Description
This Autumn Harvest Salad features perfectly roasted butternut squash tossed with mixed greens, dried cranberries, crumbled feta, toasted nuts, red onion, and fresh apple slices. Dressed with a sweet and tangy maple vinaigrette, this vibrant salad captures the essence of fall flavors in a nutritious and satisfying dish perfect for seasonal meals.
Ingredients
Scale
Roasted Squash
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Salad
- 6 cups mixed salad greens such as arugula, spinach, and romaine
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 1/2 cup pecans or walnuts, toasted
- 1/2 small red onion, thinly sliced
- 1 apple, thinly sliced
Maple Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup. Toss the cubed butternut squash with olive oil, salt, black pepper, and ground cinnamon until each piece is evenly coated, which will help enhance flavor and promote caramelization.
- Roast the Squash: Spread the seasoned squash cubes in a single layer on the prepared baking sheet to ensure even roasting. Roast in the oven for 25 to 30 minutes, flipping the pieces halfway through the cooking time to achieve tender, lightly caramelized edges.
- Prepare Maple Vinaigrette: While the squash roasts, whisk together olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and black pepper in a small bowl until the mixture is smooth and emulsified, creating a balanced dressing with sweetness and tang.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, dried cranberries, crumbled feta cheese, toasted pecans or walnuts, thinly sliced red onion, and apple slices to bring together varied textures and flavors.
- Add Roasted Squash and Dress: Once the roasted squash has cooled slightly to avoid wilting the greens, add it to the salad bowl. Drizzle the prepared maple vinaigrette over the salad and gently toss to combine all ingredients evenly, ensuring every bite is flavorful.
- Serve: Serve the salad immediately to enjoy the fresh, vibrant flavors and the contrast of warm roasted squash with crisp greens.
Notes
- For enhanced flavor, toast the nuts in a dry skillet for a few minutes until fragrant before adding to the salad.
- You can substitute goat cheese for feta cheese if preferred for a milder flavor.
- To add protein, grilled chicken pairs well with this salad for a more substantial meal.
- The roasted butternut squash can be prepared ahead of time and stored in the refrigerator for easy assembly later.
