Feastical

Your New Favorite Autumn Salad is Here to Stay

Hey friends, Beau here! Can you feel it? That crisp, cool snap in the air that makes you want to pull on your favorite worn-in sweater and actually *enjoy* turning on your oven? Autumn is my absolute favorite season for so many reasons—the vibrant colors, the cozy vibes, and of course, the incredible, soul-warming food that comes with it.

I’m a firm believer that eating with the seasons isn’t just a trend; it’s a way to connect with the world around us and enjoy ingredients when they’re at their absolute peak of flavor. And nothing says “peak autumn flavor” to me quite like a sweet, caramelized butternut squash. But let’s be real, sometimes you want more than just a side of roasted veggies. You want a meal that feels nourishing, vibrant, and utterly satisfying without weighing you down.

That’s exactly why I’m so excited to share my Roasted Butternut & Quinoa Harvest Salad with you today. This isn’t just a salad; it’s a hearty, textural masterpiece on a plate. We’re talking warm, roasted squash, fluffy nutty quinoa, creamy tangy goat cheese, sweet pops of cranberry, and the most incredible crunchy pecans, all brought together by a maple-balsamic vinaigrette that you’ll want to put on literally everything. It’s the perfect main dish for a meatless Monday, a stunning side for your holiday table, or a make-ahead lunch that will have your coworkers green with envy. So, let’s get our chop on and make something beautiful together!

A Salad That Tastes Like a Cozy Fall Afternoon

This recipe always takes me back to my first autumn after moving out of the city. I was living in this little cabin-style house with a fireplace I didn’t quite know how to use yet and a kitchen that became my sanctuary. One weekend, a huge group of friends drove out for a “leaf-peeping” visit. I wanted to make a lunch that felt special and seasonal but wouldn’t keep me trapped in the kitchen while everyone was having fun.

I raided my fridge and pulled out everything that felt like fall: a lone butternut squash, some quinoa, a bag of cranberries, and the last bit of goat cheese from a local farm stand. I threw it all together somewhat haphazardly, crossing my fingers. The moment we all sat down at the big wooden table, digging into this colorful, hearty salad with the fire crackling in the background, I knew it was a winner. It was the taste of that perfect, crisp afternoon—of laughter, good friends, and the simple joy of a meal made with love and a little bit of improvisation. That’s the magic I hope you find in this dish.

Gathering Your Autumn Bounty: The Ingredients

This salad is all about balance and texture. Here’s what you’ll need to bring it to life. Don’t stress if you need to make a swap or two—I’ve got you covered with my chef insights!

For the Salad Base:

• 3 cups arugula: I love the slight peppery kick arugula adds; it cuts through the sweetness of the squash and dressing beautifully. Chef’s Tip: No arugula? Baby kale or mixed spring greens work great too!
• 3 cups baby spinach: This adds a soft, mild base that everyone loves. It wilts just slightly when the warm squash hits it, which is pure heaven.

For Those Incredible Toppings:

• 2 cups roasted butternut squash (cubed): The star of the show! Look for a squash that feels heavy for its size with a matte, beige skin. Chef’s Hack: To save time, many grocery stores now sell it pre-cubed!
• 1 cup cooked quinoa: I use tri-color quinoa for a pretty look, but any color works. This is our protein-packed powerhouse that makes the salad a meal. Pro Tip: Cook your quinoa in vegetable broth instead of water for an extra layer of flavor.
• ½ cup dried cranberries: Their chewy sweetness is non-negotiable for that classic harvest flavor. Craisins work perfectly here.
• ½ cup crumbled goat cheese (chèvre): The creamy, tangy contrast is everything. Substitution: For a vegan version, a good vegan feta or a handful of creamy avocado slices works wonders.
• ½ cup toasted pecans (roughly chopped): Toasting is KEY! It unlocks their rich, nutty flavor and adds that essential crunch. Allergy Alert: Sunflower seeds or pepitas are a fantastic swap.

For the Maple-Balsamic Vinaigrette:

• 3 tbsp extra virgin olive oil: The base of our dressing. Use the good stuff here—you’ll taste the difference.
• 1½ tbsp balsamic vinegar: Provides a sweet, complex acidity. A aged balsamic will be less sharp and more syrupy.
• 1 tbsp pure maple syrup: Not the pancake stuff! The real maple syrup complements the squash and balances the vinegar. Insight: You can adjust this to taste—add more if you like it sweeter.
• 1 tsp Dijon mustard: This is our emulsifier! It helps bind the oil and vinegar together and adds a subtle zip.
• Salt & pepper to taste: Season as you go! I start with a pinch of each and adjust at the end.

