Whole Plates Full Hearts

Alrighty, I had this salad at my friend’s house and had to make the recipe as close as I could to hers. She gave me permission to post! Shoutout Ema!!! But really y’all….. this salad is top notch! So flavorful and fun. I’m not a feta girly either and I do not mind it in this salad! I hope you all get to try this out and let me know whatcha think.

For the Salad:

1 (5oz) package arugula or mixed greens with arugula

3 cups butternut squash, peeled and cubed (roughly half a squash)

2–3 tablespoons olive oil, for roasting

Salt & pepper, to taste

1/2 cup dried cranberries

1/2 cup feta cheese, crumbled

1/2 cup candied pecans

For the Candied Pecans:

1 cup pecan halves

2 tablespoons maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon red pepper flakes (optional but adds great flavor, this is just for a lil kick. More for flavor not spice :))

Pinch of salt or a couple 

For the Balsamic Vinaigrette (makes roughly 2 servings):

¼ cup balsamic vinegar

1/2 c Olive oil

2 teaspoons Dijon mustard

2 teaspoons honey or maple syrup 

1 clove garlic minced

Steps:

1. Roast the Butternut Squash

Preheat oven to 400°F.

Toss your cubed squash with olive oil, salt, and pepper in a medium bowl.

Spread evenly on a baking sheet.

Roast for 25–30 minutes, turning once, until golden and tender.

Let cool slightly before adding to salad.

2. Make the Candied Pecans

In a skillet over medium heat, combine pecans, maple syrup, cinnamon, red pepper flakes (if using), and a pinch of salt.

Stir continuously for 4–5 minutes, until the syrup thickens and coats the pecans.

Transfer to parchment paper and let cool. Break apart if clumped.

3. Make the Vinaigrette

Whisk together balsamic vinegar, Dijon mustard, and maple syrup (or honey) in a mason jar.

Slowly drizzle in olive oil while whisking until mixed good.

4. Assemble the Salad

In a large serving bowl, add the mixed greens.

Layer on roasted squash, cranberries, crumbled feta, and candied pecans.

Drizzle about half the vinaigrette just before serving and toss gently.

Notes:

-Wait to add dressing before serving to keep the greens fresh

-Can be prepped ahead: roast squash and make pecans up to 2 days in advance.

-You’ve been warned, the candied pecans are so good😂 may wanna double batch them because they are really so good!