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.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Transfer the roasted butternut squash to a bowl and mash until smooth. Add flour, Parmesan cheese, and eggs. Mix until combined.

Step 3

Shape the squash mixture into small croquettes (2-inch rounds). Coat each croquette in panko breadcrumbs, pressing gently to adhere.

Step 4

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.

Step 5

In a small bowl, whisk together the ranch dressing, maple syrup, apple cider vinegar, salt, and fresh chives to make the maple ranch dressing.

Step 6

In a large salad bowl, combine the mixed greens, toasted pecans, and dried cranberries.

Step 7

Arrange the squash croquettes on top of the salad and drizzle with the maple ranch dressing.

Step 8

Serve immediately, garnished with additional chives if desired.

Nutrition Facts

Serving size	(1056.9g)

Amount per serving	% Daily Value*
Calories	2411.9

Total Fat 159.6g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 431.6mg	0%
Sodium 4569.8mg	0%
Total Carbohydrate 213.5g	0%
Dietary Fiber 25.4g	0%
Total Sugars 91.2g
Protein 49.1g	0%

Vitamin D 82IU	0%
Calcium 630.4mg	0%
Iron 12.6mg	0%
Potassium 1852.3mg	0%

*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.

Source of Calories

Fat: 57.8%

Protein: 7.9%

Carbs: 34.3%