Table of Contents

Autumn Salad Plate (Moosewood)

The first time I encountered this salad, I was a fresh-faced culinary student on a field trip to a small, family-run orchard in upstate New York. Crisp air nipped at my cheeks as I wandered through rows of apple trees, their branches laden with fruit. Later, we gathered around a rustic wooden table piled high with the day’s harvest, including several varieties of winter squash. This salad, with its vibrant colors and textures, was the centerpiece, a celebration of the season’s bounty that perfectly captured the warmth and comfort of autumn. It was love at first bite, and I’ve been recreating it, and putting my own spin on it, ever since.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4
Dietary Type: Vegetarian

Ingredients

2 lbs winter squash (such as acorn, delicata, kuri, butternut, buttercup and sweet dumpling)
1 tablespoon olive oil or 1 tablespoon vegetable oil
Kosher salt
¼ cup pepitas (pumpkin seeds)
4 ounces sharp cheddar cheese
2 ripe pears
1 tablespoon fresh lemon juice
¼ cup dried cranberries
8 cups salad greens (arugula, spinach, lettuce or baby greens and can mix)

Pear-Thyme Dressing

1 pear
2 teaspoons minced fresh thyme
2 tablespoons water
2 tablespoons apple cider vinegar
½ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup olive oil
1 teaspoon Dijon mustard (optional)
1-3 teaspoons honey (optional) or 1-3 teaspoons maple syrup (optional)

Equipment Needed

Rimmed baking sheet
Small baking tray
Large bowl
Cutting board
Knife
Blender

Instructions

Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.
Scrub the winter squash and peel it, if desired; otherwise, leave the skin on. Halve the squash through the stem end and scoop out the seeds.
Cut the halves horizontally into ½-inch slices. Smaller squash varieties will naturally give you nice crescents. If using larger squash, cut the slices into halves or thirds for more manageable pieces.
In a large bowl, toss the squash pieces with the oil.
Lay the squash out on the prepared baking sheet about ½ inch apart, and sprinkle with salt.
Bake until easily pierced with a fork, about 20 minutes. Remove from the oven and set aside to cool.
While the squash bakes, spread the pepitas out on a small baking tray. If they are not already salted, sprinkle with salt.
Toast in the oven for about 5 minutes, or until somewhat puffed and crunchy. Watch them closely as they can burn quickly. Set aside to cool.
Slice or cube the cheese into approximately ½ inch pieces. This size provides a satisfying bite alongside the other components.
Quarter the pears lengthwise, remove the core, and slice thinly.
To keep the cut surfaces of the pears from turning brown, sprinkle them with lemon juice.
Make the Pear-Thyme Dressing (see instructions below).
On a large platter or individual plates, make a bed of the greens.
Arrange the roasted squash, pear slices, and cheddar on top.
Drizzle on the dressing and sprinkle with the toasted pepitas and cranberries.

To Make the Pear-Thyme Dressing:

Core the pear and cut it into chunks – there’s no need to peel it.
Put the pear, minced fresh thyme, water, apple cider vinegar, salt, and ground black pepper into a blender and puree.
With the blender running on low speed, slowly pour in the olive oil to emulsify the dressing.
Taste the dressing, and add Dijon mustard and honey or maple syrup, if desired, to adjust the sweetness and tang to your preference.

Expert Tips & Tricks

Roasting the squash with the skin on not only saves time, but it also adds a rustic, earthy flavor and a boost of fiber to the salad. However, some squash varieties have tough skins that are best peeled.
Don’t overcrowd the baking sheet when roasting the squash. Overcrowding causes the squash to steam instead of roast, resulting in a mushier texture.
Toast the pepitas carefully to prevent burning, which can give them a bitter taste. Keep a close eye on them during the last minute or two of toasting. Alternatively, toast them in a dry skillet over medium heat, stirring frequently.
For a more intense cheese flavor, use an extra-sharp cheddar or even a smoked cheddar.
For a vibrant presentation, use a mix of different colored squash varieties, such as orange butternut squash and green acorn squash.
Make the dressing a day in advance to allow the flavors to meld. Store it in an airtight container in the refrigerator.

Serving & Storage Suggestions

Serve the Autumn Salad Plate immediately after assembling to maintain the freshness of the greens and the crispness of the pears. The salad can be served as a light lunch, a side dish, or even a vegetarian main course. To enhance the presentation, consider using a decorative platter or arranging the ingredients artfully on individual plates.

Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 3 days. The pear slices are best eaten immediately to prevent browning, but they can be stored in the refrigerator for up to 1 day if tossed with a little extra lemon juice. The salad dressing can be stored in an airtight container in the refrigerator for up to 5 days. Store the greens separately from the dressing to prevent them from becoming soggy. I would not recommend freezing any of the ingredients.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	24%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	30mg	10%
Sodium	400mg	17%
Total Carbohydrate	45g	15%
Dietary Fiber	8g	32%
Sugars	18g	–
Protein	10g	20%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan: Substitute the cheddar cheese with a plant-based cheese alternative. There are many great vegan cheddar cheeses available on the market today, some of which are made from cashews, almonds, or soy.
Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of all ingredients to ensure they are certified gluten-free, especially the Dijon mustard and apple cider vinegar.
Nut-Free: Omit the pepitas or substitute with sunflower seeds.
Seasonal Variations: Swap the pears for apples or persimmons in the late fall. Use different types of squash, such as kabocha or hubbard, depending on what’s available. In the summer, try grilled peaches or nectarines instead of pears.
Dressing Variations: Experiment with different herbs in the dressing, such as sage or rosemary. Add a touch of heat with a pinch of red pepper flakes. For a creamier dressing, add a tablespoon of tahini or nut butter.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: You can roast the squash and prepare the dressing ahead of time. Store them separately in the refrigerator. Assemble the salad just before serving to prevent the greens from becoming soggy.

Q: What if I don’t have fresh thyme?
A: You can substitute dried thyme for fresh thyme. Use about 1 teaspoon of dried thyme for every 2 teaspoons of fresh thyme.

Q: Can I use a different type of vinegar for the dressing?
A: Yes, you can use other types of vinegar, such as white wine vinegar or balsamic vinegar, but the flavor will be slightly different. Adjust the amount to taste.

Q: How do I know when the squash is done?
A: The squash is done when it is easily pierced with a fork. It should be tender and slightly caramelized around the edges.

Q: Can I grill the squash instead of roasting it?
A: Yes, grilling the squash is a great option, especially in the summer. Cut the squash into thicker slices and grill them over medium heat until tender and slightly charred.

Final Thoughts

I urge you to embrace the vibrant flavors and textures of this Autumn Salad Plate. It’s a celebration of seasonal ingredients and a delicious way to nourish your body and soul. Don’t be afraid to experiment with different variations and substitutions to make it your own. Serve it with a glass of crisp white wine or a warm cup of apple cider for the perfect fall meal. Let me know what you think! I always appreciate hearing how others adapt and enjoy these recipes. Happy cooking!

Autumn Salad Plate (Moosewood) Recipe