This hearty autumn salad combines caramelized roasted butternut squash with creamy white beans, peppery arugula, and a maple-tahini dressing for a satisfying meal that's both nutritious and deeply flavorful.
Recipe Details
Ingredients
- 1 medium (1kg) butternut squash, peeled and cubed (2cm/3/4-inch)
- 45ml olive oil (for roasting)
- 5ml smoked paprika
- 5ml ground cumin
- 425g can cannellini beans, drained and rinsed
- 150g mixed baby greens (arugula, spinach, kale)
- 1/2 medium red onion, thinly sliced
- 75g dried cranberries
- 60g pepitas (pumpkin seeds), toasted
- 115g goat cheese, crumbled (optional)
- 12 leaves fresh sage leaves
- 60ml tahini
- 30ml pure maple syrup
- 45ml fresh lemon juice
- 5ml Dijon mustard
- 1 clove garlic, minced
- 30-45ml warm water (for thinning)
- to taste salt and freshly ground black pepper
Instructions
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Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
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Toss 1 medium (1kg) butternut squash with 30ml (2 tbsp) of 45ml olive oil (for roasting), 5ml smoked paprika, 5ml ground cumin, and to taste salt and freshly ground black pepper until evenly coated.
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Spread squash in a single layer on prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until edges are caramelized and squash is tender.
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In the last 5 minutes of roasting, toss 12 leaves fresh sage leaves leaves with remaining 45ml olive oil (for roasting) and add to the baking sheet to crisp.
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Meanwhile, prepare the dressing: In a small bowl, whisk together 60ml tahini, 30ml pure maple syrup, 45ml fresh lemon juice, 5ml Dijon mustard, and 1 clove garlic. Add 30-45ml warm water (for thinning) gradually until dressing reaches pourable consistency. Season with to taste salt and freshly ground black pepper.
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In a large serving bowl, combine 150g mixed baby greens (arugula, 425g can cannellini beans, and 1/2 medium red onion.
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Add warm roasted squash to the salad, tossing gently to slightly wilt the greens.
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Drizzle with half the tahini dressing and toss to coat.
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Top with 75g dried cranberries, 60g pepitas (pumpkin seeds), 115g goat cheese if using, and crispy sage leaves.
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Serve immediately with remaining dressing on the side.
Tips
Squash Prep: Buy pre-cut butternut squash to save time, or use a sharp vegetable peeler and stable cutting board for safety when preparing whole squash.
Bean Alternatives: Great northern beans, chickpeas, or black beans work well. For extra protein, add grilled chicken or tempeh.
Make It Vegan: Simply omit the goat cheese or substitute with vegan feta or avocado slices.
Dressing Consistency: Tahini thickens when mixed with liquid initially, then thins out. Keep whisking and add water gradually for the right consistency.
Meal Prep: Roast squash and make dressing up to 3 days ahead. Store separately and assemble just before serving.
Seasonal Swaps: In summer, try roasted sweet potatoes or acorn squash. Add pomegranate seeds instead of cranberries for winter.
Nut-Free Option: Replace pepitas with toasted sunflower seeds or crispy chickpeas.
Serving Temperature: This salad is delicious warm, at room temperature, or cold, making it perfect for potlucks and meal prep.