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Cozy Small-Batch Fall Harvest Salad with Maple Vinaigrette

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A warm and nourishing fall salad featuring roasted butternut squash, toasted pecans, dried cranberries, and feta cheese, all tossed in a sweet-tangy maple vinaigrette. Perfect for a cozy night in, this small-batch recipe serves two and comes together in under 30 minutes.

Ingredients

Scale
  • 1 small butternut squash (about 1 pound or 450g), peeled, seeded, and cut into ½-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 cups mixed greens (baby spinach and arugula blend recommended)
  • ⅓ cup pecans, roughly chopped
  • ¼ cup dried cranberries
  • ¼ cup crumbled feta cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Peel the butternut squash, cut off the stem and bottom, slice in half lengthwise, and scoop out the seeds. Cut into ½-inch cubes.
  3. Season and roast the squash: In a medium bowl, toss the squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cinnamon. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  4. Toast the pecans: While the squash roasts, heat a small skillet over medium heat. Add the chopped pecans and cook for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside to cool.
  5. Make the maple vinaigrette: In a small jar or bowl, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, ¼ cup olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Shake or whisk until emulsified.
  6. Assemble the salad: In a large mixing bowl, add the 4 cups of mixed greens. Drizzle about half the vinaigrette over the greens and toss gently to coat.
  7. Add the warm toppings: Let the roasted squash cool for about 2 minutes. Then add the warm squash, toasted pecans, dried cranberries, and crumbled feta (if using) to the bowl. Gently toss everything together.
  8. Serve immediately: Divide the salad between two plates or bowls. Drizzle with any remaining vinaigrette and add extra feta or pecans on top if desired.

Notes

For best results, cut squash into even ½-inch cubes to ensure uniform cooking. Toast pecans separately to prevent burning. Let roasted squash cool for 2 minutes before adding to greens to avoid wilting. Store leftover dressing separately in the fridge for up to a week.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash, small-batch, cozy, autumn salad, roasted squash salad

Find it online: https://blingbite.com/cozy-small-batch-fall-harvest-salad-with-maple-vinaigrette/