Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans
User Reviews
5
Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans
Description
Roasted Butternut Squash Apple Cranberry Salad with harissa Spiced Pecans features cubed butternut squash roasted with thyme, salt, and pepper until tender. The harissa-spiced pecans are toasted in oil with a blend of spices including paprika, cumin, and cayenne, giving them a warm, spicy kick. Mixed baby greens form the salad base, accompanied by thin slices of apple and dried cranberries, adding freshness and tartness. The salad is dressed simply with a drizzle of lemon juice or balsamic vinegar, alongside salt and pepper to taste.
The combination of soft roasted squash and crunchy, spicy pecans highlights contrasts in texture and flavor. The sweetness of apple and cranberries balances the warm spices, making this salad both hearty and refreshing. It works well as a light meal or side dish in autumn or winter menus.
Adjust seasoning before serving, and add the dressing just prior to plating to keep greens crisp. Baking squash at 400°F for 25 to 35 minutes allows it to become tender without losing shape. Toasting pecans with harissa carefully prevents burning while developing flavor.
Ingredients
Roasted Butternut:
- 1/2 butternut squash cubed or use 1.5 cups frozen, large
- 1/2 tsp dried thyme chopped, or 2 tsp fresh
- salt to taste
- black pepper freshly ground, to taste
- oil as needed
Harissa spiced pecans
- 1 tsp neutral cooking oil generic cooking oil
- 1/4 cup pecans
- 1.5 tsp harissa spice blend or use 1/2 tsp paprika, 1/4 tsp cumin, 1/4 tsp coriander, 1/4 tsp garlic and a dash of cayenne and salt, or more dry
Other:
- 3 cups mixed baby greens
- 1 apple thinly sliced
- 2 to 3 Tbsp dried cranberries
- salt
- black pepper
- lemon juice olive oil or balsamic vinegar as dressing
Instructions
- Toss the butternut cubes in oil, salt, pepper and thyme. Spread on a baking sheet and bake at 400 degrees F / 200ºc until tender. (25 to 35 minutes depending on the size of the cubes). Or cook in a skillet over medium heat. Add a splash of water, cover and cook until tender. Stir after 10 minutes.
- Toast the pecans in a skillet over medium heat until lightly toasted. 4 to 5 minutes. Add oil and harrisa spice blend. Toss to coat. Cook until the pecans are toasted to preference.
- In a bowl, toss or layer the greens, cranberries, apples, roasted butternut and spicy pecans. Dress with salt and generous dash of pepper. Add a drizzle of lemon juice or balsamic just before serving.
Notes
- Use fresh or frozen butternut squash cut into uniform cubes for even roasting.
- Toast pecans over medium heat with oil and spices, stirring frequently to avoid burning.
- Add salad dressing just before serving to maintain crispness of greens.
- The salad serves well as a main course light lunch or as a side to roasted meats.
- Season to taste with salt and black pepper, adjusting acidity with lemon juice or balsamic vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Sodium | 316mg | 13% |
| Potassium | 957mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 24g | 48% |
| Vitamin A | 20725IU | 415% |
| Vitamin C | 60.4mg | 67% |
| Calcium | 171mg | 17% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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