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Cozy Fall Harvest Salad with Easy Maple Pecans

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A crisp and hearty fall salad featuring roasted butternut squash, sweet maple pecans, dried cranberries, creamy goat cheese, and a tangy apple cider vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 cup raw pecan halves
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon sea salt
  • 1 large egg white
  • 3 cups butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/4 cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 cups mixed fall greens (baby kale, arugula, spinach)
  • 1 medium Honeycrisp apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled goat cheese
  • 1/4 cup pomegranate arils (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line one large baking sheet with parchment paper for the squash and another smaller one for the pecans.
  2. Prepare the butternut squash: Peel, halve, seed, and cube into 1/2-inch pieces. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and golden.
  3. Make the maple pecans: In a small bowl, whisk egg white until frothy (about 30 seconds). Add maple syrup, coconut sugar, cinnamon, cayenne, and salt; whisk to combine. Add pecan halves and toss to coat. Spread in a single layer on the smaller parchment-lined baking sheet. Bake for 10-12 minutes, stirring once halfway. Watch closely to prevent burning. Let cool completely on the baking sheet.
  4. Make the dressing: In a mason jar or small bowl, combine apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Shake or whisk while slowly drizzling in olive oil until emulsified. Adjust seasoning to taste.
  5. Prepare remaining ingredients: Thinly slice the apple (toss with lemon juice if prepping ahead). Measure cranberries and pomegranate arils. Crumble goat cheese.
  6. Assemble the salad: In a large bowl, add mixed greens. Drizzle with about half the dressing and toss gently to coat. Add roasted squash (cooled slightly), sliced apple, dried cranberries, and pomegranate arils. Toss gently.
  7. Top and serve: Sprinkle cooled maple pecans and crumbled goat cheese over the top. Serve immediately with extra dressing on the side.

Notes

For best results, let the roasted squash cool slightly before adding to greens to prevent wilting. Dress greens first, then add toppings to keep pecans crunchy. The maple pecans can be made without egg white for a vegan version, but they will be less crunchy. Store components separately for meal prep.

Nutrition

Keywords: fall salad, harvest salad, maple pecans, butternut squash, apple cider vinaigrette, Thanksgiving salad, easy salad recipe

Find it online: https://leilameals.com/cozy-fall-harvest-salad-with-easy-maple-pecans/