Fall harvest roasted squash and cranberry salad

Here is what you will need to get started.


  • 2 Tbs extra virgin olive oil
  • 2 Tbs maple syrup or honey
  • 1 tsp chili powder (choose your heat level)
  • 1 tsp ground cinnamon
  • 1/2 cup raw pepitas
  • 1/2 cup dried cranberries
  • 1 small squash (delicata-unpeeled or butternut-peeled) cut into 1/4 inch half circles
  • 1 bunch kale, shredded
  • 4 cups shredded brussels sprouts
  • 1/2 cup shredded hard cheese (optional)
  • dressing: extra virgin olive oil with lemon and/or vinegar


  1. Preheat the oven to 425 degrees F. In a bowl, mix together 1 Tbs olive oil, 1 Tbs maple syrup, 1/2 tsp cinnamon and a pinch of salt and pepper. Toss in delicata squash to coat. On parchment lined baking sheet arrange squash in a single layer and transfer to oven, roasting for 20-25 minutes, flipping halfway through cooking.
  2. Line another baking sheet with parchment. Toss the pepitas, 1Tbs olive oil, 1 Tbs maple syrup, 1/2 tsp cinnamon, the cayenne and a dash of salt. Arrange on bake sheet and transfer to oven to cook for a very short while! It will only take about 5 minutes to toast the pepitas.
  3. While you wait for the squash to roast, in a large salad bowl, combine kale (squeeze some lemon on top), brussels sprouts and cranberries.
  4. Add roasted delicata squash, gently tossing. Season with salt and pepper, add pepitas and a pinch of crushed red pepper flakes. Add extra virgin olive oil and more lemon for a light dressing.

Recipe notes: If roasting squash is new for you, test doneness with a fork–it should be tender and soft. Also, if you are using a cheese go with a manchego. This is the perfect salad to make for Thanksgiving. Really.

Let me know what you think of this recipe! If you have any questions just post them below. Also, as many recipes go, my inspiration comes from http://www.halfbakedharvest.com

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