Harvest Salad W Squash Croquettes and Maple Ranch Dressing Rsc
Elevate your fall dining experience with this Harvest Salad featuring crispy squash croquettes and a luscious maple ranch dressing. This recipe brings together the earthy sweetness of roasted butternut squash, which is transformed into golden, pan-fried croquettes, and the bright flavors of mixed greens, dried cranberries, and toasted pecans. The crowning touch is the homemade maple ranch dressing, a perfect blend of creamy, tangy, and subtly sweet that balances each bite. Quick to prepare in under 45 minutes and packed with seasonal flavors, this salad is a visual and culinary delight ideal for cozy dinners or holiday entertaining. Enjoy it as a hearty vegetarian main or a stunning side dish that celebrates autumn's bounty.
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Recipe Information
Ingredients
- 2 cups Butternut squash, peeled and cubed
- 0.5 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 2 large Eggs
- 0.25 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Olive oil
- 6 cups Mixed salad greens
- 0.5 cup Pecans, toasted
- 0.5 cup Dried cranberries
- 2 tbsp Maple syrup
- 0.5 cup Ranch dressing
- 1 tsp Apple cider vinegar
- 0.5 tsp Kosher salt
- 2 tbsp Fresh chives, chopped
Instructions
Preheat the oven to 400°F (200°C). Arrange the butternut squash cubes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes, flipping halfway through, until softened and lightly caramelized. Let cool slightly.
Transfer the roasted butternut squash to a bowl and mash until smooth. Add flour, Parmesan cheese, and eggs. Mix until combined.
Shape the squash mixture into small croquettes (2-inch rounds). Coat each croquette in panko breadcrumbs, pressing gently to adhere.
Heat the olive oil in a skillet over medium heat. Pan-fry the croquettes in batches until golden brown and crisp, about 2-3 minutes per side. Drain on a paper towel-lined plate.
In a small bowl, whisk together the ranch dressing, maple syrup, apple cider vinegar, salt, and fresh chives to make the maple ranch dressing.
In a large salad bowl, combine the mixed greens, toasted pecans, and dried cranberries.
Arrange the squash croquettes on top of the salad and drizzle with the maple ranch dressing.
Serve immediately, garnished with additional chives if desired.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4570 mg | 199% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 91.2 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 630 mg | 48% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
