 2018 at 8:23 am

    Hi Dana!

    Is it 1/8 tsp per shallot? When you wrote “1/8 tsp each sea salt,” the “each” confused me. Thanks! Serving this for a birthday lunch today. :)

    Reply
  17. Avatar for RobinRobin says

    November 18, 2018 at 9:36 am

    Hey Dana! I made this for a lunch birthday today. :) One question, “1/8 tsp each sea salt,” does that mean 1/8 per shallot, since you said “each?” I did just a 1/8, and that taste right, but just making sure for Thanksgiving! Looks amazing!
    *this may post twice-since I’m posting againa after not seeing comment!*

    Reply
  18. Avatar for AmandaAmanda says

    November 18, 2018 at 3:44 pm

    This salad is a. maz. ing! So many beautiful flavors coming together make it a perfect fall salad. I am not vegan so I used crumbled feta for the cheese and it was delicious. I also substituted sweet potatoes for the squash. Really, really loved this. I immediately marked it as a favorite and will be making it again. Yum!!!

    Reply
  19. Avatar for LeahLeah says

    November 18, 2018 at 3:45 pm

    This recipe was way better then I expected it to be (and I was expecting it to be great)!! I make a lot of your recipes, but this is the first time I’ve commented. You come up with such wonderful recipes and I hope I can be as creative as you someday!

    I didn’t have a lemon for the cheese but it really needs it. I can still add it to the leftovers though. I was tempted to add sugar to the reduction because I wanted something thicker (and sweeter), but I didn’t for health reasons. I added some cornstarch and it thickened up beautifully.

    When everything came together its was soooo good! Thanks!

    Reply
  20. Avatar for elizabeth josephelizabeth joseph says

    November 21, 2018 at 6:30 am

    I made the macadamia cheese after soaking it for one hour in hot water; but my Cuisinart Food Processor made it slow; it took ten minutes and as you mentioned 1tbs more each time. It is perfect; the squash I had used was already cut and frozen (organic); they are a little mushy but that is okay, it is for me only; I wanted greens and cranberry sauce; instead I got a salad that has dried cranberries, squash and argula; this is a wonderful way to eat well and enjoy the day. I love your recipes thank you.

    Reply
  21. Avatar for elizabeth josephelizabeth joseph says

    November 21, 2018 at 6:31 am

    I meant to say after the amount of water needed I had to slowly add an addtional tablespoon of water to make the paste for the cheese.

    Reply
  22. Avatar for ElizabethElizabeth says

    November 23, 2018 at 6:52 pm

    Fantastic recipe! Made it for my Thanksgiving contribution and forgot the balsamic reduction at home. And it was still delicious! Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 24, 2018 at 9:04 am

      Thanks, Elizabeth!

      Reply
  23. Avatar for BreeBree says

    November 24, 2018 at 6:46 pm

    Just made this today. Such a good recipe. Every ingredient added so much awesome flavor. Even picky eaters in the family loved it. Very yummy fall/winter salad.

    Reply
  24. Avatar for BrookeBrooke says

    November 26, 2018 at 8:38 pm

    I followed this recipe to a T, adding everything optional. It was off the charts good. It was beautiful and gourmet, and all the flavors melded so wonderfully. My husband said it was the best salad he ever had. The macadamia cheese was the bomb. The shallots…dang! Just everything I about it. Thank you!!!

    Reply
  25. Avatar for KarlieKarlie says

    December 2, 2018 at 9:37 am

    I made this for a work potluck and it was a huge success. Normally I would be turned off by squash with the rind still on, but it actually adds a nice texture. I was pressed for time so I subbed Kite Hill Ricotta for the macadamia nut cheese and it was dreamy. I’ll be making this again.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 2, 2018 at 9:59 am

      Whoop! We’re glad to hear that, Karlie!

      Reply
  26. Avatar for JulieJulie says

    December 3, 2018 at 9:38 am

    The store didn’t have any squash (other than spaghetti) but I was DETERMINED to make this so used roasted cauliflower instead. Obviously changes the flavoring but was still SO delicious. However, I am (slightly) ruined because I now need crispy shallots on every salad going forward.

    Reply
  27. Avatar for AlexisAlexis says

    December 4, 2018 at 5:55 pm

    This salad is beautiful and met some of my omnivore partner’s likes (arugula, dried berries, pepitas, basalmic reduction), but not all (squash is suspect).
    This was amazing. I wasn’t sure as I brought it all together, my attempt at the shallots was lackluster and since we don’t do squash a lot I was worried that it wasn’t done enough. I cooked an extra 5 minutes as my slices were chunky.

    It was amazing. Definitely going into the meal planning rotation. We both loved it.

    Dana-you are amazing. Thank you.

    Reply
  28. Avatar for audreaudre says

    December 10, 2018 at 2:32 pm

    Can i use a different flour then rice flour?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 10, 2018 at 4:14 pm

      Yes, though we haven’t tested this recipe with other flours and can’t offer suggestions! If you experiment with it, report back on how it goes. Good luck!

      Reply
  29. Avatar for JuliaJulia says

    January 9, 2019 at 5:18 pm

    This salad is fantastic! So flavorful and a great balance of textures. Love the balsamic reduction!

    Reply
  30. Avatar for Christy BackmanChristy Backman says

    January 12, 2019 at 3:45 pm

    This was amazing. The ONLY dish people went back for seconds at Thanksgiving dinner. I did have a few leftovers with it all mixed together-dressing and squash-and had it for lunch the next day and it was magical.
    Making it again for lunch tomorrow with some butternut squash for my après ski meal and wine.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 13, 2019 at 8:38 am

      Yay! We’re glad that it was a hit, Christy!

      Reply
  31. Avatar for MaryseMaryse says

    February 4, 2019 at 7:25 pm

    I didn’t made the recipe yet, it’s on my list!
    But, scrolling through all the recipes, I find it difficult for me to find recipes without nightshades or just a specific type of recipes. It would be nice to classify the recipes better then super large categories. It would be faster and easier to find vegan-breakfast or nightshade-free dinner!
    Keep the good work! :)

    Reply

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