Autumn Harvest Salad with Roasted Squash & Pecans

The warm golden color of roasted butternut squash, the crunch of toasted pecans, and the fresh bite of crisp greens make this Autumn Harvest Salad a beautiful addition to any fall table. It brings together sweet, savory, and tangy flavors in a balanced salad that feels special without requiring complicated preparation.

This seasonal salad combines tender roasted squash with dried cranberries, creamy goat cheese, and a simple maple-mustard dressing. It’s a great choice for a holiday side dish, a light lunch, or an elegant starter when you want something fresh and colorful.

Recipe adapted from Food Network Kitchen.

Why You’ll Love This Recipe

• Ready in about 1 hour and 5 minutes, including the roasting time for the squash.
• Uses simple seasonal ingredients with a balance of sweet, savory, creamy, and crunchy textures.
• Serves 2 people as a satisfying seasonal salad.
• Roasted squash adds a tender texture and naturally sweet flavor.
• The maple-mustard dressing brings the ingredients together without overpowering the fresh greens.

Ingredients

For the Salad

• 1 butternut squash (about 3 lb / 1.36 kg)
• 5 oz (about 140 g) mixed salad greens
• ½ cup toasted pecans
• ½ cup dried cranberries
• 2 oz (about 55 g) goat cheese

Choose a firm butternut squash and cut it carefully into even pieces so it cooks evenly. Freshly prepared squash provides the best roasted texture.

For the Dressing

• 1 Tbsp maple syrup
• 1 Tbsp apple cider vinegar
• 1½ tsp whole-grain mustard
• 4 Tbsp extra virgin olive oil
• Salt and black pepper, to taste

The dressing should taste balanced, with sweetness from maple syrup and a gentle tang from apple cider vinegar.

How to Make This Recipe

Step 1: Prepare and Roast the Butternut Squash

Preheat the oven to 400°F (204°C). Prepare the butternut squash and place it on a baking sheet. Roast according to the recipe method until the squash is tender and lightly golden. The finished squash should be soft when pierced and have a naturally sweet roasted flavor.

Pro Tip: Cut the squash into evenly sized pieces so smaller pieces do not overcook before larger ones become tender.

Step 2: Make the Maple-Mustard Dressing

Whisk together the maple syrup, apple cider vinegar, whole-grain mustard, extra virgin olive oil, salt, and black pepper until combined. The dressing should have a smooth consistency with a sweet and tangy flavor.

Meanwhile, prepare the remaining salad ingredients so everything is ready once the squash has finished roasting.

Common mistake: Adding too much dressing at once can make the greens soggy. Add enough to lightly coat the salad ingredients.

Step 3: Combine the Salad Ingredients

Add the mixed salad greens, roasted butternut squash, toasted pecans, and dried cranberries to a large bowl. Gently combine the ingredients so the roasted squash stays intact and the greens maintain their texture.

The salad should have a mix of colors and textures, from soft squash to crisp greens and crunchy pecans.

Step 4: Dress and Finish the Salad

Drizzle the maple-mustard dressing over the salad and gently toss until the ingredients are evenly coated. Finish with crumbled goat cheese before serving.

Serve while the roasted squash is still slightly warm or at room temperature for the best texture contrast.

Pro Tip: Add the goat cheese at the end so it stays creamy and visible throughout the salad.

Expert Tips for Better Results

• Roast the squash until it is tender and lightly golden for the best texture.
• Toast pecans before adding them to deepen their nutty flavor.
• Keep the dressing separate if preparing the salad components ahead of time.
• Add dressing shortly before serving to help maintain the freshness of the greens.
• Cut squash pieces evenly to encourage consistent cooking.

Serving Suggestions

• Serve alongside roasted poultry for a seasonal dinner pairing.
• Add it to a holiday table as a colorful vegetable-forward side dish.
• Pair with warm bread for a simple lunch.
• Serve as a starter before a comforting fall meal.
• Enjoy with a light sparkling drink or seasonal beverage.

Storage and Reheating

• Refrigerate leftover salad components in airtight containers.
• Store prepared salad separately from dressing when possible to maintain texture.
• Freezing is not recommended because the fresh greens and assembled salad texture will not hold well.
• If storing roasted squash separately, thaw refrigerated portions before serving.
• Reheating is not recommended for the assembled salad; serve chilled or at room temperature.