Roasted Squash and Butter Pecan Harvest Salad

When I crave veggies, I try to combine as many varieties of vegetables I can find in my kitchen and combine them into a salad. And when I can’t find anymore vegetables, I start rummaging through the fresh and dried fruit I have on hand too. This veggie-loaded, pecan toasted, flavor-bursting salad is covered in the most perfect homemade vinaigrette dressing topped with creamy honey goat cheese. This has been my go-to salad for lunches for the last several weeks. I can’t stop.

This vinaigrette dressing recipe is something I hesitate to share with you. Mostly because if you make it, you’ll have to keep making it. Over and over. It’s one of those recipes that you could be known for bringing. The recipe that every relative asks you to make year after year. There, you’ve been warned. And with that proper warning, I’ll dive into why this dressing is really THAT delicious.

Let’s Talk About This Vinaigrette

This vinaigrette dressing is simple to make, but requires toasting your pecans on the stove first. You’ll use the fond, also known as pan drippings, from toasting your pecans in butter, olive oil, garlic, and rosemary on the stove. Here’s a list of the vinaigrette ingredients:

Vinegar: My secret ingredient is pumpkin vinegar (found only in U.S.-based Trader Joe’s) but apple cider vinegar will work just as well if you’re not in the U.S. or don’t live near a Trader Joe’s. If you have the opportunity to make this salad with Pumpkin Vinegar, you won’t regret it!

Extra Virgin Olive Oil: the flavorful base to this vinaigrette. It doesn’t have to be a fancy EVOO either.

Honey or Maple: To sweeten this dressing, I’ve used honey and maple and both iterations were fantastic, so use whichever you have on hand.

Dijon Mustard: The bitter, mustard flavor is essential in this dressing. You could substitute with a dry mustard or stone ground mustard.

Shallot: One of the best allium to use in dressings because of it’s delicate onion-y flavor.

Salt & Pepper: I don’t recommend a measured amount of salt and pepper in this dressing. Add a few pinches of salt and pepper and taste. Continue seasoning to taste. I wouldn’t recommend adding more than ¼ tsp of salt or pepper.

Fond / Pan Drippings: The buttery, nutty, garlicky drippings from toasted pecans. Save every yummy drop.

Toasted Butter Pecans

While reading Amy Thielen’s new cookbook Company, I stumbled across her simple butter walnuts recipe and basically had to stop reading, go to the kitchen, and make them immediately. They lived up to the hype. I’ve since adapted it for this recipe and added cinnamon. Not only do these butter pecans taste incredible, but they are so quick and easy to make. I knew these golden, toasty nuts would be fantastic on a roasted squash harvest salad.

In a small sauté pan, melt together the olive oil and butter. Add a smashed garlic clove and a sprig of herbs: rosemary or sage. Add pecans and toast over medium heat until the pecans turn golden brown. Remove from heat and toss with a dash of cinnamon and a pinch of salt and pepper.

Using a mesh sieve, separate the toasted pecans from the pan drippings. Add pan drippings to the vinaigrette. Pick out the garlic and herb stem from the bowl of pecans. Finely mince or chop the garlic and add to the vinaigrette. Discard the stem of the rosemary or sage.

Roasted Squash and Red Onion

This is the first step I start with so I can make the nuts and vinaigrette while the squash roasts in the oven. Start by cutting the squash into cubes (half-inch or 1.5 cm). Cut onion into 8-10 wedges. Place in a bowl and toss together with olive oil, salt, and pepper. Spread evenly onto a parchment-lined baking sheet and roast in the oven at 425F/218C for approximately 30 minutes, flipping them halfway through baking. When done, they should be still be slightly firm with brown edges. Do not overbake or the squash will turn to mush. Remove from oven and let cool to room temp.

Assemble the roasted squash and butter pecan harvest salad

• Greens: Use mixed greens or spinach
• Vinaigrette: Toss half with the mixed greens and drizzle the rest over the final salad when serving to a crowd. If prepping individual salads, feel free to leave the dressing on the side.
• Roasted Squash and Red Onion: Use your favorite squash: pumpkin, butternut, acorn, or even roasted carrots. Arrange evenly over the salad.
• Apples or Pears: Use your favorite fall apples or pears! Since there is no required baking, any varietal will do. I prefer macintosh apples or red anjou pears for their gorgeous color and delicious flavor.
• Cheese: Soft goat cheeses, or chèvre, gives a creamy flavor to this dish and slightly combining with the vinaigrette while eating the salad. I prefer honey goat cheese, but plain is fine too! If you are a huge fan of bleu cheese, that would also be a delicious pairing in this salad, but I wouldn’t recommend that option for a crowd.
• Toasted Butter Pecans: sprinkle over the top of your harvest salad and serve.

More delicious and healthy recipes for a crowd

Greek Salad: Loaded with cucumbers, tomatoes, olives, and feta cheese with herbs and vinaigrette.

Strawberry Mixed Greens Salad: A refreshing green summer salad, perfectly complemented by balsamic vinaigrette and the addition of fresh strawberries, nuts, and cheese.

Extra Smooth Hummus: This is my all-time favorite hummus recipe. It’s smooth, creamy, and so flavorful. It’s the perfect snack or appetizer and best served with pita chips or cut up veggies!