Description
Make this colorful and crunchy fall harvest salad featuring roasted butternut squash, tart pomegranate seeds, candied pecans, and a simple maple-balsamic dressing. It works well as a healthy lunch or a Thanksgiving side dish.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed fall greens (like spinach and kale)
- 1 cup pomegranate arils
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 1 tablespoon maple syrup (for pecans)
- 1 tablespoon butter (for pecans)
- 4 ounces goat cheese, crumbled
- For the Vinaigrette: 1/4 cup olive oil
- For the Vinaigrette: 2 tablespoons balsamic vinegar
- For the Vinaigrette: 1 tablespoon maple syrup
- For the Vinaigrette: 1 teaspoon Dijon mustard
- For the Vinaigrette: Pinch of salt and pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and lightly browned. Let cool slightly.
- While the squash roasts, prepare the candied pecans. In a small skillet over medium heat, melt the butter. Add the pecans and 1 tablespoon maple syrup. Stir constantly for 3 to 5 minutes until the nuts are coated and toasted. Remove from heat and spread on parchment paper to cool.
- Prepare the vinaigrette. In a small jar, combine 1/4 cup olive oil, balsamic vinegar, 1 tablespoon maple syrup, Dijon mustard, salt, and pepper. Close the jar tightly and shake well until emulsified.
- In a large bowl, combine the mixed greens, roasted butternut squash, pomegranate arils, dried cranberries, and crumbled goat cheese.
- Drizzle the maple-balsamic vinaigrette over the salad. Toss gently to coat all ingredients.
- Top the salad with the cooled candied pecans just before serving.
Notes
- You can substitute sweet potatoes for butternut squash if preferred.
- For a crunchier texture, add sliced crisp apples to the salad mix.
- Make the vinaigrette up to three days ahead and store it in the refrigerator. Shake well before using.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg