If you’re looking for a dish that perfectly captures the essence of autumn, the Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe is a must-try. This salad bursts with the vibrant colors and cozy flavors of fall, combining tender roasted butternut squash, crunchy candied walnuts, sweet dried cranberries, and tangy feta cheese, all tossed with fresh mixed greens and a zesty balsamic vinaigrette. Every bite is a delightful blend of textures and tastes that feels both nourishing and festive, making it an ideal addition to your seasonal meals or holiday table.
Ingredients You’ll Need
The beauty of the Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe lies in its straightforward and thoughtfully chosen ingredients. Each one plays an essential role—whether it’s the sweetness of the roasted squash, the crunch of the candied walnuts, or the freshness of the greens—creating a harmonious balance that’s as delicious as it is visually appealing.
- 4 cups mixed greens: A vibrant base combining arugula, spinach, and kale for varied texture and nutrients.
- 1 cup butternut squash, cubed: Roasting brings out its natural sweetness and tender texture.
- 1/2 cup dried cranberries: Adds a juicy burst of tartness to complement the other flavors.
- 1/2 cup candied walnuts: Crunchy and sweet, they provide irresistible texture contrast.
- 1/4 cup feta cheese, crumbled: Offers a creamy, tangy finish that enriches every bite.
- 2 tablespoons olive oil: Essential for roasting the squash to golden perfection.
- Salt and pepper to taste: Simple seasonings that enhance the natural flavors.
- 3 tablespoons balsamic vinaigrette: A tangy dressing that ties all the elements deliciously together.
How to Make Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper to ensure they roast evenly and develop a lovely caramelized exterior. Spread them in a single layer on a baking sheet and roast for about 25-30 minutes until they’re tender and golden. The roasting process unlocks a deep sweetness that’s at the heart of this salad’s flavor profile.
Step 2: Candy the Walnuts
While the squash roasts, heat a skillet over medium heat and combine walnuts with sugar and a pinch of salt. Stir constantly as the sugar melts and coats the walnuts, creating a shiny, sweet crust. This takes about 5 minutes. Once coated, transfer the walnuts onto parchment paper to cool and harden. These candied walnuts add a satisfyingly crunchy texture and a touch of sweetness that elevates the salad.
Step 3: Assemble the Salad
In a large bowl, combine the mixed greens with the cooled roasted squash. Then, add the candied walnuts, dried cranberries, and crumbled feta cheese. Gently toss everything together to distribute the ingredients and flavors evenly. This blend of soft greens, tender squash, sweet cranberries, and creamy cheese creates an irresistible combination in every forkful.
Step 4: Dress and Toss
Finish by drizzling the balsamic vinaigrette over the salad and giving it one last gentle toss. The tangy vinaigrette perfectly cuts through the richness and sweetness, rounding out the Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe with a bright, balanced finish that’s sure to impress.
How to Serve Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe
Garnishes
To make your salad even more enticing, consider sprinkling extra feta or additional candied walnuts on top right before serving. Fresh herbs like chopped parsley or a few sage leaves can add a fresh aroma and a pop of green, enhancing both the presentation and flavor complexity.
Side Dishes
This salad shines as a main event but pairs wonderfully with roasted chicken, herb-crusted pork, or even atop a bed of quinoa for a complete meal. It also complements autumn-inspired soups like butternut squash bisque or hearty lentil stew beautifully.
Creative Ways to Present
For a charming fall gathering, toss the salad in a rustic wooden bowl or serve individual portions in hollowed-out mini pumpkins or gourds. Layering the salad in glass jars can also be a fun, portable way to showcase the colorful layers and make your Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe irresistible at any potluck.
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to two days. To keep the greens crisp, store the dressing separately and add it only before serving.
Freezing
Because this salad contains fresh greens and delicate textures, freezing is not recommended as it will compromise the quality of the ingredients.
Reheating
If you want to enjoy the roasted squash warm, you can gently reheat it in the microwave or oven before tossing it with the other cold ingredients and dressing. However, the full salad tastes best served fresh and slightly chilled.
FAQs
Can I use other types of squash for this salad?
Absolutely! Butternut squash is preferred for its sweetness and texture, but kabocha or acorn squash can be great alternatives, offering their own unique flavors.
How do I make candied walnuts without burning them?
Keep the heat at medium and stir constantly during the candying process. Patience and constant motion prevent the sugar from burning and help evenly coat the walnuts.
Is this salad suitable for vegans?
To make the Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe vegan-friendly, simply omit the feta cheese or substitute it with a plant-based alternative.
Can I prepare any parts of this salad in advance?
Yes! You can roast the squash and candy the walnuts a day ahead and store them separately. Assemble the salad just before serving to keep everything fresh and crisp.
What dressing works best for this salad?
The balsamic vinaigrette provided is ideal for complementing the nutty and sweet elements. However, you can experiment with maple mustard or apple cider dressings for a seasonal twist.
Final Thoughts
I can’t recommend the Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe enough for anyone craving a dish that’s as beautiful as it is delicious. It’s the perfect way to celebrate the flavors of the season while delivering a refreshing, nutrient-packed meal. Give it a try, and I promise it will quickly become a favorite at your table, inviting warmth and joy to every bite.
Print
Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Description
This Fall Harvest Salad with Roasted Squash & Candied Walnuts is a vibrant and nutritious salad that celebrates the flavors of autumn. It features a mix of crisp greens, sweet and tender roasted butternut squash, crunchy homemade candied walnuts, tart dried cranberries, and creamy crumbled feta cheese. Tossed in a tangy balsamic vinaigrette, this salad is perfect for cozy dinners or festive gatherings, offering a delicious balance of textures and flavors.
Ingredients
Salad
- 4 cups mixed greens (arugula, spinach, kale)
- 1 cup butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup candied walnuts
- 1/4 cup feta cheese, crumbled
Roasted Squash
- 2 tablespoons olive oil
- Salt and pepper to taste
Candied Walnuts
- 1/2 cup walnuts
- 2 tablespoons sugar
- Pinch of salt
Dressing
- 3 tablespoons balsamic vinaigrette
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread the cubes evenly and roast in the oven for 25-30 minutes until tender and lightly caramelized. Remove from oven and let cool slightly.
- Candy the Walnuts: While the squash roasts, heat a skillet over medium heat. Add walnuts, sugar, and a pinch of salt. Stir continuously until the sugar melts and coats the walnuts evenly, about 5 minutes. Transfer the candied walnuts to parchment paper to cool and harden.
- Assemble the Salad Base: In a large salad bowl, combine the mixed greens. Once the roasted squash is cooled, add it to the greens and gently toss to incorporate.
- Add the Toppings: Add the cooled candied walnuts, dried cranberries, and crumbled feta cheese to the bowl. Toss gently to mix all the ingredients evenly.
- Dress the Salad: Drizzle the balsamic vinaigrette over the salad. Toss once more to ensure everything is well coated before serving.
Notes
- For extra flavor, consider adding roasted pumpkin seeds or slices of apple.
- You can substitute feta cheese with goat cheese if preferred.
- The candied walnuts can be prepared ahead of time and stored at room temperature in an airtight container for up to a week.
- If fresh balsamic vinaigrette is not available, a simple mix of balsamic vinegar and olive oil works well.
- Ensure the roasted squash is cool before tossing in the salad to prevent wilting the greens.
Your email address will not be published. Required fields are marked *