Introduction
This salad perfectly balances the warm, caramelized sweetness of roasted butternut squash with the tang of dried cranberries, creamy cheese, and a maple-orange dressing. You get a fantastic mix of textures and flavors in every bite, making it a hearty and satisfying dish. It’s equally impressive as a festive side or a bright main course.
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
- 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. Roast for 35-40 minutes, or until tender and lightly caramelized at the edges. Remove from the oven and allow to cool slightly.
- While the squash roasts, toast the pecan nuts on a separate baking tray for 5-7 minutes in the same oven until fragrant. Watch them closely to avoid burning. Remove and set aside to cool.
- Prepare the dressing by whisking together the cold pressed rapeseed oil (or olive oil), freshly squeezed orange juice, maple syrup, wholegrain mustard, and a pinch of sea salt and freshly ground black pepper in a small bowl or jar until well combined.
- In a large serving bowl, layer the mixed salad leaves. Top with the warm roasted butternut squash, toasted pecans, dried cranberries, and pumpkin seeds.
- Crumble the feta or goat’s cheese over the salad.
- Drizzle the dressing over the salad just before serving, and toss gently to combine.
Variations
- Grain Bowl Transformation: Serve the warm roasted squash and all the other components on a bed of quinoa or farro for a more substantial, protein-packed main meal.
- Serving Style: Instead of tossing everything together, arrange the components in distinct, artful sections on a large platter for a beautiful, buffet-style presentation.
- Deconstruct for Packing: Layer the ingredients in a jar or airtight container for a perfect packed lunch: dressing at the bottom, followed by squash, cheese, seeds and nuts, cranberries, and leaves on top.
- Warm Goat’s Cheese: Slice the goat’s cheese into rounds, brush lightly with oil, and broil/grill for 2-3 minutes until warm and soft on the inside, then place on top of the assembled salad.
Tips for Success
- Ensure your butternut squash dice are a uniform size so they roast evenly and finish cooking at the same time.
- Toast the pumpkin seeds along with the pecans for an extra layer of nutty flavor and crunch.
- Allow the roasted squash to cool just slightly before adding to the salad leaves; warm squash wilts the leaves pleasantly but piping hot squash will make them soggy.
- Dress the salad immediately before serving to keep the leaves fresh and crisp.
Storage & Reheating
Store leftover undressed salad (without the greens) in an airtight container in the refrigerator for up to 2 days. Store the dressing separately. The mixed salad leaves are best added fresh. This salad is not recommended for reheating, as the components are best enjoyed fresh or at room temperature.
FAQ
Can I make this ahead of time?
Yes. Roast the squash, toast the nuts and seeds, and make the dressing up to a day ahead. Store them separately in the fridge and assemble just before serving.
What can I use instead of feta?
The recipe suggests a similar creamy goat’s cheese. For a vegan version, use a firm vegan feta alternative or creamy avocado slices.
Can I use a different type of squash?
Absolutely. Acorn squash or sweet potato, chopped to a similar size, would work very well as a substitute for butternut squash.
My squash isn’t caramelizing. Why?
This usually means the oven isn’t hot enough or the squash pieces are crowded on the pan. Ensure your oven is fully preheated and use a large enough tray so the pieces aren’t steaming.
Is there a substitute for maple syrup in the dressing?
Honey or agave nectar can be used in equal measure as a substitute for maple syrup.
Can I use a different type of nut?
Yes, walnuts or almonds would be delicious alternatives to pecans. Just toast them the same way for the best flavor.
