Description
A colourful autumn salad combining crisp apples and pears, roasted butternut squash, dried cranberries, toasted pecans, creamy feta, and a simple maple apple cider dressing. Fresh, crunchy, lightly sweet, and perfect as a seasonal side dish or light lunch.
Ingredients
For the Salad
5 cups (150 g) chopped mixed greens or romaine lettuce
1 crisp apple, cored and diced
1 ripe pear, cored and diced
1 cup (150 g) roasted butternut squash, cubed
1/2 cup (60 g) dried cranberries
1/2 cup (60 g) toasted pecans, roughly chopped
1/2 cup (75 g) crumbled feta cheese
1/4 small red onion, finely sliced
2 tbsp fresh parsley, chopped
For the Apple Cider Dressing
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed butternut squash in a bowl and toss with 1 tbsp olive oil, a pinch of salt, and black pepper.
2. Spread the squash across a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized around the edges. Remove from the oven and let cool slightly.
3. Place the pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the skillet and let cool.
4. In a small bowl or jar, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined.
5. Wash, core, and dice the apple and pear. Toss the diced fruit with a small splash of lemon juice to help slow browning.
6. Add the chopped mixed greens or romaine lettuce to a large serving bowl. Make sure the greens are washed and thoroughly dried.
7. Add the diced apple, pear, roasted butternut squash, dried cranberries, toasted pecans, crumbled feta, sliced red onion, and fresh parsley.
8. Drizzle the apple cider dressing over the salad just before serving. Start with most of the dressing and add more if needed.
9. Gently toss everything together until the greens and other ingredients are lightly coated. Take care not to crush the feta or break apart the roasted squash too much.
10. Finish with a few extra toasted pecans, dried cranberries, and crumbled feta.
11. Serve immediately as a fresh autumn side dish, light lunch, or festive addition to a family meal.
Notes
Dry the greens well because excess water can dilute the apple cider dressing. Spread the squash in a single layer so it roasts and caramelizes instead of steaming. Toast the pecans for a few minutes to bring out their natural flavour and improve their crunch. Choose crisp apples and firm pears that will hold their shape after dicing. Add the dressing just before serving to keep the greens crisp and fresh. Let the roasted squash cool for a few minutes before adding it to the greens so it does not wilt them. The roasted squash, toasted pecans, and dressing can be prepared ahead of time and stored separately. Diced roasted sweet potato can be used instead of butternut squash. Goat cheese or crumbled blue cheese can be substituted for feta. Toasted walnuts can be used instead of pecans. For a more filling meal, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein. The salad is best served with the roasted squash slightly warm or cooled to room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American