Description
This autumn salad with roasted squash and toasted pecans is filled with fall flavors and tied together with an easy and delicious maple balsamic dressing.
Ingredients
Units
Scale
For the Salad
- 5 cups of spring mix
- 1 cup of pecans, toasted
- 2 cups of 1/2” diced squash
- Neutral oil
- Kosher salt
- Black pepper
Maple Balsamic Vinaigrette
- 1/2 lemon – juiced
- 2 tablespoons of balsamic vinegar
- 1 tablespoon maple syrup – can substitute honey or brown sugar
- 1 teaspoon of dijon mustard
- 1/2 teaspoon kosher salt
- black pepper
Instructions
- Preheat the oven to 425F.
- Dice the squash into ½” cubes. Spread this onto a sheet tray and drizzle with neutral oil, kosher salt, and black pepper. Give everything a toss, then roast for 15 minutes, or until soft and tender.
- While the squash is roasting, make the maple balsamic dressing – combine everything in a jar or bowl and whisk until emulsified. You should begin to see the texture change into a slightly thicker consistency. Taste, adjust seasoning as desired, and set aside.
- Once the squash is cooked, reduce the temperature to 325F. Toast the pecans for 5 minutes, then check every 1-2 minutes until you see them become slightly darkened and begin to have a fresh nutty aroma.
- When ready to serve, toss the salad together with ¼ cup of the dressing, toasted pecans, and dressing. Taste, add more dressing as desired, and serve immediately.
Notes
Depending on the size of the squash and how hot your oven runs, you may need to adjust the cook time in the oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: entertaining made easy, salads
- Method: oven
- Cuisine: American