This butternut squash harvest salad piles peppery arugula with warm roasted squash, tangy goat cheese, pomegranate seeds and crunchy candied pecans, all tossed in a maple Dijon vinaigrette. Every bite has something sweet, salty, creamy and crisp. It takes about an hour, most of it roasting and cooling, and every part can be made ahead for a holiday table.
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How far ahead can each part be made?
Every part of this salad can be prepared ahead, so assembly on the day takes 5 minutes. The only rule is to keep the parts separate until serving, because dressed arugula wilts within about 20 minutes.
- Up to 1 week ahead: make the candied pecans and store them in an airtight jar at room temperature.
- Up to 3 days ahead: whisk the vinaigrette and refrigerate it. Shake it well before using.
- Up to 2 days ahead: roast the squash and refrigerate it. Bring it to room temperature before assembling.
- Up to 1 day ahead: seed the pomegranate and crumble the cheese.
It's a strong side for a lemon herb roast chicken dinner or a holiday spread, and it pairs well with a warm apple crisp for dessert, since the flavors don't compete.
Why candy the pecans in a skillet instead of the oven?
Oven-baked candied nuts usually need egg whites and 45 minutes. A skillet does it in about 5, and the result is a thin, crackly sugar coating that doesn't stick to your teeth.
- Melt 1 tablespoon butter in a titanium-surface skillet over medium heat.
- Add 1 cup (100 g) pecan halves, 2 tablespoons brown sugar, a pinch of salt and a small pinch of cayenne.
- Stir constantly for 4 to 5 minutes, until the sugar melts, bubbles and coats the nuts and they smell toasty.
- Tip them onto a piece of parchment right away and spread them apart with a fork.
- Let them cool for 10 minutes, until the coating hardens, then break up any clumps.
Watch the pan closely in the last minute. Sugar goes from caramel to burnt quickly, and pecans scorch easily because of their high oil content. If the sugar starts to smoke, pull the pan off the heat and keep stirring. Candied pecans keep for a week in an airtight jar, so it's worth making a double batch.
What size should the squash be for a harvest salad?
Squash for a salad needs to hold its shape. Big chunks stay pale and stodgy, and tiny ones turn to mush. Cubes about 3/4 inch (2 cm) across are the sweet spot, browned on the outside and tender but intact inside.
Peeling is the hardest part. Cut off both ends, then split the squash where the narrow neck meets the round bulb. Stand each piece on its flat end and run a sharp Y-peeler down the sides, going over it twice to remove the pale layer under the skin. Scoop the seeds from the bulb with a spoon before cubing.
Toss the cubes with olive oil, salt, pepper and a pinch of smoked paprika, then spread them on a sheet pan with space between each piece. Roast at 425°F (220°C) for 25 to 30 minutes, turning once, until the edges are caramelized. Let them cool for at least 10 minutes. Hot squash wilts arugula almost instantly and melts the goat cheese into a smear.
Seeding a pomegranate under water
Pomegranate seeds (called arils) add juicy pops of sweet-tart flavor and a deep red color that makes this salad look festive. Seeding one takes about 5 minutes, and the water method keeps the juice from spraying everywhere.
Score the skin around the middle of the fruit without cutting deep into the seeds, then pull the two halves apart with your hands. Hold one half under a bowl of cold water and break it open into chunks. Push the seeds loose with your fingers. They sink to the bottom, while the bitter white pith floats to the top, where you can skim it off. Drain the seeds and pat them dry.
One medium pomegranate gives about 3/4 cup of seeds, plenty for this salad. Pre-packed seeds are a good shortcut; look for bright, plump ones with no brown spots. Out of season, dried cranberries or thin slices of crisp apple stand in well.
Which swaps keep the salad balanced?
