California Date and Acorn Squash Salad

In this California Date and Acorn Squash Salad recipe, the sweetness of the California Dates pairs beautifully with the spiciness of the arugula, and the Indian spice blend, garam masala, adds depth of flavor to this enticing side dish. Keeping the skin on the acorn squash adds texture and fiber to the dish as well. Feel free to swap out the acorn squash with other winter varieties, such as delicata squash. 

This California Dates recipe was created for California Dates by a Registered Dietitian and is approved by the American Diabetes Association® Diabetes Food Hub. California Dates is a proud supporter of Diabetes Food Hub® of the American Diabetes Association®. We are committed to supporting initiatives that promote healthy living and dedicated to making a positive impact on the lives of those managing diabetes.

Nutrition (per serving): 
Makes 6 servings (Serving Size = 2/3 cup)

Calories 190 kcal
Total Fat 9 grams
Saturated Fat 1 grams
Cholesterol 0 mg
Sodium 330 mg
Total Carbohydrate 26 grams
Dietary Fiber 4 grams
Total Sugars 15 grams
Added Sugars 0
Protein 5 grams

Print Recipe

California Date and Acorn Squash Salad

Creators: Registered Dietician Courses: Holiday, Mains, Soups & Salads Dietary Options: D Diabetes-Friendly H Heart healthy Vegan

Cook Time 20 mins Total Time 35 mins

Servings: 6

Ingredients

Servings

• 1 whole acorn squash, sliced into ½-inch thick slices
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt, divided
• 0.75 tsp garam masala, divided
• 2 tbsp fresh squeezed orange juice
• 1 tbsp apricot jam
• 0.25 tsp ground black pepper
• 0.75 cup California dates, pitted and chopped into quarters
• 5 cups arugula
• 0.33 cup toasted nuts of choice, such as pistachios, pecans, walnuts, or almonds

Instructions

1. Preheat the oven to 425 degrees F and line a baking sheet with foil or parchment paper.

2. In a large bowl, add squash, oil, ½ teaspoon salt, and ½ teaspoon garam masala and mix together well. Place the squash on the baking sheet in a single layer and roast for 20 minutes, turning over pieces halfway.

3. In same bowl, add juice, jam, ground black pepper, and remaining ½ teaspoon salt and ¼ teaspoon garam masala. Whisk together well.

4. Add cooked squash and dates to bowl and toss together.

5. Place arugula in a large serving bowl or platter. Add squash and dates. Top with toasted nuts.

Keywords: winter, fall, soups and salads, diabetes-friendly