A vibrant autumn salad featuring roasted butternut squash, crisp pears, and crunchy pistachios over mixed greens with a maple-dijon vinaigrette. This seasonal salad celebrates fall produce with beautiful colors and complementary sweet-savory flavors.
Recipe Details
Ingredients
- 800g butternut squash, peeled and cubed
- 200g mixed baby greens
- 2 large ripe pears, thinly sliced
- 100g shelled pistachios, roughly chopped
- 80g dried cranberries
- 120g goat cheese, crumbled
- 1 small (60g) red onion, thinly sliced
- 30ml olive oil for roasting
- 90ml extra virgin olive oil for dressing
- 30ml pure maple syrup
- 15ml Dijon mustard
- 45ml apple cider vinegar
- 15ml fresh lemon juice
- 5ml fresh thyme leaves
- to taste salt
- to taste black pepper
- 1ml ground cinnamon
Instructions
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
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Toss 800g butternut squash cubes with 30ml olive oil for roasting, to taste salt, to taste black pepper, and 1ml ground cinnamon. Spread on prepared baking sheet.
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Roast for 20-25 minutes, turning once halfway through, until tender and lightly caramelized. Cool to room temperature.
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Meanwhile, toast 100g shelled pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Cool and roughly chop.
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For the vinaigrette, whisk together 30ml pure maple syrup, 15ml Dijon mustard, 45ml apple cider vinegar, and 15ml fresh lemon juice. Slowly drizzle in 90ml extra virgin olive oil for dressing while whisking to emulsify.
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Season dressing with to taste salt and to taste black pepper. Add 5ml fresh thyme leaves and whisk once more.
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Just before serving, toss 2 large ripe pears with a little lemon juice to prevent browning.
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In a large salad bowl, combine 200g mixed baby greens with half the vinaigrette. Toss gently to coat.
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Arrange dressed greens on a serving platter. Top with roasted squash, pear slices, 80g dried cranberries, and 1 small (60g) red onion.
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Sprinkle with 120g goat cheese and toasted pistachios. Drizzle with remaining vinaigrette and serve immediately.
Tips
Squash Preparation: Cut squash into uniform 2cm (3/4 inch) cubes for even cooking. Peeling is easier if you microwave the whole squash for 2-3 minutes first.
Pear Selection: Choose pears that are ripe but still firm - Bosc or Anjou varieties work well. They should give slightly to pressure but not be mushy.
Make-Ahead: Squash can be roasted up to 2 days ahead and stored refrigerated. Bring to room temperature before serving. Vinaigrette keeps for 1 week.
Pistachio Prep: Toasting pistachios enhances their flavor and adds extra crunch. Watch carefully as nuts can burn quickly.
Assembly Timing: Add pears just before serving to prevent browning. A light coating of lemon juice helps preserve their color.
Seasonal Variations: In spring, try asparagus and strawberries. In summer, use peaches and almonds. This salad adapts well to seasonal produce.
Serving Ideas: Perfect as a starter for holiday meals or as a light lunch with crusty bread. The combination of sweet and savory makes it very versatile.