Hey there, fellow food adventurers! With the cozy vibes of autumn in full swing and the holidays fast approaching, I've been dreaming up dishes that are both seasonal and stunning. And let me tell you, this Roasted Squash Salad is exactly that! It's a flavor explosion of sweet and tangy, with textures ranging from soft to crunchy. Think of it as a party in your mouth!
This isn't just a pretty face, though. It's a hearty salad that can easily stand alone as a satisfying lunch, or make a fantastic vegan and gluten-free side dish for any dinner. It's the kind of dish that makes you feel good, inside and out.
Don't let the fancy looks intimidate you – it's actually a breeze to make! We're talking about tender roasted squash slices, dusted with a hint of cinnamon, a medley of fresh greens, zesty quick-pickled red onions, irresistible caramelized pecans, and a luscious balsamic reduction. I even added a sprinkle of vegan feta for that creamy, salty kick, but feel free to swap it for your favorite vegan cheese or skip it if you prefer.
Let's Talk Ingredients:
Squash: I'm using winter squash here for all the seasonal goodness, but you can use your fave – just make sure it's dense, like butternut squash, and not too watery. Roast it up until it's caramelized and tender, and you are in for a treat.
Cinnamon: A dash of cinnamon for that autumnal warmth. Nutmeg works too, but go easy – it's strong stuff!
Oil: Mild olive oil for roasting and extra virgin olive oil for dressing.
Black Rice: Chewy, nutty, and super nutritious, black rice adds a great base to this salad. If it is hard to get, brown rice is a great alternative, but you can also use other grains or small pasta instead.
Salad Leaves: I love a mix of rocket, spinach, and red lettuce for a nice mix of textures and flavors.
Pecans: Toasted until fragrant and caramelized in maple syrup – because why not? If you don't have pecans, walnuts, hazelnuts or even pumpkin seeds will work too.
Red Onion: Quick-pickled in apple cider vinegar for a burst of tangy goodness and a lovely pink hue.
Balsamic Vinegar: Reduced down with maple syrup into a sweet and sour glaze that’s pure magic. You can buy it pre-made but homemade is super easy and very tasty
Maple Syrup: I use it to sweeten the balsamic glaze and caramelize the pecans, but sugar works too!
Vegan Feta: That salty, creamy finish. Violife is my go-to, but use your favorite vegan cheese, or skip for a purely plant-based option.
How to Make This Salad Magic:
- Roast the Squash: Slice your squash, brush with oil, season with cinnamon and salt, and roast until tender and caramelized.
- Pickle the Onions: Finely dice the red onion and let it soak in some apple cider vinegar while you prep the rest of the salad. This will mellow the flavor and turn it a beautiful pink.
- Caramelize the Pecans: Toast the pecans on a hot pan until fragrant. Add a touch of maple syrup, let it caramelize, and cool before roughly chopping.
- Make the Balsamic Reduction: Simmer balsamic vinegar and maple syrup until it thickens into a luscious syrup. Don’t overdo it – it thickens as it cools.
- Assemble: Combine your salad leaves and cooked rice in a bowl with some olive oil. Arrange the squash slices on a platter, top with pickled onions, pecans, vegan feta, and a generous drizzle of that balsamic glaze. Reserve some of the glaze for drizzling later!
Recipe Card
Ingredients:
Balsamic Glaze
- 60 ml / ¼ cup quality balsamic vinegar
- 15 ml / 1 tbsp maple syrup or brown sugar
Salad
- 250 g / 2 cups cooked black (or brown) rice*
- ½ red onion
- 30 ml / 2 tbsp apple cider vinegar
- 750 g / 26 oz winter squash or pumpkin
- Olive oil
- ½ tsp cinnamon
- 60 g / 2 oz assorted salad leaves
- 50 g / ½ cup pecans or walnuts
- 10 ml / 2 tsp maple syrup
- 50 g / 1.75 oz vegan feta, optional
Method
Balsamic Glaze
- Combine balsamic vinegar and maple syrup in a small pot or pan.
- Bring to a gentle simmer and let it simmer for about 5 minutes on low heat until it thickens into a syrup. Stir frequently.
- Set aside to cool. It will thicken as it cools. If it thickens too much, add a small splash of hot water to bring it back to thick but pourable consistency.
Salad
- Cook the rice in plenty of water, drain and set aside to cool.
- Cut onion into super fine dice and place it in a bowl with apple cider vinegar, a pinch of salt, and 1 tbsp of water. Mix and set aside.
- Cut squash into 1 cm / 0.4 inch thick slices. Peel if needed.
- Heat up the oven to 225°C / 435°F. Grab a large baking tray.
- Brush squash slices with oil, sprinkle with cinnamon and salt.
- Bake for about 12-15 minutes on each side until cooked through and caramelized.
- Toast the pecans in a small frying pan until fragrant. Take off the heat, stir in maple syrup and a pinch of salt and return to low heat for 1 minute until the mixture bubbles. Transfer to baking paper to cool and then roughly chop
- Combine salad leaves and rice in a bowl with some olive oil. Season with salt and pepper.
- Arrange on a platter with the cooled squash slices. Add the pickled onions, chopped walnuts and crumbled vegan feta. Drizzle with balsamic glaze.
Notes
*For black rice: you’ll need about 130 g or 2/3 cup of raw rice to get this amount
There you have it, a Roasted Squash Salad that’s as delicious as it is beautiful. It's perfect for bringing a touch of festive cheer to your table or just a super-powered lunch. Enjoy!
If you do make this recipe please tag me on social media #plantbased #easyvegan #healthyeating #autumnvibes #eatyourveggies. I love seeing your takes on my recipes!