Print

Perfect Fall Harvest Salad with Roasted Butternut Squash

Perfect Fall Harvest Salad with Roasted Butternut Squash - featured image
Print Recipe

A vibrant fall salad featuring roasted butternut squash, candied pecans, dried cranberries, crumbled goat cheese, and a tangy maple-Dijon vinaigrette over peppery arugula. It’s a crowd-pleasing dish that’s both comforting and fresh.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/2 cup pecan halves
  • 1 tablespoon maple syrup
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • 5 ounces baby arugula
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese
  • 1/2 cup pomegranate arils (optional)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Toss with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cinnamon. Spread in a single layer on a sheet pan. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  2. While squash roasts, toast pecans in a small skillet over medium heat for 2-3 minutes until fragrant. Add 1 tablespoon maple syrup, a pinch of salt, and optional cayenne. Stir for 1 minute until syrup coats pecans. Transfer to parchment paper to cool.
  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, minced shallot, and salt and pepper. Whisk or shake until emulsified.
  4. In a large bowl, add arugula. Drizzle with half the vinaigrette and toss gently. Add roasted squash (cooled slightly), dried cranberries, and candied pecans. Toss gently.
  5. Transfer to a platter or bowls. Top with crumbled goat cheese and pomegranate arils. Drizzle with remaining vinaigrette. Serve immediately.

Notes

Let roasted squash cool for 5-10 minutes before adding to greens to prevent wilting. Toast pecans before candying for better crunch. Dress salad just before serving. Store components separately for leftovers.

Nutrition

Keywords: fall harvest salad, roasted butternut squash, maple dijon vinaigrette, candied pecans, arugula salad, thanksgiving salad, vegetarian salad, gluten free salad

Find it online: https://spoonmira.com/perfect-fall-harvest-salad-with-roasted-butternut-squash/