Harvest Salad with Roasted Butternut Squash
A vibrant and flavorful salad featuring roasted butternut squash, crunchy pecans, and a tangy maple-mustard vinaigrette. Perfect for a fall dinner or Thanksgiving side dish.
Equipment
- Mixing bowl
- Baking Sheet
- Whisk
Ingredients
Main Ingredients
- 1 medium Butternut Squash Peeled, seeded, and cubed
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 5 ounces Baby Spinach
- 1/2 cup Pecans Toasted
- 1/4 cup Dried Cranberries
- 4 ounces Feta Cheese Crumbled
Dressing Ingredients
- 2 tablespoons Maple Syrup
- 1 tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons Olive Oil
Instructions
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
- Roast for 30-35 minutes, or until tender and slightly caramelized.
- While squash is roasting, toast pecans in a dry skillet over medium heat until fragrant.
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and 2 tablespoons olive oil for the dressing.
- In a large bowl, combine spinach, roasted butternut squash, toasted pecans, and dried cranberries.
- Drizzle with dressing and toss gently to combine.
- Top with crumbled feta cheese and serve immediately.
Notes
For a vegetarian option, omit the feta cheese. You can also add other fall vegetables like Brussels sprouts or sweet potatoes. Adjust the amount of dressing to your preference.