5 from 18 votes
Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans
This salad combines roasted butternut squash with crisp apple slices, dried cranberries, and mixed baby greens, enhanced by harissa-spiced toasted pecans. The squash offers a tender, slightly sweet base, balanced by the tart cranberries and bright lemon or balsamic dressing. The pecans add a spicy crunch from the harissa, creating a layered texture and flavor profile for a well-rounded salad.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
2
Calories:
367 kcal
Course:
Salad
Cuisine:
American
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
- black pepper
- salt
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 367
% 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.