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Fall Harvest Salad with Roasted Squash & Candied Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 32 reviews
  • Author: Elina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://recipes.mbeams.com/fall-harvest-salad-with-roasted-squash-and-candied-walnuts-recipe/