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Cozy Fall Harvest Salad with Roasted Squash and Candied Pecans

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A warm and satisfying fall salad featuring caramelized roasted butternut squash, crunchy candied pecans, tangy dried cranberries, and creamy goat cheese, all tossed in a maple-Dijon dressing. Perfect for cozy nights or impressing guests.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder (optional)
  • 1 cup pecan halves (raw)
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • 6 cups mixed greens (baby spinach, arugula, and kale)
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled goat cheese
  • 1/4 cup pumpkin seeds, toasted (optional)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. In a medium bowl, toss cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder (if using). Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized at the edges.
  2. While squash roasts, line a small baking sheet or plate with parchment paper. In a small saucepan over medium heat, combine 1 cup pecan halves, 2 tablespoons maple syrup, 1 tablespoon packed brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir constantly for 3-4 minutes until sugar melts and pecans are evenly coated. Remove from heat and stir in 1 tablespoon melted butter until glossy. Spread on prepared parchment in a single layer, separating clumps with a fork. Let cool completely.
  3. In a small bowl or jar, combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously or shake until thick and emulsified, about 30 seconds. Adjust seasoning to taste.
  4. In a large salad bowl, combine 6 cups mixed greens, 1/2 cup dried cranberries, 1/3 cup crumbled goat cheese, 1/4 cup toasted pumpkin seeds (if using), and 1/2 cup thinly sliced red onion. Add warm roasted squash on top. Drizzle with about half the dressing and toss gently. Add more dressing as needed.
  5. Top salad with cooled candied pecans, reserving a few for garnish. Give one more gentle toss, then transfer to serving plates or bowls. Crumble extra goat cheese on top if desired. Serve immediately while squash is warm and pecans are crunchy.

Notes

For best results, don’t overcrowd the baking sheet when roasting squash to ensure caramelization. Let candied pecans cool completely before adding to salad for maximum crunch. Dressing can be made ahead and stored in the refrigerator for up to 5 days. Store components separately for leftovers.

Nutrition

Keywords: fall salad, harvest salad, roasted squash, candied pecans, maple dijon dressing, butternut squash, goat cheese, cranberries, cozy, comfort food

Find it online: https://spoonmira.com/cozy-fall-harvest-salad-with-roasted-squash-and-candied-pecans/