5.0 from 6 votes
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 242 kcal
Course:
Salad
Cuisine:
American
Ingredients
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:
- ⅔ 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
- ⅓ 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
- ⅔ cup dried cranberries
- 4 ounces goat cheese
- Flaky sea salt
- freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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!
- 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.
Cup of Yum
Notes
- from a farmgirl’s dabbles
Nutrition Information
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
% 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.