Colorful salad with arugula, acorn squash slices, goji berries and candied cacao nibs on a plate, alongside packages of Navitas Goji Berries and Cacao Nibs.

Roasted Squash Salad with Candied Cacao Nibs

Name: Roasted Squash Salad with Candied Cacao Nibs
Yield: 6-8
Ingredients: 1 medium acorn squash; 1 Tbsp. olive oil; ½ tsp. kosher salt; ¼ tsp. ground black pepper; 6 heaping cups arugula or mixed baby greens; ¼ cup Navitas Organics Goji Berries; ⅓ cup pumpkin seeds; 2 Tbsp. water; ¼ cup granulated sugar; ¼ tsp. kosher salt; 1 cup Navitas Organics Cacao Nibs; ¼ cup olive oil; 2 Tbsp. balsamic vinegar; 1 tsp. pure maple syrup; 1 tsp. Dijon mustard; ½ tsp. garlic powder; ¼ tsp. kosher salt; Pinch of ground black pepper

Meet your new favorite fall salad! Roasted squash meets crunchy candied cacao nibs, chewy goji berries, and crisp greens for a vibrant bowl of flavor and superfood goodness. It’s cozy, nutrient-packed and perfect for weeknight dinners, holiday spreads or anytime you’re craving something wholesome and delicious.

INGREDIENTS

1 medium acorn squash
1 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. ground black pepper
6 heaping cups arugula or mixed baby greens
¼ cup Navitas Organics Goji Berries
⅓ cup pumpkin seeds
Candied Cacao Nibs:
2 Tbsp. water
¼ cup granulated sugar
¼ tsp. kosher salt
1 cup Navitas Organics Cacao Nibs
Balsamic Vinaigrette:
¼ cup olive oil
2 Tbsp. balsamic vinegar
1 tsp. pure maple syrup
1 tsp. Dijon mustard
½ tsp. garlic powder
¼ tsp. kosher salt
Pinch of ground black pepper

DIRECTIONS

Preheat oven to 425°F. Line two baking sheets with parchment paper.
Cut acorn squash in half lengthwise and remove seeds. Cut into ½-inch slices.
Place squash on one baking sheet, drizzle with olive oil & sprinkle with salt & pepper. Toss to coat, then spread out and bake for about 20 minutes.
While squash bakes, prepare candied cacao nibs by adding water, sugar and salt in a large saucepan over medium heat. Stir constantly until sugar is dissolved and mixture is bubbling. Add cacao nibs and continue to stir frequently for 3 minutes. Spread out cacao nibs onto second prepared baking sheet & set aside to cool.
Mix vinaigrette ingredients in a small bowl or jar. Set aside.
In a large serving bowl or platter, add spinach and arugula, goji berries, pumpkin seeds, roasted squash, and ½ cup cooled candied cacao nibs. Drizzle balsamic vinaigrette on top, and toss to combine. Enjoy!

Makes 6-8 servings

Submitted by Carissa Erzen | Humbly Homemade

Roasted Squash Salad with Candied Cacao Nibs

Carissa Erzen | Humbly Homemade

Servings

6-8

Ingredients

1 medium acorn squash
1 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. ground black pepper
6 heaping cups arugula or mixed baby greens
¼ cup Navitas Organics Goji Berries
⅓ cup pumpkin seeds

Candied Cacao Nibs:

2 Tbsp. water
¼ cup granulated sugar
¼ tsp. kosher salt
1 cup Navitas Organics Cacao Nibs

Balsamic Vinaigrette:

¼ cup olive oil
2 Tbsp. balsamic vinegar
1 tsp. pure maple syrup
1 tsp. Dijon mustard
½ tsp. garlic powder
¼ tsp. kosher salt
Pinch of ground black pepper

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Directions

Preheat oven to 425°F. Line two baking sheets with parchment paper.
Cut acorn squash in half lengthwise and remove seeds. Cut into ½-inch slices.
Place squash on one baking sheet, drizzle with olive oil & sprinkle with salt & pepper. Toss to coat, then spread out and bake for about 20 minutes.
While squash bakes, prepare candied cacao nibs by adding water, sugar and salt in a large saucepan over medium heat. Stir constantly until sugar is dissolved and mixture is bubbling. Add cacao nibs and continue to stir frequently for 3 minutes. Spread out cacao nibs onto second prepared baking sheet & set aside to cool.
Mix vinaigrette ingredients in a small bowl or jar. Set aside.
In a large serving bowl or platter, add spinach and arugula, goji berries, pumpkin seeds, roasted squash, and ½ cup cooled candied cacao nibs. Drizzle balsamic vinaigrette on top, and toss to combine. Enjoy!