Harvest Salad with Butternut Squash

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    1 hr

  • Servings

    8 servings

  • Calories

    242 kcal

  • Course

    Salad

  • Cuisine

    American

Harvest Salad with Butternut Squash

This Harvest Salad with Butternut Squash is fresh and green and loaded with flavor. Featuring maple pecans, cranberries, goat cheese, and a curry fig vinaigrette, it's a welcome addition to Thanksgiving - or any fall and winter table!

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Ingredients

Servings

for the butternut squash:

  • 3 cups cubed butternut squash about 1/2" in size
  • 2 teaspoons extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

for the maple pecans:

  • cup whole pecan halves
  • 1 tablespoon pure maple syrup
  • ½ tablespoon orange juice
  • ½ teaspoon Flaky sea salt

for the curry fig vinaigrette:

  • ¼ cup fig and ginger jam
  • cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • ½ tablespoon honey
  • 2 teaspoons Dijon mustard
  • ½ teaspoon sweet curry powder
  • ¼ teaspoon kosher salt

to assemble the salad:

  • 12 ounces field greens or baby spinach
  • cup dried cranberries
  • 4 ounces goat cheese
  • Flaky sea salt
  • freshly ground black pepper
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Instructions

  1. For the butternut squash: Preheat oven to 375° F. On a roasting pan, toss squash with olive oil to coat. Sprinkle with salt and pepper and toss again. Roast for 15 minutes. Stir. Roast for 15 minutes more and stir again. Roast an additional 10 minutes to fully soften and lightly caramelize the squash. Remove from oven and let cool. This can be prepared the day prior to serving. Just place cooled roasted squash in a container and refrigerate until ready to use.
  2. For the maple pecans: In a nonstick skillet over medium to medium-high heat, toast the pecans for 3 to 5 minutes, or until warmed and fragrant. Drizzle maple syrup over pecans and stir to coat. Drizzle orange juice over pecans and stir to coat again. Spread pecans in an even layer in the skillet and cook for 2 minutes. Stir the pecans and cook for 2 minutes more.
  3. Remove pecans to a plate and immediately sprinkle with the sea salt. Separate the pecans and let cool completely. Leave pecans whole or chop them up a bit, if you like. These are best prepared the same day. If made the day prior, they will still be very good, but they won't have the same super crisp outer snap.
  4. For the curry fig vinaigrette: Whisk all ingredients until well combined. This can be prepared the day prior. Refrigerate in a covered jar or container until ready to use. Let come to room temperature before whisking to combine - it also works well to shake the vinaigrette vigorously in the covered jar!
  5. To assemble the salad: Place half the greens in a large salad bowl. Drizzle with some of the vinaigrette and then sprinkle on half the squash, half the cranberries, and half the goat cheese, followed by a sprinkling of salt and pepper. Add the rest of the greens, followed by the remaining squash, cranberries, and goat cheese. Drizzle with more of the vinaigrette. Sprinkle with flaky sea salt and freshly ground black pepper. You could also serve the vinaigrette on the side, instead of drizzling it on the salad, for individual servings. This would also help to preserve any leftover salad.

Notes

  • from a farmgirl’s dabbles

Nutrition Information

Show Details
Serving 1 Calories 242kcal (12%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Cholesterol 8mg (3%) Sodium 597mg (25%) Fiber 6g (24%) Sugar 15g (30%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 242 kcal

% Daily Value*

Serving 1
Calories 242kcal 12%
Carbohydrates 28g 9%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 10g 59%
Cholesterol 8mg 3%
Sodium 597mg 25%
Fiber 6g 24%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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