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Cozy Fall Harvest Salad with Roasted Squash

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A warm and satisfying fall salad featuring caramelized roasted butternut squash, crunchy candied pecans, dried cranberries, and a creamy maple-tahini dressing. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 cup pecan halves
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter (or coconut oil for dairy-free)
  • 6 cups mixed greens (baby kale, spinach, and arugula blend)
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled goat cheese or feta (optional)
  • 1/4 cup pumpkin seeds, toasted
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons warm water (plus more to thin)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, toss cubed butternut squash with olive oil, maple syrup, salt, pepper, cinnamon, and cayenne (if using). Spread in a single layer on the prepared baking sheet. Roast for 20 minutes, flip pieces, and roast another 5-10 minutes until tender and caramelized. Let cool slightly.
  3. While squash roasts, combine pecans, maple syrup, brown sugar, cinnamon, salt, and butter in a small saucepan. Cook over medium heat, stirring constantly, for 3-4 minutes until sugar melts and mixture is thick and glossy. Spread on parchment paper in a single layer and let cool completely.
  4. In a small bowl or mason jar, whisk together tahini, maple syrup, apple cider vinegar, warm water, olive oil, salt, pepper, and minced garlic. Add more warm water a teaspoon at a time until pourable. Adjust seasoning to taste.
  5. In a large salad bowl, add mixed greens. Top with warm roasted squash, cooled candied pecans, dried cranberries, crumbled goat cheese (if using), and toasted pumpkin seeds.
  6. Drizzle with maple-tahini dressing and toss gently. Serve immediately while squash is still warm and pecans are crunchy.

Notes

Don’t skip flipping the squash halfway through for caramelized edges. Watch pecans carefully as they burn quickly. Let pecans cool completely before adding to salad. Serve immediately for best texture contrast. Store components separately if making ahead. Dressing can be made up to 5 days in advance.

Nutrition

Keywords: fall salad, harvest salad, roasted squash, butternut squash, candied pecans, maple tahini dressing, Thanksgiving salad, autumn salad, gluten-free, vegetarian

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