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Ultra close-up macro view of warm roasted butternut squash harvest salad with sliced grilled chicken breast, crumbled feta cheese, candied pecans, and dried cranberries

Warm Roasted Butternut Squash Harvest Salad (with Chicken & Feta)

This gourmet autumn harvest salad combines caramelized oven-roasted butternut squash cubes, juicy seasoned grilled chicken breast, crisp Honeycrisp apple slices, creamy crumbled feta, candied pecans, and tart dried cranberries over a bed of tender baby greens. Tossed in a vibrant homemade maple apple cider vinaigrette in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 generous entree bowls
Course: Dinner, Lunch, Salads
Cuisine: American, Autumn Comfort Food, Cafe Style
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

Caramelized Roasted Butternut Squash
  • 4 cups (about 1 lb) butternut squash (peeled, seeded, and cut into 3/4-inch cubes)
  • 1.5 tbsp extra-virgin olive oil
  • 1 tbsp pure maple syrup
  • 0.5 tsp smoked paprika
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
Herb-Grilled Chicken Breast
  • 1 lb (450g) boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp dried Italian herbs (or thyme)
  • 0.5 tsp salt and pepper
Harvest Salad Greens & Crunch
  • 6 cups mixed baby greens (baby kale, arugula, and baby spinach)
  • 1 medium Honeycrisp apple (cored and thinly sliced or cut into matchsticks)
  • 0.5 cup (70g) crumbled feta cheese or soft goat cheese (chèvre)
  • 0.5 cup candied pecans or toasted walnut halves
  • 0.33 cup tart dried cranberries
  • 0.25 cup roasted salted pumpkin seeds (pepitas)
Shaken Maple Cider Vinaigrette
  • 0.33 cup extra-virgin olive oil
  • 2 tbsp pure grade-A maple syrup
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 small shallot (minced, about 1 tbsp)
  • 0.25 tsp salt and freshly ground black pepper

Method
 

Roast Butternut Squash
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Toss cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and black pepper. Spread into a single layer and roast for 20 to 22 minutes, flipping halfway through, until fork-tender and caramelized around the edges.
Pan-Sear Herb Chicken
  1. While squash roasts, season chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper. Heat a skillet over medium-high heat and sear chicken for 6 to 7 minutes per side until golden brown and cooked to 165°F (74°C) internally. Let rest 5 minutes on a cutting board, then slice into thin bite-sized strips.
Shake the Maple Cider Vinaigrette
  1. In a small glass mason jar, combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and black pepper. Seal tightly and shake vigorously for 30 seconds until creamy and fully emulsified.
Toss Greens & Assemble
  1. In a large rustic wooden salad bowl, place the mixed baby greens. Drizzle with 2 tablespoons of dressing and toss gently to coat leaves lightly. Arrange warm roasted squash cubes, sliced grilled chicken, and crisp Honeycrisp apple slices over top.
Garnish & Serve Warm
  1. Scatter crumbled feta cheese, candied pecans, dried cranberries, and pumpkin seeds across the salad. Drizzle with remaining dressing and serve immediately while the roasted squash and grilled chicken are delightfully warm!

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 36gProtein: 32gFat: 21gSaturated Fat: 5gCholesterol: 75mgSodium: 520mgPotassium: 820mgFiber: 6gSugar: 18gVitamin A: 145IUVitamin C: 42mgCalcium: 16mgIron: 18mg

Notes

Chef's Pro Tip: The magic of this autumn harvest salad is the temperature contrast between hot caramelized squash, warm sliced chicken, and cool crisp baby greens. Roasting squash at 400°F with a touch of maple syrup creates deeply browned edges that bring out its natural buttery sweetness. To meal-prep for weekday work lunches, keep the dressing in a separate jar and warm the squash and chicken in a toaster oven for 2 minutes before assembling!

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