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Healthy Cozy Fall Harvest Salad with Roasted Butternut Squash

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A warm and inviting fall salad featuring caramelized roasted butternut squash, crisp greens, dried cranberries, toasted pecans, and a sweet-tart maple vinaigrette. Perfect for weeknights, meal prep, or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon (optional)
  • 6 cups mixed greens (baby spinach, arugula, and frisée or any sturdy greens)
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese (or goat cheese)
  • ⅓ cup toasted pecans, roughly chopped
  • ¼ cup pumpkin seeds (pepitas)
  • 1 medium apple (Honeycrisp or Fuji), thinly sliced
  • ¼ cup olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup (for dressing)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt (for dressing)
  • ⅛ teaspoon black pepper (for dressing)
  • 1 small shallot, finely minced (about 1 tablespoon)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: cut off both ends, cut in half where the narrow neck meets the round bottom. Peel both pieces with a vegetable peeler. Cut the round bottom in half and scoop out seeds. Cut squash into 1-inch cubes.
  3. In a large bowl, toss cubed squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, ½ teaspoon salt, ¼ teaspoon pepper, and cinnamon (if using). Spread in a single layer on the prepared baking sheet, ensuring pieces are not touching.
  4. Roast for 25-30 minutes, flipping halfway through, until golden brown on edges and fork-tender. Let cool on baking sheet for about 10 minutes.
  5. While squash roasts, make the dressing: combine ¼ cup olive oil, apple cider vinegar, 1 tablespoon maple syrup, Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon pepper, and minced shallot in a small jar. Shake vigorously for 30 seconds until emulsified. Taste and adjust seasoning.
  6. Toast the pecans: in a dry skillet over medium heat, stir chopped pecans for 3-4 minutes until fragrant and slightly darker. Immediately transfer to a plate to cool.
  7. Assemble the salad: in a large bowl, combine mixed greens, cooled roasted squash, dried cranberries, toasted pecans, pumpkin seeds, and sliced apple. Drizzle with about half the dressing and toss gently.
  8. Sprinkle crumbled feta cheese over the top. Add extra cranberries and pecans for garnish if desired. Serve immediately with remaining dressing on the side.

Notes

Do not add warm squash directly to greens; let it cool to room temperature first to avoid wilting. For meal prep, store dressing, greens, and toppings separately. The roasted squash gets sweeter after a day in the fridge. Toast nuts and seeds just before serving to maintain crunch.

Nutrition

Keywords: fall harvest salad, roasted butternut squash salad, healthy fall salad, cozy salad, maple vinaigrette, harvest salad, butternut squash, fall recipe, vegetarian salad, gluten-free salad

Find it online: https://siennaspoon.com/healthy-cozy-fall-harvest-salad-with-roasted-butternut-squash/