Harvest Salad with Roasted Squash Recipe
Autumn flavors come alive in this Harvest Salad with Roasted Squash, a vibrant medley of sweet roasted butternut squash, tangy dried cranberries, creamy goat cheese, and nutty pumpkin seeds. This salad balances flavors and textures beautifully, offering the perfect combination of warm roasted vegetables with crisp baby spinach and a lightly spiced maple-Dijon dressing. Whether you’re hosting a family dinner or looking for a wholesome weekday lunch, this harvest-inspired salad is a crowd-pleaser. The recipe is simple, approachable, and packed with seasonal nutrients, making it both a visually stunning and nourishing dish.
The Inspiration
Fall is the perfect season for root vegetables and earthy flavors, and Harvest Salad with Roasted Squash was inspired by the idea of combining the best of autumn produce into a single, easy-to-prepare salad. Using pre-cubed squash saves time while still allowing for a golden, caramelized texture. The vinaigrette draws inspiration from classic fall flavor profiles, pairing apple cider vinegar with maple syrup and a touch of cinnamon for warmth.
Features on Everyday Excellent with host Vanessa Gianfrancesco this salad was to create a dish that works equally well as a side for roasted meats, a topping for grain bowls, or a stand-alone light meal. With its combination of sweet, salty, and tangy elements, this salad is versatile and perfect for seasonal entertaining. By layering textures and colors, it not only tastes amazing but also looks stunning on any table.
Ingredients
- 10 oz baby spinach leaves
- 1 pre-cubed butternut squash
- ¼ cup goat cheese, crumbled
- ¼ cup toasted pumpkin seeds
- ¼ cup dried cranberries
- ¼ cup plus 2 tbsp extra-virgin olive oil, divided
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- ½ tsp cinnamon
- Salt and pepper to taste
Methods
- Preheat the oven to 400 F (204 C). If the cubed squash is large, cut into ½ inch cubes. Transfer to a parchment lined baking sheet, drizzle with 2 tbsp olive oil and season with salt and pepper, and roast in the oven for 20 minutes.
- Add ¼ cup olive oil, apple cider vinegar, Dijon mustard, maple syrup, cinnamon, and salt and pepper to taste to a mason jar and shake to emulsify.
- Add the baby spinach, squash, half the goat cheese, half the pumpkin seeds, and half the dried cranberries to a large bowl. Pour over the dressing and toss to coat.
- Garnish with remaining goat cheese, pumpkin seeds, and cranberries.
Serving Suggestions
This Harvest Salad with Roasted Squash shines as a seasonal side dish for roasted poultry, pork, or salmon. It also pairs beautifully with warm grain bowls or quinoa for a heartier vegetarian entrée. For a brunch-friendly presentation, serve alongside crusty bread or toasted baguette slices.
For added texture and flavor, consider topping the salad with toasted walnuts or pecans. If you prefer a sweeter profile, drizzle a touch more maple syrup over the top. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though it’s best enjoyed fresh to preserve the crispness of the spinach.
Final Thoughts
The Harvest Salad with Roasted Squash is a quintessential fall recipe, combining seasonal vegetables, sweet dried fruit, and creamy cheese with a warming maple-Dijon vinaigrette. It’s easy to prepare, visually stunning, and nutritionally rich, making it ideal for both casual family dinners and holiday gatherings.
This recipe is optimized for fall salad recipes, roasted squash salad, and healthy autumn salads, ensuring it’s discoverable for readers searching for seasonal, wholesome, and easy-to-make dishes. With its colorful presentation, satisfying textures, and balance of sweet, savory, and tangy flavors, this salad is sure to become a seasonal favorite.
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