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Crispy Candied Pecan Harvest Fall Salad

Crispy Candied Pecan Harvest Fall Salad - featured image
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A vibrant fall salad featuring roasted butternut squash, crisp apples, and tangy mixed greens, topped with homemade candied pecans and a bright apple cider vinaigrette.

Ingredients

Scale
  • 6 cups mixed greens (baby spinach and arugula blend)
  • 2 cups butternut squash, peeled and cubed
  • 2 medium apples (Honeycrisp or Fuji), thinly sliced
  • 1/2 cup pomegranate arils
  • 1/2 cup feta cheese, crumbled
  • 1 cup raw pecan halves
  • 2 tablespoons pure maple syrup
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • 1 tablespoon olive oil (for roasting squash)
  • Salt and pepper (for roasting squash)
  • Lemon juice (for apples)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes until tender and caramelized. Let cool completely.
  2. While squash roasts, heat a small saucepan over medium heat. Add maple syrup, sugar, cinnamon, and salt. Stir constantly until the mixture bubbles and thickens (about 3 minutes).
  3. Remove saucepan from heat and quickly stir in pecans. Spread coated pecans on a parchment-lined baking sheet. Let cool for 10 minutes until hard and crunchy, then break into smaller pieces if needed.
  4. In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, and minced garlic. Slowly drizzle in 1/4 cup olive oil while whisking continuously until the dressing emulsifies and thickens. Taste and adjust seasoning.
  5. Slice apples into thin wedges and toss with a little lemon juice to prevent browning.
  6. In a large salad bowl, combine mixed greens, roasted squash, sliced apples, and pomegranate arils.
  7. Drizzle with half of the vinaigrette and toss gently to coat lightly. Top with crumbled feta cheese and candied pecans.
  8. Add remaining dressing if desired and serve immediately.

Notes

Ensure the squash cools completely before adding to greens to prevent wilting. Toast pecans carefully as maple syrup burns quickly. Dress the salad just before serving to keep greens crisp. Store components separately in the refrigerator for up to 2 days.

Nutrition

Keywords: fall salad, candied pecans, butternut squash salad, harvest salad, healthy dinner, gluten-free salad, apple cider vinaigrette, easy weeknight dinner

Find it online: https://sweetstirring.com/crispy-candied-pecan-harvest-fall-salad-5-easy-tips/