If you’re looking for a dish that screams Fall, this is it! This harvest salad is so light, yet comforting. It’s got butternut squash, roasted until golden, chickpeas and quinoa for body, crunchy pecans and sunflower seeds, and sweet dried cranberries. Serve it on a bed of arugula, topped with a home made maple balsamic vinaigrette. It’s a perfect choice for Thanksgiving, entertaining or even for a weekly meal prep.
Making Salads Filling
Adding Protein: A lot of vegetarians complain that the Thanksgiving sides are not filling and complete enough. The addition of chickpeas and quinoa add protein, making this salad a more filling choice.
Adding Cooked Veggies: Another thing that makes a salad feel more filling and hearty is the addition of cooked veggies. In this case, butternut squash. Just cube the butternut squash and stick it in the oven at 400°F for 20-25 minutes until golden and the edges crisp up slightly.
Maple Balsamic Vinaigrette
I typically enjoy salads just plain with balsamic vinegar and olive oil. But the addition of maple syrup really adds a layer of flavor. This vinaigrette is super simple to make. All you need is good quality balsamic vinegar, good quality olive oil, good quality maple syrup and Dijon mustard. The key here is good quality! Place all the ingredients in a blender cup and pulse until emulsified. If you don’t have a blender cup, you can place them in a jar and shake until it emulsifies. It’s as simple as that.
Roasted Butternut Squash Harvest Salad
Ingredients
Salad
- 1 10 oz package baby arugula
- 1/4 cup Sunflower seeds
- 1/4 cup toasted pecans
- 1 16 oz can chickpeas drained and rinsed
- 1 cup cooked quinoa
- 1/4 cup dried cranberries
- 1 med butternut squash peeled and cubed
Maple Balsamic vinaigrette
- 1/3 cup balsamic vinegar
- 1/3 cup good quality olive oil
- 2 tbsp good quality maple syrup
- 2 tsp dijon mustard
- Salt and pepper (to taste)
Instructions
Step 1: Roast the Butternut Squash
- Preheat the oven to 400° F.
- Assemble the cubed butternut squash on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes until fork tender and golden brown.
Step 2: Prepare the Dressing
- In a blender cup, assemble the balsamic, olive oil, maple syrup and dijon mustard. Season with a pinch of salt and some black pepper. Good quality ingredients are key.
- Blend until completely smooth and emulsified.
- Give it a taste. If it tastes too sharp and is not properly emulsifying, add some more olive oil and blend. Adjust salt to taste.
Assemble the Salad
- Lay a bed of the arugula in a bowl or serving dish
- Top with cooked quinoa, adding only as much as you desire.
- Add the chickpeas.
- Distribute the butternut squash pieces.
- Next, top with pecans and sunflower seeds.
- Finish with a pop of color with the dried cranberries.
- Serve with maple balsamic vinaigrette
