This Festive Maple Salad will be the perfect addition to your holiday table this year. It’s easy to prep, a great way to sneak in some fiber and veggies for your loved ones, and so delicious it might even steal the spotlight from the main dish. Cam even said it was the best salad I’ve ever made, and that’s a big call as he’s tried every single one of them!
It’s the perfect dish for hosting, or even as a nourishing lunch that feels special. Between the sweet roasted butternut squash, crispy chickpeas, herby mint, and juicy pomegranate, it tastes so good and will make the whole family feel good, too.
The star of the show is the candied maple pecans. Imagine buttery pecans coated in a crunchy, caramelized maple layer with just a hint of heat from the cayenne. The hardest part is not snacking on them while you’re assembling the salad (I have a solution for this: double the batch!!). If you’ve made a few of my recipes, it’s no secret that Pure Canadian Maple Syrup is always my sweetener of choice, and this amber one from Maple from Canada is so special. Produced with love in the forests of Québec, it can only be tapped between March and April to ensure the highest quality, 100% natural and sustainable product with no artificial colors or preservatives. Its subtle taste perfectly balances savory recipes like this one, or it can be drizzled over cozy baked oats (like our Apple Pie Baked Oats). As an added bonus, swapping white sugar for high-quality maple syrup brings a little boost of micronutrients like manganese, copper, and riboflavin (B2).
This salad is the kind of recipe that brings people together, bright, wholesome, and so full of flavor that everyone will be reaching for seconds. So if you’re hosting a festive dinner or just want something that tastes like celebration in a bowl, this one’s for you.
Why I love this recipe (as a nutritionist)
- Fiber-rich and satisfying: each serving has about 10 g of fiber from the squash, chickpeas, and greens, helping support digestion and long-lasting energy. Adding a beautiful and delicious veggie-packed dish like this one to your menu is a great way to sneak in some nutrients during the Thanksgiving or Christmas period
- Antioxidant-packed: bright vegetables and pomegranate seeds add vitamins A and C for skin and immune health
- Heart-healthy fats: olive oil, avocado, and pecans bring nourishing monounsaturated and polyunsaturated fats (the good kind!) to support hormone and brain function
- Seasonally inspired: features ingredients like squash and cauliflower that are abundant in the cooler months
- Easy to prepare: all the components roast in the oven while you make the vinaigrette — minimal effort, maximum flavor
Ingredient notes
- Butternut squash: naturally sweet and rich in beta-carotene, great for the immune system and skin health, it caramelizes beautifully when roasted
- Cauliflower: adds texture and volume while keeping the salad light. Any color variety works
- Chickpeas: roasted until crispy for protein and crunch. A great source of plant-based protein and fiber
- Pecans: coated in maple syrup and baked until crisp for a candy-like topping that elevates the whole dish
- Maple syrup: brings natural sweetness and helps tie the savory and fresh elements together. Use pure maple syrup for the best flavor
- Fresh mint and pomegranate: add brightness and freshness that balance the richness of the roasted vegetables
How to make this recipe (summary)
Start by preheating your oven to 400°F (200°C) and lining a couple of baking trays with parchment paper. Roast the vegetables. Toss the butternut squash and cauliflower with olive oil, paprika, cumin, cinnamon, and sea salt, then roast for about 25 minutes until golden and tender.
Roast the chickpeas on a separate tray until crisp and lightly golden. This adds great crunch and protein.
Make the candied pecans by coating them in maple syrup and a pinch of cayenne, then baking until caramelized. Let them cool and harden before breaking into pieces.
Whisk the vinaigrette by combine olive oil, lemon juice, maple syrup, shallots, mustard, and apple cider vinegar for a perfectly balanced dressing.
Assemble your salad by layering the greens, roasted veggies, chickpeas, avocado, mint, pomegranate seeds, and pecans. Drizzle generously with vinaigrette and toss to combine. View the recipe card below for detailed instructions.
