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Best Fall Harvest Salad with Roasted Honeynut Squash Recipe

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A hearty fall salad featuring roasted honeynut squash, peppery arugula, crunchy pecans, dried cranberries, and a tangy maple-tahini dressing. Perfect for dinner parties or a comforting weeknight meal.

Ingredients

Scale
  • 2 medium honeynut squash (about 1 lb each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 ounces baby arugula
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup crumbled goat cheese (optional)
  • 1/4 cup shaved Parmesan
  • 3 tablespoons tahini
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons warm water
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cut each honeynut squash in half lengthwise. Scoop out the seeds and stringy bits. Slice each half into half-moons about 1/2-inch thick. Do not peel.
  3. In a large bowl, toss the squash slices with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast for 20 minutes. Flip each piece with a spatula. Return to the oven and roast for another 10-15 minutes, until edges are caramelized and squash is tender.
  5. During the last 5 minutes of roasting, sprinkle the chopped pecans onto the baking sheet around the squash to toast.
  6. While the squash roasts, make the dressing: In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 2 tablespoons warm water, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch of cayenne until smooth and creamy.
  7. In a large salad bowl, add the arugula. Drizzle about half the dressing over the greens and toss gently.
  8. Add the roasted squash (let cool for a few minutes), toasted pecans, dried cranberries, crumbled goat cheese, and shaved Parmesan. Drizzle remaining dressing over the top and toss gently.
  9. Serve immediately.

Notes

Let the squash cool for about 5 minutes after roasting to prevent wilting the arugula. Toast the pecans in the same pan as the squash for extra flavor. The dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: fall harvest salad, roasted honeynut squash, maple tahini dressing, arugula salad, fall salad recipe

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