Made with roasted butternut squash, sweet pears, dried tart cranberries, sharp feta, and homemade apple cider vinaigrette marry together to create a simple, healthy fall salad that is filled with robust flavors.
Roast the Butternut Squash. Toss the cubed squash in 2 teaspoons of oil and season with salt and pepper. Roast at 400℉ for 40 minutes, or until browned and fork-tender. Allow the squash to cool slightly before adding it to the salad.
Prepare the Dressing. In a small mixing bowl, mix together the apple cider vinegar, honey, garlic, salt, and pepper together. Slowly whisk in olive oil.
Toast the Nuts. If your nuts are not already toasted, place them into a dry skillet over medium heat. Heat for 2-3 minutes, tossing occasionally. Turn off the heat as soon as you begin to smell the nuts.
Assemble Salad. Mix the greens with ¼ cup of the salad dressing. Top the greens with the Roasted Butternut Squash, pears, cranberries, and walnuts if using. Toss lightly. Serve with additional dressing on the side.
Notes
Serving/Make-Ahead Notes: This salad is best served immediately after assembling. But you can prepare the components a couple of days in advance. To prepare in advance, roast the squash, wash the greens, prepare the dressing up to 3 days in advance, and store in separate containers in the refrigerator. Right before serving, dice the pears, toss the greens with a small amount of the dressing, and then sprinkle the salad with the dried cranberries, roasted squash, feta, and nuts. Serve the remaining dressing on the side for people to use as desired.Feta: In place of feta, you can use goat cheese or sharp cheddar cheese. Or leave the cheese out altogether for a dairy-free salad.Nuts: The walnuts add a nice crunch to the salad, but omit them for nut allergies, or use candied nuts or honey-roasted peanuts.