Variations and tips
- Make it nut-free: swap the pecans for roasted pumpkin seeds or sunflower seeds for a similar crunch
- Freeze the pomegranate: Pomegranates are rich in antioxidants, and not the most affordable fruit, so make sure not to waste the leftovers. You can freeze them. Remove the seeds, pat them dry, freeze on a tray for 1–2 hours, then transfer to a sealed bag or container for up to 6 months. Use frozen seeds straight in smoothies, yogurt, or salads — no need to thaw.
- Add grains: cooked quinoa makes this salad heartier and more filling, if you’d like to have it for lunch, and keeps it gluten-free
- Use what you have: swap squash for sweet potato or pumpkin, and mint for parsley
- Double the pecans: they’re so delicious, you’ll want extra for snacking. They also make a lovely edible gift
- If you like this recipe, you’ll also love our Baked Harvest Salad or Holiday Salad.
Why you’ll love this festive maple salad TL;DR
- Sweet and savory
- Beautiful colors
- Easy to prep
- Holiday-ready
- Plant-based goodness
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free as written.
- Can I make this salad ahead of time? You could roast the veggies and make the dressing up to two days in advance; assemble right before serving. However, for hosting, I would recommend serving the veggies and chickpeas warm.
- What can I use instead of pecans? Walnuts or almonds work great, or try pumpkin seeds for a nut-free version.
- Can I serve it warm or cold? It’s lovely slightly warm from the oven, but both could work.
- How long does it keep? Store leftovers in the fridge for up to 2 days in an airtight container; keep dressing separate if possible.
Festive Maple Salad
Ingredients
Salad
- 2.5 cups (300 g) butternut squash - diced
- ½ head cauliflower - cut into florets
- 1.5 tbsp (22 ml) olive oil - divided
- 2 cups (330 g) chickpeas - cooked
- 4 cups (150 g) mixed leaf salad
- ½ large avocado - diced
- ¼ cup (45 g) pomegranate seeds
- ½ cup (45 g) fresh mint - finely chopped
Spices
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) ground cumin
- ¼ tsp (0.6 g) ground cinnamon
- sea salt flakes - to taste
Candied Maple Pecans
- ½ cup (50 g) pecan halves
- 2.5 tbsp (22 ml) maple syrup
- 1 pinch cayenne pepper
Vinaigrette
- ½ (10 g) shallot - finely diced, more to taste
- 1.5 tsp (9 g) whole grain mustard
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) maple syrup
- 1 tsp (5 ml) apple cider vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: In a large baking tray, lined with baking paper, add the butternut squash, cauliflower florets, sweet paprika, cumin, cinnamon, a pinch of salt, and 1 tbsp of olive oil. Mix well to coat all the pieces of vegetables. Bake on the middle rack of the oven for 25 minutes.
- Prepare the chickpeas: Add the chickpeas to a baking tray, along with 1/2 tbsp of olive oil and a pinch of sea salt flakes. Mix to combine and bake on the top rack of the oven for 25 minutes, until crispy.
- Prepare the Candied Pecans: In a bowl, mix the pecans, maple syrup, and a pinch of cayenne pepper. Prepare a small oven-safe tray or dish and line it with baking paper (see notes). Spread the pecans evenly and bake on the lower rack of the oven for 8 minutes. Allow to cool completely, it will harden as it cools, then break apart.
- Prepare the vinaigrette: whisk the shallot, whole-grain mustard, olive oil, lemon juice, maple syrup, and apple cider vinegar.
- Assemble: In a large serving bowl, add the mixed leaf salad, roasted vegetables, chickpeas, avocado, pomegranate, mint, and candied pecans, and drizzle with the dressing. Mix well and serve right away for the best texture.
Notes
For example:
– 160 °C fan → 170–180 °C conventional
– 350 °F fan → 375–385 °F conventional
Check for doneness near the end of the baking time, add a few extra minutes if needed, and rotate your tray halfway through to ensure more even baking. Baking time: All ovens are slightly different, so check and adjust baking time as needed for the chickpeas to look crispy.
These recipes are getting me through the UK winter! Sooo good
That looks amazing, I’m so happy you liked it Louise 💚
You’re going to love this Festive Maple Salad recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!
Thank you for sharing this recipe!
So happy you liked it Ayse 💚