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harvest salad

Harvest Salad

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  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Salad
  • Method: Roasted
  • Cuisine: American


Harvest Salad is the perfect side salad to serve on your holiday table in a large serving bowl. The bright, contrasting colors and textures make this dish really stand out. 


Units Scale


  • 1 1/2 lb. butternut squash, about 18-20 oz. peeled & chopped
  • 1 Tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1 Tbsp. honey or maple syrup
  • Black pepper, to taste


  • 5 oz. spring mix
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 4 oz. crumbled goat cheese, about 3/4 cup


  • 3 Tbsp. olive oil
  • 1 1/2 Tbsp. balsamic vinegar
  • 2 tsp. honey or maple syrup
  • 1 tsp. Dijon mustard
  • Kosher salt and black pepper


  1. Preheat the oven to 400 degrees F. 
  2. Peel and seed butternut squash; cut into 1-inch cubes. Toss together squash, olive oil, salt, and honey in a large bowl. Season with black pepper, to taste. Place in a single layer on a parchment-lined baking sheet. Bake 35-40 minutes or until squash is tender and begins to brown, stirring once after 20 minutes. Remove from oven and cool in pan.
  3. Combine the salad ingredients with the squash on a large platter. 
  4. Whisk together the vinaigrette ingredients and drizzle over the salad. Add a light sprinkle of salt and pepper over the salad before serving.


  • Leftovers: Once the salad is tossed with the vinaigrette it will keep for about 2 days and after that the greens will become soggy. Ideally, store the salad and vinaigrette separately and toss individual servings as needed if planning on leftovers.


  • Serving Size: 1 side salad
  • Calories: 215
  • Sugar: 12.4 g
  • Sodium: 169 mg
  • Fat: 13.5 g
  • Carbohydrates: 22.7 g
  • Protein: 4.2 g
  • Cholesterol: 6.5 mg