Cranking up the oven and roasting all the winter vegetables this month! Squash in all varieties being my favorite for this time of year. I really wanted to start sharing some cozy content that I hope you will all enjoy. Ending out the year is always my favorite because it’s not miserably hot here in Texas. We don’t get much of a Fall – but a break from the scorching sun is always appreciated.
This squash salad is packed with a lots of flavors and textures. It’s definitely a special occasion side with my absolute favorite toppings – coconut bacon and candied pecans. I mean everyone knows I make a bulk batch of the coconut bacon monthly, but this time of year is when I start making quick candied pecans that are so good you’ll eat them all beforehand. Maybe that’s just me…
You’ll need to have a batch of apple cider syrup on hand to make the delicious apple vinaigrette dressing to top this roasted salad. As well as some coconut bacon. I like to save the pecans for last since they only take a few minutes to whip up.
Let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Roasted Winter Squash Salad + Apple Cider Vinaigrette
Yield 4-6 servings
- 1 large Butternut Squash, diced
- 1 large Acorn Squash, sliced
- 3 cups Brussels Sprouts, halved
- ½ cup Candied Pecans*
- ½ cup Coconut Bacon*
- Pomegranate Seeds, to top
- Apple Cider Vinaigrette, to taste
- Salt & Pepper, to taste
Apple Cider Vinaigrette
Wash and cut squash into medium chunks. I like to peel the butternut squash skin off and leave the acorn squash skin on.
Transfer squash and sprouts to a parchment lined baking sheet. Sprinkle on seasonings as desired, I add salt and pepper to taste.
Bake at 400 F. for 35-40 minutes.
While that’s baking, prepare your candied pecans. Full recipe in the notes below.
To make your vinaigrette, combine all ingredients into a blender and pulse until smooth. Alternatively you can whisk together in a deep bowl. Transfer to an airtight container and chill until needed.
Assemble your salad by transferring the squash and sprouts to a large serving bowl. Top with candied pecans, coconut bacon and season with salt and pepper as needed.
Portion individual servings and top with dressing as desired.
Candied Pecans are 1 cup of Pecan halves, 2 tbsp Coconut Sugar + 2 tsp Water + ⅛ tsp Salt. Toast pecans over medium high heat for 2-3 minutes in a small saucepan, stirring occasionally. Pour in the sugar mixture and give everything a good stir for about 15 seconds, or until all pecans are evenly coated. Remove from heat and pour onto a parchment paper to cool. Store in an airtight container once fully cooled and firm to the touch.