Food 
I’m super excited to share this fall-inspired recipe with you all. The combination of roasted squash, cranberries, pecans, and a tangy maple vinaigrette is like a cozy autumn hug on a plate. Perfect for a hearty lunch or a stunning side dish, this salad captures the essence of the season. Okay, enough chit-chat—let’s dive in!
A Step-by-Step Guide
First things first, you’ll need to choose your squash. Butternut squash is my go-to because it’s sweet and has a creamy texture after roasting. If you want to change it up, acorn squash or kabocha squash work great too. Start by peeling and cubing your squash into bite-size pieces. You’ll need about 4 cups (550g) for this recipe.
Next, preheat your oven to 400°F (200°C). Toss the squash cubes in a bowl with 2 tablespoons (30ml) of olive oil, a pinch of salt, and a dash of pepper. Spread them out on a baking sheet lined with parchment paper for easy cleanup. Roast for about 25-30 minutes, turning halfway through to ensure even cooking. You’ll know they’re done when they’re fork-tender and beautifully golden.
Adding Cranberries and Pecans
Ah, cranberries and pecans—the ultimate autumn duo! Cranberries bring a burst of tartness that balances the sweetness of the roasted squash, while pecans add that irresistible crunchy texture. Plus, who doesn’t love that pop of red against the warm orange of squash? It’s like autumn in a bowl.
I like to use dried cranberries for this salad because they’re chewy and sweet. If you can get your hands on fresh ones, that’s fantastic too—just give them a quick sauté with a bit of maple syrup to soften and sweeten them up.
Toasting the pecans brings out their nutty flavor and adds an extra layer of crunch. Simply spread out 1/2 cup (50g) of pecan halves on a baking sheet and toast them in the oven at 350°F (175°C) for about 5-7 minutes, or until they’re fragrant. Be sure to keep an eye on them, as they can go from perfectly toasted to burnt in a flash!
Whisking Up Maple Vinaigrette
Now, let’s talk vinaigrette. This maple vinaigrette is the star of the show, tying all the components together with its sweet, tangy, and slightly spicy notes. It’s super simple to whip up, and once you make it, you’ll want to drizzle it on everything!
In a small bowl, whisk together 1/4 cup (60ml) of olive oil, 2 tablespoons (30ml) of apple cider vinegar, and 2 tablespoons (30ml) of pure maple syrup. Add in 1 teaspoon (5g) of Dijon mustard for a little kick, and season with salt and pepper to taste. Whisk until it’s beautifully emulsified and creamy.
Assembling the Salad
Alright, now it’s time to bring it all together! In a large salad bowl, combine the roasted squash, toasted pecans, and dried cranberries. If you want to add some greens, a handful of arugula or spinach works beautifully. Drizzle the maple vinaigrette over the top and give everything a gentle toss to coat.
And just like that, you’ve got yourself a stunning Roasted Squash Salad with Cranberries, Pecans, and Maple Vinaigrette. I hope you enjoy making and eating this salad as much as I do. Let me know how it turns out in the comments below, and don’t forget to share your own twists and tips! Until next time, happy cooking, my friends!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