This salad is forgiving. As long as you keep the balance of something roasted, something sweet, something creamy and something crunchy, you can change almost any part of it.
| Ingredient | Swap | What changes |
|---|---|---|
| Butternut squash | Delicata squash, sweet potato or roasted root vegetables | Delicata needs no peeling; sweet potato is sweeter |
| Goat cheese | Feta, blue cheese or shaved Parmesan | Feta is saltier, blue cheese bolder |
| Candied pecans | Candied walnuts or toasted pumpkin seeds | Pepitas make it nut-free |
| Arugula | Baby kale, spinach or mixed greens | Kale holds up longer once dressed |
| Pomegranate | Dried cranberries or sliced apple or pear | Apple and pear add crunch |
To make it a main course, add 2 cups of cooked farro or quinoa, or top it with sliced chicken.
The recipe
Butternut Squash Harvest Salad with Pomegranate and Goat Cheese
Ingredients
For the squash
- 1 medium butternut squash (about 2 lb / 900 g), peeled, seeded and cut into 3/4 inch (2 cm) cubes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
For the candied pecans
- 1 tablespoon (14 g) unsalted butter
- 1 cup (100 g) pecan halves
- 2 tablespoons packed brown sugar
- Pinch of kosher salt
- Small pinch of cayenne pepper
For the maple Dijon vinaigrette
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- 1/4 teaspoon kosher salt and a few grinds of pepper
For the salad
- 5 oz (140 g) baby arugula
- 3/4 cup (about 120 g) pomegranate seeds (from 1 medium pomegranate)
- 4 oz (115 g) goat cheese, crumbled
Instructions
- Roast the squash. Heat the oven to 425°F (220°C). Toss the squash cubes with the olive oil, salt, pepper and smoked paprika, spread them on a sheet pan in a single layer and roast for 25 to 30 minutes, turning once, until tender and caramelized at the edges.
- Candy the pecans. While the squash roasts, melt the butter in a skillet over medium heat. Add the pecans, brown sugar, salt and cayenne and stir constantly for 4 to 5 minutes, until the sugar coats the nuts. Spread them on parchment to cool and harden.
- Whisk the vinaigrette. In a jar or small bowl, whisk or shake the olive oil, cider vinegar, maple syrup, Dijon, shallot, salt and pepper until emulsified. Let it sit for 5 minutes so the shallot mellows.
- Cool the squash. Let the roasted squash cool on the pan for at least 10 minutes, until warm or at room temperature.
- Toss the greens. Put the arugula in a large bowl, add about two thirds of the vinaigrette and toss gently with your hands until the leaves are lightly coated.
- Assemble and serve. Top the greens with the squash, pomegranate seeds, goat cheese and candied pecans. Drizzle with the remaining vinaigrette and serve right away.
Cook's notes
- Keep the dressed salad from sitting; arugula starts to wilt about 20 minutes after it's tossed.
- For a nut-free version, candy 3/4 cup of pumpkin seeds the same way, cooking them for about 3 minutes.
- Leftover undressed components keep in separate containers in the fridge for up to 3 days.
Butternut Squash Harvest Salad questions
Should the squash be warm or cold when I assemble the salad?
Warm or room temperature, never hot. Squash straight from a 425°F oven wilts arugula in seconds and melts the goat cheese into a smear, so give it at least 10 minutes on the pan. Squash roasted a day or two ahead works too; take it out of the fridge about 30 minutes early so it isn't cold and firm.
Why does maple Dijon vinaigrette suit a squash salad?
A maple Dijon vinaigrette is a classic choice because the maple echoes the roasted squash while the mustard and cider vinegar add sharpness. Apple cider vinaigrette, a honey balsamic dressing or a simple lemon and olive oil dressing also work. Avoid creamy dressings here, since the goat cheese already adds richness and they would weigh down the arugula.
Do you have to peel butternut squash for roasting in a salad?
For this salad, yes. Butternut skin is edible once roasted, but it stays chewy, and it's noticeable in a salad where the squash is eaten in soft cubes. A sharp Y-peeler removes it quickly. If you'd rather skip peeling, use delicata squash instead, whose thin skin turns tender in the oven and can be eaten as is.
What can I use instead of goat cheese?
Crumbled feta is the closest swap, a little saltier and firmer. Blue cheese gives a bolder, tangier result that stands up well to the sweet squash and pecans. Shaved Parmesan adds a nutty, savory note. For a dairy-free salad, use a few slices of ripe avocado for creaminess, or simply add extra candied nuts.
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