Description

A stunning autumn salad featuring maple-roasted butternut squash, mixed greens, dried cranberries, toasted pecans, crumbled feta, and pomegranate arils, all tossed in a maple balsamic dressing. Perfect for potlucks, holiday gatherings, or a cozy weeknight dinner.

Ingredients

Scale

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon (optional)
5 ounces mixed greens (baby spinach, arugula, and frisée blend)
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
1/2 cup crumbled feta cheese
1/2 cup pomegranate arils
3 tablespoons olive oil (for dressing)
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup (for dressing)
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the stem end and the bottom. Slice it in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
Toss the squash with oil and maple syrup: In a large bowl, combine the cubed squash, olive oil, maple syrup, salt, pepper, and cinnamon if using. Toss until every piece is coated. Spread the squash in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, flipping halfway through, until the squash is tender and has golden-brown, caramelized edges. Let cool on the baking sheet for about 10 minutes.
While the squash roasts, make the dressing: In a small bowl or mason jar, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk vigorously or shake the jar until emulsified. Adjust seasoning to taste.
Toast the pecans: In a dry skillet over medium heat, add the chopped pecans. Stir constantly for 3-4 minutes until fragrant and lightly browned. Remove from pan immediately.
Assemble the salad: In a large mixing bowl, add the mixed greens, dried cranberries, toasted pecans, crumbled feta, and pomegranate arils. Add the warm roasted squash on top. Drizzle about half the dressing over the salad and toss gently. Add more dressing as needed.
Serve immediately or let sit at room temperature. If making ahead, keep dressing separate and add just before serving.

Notes

For best results, keep dressing separate until serving to prevent soggy greens. The salad is great at room temperature, making it ideal for gatherings. To make vegan, omit feta or use vegan feta. For nut-free, substitute pecans with roasted pumpkin seeds or sunflower seeds.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 285
Sugar: 16
Sodium: 320
Fat: 18
Saturated Fat: 4
Carbohydrates: 30
Fiber: 6
Protein: 6

Keywords: autumn harvest salad, maple roasted squash, butternut squash salad, fall salad, potluck salad, holiday salad, maple balsamic dressing