Harvest Salad Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Toss squash

In a bowl, combine the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread in a single layer on one side of the prepared baking sheet.

Prepare pears

Toss pear quarters with 1 tablespoon olive oil, 1 tablespoon maple syrup, and a light pinch of salt and pepper. Arrange pears on the other side of the baking sheet, cut side up so they roast rather than steam.

Roast

Roast squash and pears together for 20–25 minutes, turning the squash once halfway through, until squash is tender and lightly caramelized and pears are soft and golden at edges. Remove from oven and let cool slightly. If using larger squash pieces, roast up to 30 minutes; check pears after 18 minutes to avoid over-softening.

Once cooled to warm, transfer squash and pears to a plate or bowl. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper if needed.

Toast nuts on stovetop

Place a medium skillet over medium heat. Add pecan halves and toast, stirring frequently, for 3–5 minutes until fragrant and lightly darkened. If using, add 1 teaspoon butter (or 1 tsp olive oil) and 1 teaspoon brown sugar in the last minute to lightly candy the pecans, stirring to coat. Remove to a plate to cool.

Once cool, roughly chop the pecans if desired (leave some halves whole for presentation).

Combine vinaigrette ingredients

In a small bowl or jar, whisk together 2 tablespoons orange juice, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup (or honey), 1 tablespoon finely chopped dried cranberries, and 1 teaspoon orange zest until blended.

Emulsify

Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing emulsifies. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity as needed (add a little more maple or vinegar). If using a jar, shake vigorously to combine.

Toss greens

In a large bowl, place the 6 cups arugula-spinach mix. Add 2–3 tablespoons of the cranberry vinaigrette and toss gently to coat. Start with less dressing and add more to taste; the goal is lightly dressed greens.

Add roasted components

Arrange the roasted squash, roasted pear quarters, and sliced beets over the dressed greens, distributing evenly.

Finish with cheese and nuts

Crumble the 4 oz goat cheese over the salad in small spoonfuls. Scatter the toasted pecans on top.

If desired, drizzle an additional 1 tablespoon vinaigrette over the plated salad for extra flavor. Finish with a light grind of black pepper.