Grilled Acorn Squash Salad

Grilled Acorn Squash Salad Recipe

By Lena's Vegan Living

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 35 mins


1 acorn Squash

2 cups baby arugula

¼ cup pomegranate just the seeds

¼ cup walnuts ¼

Garlic powder to taste

Himalayan pink salt to taste

2 tbsp grape seed oil or oil of your choice


1 1/2 cup Blanch almonds soaked for 6 hours

1 tbsp Nutritional yeast

1 tbsp Apple cider vinegar

Garlic powder to taste

Himalayan pink salt to taste

1 tbsp dry oregano 1tbs

1 cup Water 1 cup


1/4 cup good quality Balsamic Vinegar

1 tbsp low sodium Tamari

1/4 cup Maple syrup

1tsp garlic powder

3 tbsp Virgin Olive oil

Blend all with a whisk.


1Preheat your oven to 400F

2Wash and cut the squash in half horizontally.

3Remove the seeds and cut each half into equal thin slices.

4Spread them on your baking sheet lined with parchment paper.

5Brush lightly with oil, add salt, garlic powder and roast for 30min.

6When ready, set the oven to broil for 5 more minutes or remove them from the oven if you have a grill.

7If you have a grill pan or other type of indoor grill, brush the squash slices lightly with oil again and place them on preheated grill surface for ½ minute to 1 minute. One side is enough.

8When ready, let them cool down for couple of minutes while you prepare your tray with a layer of arugula.

9Arrange the slices on top of arugula and more arugula on top.

10Top with pieces of almond feta, roasted pecans and pomegranate seeds.

11Serve with balsamic dressing.


13Blend all ingredients by pressing the pulse button.

14Scrape the sides and blend all on a full speed for 30 sec.

15Transfer the mixture into a bowl lined with cheesecloth. Wrap it tightly and squeeze the liquid out as much as you can.

16By using your hands mold the mixture into a ball or you may use 8” spring cake form if you have one.

17Wrap the cheese into plastic wrap and store in a refrigerator for 4 hours or overnight.

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