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Cozy Small-Batch Fall Harvest Salad

cozy small-batch fall harvest salad - featured image
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A warm and nourishing fall salad featuring roasted butternut squash, crispy chickpeas, dried cranberries, and toasted pecans, all tossed in a warm maple-Dijon vinaigrette. This small-batch recipe makes two generous servings and comes together in 30 minutes.

Ingredients

Scale
  • 1 small butternut squash (about 1 pound), peeled, seeded, and cut into ½-inch cubes
  • 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 4 cups fresh arugula
  • ⅓ cup dried cranberries
  • ⅓ cup pecans, roughly chopped and toasted
  • ¼ cup crumbled feta cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the butternut squash: Using a sharp vegetable peeler, remove the skin from the squash. Cut off the stem end and the bottom, then slice the squash in half where the narrow neck meets the bulbous base. Cut each piece in half lengthwise and scoop out the seeds with a spoon. Cut the squash into ½-inch cubes. You should end up with about 3 cups of cubed squash.
  3. Prep the chickpeas: Drain and rinse the chickpeas in a colander. Spread them out on a clean kitchen towel or paper towels and pat them very dry. Let them sit while you work on the squash.
  4. Season and roast: On your prepared baking sheet, combine the cubed squash and dried chickpeas. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon smoked paprika, and ¼ teaspoon garlic powder. Toss everything with your hands until evenly coated, then spread in a single layer. Roast for 20-25 minutes, stirring halfway through, until the squash is tender and caramelized on the edges and the chickpeas are golden and crunchy.
  5. Toast the pecans: While the vegetables roast, heat a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Transfer to a small plate to cool.
  6. Make the vinaigrette: In a small bowl, combine 3 tablespoons olive oil, 1½ tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Add the minced shallot. Whisk vigorously until the dressing is emulsified and slightly thickened. Taste and adjust if needed.
  7. Assemble the salad: In a large mixing bowl, add the arugula. Drizzle with about half the vinaigrette and toss gently to coat. Add the roasted squash and chickpeas (they should still be warm), the dried cranberries, and the toasted pecans. Drizzle with the remaining dressing and toss again, gently, until everything is evenly distributed. If using feta cheese, sprinkle it on top last.
  8. Serve immediately: Divide between two bowls and enjoy while the roasted vegetables are still warm.

Notes

For extra crispy chickpeas, dry them thoroughly before roasting. You can prep the roasted squash and chickpeas up to 2 days in advance and reheat before serving. The dressing can be made ahead and stored in the fridge for up to a week. Don’t dress the arugula until ready to serve to avoid soggy greens. For a vegan version, omit the feta cheese. For a nut-free version, substitute toasted pumpkin seeds or sunflower seeds for the pecans.

Nutrition

Keywords: fall harvest salad, small-batch salad, butternut squash salad, roasted chickpea salad, maple dijon vinaigrette, autumn salad, healthy salad, 30-minute meal

Find it online: https://goldensimmer.com/cozy-small-batch-fall-harvest-salad-easy-30-minute-recipe/