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Cozy Fall Harvest Salad with Roasted Squash

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A warm and comforting fall salad featuring caramelized roasted squash, tangy dried cranberries, crunchy toasted pecans, and creamy feta, all tossed in a maple-tahini dressing. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens (arugula and baby spinach recommended)
  • 1/2 cup dried cranberries
  • 1/3 cup pecans, chopped and toasted
  • 1/3 cup crumbled feta cheese (or goat cheese)
  • 1/4 cup pumpkin seeds (pepitas)
  • 1 apple, thinly sliced (Honeycrisp or Fuji)
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 3–4 tablespoons warm water

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss cubed squash with olive oil, maple syrup, cinnamon, cayenne (if using), salt, and pepper until evenly coated.
  4. Spread squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  5. While squash roasts, heat a small skillet over medium heat. Add chopped pecans and toast for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  6. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, minced garlic, and salt. Gradually add warm water, 1 tablespoon at a time, whisking until smooth and pourable (consistency of heavy cream).
  7. In a large bowl, combine mixed greens, dried cranberries, toasted pecans, pumpkin seeds, and sliced apple. Add slightly cooled roasted squash.
  8. Drizzle with dressing and toss gently to combine. Sprinkle crumbled feta on top. Serve immediately.

Notes

To prevent squash from getting mushy, ensure oven is fully preheated and do not overcrowd the baking sheet. Let squash cool slightly before adding to greens to avoid wilting. Dressing can be made ahead and stored in the fridge for up to a week. For a vegan version, omit feta or use plant-based cheese.

Nutrition

Keywords: fall harvest salad, roasted squash salad, maple-tahini dressing, butternut squash salad, autumn salad, vegetarian salad, gluten-free salad

Find it online: https://coracooks.com/cozy-fall-harvest-salad-with-roasted-squash/