Fall Harvest Salad

This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and greens. The easiest way to peel the butternut squash is with a sturdy U-peeler (named for its wide, U-shaped handle), which is available at most supermarkets.


Slideshow:  More Fall Salads


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  • Servings: 10 to 12 servings
KEY: Salads

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  • 1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
  • 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
  • Salt and freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 1 tablespoon coarsely chopped tarragon
  • 1 tablespoon chopped flat-leaf parsley
  • 10 ounces mixed salad greens or mesclun
  • 1 cup coarsely chopped pecans
  • 1/2 cup roasted pumpkin seeds

How to make this recipe

  1. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes.

  2. In a small bowl, combine the vinegar with the tarragon, parsley and the remaining 5 tablespoons of oil; season the dressing with salt and pepper. In a large bowl, toss the salad greens with the pecans, pumpkin seeds and roasted squash. Pour the dressing over the salad and toss well. Serve the salad right away.

Make Ahead

The dressing can be kept at room temperature for up to 2 hours. The cooked squash can be refrigerated overnight. Bring to room temperature before using in the salad.

Suggested Pairing

Pinot Noir's balance of crisp fruit, light spiciness and moderate tannins makes it very versatile—ideal with all the big flavors in this salad.

Contributed By Photo © John Kernick Published November 2009

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