Description
A vibrant and satisfying fall harvest salad featuring caramelized roasted butternut squash, crisp mixed greens, and a creamy apple cider dressing. This recipe is easy to make, perfect for meal prep, and offers a delicious contrast of warm and cool textures.
Ingredients
Scale
- 1 large butternut squash (peeled and cubed into 1-inch pieces, approx. 600g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon cinnamon
- Salt and black pepper to taste
- 4 cups mixed greens (baby spinach, arugula, romaine)
- 1/2 medium red onion (thinly sliced)
- 1/2 cup dried cranberries
- 1/2 cup walnuts or pecans (toasted)
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons mayonnaise or Greek yogurt
- 1 small clove garlic (minced)
- Freshly cracked black pepper
Instructions
- Preheat oven to 400°F (200°C). Peel the butternut squash, remove seeds, and cube into 1-inch pieces.
- Toss squash cubes with olive oil, maple syrup, cinnamon, salt, and pepper on a parchment-lined baking sheet. Spread in a single layer.
- Roast squash for 25-30 minutes, flipping halfway, until tender and caramelized.
- While squash roasts, whisk together apple cider vinegar, Dijon mustard, honey, mayonnaise (or yogurt), minced garlic, and black pepper until emulsified.
- Toast walnuts or pecans in the oven for the last 5 minutes of roasting or in a dry pan until fragrant.
- In a large bowl, toss mixed greens and sliced red onion with about half of the dressing.
- Transfer dressed greens to serving plates. Top with warm roasted squash, toasted nuts, and dried cranberries.
- Drizzle with remaining dressing and serve immediately.
Notes
Soak sliced red onion in cold water for 10 minutes to mellow the bite. Ensure squash pieces are uniform for even cooking. Do not crowd the baking sheet to prevent steaming. The salad is best served warm; store components separately in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 18
- Sodium: 280
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 7
- Protein: 8
Keywords: fall harvest salad, roasted butternut squash, healthy salad, meal prep, vegetarian main course, autumn recipes, easy dinner