Autumn Harvest Salad

Autumn Harvest Salad

A blend of tender and crunchy lettuce topped with roasted squash and Brussels sprouts drizzled with a maple pumpkin vinaigrette is the perfect dish for fall.
Course Salad
Servings 6 people


  • 2 (6-ounce) packages Fresh Express® Butter Supreme
  • 1/4 cup canola oil
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 quart cubed butternut squash, (about 1 medium squash)
  • 8 ounces Brussels sprouts, cut in half
  • 1 cup whole pecans, toasted
  • 3/4 cup dried cranberries

Maple Pumpkin Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 6 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice


  • Heat oven to 400°F.
  • Combine the canola oil, pumpkin pie spice and salt in a small bowl. Place the butternut squash in a large bowl; drizzle with half of the canola oil mixture and toss to coat. Arrange squash in a single layer on a baking sheet. Place the Brussels sprouts in the same large bowl; drizzle with the remaining canola oil mixture and toss to coat. Arrange Brussels sprouts, cut side down, in a single layer on another baking sheet. Bake vegetables for 25-30 minutes or until tender. Cool to room temperature.
  • To make the dressing, whisk all ingredients together in a small bowl.
  • Arrange Fresh Express® Butter Supreme in a large bowl. Add the butternut squash, Brussels sprouts, pecans, and dried cranberries. Drizzle with dressing; toss to coat.
Made with

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