“Season of the Witch” Salad — Andrea’s Cooktales

Introduction

The “Season of the Witch” Salad from Andrea’s Cooktales blends vibrant fall flavors and textures into an enchanting dish. With roasted butternut squash, tangy dried cranberries, crunchy pecans, and a spiced maple vinaigrette, it’s a salad that celebrates the magic of the harvest season. This recipe is a perfect centerpiece for autumn gatherings or a delightful accompaniment to cozy dinners at home.

Why You’ll Love the “Season of the Witch” Salad

This salad stands out for its captivating balance of savory and sweet. Roasted squash brings warmth and earthiness while fresh greens add a crisp bite. The dried cranberries and candied pecans contribute unexpected bursts of flavor and texture. Finished with a maple-cider vinaigrette, it’s a witch-worthy creation that’s sure to cast a delicious spell on your guests.

Key Ingredients for an Autumnal Spell

The magic starts with roasted butternut squash, which caramelizes beautifully in the oven, infusing the salad with sweetness. Arugula or mixed greens create a fresh canvas, while creamy goat cheese melts in your mouth. Toasted pecans offer satisfying crunch, and dried cranberries deliver a tangy contrast. The signature spiced maple vinaigrette ties everything together, providing aromatic notes of cinnamon and a touch of heat.

💡Meal Planning Tip: Save this recipe with CookifyAI to generate a well-organized shopping list with all the salad and dressing ingredients sorted by store section—making your seasonal grocery trip even more efficient!

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 20–25 minutes, or until tender and golden, stirring halfway through.
3. While the squash roasts, prepare the vinaigrette by whisking together olive oil, maple syrup, apple cider vinegar, Dijon mustard, cinnamon, cayenne (if using), and a pinch of salt and pepper until emulsified.
4. In a large salad bowl, add the greens. Top with roasted squash (slightly cooled), goat cheese, cranberries, and pecans.
5. Drizzle with the maple vinaigrette just before serving and toss gently to combine.

Serve the “Season of the Witch” Salad in Style

For a showstopping presentation, serve in a wide, shallow bowl so every magical ingredient is visible. Add a final flourish of goat cheese or an extra sprinkle of pecans for texture. Pair with roasted poultry or hearty grain entrées to make it a memorable meal for gatherings or festive autumn dinners.

Nutritional Information and Serving Size

This recipe yields approximately 4 entrée-sized salads or 6–8 side salads. Each serving packs in nutrients and fiber from greens and squash, plus healthy fats from goat cheese, pecans, and olive oil. Estimated calories per serving: 220–300 (varies with portion size and mix-ins).

Weekly Meal Planning

This recipe is a fantastic candidate for weekly salads—roast the squash and prepare the vinaigrette in advance to streamline future meals. Save and schedule this recipe with CookifyAI, so you can easily plan when to serve it and have your grocery list auto-populated and consolidated.

Planning Benefits:

• Gathers ingredients from all planned meals into one smart, organized shopping list
• Sorts items by grocery store department for efficient shopping
• Helps you plan ahead for leftovers or repurposing components (like extra roasted squash in grain bowls)
• Reduces forgotten ingredients and duplicate purchases

Pro tip: Schedule this salad and your other weekly recipes to see total quantities needed—CookifyAI automatically adjusts quantities so you never buy more or less than you need.

Cook and Prep Times

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Enjoy summoning the perfect autumn salad—delicious, balanced, and effortlessly planned!