This vibrant seasonal salad celebrates autumn's bounty with roasted butternut squash, tart dried cranberries, and crunchy pepitas, all brought together with a maple-Dijon vinaigrette that perfectly balances sweet and savory flavors.
Recipe Details
Ingredients
- 900g butternut squash, peeled and cubed
- 45ml extra virgin olive oil
- 5ml kosher salt
- 2.5ml freshly ground black pepper
- 150g mixed baby greens
- 75g baby arugula
- 90g dried cranberries
- 60g raw pepitas (pumpkin seeds)
- 115g soft goat cheese, crumbled
- 1/4 small red onion, thinly sliced
- 120g fresh pomegranate seeds (optional)
- 30ml pure maple syrup
- 30ml apple cider vinegar
- 5ml Dijon mustard
- 1 small shallot, minced
- 90ml extra virgin olive oil
- 5ml fresh thyme leaves
Instructions
-
Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
-
Toss 900g butternut squash cubes with 45ml extra virgin olive oil, 5ml kosher salt, and 2.5ml freshly ground black pepper. Spread in a single layer on the prepared baking sheet.
-
Roast for 20-25 minutes, stirring once halfway through, until squash is tender and lightly caramelized. Let cool to room temperature.
-
Meanwhile, toast 60g raw pepitas (pumpkin seeds) in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
-
For the vinaigrette, whisk together 30ml pure maple syrup, 30ml apple cider vinegar, 5ml Dijon mustard, and 1 small shallot in a small bowl. Slowly drizzle in 90ml extra virgin olive oil while whisking continuously until emulsified. Stir in 5ml fresh thyme leaves and season with salt and pepper to taste.
-
In a large salad bowl, combine 150g mixed baby greens and 75g baby arugula. Add the cooled roasted squash, 90g dried cranberries, and 1/4 small red onion.
-
Drizzle with about three-quarters of the vinaigrette and toss gently to combine.
-
Transfer to a serving platter and top with 115g soft goat cheese, toasted 60g raw pepitas (pumpkin seeds), and 120g fresh pomegranate seeds (optional) if using.
-
Drizzle with remaining vinaigrette and serve immediately.
Tips
Squash Preparation: Choose a butternut squash that feels heavy for its size with smooth, unblemished skin. Pre-cut squash from the store works fine but may be less fresh.
Even Roasting: Cut squash into uniform 2cm (3/4-inch) cubes for even cooking. Don't overcrowd the pan, which causes steaming instead of roasting.
Caramelization: Look for golden edges on the squash - this caramelization adds depth of flavor and natural sweetness to balance the tart cranberries.
Pepita Perfection: Watch toasted pepitas carefully as they can go from golden to burnt quickly. They should smell nutty and be lightly golden when done.
Vinaigrette Balance: Taste and adjust the vinaigrette - it should balance sweet maple with tangy vinegar. Add more maple syrup if too tart, or vinegar if too sweet.
Assembly Timing: Add delicate ingredients like goat cheese and pomegranate seeds just before serving to maintain their texture and appearance.
Make-Ahead: Roast the squash and make the vinaigrette up to 2 days ahead. Store separately and bring to room temperature before assembling.
Seasonal Variations: In winter, try roasted delicata squash or sweet potatoes. In spring, substitute roasted beets or asparagus for the squash.
Protein Addition: Add grilled chicken, turkey, or candied walnuts to make this a complete main course salad.