Description
A colourful seasonal salad featuring tender caramelised butternut squash and sweet potato, crisp pear, creamy feta, dried cranberries, and crunchy candied walnuts, all finished with a bright honey balsamic dressing.
Ingredients
For the Roasted Vegetables
3 cups butternut squash, peeled and cubed (420 g)
2 cups sweet potato, peeled and cubed (300 g)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Salad
4 cups mixed greens or baby spinach (120 g)
1 large ripe pear, thinly sliced (180 g)
½ cup dried cranberries (75 g)
¾ cup crumbled feta cheese (110 g)
For the Candied Walnuts
¾ cup walnut halves, roughly chopped (85 g)
2 tbsp maple syrup (40 g)
1 tbsp brown sugar (13 g)
1 tbsp butter (14 g)
¼ tsp cinnamon (0.5 g)
Pinch of kosher salt
For the Honey Balsamic Dressing
3 tbsp olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For Garnish
1 tbsp fresh parsley, chopped (4 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp pomegranate arils (15 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the butternut squash and sweet potato to a large bowl. Toss with olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.
3. Spread the vegetables over the prepared baking sheet in a single layer, leaving space between the pieces so they roast rather than steam.
4. Roast for 30–35 minutes, turning the vegetables halfway through, until tender and caramelised around the edges. Remove from the oven and let them cool slightly.
5. While the vegetables roast, melt the butter in a dry skillet over medium-low heat. Add the walnuts, maple syrup, brown sugar, cinnamon, and a pinch of kosher salt.
6. Cook the walnuts for 3–4 minutes, stirring frequently, until glossy and lightly caramelised.
7. Immediately transfer the candied walnuts to parchment paper, separate them slightly, and allow them to cool completely so they become crisp.
8. Prepare the dressing by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, fresh lemon juice, kosher salt, and black pepper until smooth and well combined.
9. Place the mixed greens or baby spinach on a large serving platter or in a large salad bowl.
10. Arrange the roasted butternut squash, sweet potato, sliced pear, dried cranberries, and crumbled feta over the greens.
11. Drizzle the honey balsamic dressing over the salad just before serving. Gently toss everything together, taking care not to break up the feta or bruise the pear slices.
12. Scatter the candied walnuts over the top and garnish with fresh parsley, thyme leaves, and pomegranate arils if desired.
13. Serve immediately while the roasted vegetables are slightly warm and the walnuts are crunchy.
Notes
Give the vegetables plenty of space on the baking sheet so they caramelise properly instead of steaming.
Cut the butternut squash and sweet potato into similarly sized cubes so they cook evenly.
Watch the candied walnuts carefully because the maple syrup and brown sugar can caramelise quickly.
Cool the candied walnuts completely before adding them to the salad so they become crisp.
Add the dressing just before serving to keep the greens fresh and the walnuts crunchy.
Slice the pear shortly before assembling the salad for the best texture and appearance.
Another firm winter squash can be used in place of butternut squash. Cut it into similar-sized pieces so it roasts evenly.
Use a ripe but still firm pear so it stays intact when sliced.
The candied walnuts can be prepared ahead and stored in an airtight container. Add them just before serving.
The honey balsamic dressing can be prepared ahead and refrigerated. Whisk it again before serving.
Goat cheese can be used instead of feta for a different variation.
The salad can be served at room temperature or chilled, although slightly warm roasted vegetables provide a pleasant contrast with the cool greens and fresh pear.
Serve alongside roasted chicken, turkey, grilled meats, or other vegetable-based dishes.
For an attractive presentation, arrange the ingredients across a large platter and finish with candied walnuts, fresh herbs, and pomegranate arils.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American