Holiday Butternut Pecan Salad with Berry Vinaigrette

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Holiday Butternut Pecan Salad with Berry Vinaigrette by Alison's AllspiceIn early September, I visited a small Italian cafe for lunch.  They had a pumpkin ravioli and butternut squash salad on special that I tried and loved!  The salad came topped with cold ravioli, and a mixed berry vinaigrette on the side.  I loved all the fall flavors, and the colors reminded me of the holidays.  This months recipe redux theme was to create “naturally-colored/naturally-dyed holiday fare.”  When I recreated this holiday butternut pecan salad with berry vinaigrette, I knew it was perfect for the redux!

Holiday Butternut Pecan Salad with Berry Vinaigrette by Alison's Allspice Holiday Butternut Pecan Salad with Berry Vinaigrette by Alison's Allspice Holiday Butternut Pecan Salad with Berry Vinaigrette by Alison's Allspice Holiday Butternut Pecan Salad with Berry Vinaigrette by Alison's Allspice Holiday Butternut Pecan Salad with Berry Vinaigrette by Alison's AllspiceI decided to leave out the pumpkin ravioli.  The Italian restaurant made their own, and they were fantastic.  Instead, I added candied pecans to the salad to fill it out, and make it perfect for the holidays!  Serve this salad as a light main dish during the holiday season, or as a side during your holiday gathering!

Variations to the Holiday Butternut Pecan Salad with Berry Vinaigrette recipe:

  1. Use white wine vinegar for a sweeter dressing, or red wine vinegar for a bolder dressing.
  2. Use the weekend warrior technique! Roast an entire butternut squash and use it to whip up easy bowls and salads all week long!
  3. Substitution ideas: Feta or goat cheese for blue cheese; Almonds  or pistachios for pecans.  Use what you have on hand!
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Holiday Butternut Pecan Salad with Berry Vinaigrette

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Serve this holiday butternut pecan salad with berry vinaigrette as a light main dish during the holiday season, or as a side during your holiday gathering!

  • Author: Alison's Allspice
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 entree salads, or 4 side salads
  • Category: Entree
  • Cuisine: American

Ingredients

Candied Pecans

  • 1/2 cup pecans
  • 1 TBS maple syrup

Berry Vinaigrette

  • 1/4 cup raspberries
  • 1/4 cup blueberries
  • 2 TBS olive oil
  • 2 TBS white or red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Salad

  • 2/3 cup roasted butternut squash cubes
  • 2 oz blue cheese, crumbled or diced
  • 3-4 cups spring mix, or your favorite greens

Instructions

  1. Place pecans in a small skillet over medium heat. Toast stirring frequently until evenly browned and toasty, about 3-5 minutes. Pour maple syrup into hot skillet and quickly stir to coat. Scoop candied pecans onto a piece of parchment paper. Spread them out to cool.
  2. In a mini food processor, combine all ingredients for the vinaigrette. Process until smooth.
  3. On two plates, divide the spring mix, butternut squash, blue cheese, and pecans.
  4. Serve each salad with half of the vinaigrette. (If you put it in a small bowl on the side of the plate, it makes nice presentation to show off those holiday colors!)

Notes

If you don’t roast your butternut squash in advance, the recipe will take much longer than indicated!

Recipe inspired by Tina’s Italian Cafe.recipe-redux-linky-logo

 

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