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Easy Harvest Salad with Roasted Squash & Cranberries

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A beautiful fall salad featuring caramelized roasted butternut squash, tart dried cranberries, crunchy toasted pecans, and creamy goat cheese, all tossed with a tangy maple-Dijon dressing. Perfect for weeknight dinners or holiday entertaining.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into ¾-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon maple syrup
  • 6 cups mixed greens (baby spinach, arugula, and frisée)
  • ½ cup dried cranberries
  • ⅓ cup pecans, roughly chopped and toasted
  • 4 ounces goat cheese, crumbled
  • ½ cup pomegranate arils (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 small shallot, finely minced (about 1 tablespoon)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into ¾-inch cubes.
  3. Place the cubed squash on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, 1 tablespoon maple syrup, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly. Spread in a single layer.
  4. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
  5. While the squash roasts, toast the pecans: Place ⅓ cup chopped pecans in a dry skillet over medium heat. Cook for 3-4 minutes, shaking frequently, until fragrant. Transfer to a plate to cool.
  6. Make the dressing: In a small jar or bowl, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon black pepper, and the minced shallot. Shake or whisk until emulsified.
  7. Assemble the salad: Place 6 cups mixed greens in a large bowl. Add dried cranberries and toasted pecans. Pour about half the dressing over the greens and toss gently to coat.
  8. Let the roasted squash cool for 2-3 minutes. Arrange on top of the dressed greens. Sprinkle crumbled goat cheese over everything. Add pomegranate arils if using. Serve immediately.

Notes

For best results, dress the greens first, then add warm squash and toppings. The dressing can be made ahead and stored in the fridge for up to a week. To make it vegan, omit the goat cheese and add toasted pumpkin seeds.

Nutrition

Keywords: harvest salad, roasted squash, cranberries, goat cheese, fall salad, maple Dijon dressing

Find it online: https://junomeals.com/easy-harvest-salad-with-roasted-squash-and-cranberries/