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Easy Fall Salad for a Crowd

Easy Fall Salad for a Crowd

A vibrant and hearty salad featuring roasted butternut squash, crisp apples, candied pecans, and tangy cranberries over a bed of mixed greens, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12-15 servings servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups butternut squash, cubed
  • 12 cups mixed greens
  • 3 medium crisp apples, sliced
  • 1 cup dried cranberries
  • 1½ cups candied pecans
  • 8 oz goat cheese or feta, crumbled
  • 3 tbsp olive oil
  • 1 cup maple balsamic dressing
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F and line two large baking sheets with parchment paper.
  2. Prepare the butternut squash by peeling, removing seeds, and cutting into ¾-inch cubes. Toss with olive oil, salt, and pepper, then spread on baking sheets and roast for 25-30 minutes, flipping halfway through.
  3. While the squash roasts, wash and dry the mixed greens thoroughly. Slice the apples and toss with lemon juice to prevent browning.
  4. Prepare a serving bowl or platter by layering the mixed greens as the base.
  5. Once the squash is roasted and cooled, arrange the apple slices over the greens, scatter the cranberries, and add the butternut squash.
  6. Sprinkle the candied pecans and crumbled cheese on top.
  7. Drizzle the maple balsamic dressing over the salad just before serving, or serve on the side.

Notes

Roast the butternut squash a day ahead to save time. Ensure greens are thoroughly dried to prevent sogginess. Adjust dressing ingredients to taste.