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Creamy Autumn Harvest Salad: Easy Best Recipe

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A comforting and balanced autumn salad featuring warm roasted butternut squash, crisp apples, candied pecans, and a creamy tangy dressing. This dish captures the essence of fall with a mix of textures and flavors, perfect for a light dinner or lunch.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 5 ounces fresh baby spinach, washed and dried
  • 1 large apple, cored and sliced thinly (Honeycrisp or Fuji)
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled feta cheese
  • 1 cup pecan halves
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, toss cubed butternut squash with olive oil, cinnamon, nutmeg, and salt. Spread in a single layer on the baking sheet.
  3. Roast squash for 20-25 minutes, flipping halfway through, until tender and caramelized. Remove and let cool slightly.
  4. While squash roasts, combine pecans, brown sugar, melted butter, cinnamon, and salt in a small skillet over medium heat.
  5. Stir constantly for 3-4 minutes until sugar melts and coats nuts. Pour onto parchment paper to cool completely and harden.
  6. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth. Season with salt and pepper.
  7. In a large serving bowl, combine spinach, sliced apples, and dried cranberries. Drizzle with three-quarters of the dressing and toss gently.
  8. Add warm roasted squash to the bowl and fold gently. Sprinkle with crumbled feta cheese.
  9. Scatter cooled candied pecans over the salad and drizzle with remaining dressing if desired. Serve immediately.

Notes

Ensure spinach is thoroughly dried to prevent watery dressing. Cool candied pecans completely to maintain crunch. Cut squash into uniform 1-inch pieces for even roasting. For meal prep, store dressing, nuts, and squash separately until serving to preserve texture.

Nutrition

Keywords: autumn salad, butternut squash salad, creamy salad, candied pecans, fall recipe, healthy dinner, meal prep, gluten-free

Find it online: https://cheerycrisp.com/creamy-autumn-harvest-salad-easy-best-recipe/