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Cozy Autumn Harvest Salad with Maple Roasted Squash

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A recreation of a beloved farm-to-table cafe salad featuring tender maple-roasted butternut squash, tangy dried cherries, creamy feta, and candied pecans, all tossed with a maple dijon dressing. This salad is perfect for fall gatherings and delivers a perfect balance of sweet, savory, and crunchy textures.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces (about 4 cups)
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens (baby kale and arugula recommended)
  • 1/2 cup dried cherries
  • 1/3 cup crumbled feta cheese
  • 1/3 cup candied pecans
  • 1/2 small red onion, thinly sliced
  • 1/4 cup olive oil (for dressing)
  • 2 tablespoons maple syrup (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 small shallot, finely minced
  • 1/4 teaspoon salt (for dressing)
  • 1/8 teaspoon black pepper (for dressing)
  • 1/2 cup pecan halves (for candied pecans)
  • 2 tablespoons maple syrup (for candied pecans)
  • 1 tablespoon butter (for candied pecans)
  • 1/4 teaspoon cinnamon (for candied pecans, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss cubed butternut squash with 2 tablespoons maple syrup, 2 tablespoons olive oil, 1 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Spread squash in a single layer on prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool for 10 minutes.
  4. While squash roasts, make candied pecans: In a small skillet over medium heat, combine 1/2 cup pecan halves, 2 tablespoons maple syrup, 1 tablespoon butter, and 1/4 teaspoon cinnamon (if using). Stir constantly for 3-4 minutes until coated and fragrant. Spread on parchment paper to cool.
  5. Prepare dressing: In a small jar or bowl, combine 1/4 cup olive oil, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon dijon mustard, minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Shake or whisk until emulsified.
  6. In a large salad bowl, combine 6 cups mixed greens, cooled roasted squash, dried cherries, crumbled feta, and thinly sliced red onion.
  7. Pour about half the dressing over the salad and toss gently. Add more dressing as needed.
  8. Top with candied pecans just before serving.

Notes

For best results, don’t overcrowd the baking sheet when roasting squash. Soak red onion slices in cold water for 10 minutes to mellow their bite. If using kale, massage with a little olive oil to soften. Let squash cool to room temperature before adding dressing to prevent separation. Store components separately if making ahead: roasted squash keeps 4 days in fridge, dressing keeps 1 week, candied pecans keep 3 days at room temperature.

Nutrition

Keywords: autumn harvest salad, maple roasted squash, fall salad, butternut squash salad, maple dijon dressing, candied pecans, Thanksgiving salad, cozy salad

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