Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans

5 from 6 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: American

Servings:

Author: Vegan Richa

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

US Customary - Metric

Instructions

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.
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.
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.

Notes

Nutritional values based on one serving

Nutrition

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