Let’s Build This Beauty: Step-by-Step Instructions

Alright, team, let’s fire up the oven and get cooking. This process is simple, relaxing, and oh-so-rewarding.

1. Roast the Squash to Perfection. Preheat your oven to 400°F (200°C). Toss your cubed butternut squash with a tablespoon of olive oil, a good pinch of salt, and a few cracks of black pepper on a parchment-lined baking sheet. Chef’s Hack: Spread it in a single layer! Crowding the pan will steam the squash instead of roasting it. We want those beautiful caramelized edges. Pop it in the oven for 25-30 minutes, giving it a stir halfway through. You’ll know it’s done when you can easily pierce a cube with a fork and the edges are golden brown. Let it cool slightly—this keeps our greens from wilting too much when we assemble.
2. Toast Those Pecans. While the squash is roasting, let’s toast the pecans. You can do this in a dry skillet over medium-low heat for 3-5 minutes, shaking the pan often until they’re fragrant. Watch them like a hawk! They can go from perfectly toasted to burnt in seconds. Alternatively, you can pop them on a small baking sheet in the oven for the last 5-7 minutes of the squash’s cooking time.
3. Whisk the Magic Dressing. In a small bowl or a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously until it’s smooth and slightly thickened, or shake that jar like you’re winning a maraca contest! Taste it. Does it need more maple? More salt? Adjust it until it sings. Set it aside.
4. The Grand Assembly. In a large, beautiful serving bowl or on a wide platter, create your base layer with the arugula and baby spinach. Now, artfully scatter the cooled quinoa over the greens. Next, arrange the still-warm roasted butternut squash cubes over the top. Pro Tip: I like to gently toss the quinoa with the greens first so every forkful gets a bit of everything.
5. Finish with the Good Stuff. Now for the fun part! Sprinkle the dried cranberries, crumbled goat cheese, and toasted pecans over the entire salad. This is where it gets its gorgeous, confetti-like look.
6. Dress and Serve Immediately. Right before you’re ready to serve, drizzle that gorgeous maple-balsamic vinaigrette over the top. Give it one very gentle toss to distribute the dressing, or just serve it as is for a stunning presentation. Dig in!

How to Serve Your Harvest Masterpiece

This salad is incredibly versatile. Here’s how I love to serve it up:

As a Standalone Main: This is a perfectly balanced and satisfying meal on its own. I love to scoop a big portion into a wide, shallow bowl. Pair it with a slice of crusty, warm sourdough bread for dipping into any leftover dressing that pools at the bottom. Yes, it’s that good.

The Ultimate Holiday Side Dish: Looking to impress at Thanksgiving or Friendsgiving? This salad is your secret weapon. It’s a vibrant, fresh counterpoint to all the rich, heavy dishes on the table. Serve it on a large platter so everyone can see how beautiful it is before it’s devoured.

Meal Prep Champion: Pack this salad for lunch like a pro! Keep the dressing separate in a small container. Pack all the salad components together (greens, cooled squash, quinoa, toppings) in your lunch container. At mealtime, just drizzle the dressing on, give it a shake, and enjoy a restaurant-quality lunch at your desk.

Make It Your Own: Delicious Recipe Variations

One of the best things about a salad like this is how easily you can adapt it. Play with your food! Here are a few of my favorite twists:

• Protein Power-Up: Add grilled chicken breast, pan-seared shrimp, or even some flaked roasted salmon right on top to make it even more hearty.
• Go Fully Vegan: It’s easy! Simply swap the goat cheese for creamy avocado slices or a vegan feta alternative. Just double-check that your maple syrup is certified vegan (most are, but some processing methods vary).
• Apple a Day: For an extra crunch and burst of freshness, add a thinly sliced crisp apple (like Honeycrisp or Pink Lady) when you assemble the salad.
• Spice It Up: Toss the butternut squash with a pinch of cayenne pepper or smoked paprika before roasting for a warm, smoky kick.
• Grain Swap: Not a quinoa fan? Farro or wheat berries would be a fantastic, chewy substitute that still holds up well to the other ingredients.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first haphazard throw-together in my cabin kitchen. I’ve learned that salting the squash adequately before roasting is the difference between good and “can I have the recipe?!” great. I also used to put the dressing on too early, turning my vibrant greens into a wilted mess by the time my guests arrived. Lesson learned: always dress right before serving!

