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This easy salad is a perfect fall or holiday salad. Thyme roasted butternut squash, thinly sliced apples, dried cranberries, harissa roasted pecans and baby greens of choice.
The squash is roasted with thyme, salt and pepper. Pecans get toasted with harissa spice blend. Use other spice blends of choice. Crisp thinly sliced apples, dried cranberries and a dash of salt and pepper is all that is needed for this easy salad.
More Salads from the blog
- Roasted Beet, Satsuma Kale Salad with Almond Sesame Dressing
- Firecracker Chickpea Salad with Thai peanut dressing
- Mung Bean Sprout, Seared Carrot Salad with chili lime dressing
- Southwestern Pasta Black Bean Salad.
I served this Salad with my Chickpea Veggie Loaf.
Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans
Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans. Easy Thanksgiving Salad. Vegan Gluten-free Soy-free Recipe.
Ingredients
Roasted Butternut:
- 1/2 large butternut squash, cubed or use 1.5 cups frozen
- 1/2 tsp dried thyme or 2 tsp fresh, chopped
- salt to taste
- freshly ground black pepper to taste
- oil as needed
Harissa spiced pecans
- 1 tsp oil
- 1/4 cup pecans
- 1.5 tsp or more dry harissa spice blend, or use 1/2 tsp paprika, 1/4 tsp cumin, 1/4 tsp coriander, 1/4 tsp garlic and a dash of cayenne and salt
Other:
- 3 cups of mixed baby greens
- 1 apple thinly sliced
- 2 to 3 Tbsp dried cranberries
- salt and pepper
- lemon juice, olive oil or balsamic vinegar as dressing
Instructions
- Toss the butternut cubes in oil, salt, pepper and thyme. Spread on a baking sheet and bake at 400 degrees F / 200ºc until tender. (25 to 35 minutes depending on the size of the cubes). Or cook in a skillet over medium heat. Add a splash of water, cover and cook until tender. Stir after 10 minutes.
- Toast the pecans in a skillet over medium heat until lightly toasted. 4 to 5 minutes. Add oil and harrisa spice blend. Toss to coat. Cook until the pecans are toasted to preference.
- In a bowl, toss or layer the greens, cranberries, apples, roasted butternut and spicy pecans. Dress with salt and generous dash of pepper. Add a drizzle of lemon juice or balsamic just before serving.
Notes
Nutritional values based on one serving
Nutrition
Calories: 367kcal, Carbohydrates: 53g, Protein: 4g, Fat: 18g, Saturated Fat: 1g, Sodium: 316mg, Potassium: 957mg, Fiber: 9g, Sugar: 24g, Vitamin A: 20725IU, Vitamin C: 60.4mg, Calcium: 171mg, Iron: 3.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
So excited to make this.
What can I substitute for the oil used for the spiced pecans?
a little veggie broth, a little water, or omit the oil
Perfect vegan Zoomgiving salad! Soooo good.
Subbed Pom for the cranberry because I had one that needed be used, and added an Avocado bc that’s how we do in California.
Awesome
I had this as a wrap with apple cider vinegar and vegan smoked gouda. It is so good. It would be great with most cheeses.
sounds great! I appreciate your feedback
What type of apple do you recommend for this salad?
i used pink lady.
This Salad looks Very Good and Yummy!! Will Definitely try it 🙂
Thanks for posting….
OMG that salad just looks yummy! thanks for sharing this recipe
Thanks!!