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Wholesome Fall Harvest Salad with Roasted Squash

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A quick and easy fall salad featuring caramelized roasted butternut squash, crisp apples, crunchy pecans, and creamy feta, all tossed in a tangy maple Dijon dressing. Perfect for weeknight dinners, holiday gatherings, or meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes (about 4 cups cubed)
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large bunch curly kale (about 8 ounces), stems removed and leaves torn into bite-sized pieces
  • 2 medium Honeycrisp apples, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pomegranate arils (optional)
  • 1/4 cup olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup (for dressing)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt (for dressing)
  • 1/8 teaspoon black pepper (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the squash: Carefully peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes, keeping them uniform in size.
  3. Season the squash: In a large bowl, toss the cubed squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Spread the squash in a single layer on the prepared baking sheet.
  4. Roast the squash for 25-30 minutes, flipping halfway through, until tender and edges are golden brown and caramelized.
  5. While the squash roasts, toast the pecans: Heat a small skillet over medium heat. Add the pecans and toast for 3-4 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from pan immediately and set aside to cool.
  6. Prepare the kale: Wash and dry the kale thoroughly. Remove the tough stems and tear leaves into bite-sized pieces. Place in a large mixing bowl. Drizzle about 1 teaspoon of olive oil over the kale and massage with your hands for 2-3 minutes until softened and darker green.
  7. Make the dressing: In a small bowl or mason jar, combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk or shake vigorously until emulsified.
  8. Assemble the salad: Add the roasted squash (let cool for 5 minutes), sliced apples, dried cranberries, and toasted pecans to the bowl with the massaged kale. Pour the dressing over the top and toss gently to combine.
  9. Finish and serve: Sprinkle crumbled feta cheese and pomegranate arils (if using) over the top. Serve immediately while slightly warm or at room temperature.

Notes

For meal prep, keep dressing separate and add just before serving. Undressed salad keeps in fridge for up to 2 days. Roasted squash stays good for 3-4 days. Reheat squash slightly before adding to salad for fresh-from-oven feel. For dairy-free, omit feta or use plant-based alternative. For nut-free, replace pecans with roasted pumpkin seeds.

Nutrition

Keywords: fall harvest salad, roasted squash salad, butternut squash salad, kale salad, maple dijon dressing, Thanksgiving salad, healthy fall salad

Find it online: https://platebelle.com/wholesome-fall-harvest-salad-with-roasted-squash/