One funny fail: I once tried to toast the pecans in the oven alongside the squash but got distracted by my friends arriving. Let’s just say we had *very* well-done, borderline-charcoal pecans that day. We laughed it off and used sunflower seeds instead. The moral of the story? Don’t be afraid to pivot in the kitchen. It’s all part of the fun.

Your Questions, Answered: FAQs & Troubleshooting

Q: Can I make this salad ahead of time?
A: Absolutely! You can roast the squash and toast the pecans up to 2 days in advance. Store them separately in airtight containers in the fridge (squash) and pantry (pecans). Cook the quinoa ahead of time too. Whisk the dressing and keep it in a jar in the fridge. Assemble everything *except* the greens, cheese, and dressing. Keep the components separate and combine them all just before you’re ready to serve for the best texture.

Q: My dressing isn’t emulsifying (staying mixed). What did I do wrong?
A> Don’t worry, this is common! The key is the Dijon mustard—it’s a natural emulsifier. Make sure you’re whisking vigorously or shaking the jar extremely well. If it’s still separating, just give it another good shake right before you drizzle it. It’ll still taste amazing.

Q: What’s the easiest way to cube a butternut squash?
A> It can be a beast to tackle! My method: carefully slice off the top and bottom so it sits flat on the cutting board. Use a sharp peeler to remove the skin. Slice it in half crosswise, separating the bulbous bottom from the longer neck. Scoop out the seeds from the bottom half with a spoon. Then, cube all the pieces. Or, again, buy it pre-cubed—no shame in that game!

Q: Can I use a different type of squash?
A> Of course! Acorn squash, delicata squash (you don’t even have to peel it!), or even sweet potato would be delicious alternatives. Just adjust the roasting time as needed.

Roasted Butternut & Quinoa Harvest Salad

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• Author: BeauCollier

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Description

This isn’t just a salad—it’s fall in a bowl. Roasted butternut squash, fluffy quinoa, tart cranberries, creamy goat cheese, and toasted pecans come together over a bed of greens, all tied with a maple-balsamic vinaigrette you’ll want to drizzle on everything. Perfect as a hearty main, a stunning holiday side, or a make-ahead lunch that feels like a cozy sweater for your soul.

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Ingredients

Scale 1x2x3x

Salad Base

• 3 cups arugula

• 3 cups baby spinach

Toppings

• 2 cups roasted butternut squash, cubed

• 1 cup cooked quinoa

• ½ cup dried cranberries

• ½ cup crumbled goat cheese (or vegan feta/avocado)

• ½ cup toasted pecans (or pepitas/sunflower seeds)

Maple-Balsamic Vinaigrette

• 3 tbsp olive oil

• 1½ tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Salt & pepper, to taste

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Instructions

• Roast squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast 25–30 mins, stirring halfway, until golden. Cool slightly.

• Toast pecans: Heat in a dry skillet 3–5 mins (or bake during last 5–7 mins of squash roasting).

• Make dressing: Whisk or shake olive oil, balsamic, maple syrup, Dijon, salt & pepper until smooth.

• Assemble: Layer arugula + spinach, then quinoa, roasted squash, cranberries, goat cheese, and pecans.

• Finish: Drizzle with dressing just before serving.

Notes

• Pair with crusty sourdough for a cozy dinner.

• Serve on a platter at Thanksgiving for a pop of color.

• Pack for lunch (store dressing separately until ready to eat).

Nourishment That Feels as Good as It Tastes

This salad isn’t just a treat for your taste buds; it’s packed with nutrients to fuel your body. Butternut squash is loaded with Vitamin A (great for vision and immunity) and fiber. Quinoa is a complete protein, meaning it contains all nine essential amino acids, making this a fantastic plant-based meal option. The greens offer a dose of vitamins K and C, while the nuts and olive oil provide healthy fats that are great for heart health. It’s a meal that truly satisfies on every level.

Approximate Nutrition Per Serving (based on 4 servings): Calories: 290, Fat: 18g, Carbohydrates: 25g, Fiber: 4g, Sugar: 9g, Protein: 8g

Final Thoughts from My Kitchen to Yours

Well, friends, there you have it—my go-to recipe for embracing all the glorious flavors of fall in one big, beautiful bowl. This Roasted Butternut & Quinoa Harvest Salad is more than just a recipe; it’s a reminder to slow down, savor the season, and share something wonderful with the people you care about.

I hope this recipe finds its way into your regular rotation and becomes a new tradition in your home. If you make it (and I really hope you do!), tag me on Instagram @feastical or leave a comment below. I love seeing your creations and hearing your stories. Now, go forth and roast some squash! Until