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Perfect Harvest Salad with Roasted Squash and Cranberries

harvest salad with roasted squash and cranberries - featured image
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A warm and bright fall salad featuring cinnamon-roasted butternut squash, tart cranberries, crunchy pecans, and a creamy maple-tahini dressing. It’s simple, satisfying, and perfect for Thanksgiving or meal prep.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed into ½-inch pieces
  • 2 tablespoons olive oil (for roasting)
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 5 ounces mixed greens (arugula and baby spinach recommended)
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped and toasted
  • ¼ cup fresh cranberries (optional)
  • 2 tablespoons maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil (for dressing)
  • 1–2 tablespoons water (to thin dressing)
  • Optional add-ins: crumbled feta or goat cheese, thinly sliced red onion, pomegranate arils, or roasted chickpeas

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes.
  3. Season and roast: Toss cubed squash with 2 tablespoons olive oil, ½ teaspoon cinnamon, and a generous pinch of salt and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden brown and tender.
  4. Toast the pecans: In a small skillet over medium heat, stir chopped pecans for 3-4 minutes until fragrant and lightly browned. Remove from pan immediately.
  5. Make the dressing: In a small bowl or jar, whisk together 2 tablespoons tahini, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, and 2 tablespoons olive oil. Add 1-2 tablespoons water to thin. Season with salt and pepper.
  6. Assemble the salad: In a large bowl, add mixed greens and fresh cranberries (if using). Pour about half the dressing over the greens and toss gently.
  7. Add warm elements: Let roasted squash cool for 2-3 minutes. Add squash, toasted pecans, and dried cranberries to the bowl.
  8. Finish and serve: Drizzle remaining dressing over the top and toss gently. Serve immediately while squash is warm.

Notes

Don’t skip the cinnamon on the squash—it adds warmth. Toast nuts fresh for best crunch. Dress greens first to ensure even coating. Serve immediately for best texture. Store components separately if prepping ahead.

Nutrition

Keywords: harvest salad, roasted squash, cranberries, fall salad, maple tahini dressing, vegan, gluten-free

Find it online: https://prismtaste.com/perfect-harvest-salad-with-roasted-squash-and-cranberries/