Fall Recipes

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans

This easy salad is a perfect fall or holiday salad. Thyme roasted butternut squash, thinly sliced apples, dried cranberries, harissa…

Ready 40 minutes
Serves 2
Prep 15 minutes
Cook 25 minutes

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Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans

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The squash is roasted with thyme, salt and pepper. Pecans get toasted with harissa spice blend. Use other spice blends of choice. Crisp thinly sliced apples, dried cranberries and a dash of salt and pepper is all that is needed for this easy salad.

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans. Easy Thanksgiving Salad. | VeganRicha.com #vegan #glutenfree #soyfree #recipe

More Salads from the blog

I served this Salad with my Chickpea Veggie Loaf.

Chickpea Veggie Loaf with spices and a spicy bbq glaze with Roasted Butternut, Apple, Cranberry salad with Harissa Spiced Pecans | VeganRicha.com #vegan can be #glutenfree

Recipe

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans

Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans. Easy Thanksgiving Salad. Vegan Gluten-free Soy-free Recipe.

Serves 2
Prep 15 minutes
Cook 25 minutes
Total 40 minutes

Ingredients

Roasted Butternut:

1/2 large butternut squash (cubed or use 1.5 cups frozen)
1/2 tsp dried thyme or 2 tsp fresh (chopped)
salt to taste
freshly ground black pepper to taste
oil as needed

Harissa spiced pecans

1 tsp oil
1/4 cup pecans
1.5 tsp or more dry harissa spice blend (or use 1/2 tsp paprika, 1/4 tsp cumin, 1/4 tsp coriander, 1/4 tsp garlic and a dash of cayenne and salt)

Other:

3 cups of mixed baby greens
1 apple thinly sliced
2 to 3 Tbsp dried cranberries
salt and pepper
lemon juice (olive oil or balsamic vinegar as dressing)

Instructions

1
Toss the butternut cubes in oil, salt, pepper and thyme. Spread on a baking sheet and bake at 400 degrees F / 200ºc until tender. (25 to 35 minutes depending on the size of the cubes). Or cook in a skillet over medium heat. Add a splash of water, cover and cook until tender. Stir after 10 minutes.
2
Toast the pecans in a skillet over medium heat until lightly toasted. 4 to 5 minutes. Add oil and harrisa spice blend. Toss to coat. Cook until the pecans are toasted to preference.
3
In a bowl, toss or layer the greens, cranberries, apples, roasted butternut and spicy pecans. Dress with salt and generous dash of pepper. Add a drizzle of lemon juice or balsamic just before serving.