Print

Kid-Friendly Fall Harvest Salad with Roasted Squash

Kid-Friendly Fall Harvest Salad with Roasted Squash - featured image
Print Recipe

A quick and easy fall salad featuring warm roasted butternut squash, crisp apples, dried cranberries, and a maple vinaigrette. Perfect for busy weeknights and loved by kids.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1 large apple, thinly sliced (Honeycrisp or Fuji)
  • 1/3 cup dried cranberries
  • 1/3 cup pecans or walnuts, roughly chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the squash: peel, seed, and cut into 1/2-inch cubes (about 4 cups).
  3. In a large bowl, toss the cubed squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
  4. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized on the edges.
  5. While the squash roasts, make the vinaigrette: combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small jar. Shake vigorously until emulsified. Set aside.
  6. In a small dry skillet over medium heat, toast the chopped pecans (or walnuts) and pumpkin seeds for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside to cool.
  7. In a large mixing bowl, combine the mixed greens, sliced apple, dried cranberries, and toasted nuts and seeds. Pour about half the vinaigrette over the top and toss gently to coat.
  8. Add the warm roasted squash to the salad and toss gently. The warmth will slightly wilt the greens and soften the apple slices. If using feta cheese, sprinkle it on top.
  9. Serve immediately, drizzling with extra vinaigrette if desired.

Notes

For a nut-free version, replace pecans with extra pumpkin seeds or sunflower seeds. For dairy-free, omit feta cheese. The salad is best served immediately while the squash is warm. Leftovers can be stored separately: greens (1-2 days), roasted squash (3-4 days), dressing (up to 1 week).

Nutrition

Keywords: fall harvest salad, roasted squash salad, kid-friendly salad, maple vinaigrette, butternut squash salad

Find it online: https://oracooks.com/kid-friendly-fall-harvest-salad-with-roasted-squash/