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Best Fall Harvest Salad with Roasted Squash

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This Best Fall Harvest Salad with Roasted Squash is a simple, honest, and absolutely unforgettable dish that combines caramelized roasted squash, tart cranberries, crunchy pecans, and creamy feta. It’s the perfect balance of sweet, savory, tangy, and crunchy, making it a crowd-pleaser for any fall gathering.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens (baby spinach, arugula, and spring mix)
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pecans, toasted and roughly chopped
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons 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 your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut off the stem and bottom, slice in half, and scoop out seeds. Cut into 1-inch cubes.
  3. In a large bowl, toss the cubed squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, flipping halfway through, until tender and golden brown with caramelized edges. Let cool slightly.
  5. While squash roasts, heat a small skillet over medium heat. Toast pecans and pumpkin seeds for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
  6. In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk or shake until emulsified.
  7. In a large mixing bowl, combine mixed greens, roasted squash (cooled for at least 5 minutes), dried cranberries, toasted pecans, pumpkin seeds, and sliced red onion. Drizzle dressing over the top and toss gently to combine.
  8. Sprinkle crumbled feta cheese over the top and give one last gentle toss. Serve immediately.

Notes

For best results, let roasted squash cool for 5-10 minutes before adding to greens to prevent wilting. Toasting nuts and seeds is essential for flavor. Dressing can be made up to 2 days ahead. For a vegan version, omit feta or use plant-based alternative.

Nutrition

Keywords: fall harvest salad, roasted squash salad, butternut squash salad, fall salad, harvest salad, maple dijon dressing

Find it online: https://bakebelle.com/best-fall-harvest-salad-with-roasted-squash/