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Roasted Butternut Salad with Candied Pecans & Cherries

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It’s fall and I am getting ready for Thanksgiving. The stores are overflowing with squashes and pumpkins!

So I decided to roast some butternut and caramelize some onions for this salad.

I’ve flavored it with traditional pumpkin pie spices like cinnamon, nutmeg & ginger.

I’ve also thrown in some candied pecans as a nod to pecan pie and I’ve used some sour cherries instead of cranberries.

The orange zest in the dressing is bright and citrusy and the salty feta and mustardy arugula work so well I will be serving this one year-round.

Happy Thanksgiving

xxx MM

Roasted Butternut Salad with Candied Pecans & Cherries – Chef Melissa Mayo

Roasted Butternut Salad with Candied Pecans & Cherries – Chef Melissa Mayo* 1 butternut seed removed and skin on – cut into 1/3 inch / 1 cm thick wedges* 1 …


Roasted Butternut Salad with Candied Pecans & Cherries

  • Author: Melissa Mayo




  • 1 butternut seeds removed and skin on – cut into 1/3 inch thick wedges
  • 1 red onion cut into semi-circles
  • Olive oil
  • 2 TBS brown sugar
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp sage
  • ½ tsp allspice
  • ½ tsp ginger
  • 2 bags arugula
  • 1 cup candied pecans
  • ½ cup dried cherries
  • 1 cup Crumbled Feta Cheese (optional)
  • Sesame seeds to garnish
  • Chives to garnish


  • 2 TBS of orange zest
  • 2 TBS honey
  • 1/2 cup good quality olive oil
  • 1/3 cup champagne or apple cider vinegar
  • 1 TBS Dijon mustard
  • 1 tsp minced garlic
  • Lots of coarse salt & black pepper


Preheat the oven to 425 F/220C

Place the butternut and onions in a bowl. Add the oil, sugar, cinnamon, nutmeg, sage, ginger, and allspice. Drizzle with olive oil and toss to coat.

Place the veggies on a foil-lined baking sheet. Don’t overcrowd them so they can brown nicely so use 2 baking sheets if necessary.

Roast on the middle rack of the oven for 45 minutes shaking the pan every 15 minutes. Roast until nicely browned.

Whisk together all the ingredients for the salad dressing and set aside.

Arrange the arugula on a flat platter. Top with the roasted butternut and caramelized onions. Add the candied pecans, cherries, and feta.

Garnish with sesame seeds and chopped chives and dress just before serving.


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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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