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.
Ingredients
Salad Base
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3 cups arugula
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3 cups baby spinach
Toppings
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2 cups roasted butternut squash, cubed
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1 cup cooked quinoa
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½ cup dried cranberries
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½ cup crumbled goat cheese (or vegan feta/avocado)
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½ cup toasted pecans (or pepitas/sunflower seeds)
Maple-Balsamic Vinaigrette
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3 tbsp olive oil
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1½ tbsp balsamic vinegar
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1 tbsp pure maple syrup
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1 tsp Dijon mustard
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Salt & pepper, to taste
Instructions
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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.
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Toast pecans: Heat in a dry skillet 3–5 mins (or bake during last 5–7 mins of squash roasting).
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Make dressing: Whisk or shake olive oil, balsamic, maple syrup, Dijon, salt & pepper until smooth.
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Assemble: Layer arugula + spinach, then quinoa, roasted squash, cranberries, goat cheese, and pecans.
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Finish: Drizzle with dressing just before serving.
Notes
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Pair with crusty sourdough for a cozy dinner.
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Serve on a platter at Thanksgiving for a pop of color.
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Pack for lunch (store dressing separately until ready to eat).