Butternut Squash Cranberry and Pecan Salad

Introduction

This salad captures the essence of autumn in a bowl. You get the sweet, caramelized butternut squash paired with tangy cranberries, crunchy pecans, and creamy cheese, all brought together by a bright orange-maple dressing. It’s a hearty yet vibrant dish perfect as a main or a standout side.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4

Ingredients

• one butternut squash, peeled and chopped into 3-4cm dice
• 1 tablespoon olive oil
• 1/4 teaspoon ground cinnamon
• sea salt and freshly ground black pepper
• 100g pecan nuts
• FOR THE DRESSING:
• 2 tablespoons cold pressed rapeseed oil or olive oil
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon maple syrup
• 1 teaspoon wholegrain mustard
• Pinch of sea salt and freshly ground black pepper
• 180g (or thereabouts, it doesn’t have to be precise) ) bag of mixed salad leaves
• 80g dried cranberries or dried cherries
• 150g feta or a similar creamy Goat’s cheese
• 50g pumpkin seeds

Instructions

1. Preheat your oven to 200°C (180°C fan). Place the diced butternut squash on a large baking tray. Drizzle with the 1 tablespoon of olive oil, sprinkle with the ground cinnamon, and season generously with sea salt and freshly ground black pepper. Toss to coat evenly.
2. Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized at the edges.
3. While the squash roasts, spread the pecan nuts on a separate, small baking tray. Toast them in the oven for 5-7 minutes until fragrant. Remove and let them cool, then roughly chop.
4. To make the dressing, combine the 2 tablespoons of cold pressed rapeseed oil (or olive oil), freshly squeezed orange juice, maple syrup, wholegrain mustard, and a pinch of sea salt and black pepper in a small jar. Seal the lid and shake vigorously until well emulsified.
5. In a large serving bowl, place the bag of mixed salad leaves. Crumble the feta or goat’s cheese over the leaves.
6. Once the squash is cooked, let it cool slightly until just warm. Add the warm roasted squash to the salad bowl.
7. Scatter the toasted pecans, dried cranberries, and pumpkin seeds over the top.
8. Give the dressing another shake and drizzle it over the salad. Gently toss everything together just before serving.

Variations

• Grain Bowl: Serve the salad over a bed of warm quinoa or farro for a more substantial main course.
• Wilted Greens: Instead of raw salad leaves, toss the warm squash and dressing with arugula or spinach to gently wilt the greens.
• Warm All Together: Combine all components—squash, nuts, seeds, cranberries, cheese, and dressing—while the squash is still very warm, then serve over the fresh salad leaves for a contrast of temperatures.
• Herbaceous Twist: Add a handful of fresh herbs like chopped mint or parsley during the final toss for an extra layer of freshness.

Tips for Success

• Ensure your squash pieces are uniform in size (3-4cm dice) so they roast evenly.
• Toast the pecans separately and keep a close eye on them, as they can burn quickly.
• Dress the salad just before serving to prevent the leaves from becoming soggy.
• If your feta is very salty, adjust the amount of added salt in the dressing accordingly.

Storage & Reheating

Store leftover components separately if possible. Keep dressed salad for up to a day in the fridge. The roasted squash can be stored in an airtight container in the refrigerator for up to 3 days and enjoyed cold or gently reheated in the microwave or oven.

FAQ

Can I roast the squash and nuts ahead of time?

Absolutely. Roast and cool both completely, then store separately in airtight containers at room temperature for up to a day. Assemble the salad just before serving.

What can I use instead of rapeseed oil?

Any neutral-flavoured oil like light olive oil or sunflower oil works perfectly as a substitute.

Is there a vegan alternative for the cheese?

Yes, you can use a vegan feta alternative, or simply omit the cheese and add extra toasted nuts and seeds for texture.

Can I use fresh cranberries instead of dried?

Fresh cranberries are very tart and require cooking with sugar. They are not a direct substitute in this recipe. Stick with dried for their chewy sweetness and convenience.

My dressing isn’t emulsifying. What should I do?

Ensure you’re using a jar with a tight lid and shake very vigorously. Alternatively, you can whisk the ingredients together in a bowl very quickly, or use a small blender.

Can I make this a main dish salad?

Yes, this salad is quite hearty as is. For extra protein, consider adding grilled chicken or chickpeas (these would be additions, not substitutions from the ingredient list).