Description
A hearty autumn salad featuring deeply caramelized roasted butternut squash, creamy goat cheese, crunchy toasted pecans, and tart dried cranberries, all tossed in a maple-Dijon vinaigrette. This satisfying salad came from a happy accident and has become a fall favorite.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 5 ounces baby arugula or mixed greens
- 1 cup cooked farro or quinoa, cooled (optional)
- ½ cup dried cranberries or dried tart cherries
- ½ cup toasted pecans, roughly chopped
- ½ cup crumbled goat cheese
- 1 medium Honeycrisp or Gala apple, cored and chopped into small cubes
- ¼ cup thinly sliced red onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 small garlic clove, minced (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into ½-inch cubes.
- Season and roast: Place squash cubes on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon smoked paprika. Toss to coat evenly. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until tender and deeply golden brown on the edges.
- Make the dressing: In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon pepper, and minced garlic (if using). Whisk vigorously until emulsified.
- Toast the pecans: Place ½ cup chopped pecans in a dry skillet over medium heat. Cook for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.
- Prep remaining ingredients: Core and chop the apple into small cubes. Toss with a squeeze of lemon juice to prevent browning. Thinly slice the red onion and soak in cold water for 10 minutes if desired. Crumble the goat cheese if needed.
- Assemble the salad: In a large mixing bowl, combine arugula, cooked farro (if using), chopped apple, dried cranberries, toasted pecans, and sliced red onion. Drizzle about half the dressing over the top and toss gently to coat.
- Add the warm squash: Let the roasted squash cool for 2-3 minutes, then add it to the bowl and toss very gently to combine.
- Finish with goat cheese: Sprinkle crumbled goat cheese over the top. Drizzle with remaining dressing if desired. Serve immediately.
Notes
Roast the squash until deeply caramelized for maximum sweetness. Add goat cheese last to keep it in creamy pockets. For best texture, serve immediately while squash is warm. Leftovers can be stored separately for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 c
- Calories: 385
- Sugar: 18
- Sodium: 480
- Fat: 24
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 8
- Protein: 10
Keywords: autumn salad, roasted squash, goat cheese, maple Dijon, fall salad, chopped salad, butternut squash, vegetarian