This isn't your average salad. This is the kind of salad that makes people forget there's turkey on the table. Roasted butternut squash, creamy goat cheese, crunchy pepitas, and those delicate quince balsamic pearls create a flavour combination that's both comforting and sophisticated. It's autumn on a plate.

Ingredients

Serves 6-8

For the Salad:

1 medium butternut squash (about 1kg/2.2lbs), peeled and cubed

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

150g/5oz mixed salad greens (arugula, spinach, baby kale)

150g/5oz goat cheese, crumbled

80g/½ cup pepitas (pumpkin seeds), toasted

60g/½ cup dried cranberries

3-4 tablespoons Sticky Balsamic Quince Pearls

¼ red onion, thinly sliced

For the Dressing:

60ml/¼ cup Sticky Balsamic Quince Vinegar (or your favorite Sticky Balsamic)

60ml/¼ cup extra virgin olive oil

1 tablespoon honey

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

Instructions

Step 1: Roast the Squash
Preheat your oven to 200°C/400°F. Toss the butternut squash cubes with olive oil, salt, cinnamon, and nutmeg. Spread them out on a baking sheet in a single layer—no overcrowding. Roast for 25-30 minutes, flipping halfway through, until they're golden and caramelized on the edges. Let them cool slightly.

Step 2: Make the Dressing
While the squash is roasting, whisk together the Sticky Balsamic Quince Vinegar, olive oil, honey, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper. Taste and adjust—it should be balanced between sweet, tangy, and savoury.

Step 3: Toast the Pepitas
In a dry skillet over medium heat, toast the pepitas for 3-4 minutes until they start to pop and turn golden. Keep them moving so they don't burn. Set aside to cool.

Step 4: Assemble the Salad
In a large serving bowl or platter, arrange your mixed greens as the base. Top with the roasted butternut squash, crumbled goat cheese, toasted pepitas, dried cranberries, and thinly sliced red onion.

Step 5: Dress
Drizzle the quince balsamic dressing over the salad. Don't drown it—you can always add more, but you can't take it away. 

Step 6: Toss, Garnish and Serve
Give everything a gentle toss right before serving. Now for the magic moment—scatter those Sticky Balsamic Quince Pearls all over the top. They look like little jewels and taste even better.Serve immediately while the squash is still slightly warm.

Pro Tips

Don't Skip the Spices: The cinnamon and nutmeg on the squash might seem weird, but they're what make this salad taste like Thanksgiving. Trust the process.

Cheese Temperature: Let the goat cheese come to room temperature before crumbling. It's easier to work with and tastes better.

Dress at the Last Minute: Dressed greens get soggy fast. Either dress right before serving or serve the dressing on the side.

Pearl Power: Add the quince pearls right before serving so they maintain their shape and that satisfying pop.

Why This Recipe Works

The sweetness of the roasted squash and cranberries plays beautifully against the tangy goat cheese and the floral, honey-like notes of the quince balsamic. The pepitas add crunch, the greens add freshness, and those quince pearls? They're the sophisticated surprise that elevates this from "nice salad" to "I need this recipe immediately."

Make-Ahead Tips

Roast the squash and make the dressing up to a day ahead. Store them separately in the fridge. Toast the pepitas ahead too. Just assemble everything right before serving for maximum freshness and crunch.

Variations

Swap the Cheese: Feta or blue cheese work beautifully instead of goat cheese. Each brings a different flavour profile.

Add Protein: Grilled chicken, roasted chickpeas, or even leftover turkey make this a complete meal.

Different Squash: Can't find butternut? Delicata or acorn squash work just as well.

Nut Alternative: Swap pepitas for toasted walnuts or pecans if you prefer.

Serving Suggestions

This salad is substantial enough to be a vegetarian main course, but it also works beautifully as a Thanksgiving side. It pairs particularly well with roasted turkey or glazed ham. The colours alone make your Thanksgiving table look like a magazine spread.

Final Thoughts

This is the salad that makes people realize salad can be exciting. The combination of warm roasted squash, cool creamy cheese, crunchy seeds, and those delicate quince pearls creates a textural and flavour experience that's genuinely memorable. Plus, it's one of the few Thanksgiving dishes that's actually good for you. Win-win.