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Best Fall Harvest Salad with Roasted Squash & Pecans

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This isn’t just another fall salad. It’s the one that disappears first at every potluck, the one people ask for the recipe before they’ve finished eating. The combination of roasted sweetness, tangy vinaigrette, crunchy nuts, and creamy cheese is next-level comfort food.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed into ¾-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup pecan halves
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ¼ cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced
  • ⅓ cup olive oil
  • Salt and pepper to taste
  • 1 large bunch curly kale (about 8 cups chopped), stems removed
  • 1 large Honeycrisp or Fuji apple, thinly sliced
  • ⅓ cup dried cranberries
  • ⅓ cup crumbled goat cheese

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper. Toss the cubed butternut squash with olive oil, smoked paprika, salt, and pepper. Spread it in a single layer. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are golden brown. Let it cool completely.
  2. While the squash roasts, combine the pecans, maple syrup, brown sugar, cinnamon, and salt in a small saucepan. Cook over medium heat, stirring constantly, for 3-4 minutes until the sugar melts and the pecans are glossy. Spread them on parchment paper to cool; break apart once cool.
  3. In a small bowl or mason jar, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Slowly stream in the olive oil while whisking constantly (or shake vigorously if using a jar). Season with salt and pepper.
  4. Place the chopped kale in a large bowl. Add a pinch of salt and about 1 tablespoon of olive oil. Use your hands to massage the kale for 2-3 minutes until the leaves turn darker green and become tender.
  5. Add the cooled roasted squash, sliced apple, dried cranberries, and candied pecans to the bowl with the massaged kale. Drizzle with about half the dressing and toss gently. Add more dressing as needed. Top with crumbled goat cheese just before serving.
  6. Serve immediately. If serving later, keep the dressing on the side and toss just before serving.

Notes

Don’t skip massaging the kale. Cut the squash evenly into ¾-inch cubes. Watch the pecans carefully as they go from glossy to burnt quickly. Make ahead: roast squash and make dressing up to two days ahead; massage kale and store in a bag; toast pecans the morning of. Add dressing just before serving to keep pecans crunchy and apples crisp.

Nutrition

Keywords: fall harvest salad, roasted squash, candied pecans, kale salad, maple dressing, Thanksgiving salad, autumn salad

Find it online: https://prismtaste.com/best-fall-harvest-salad-with-roasted-squash-and-pecans/