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Cozy Harvest Fall Salad with Easy Maple Vinaigrette

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A hearty fall salad featuring warm roasted butternut squash, crisp apples, crunchy pecans, dried cranberries, and a perfectly balanced maple vinaigrette. It’s comforting, nutritious, and comes together in about 30 minutes.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed into ½-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon smoked paprika (optional)
  • 6 cups mixed greens (baby kale, spinach, and arugula)
  • 1 large Honeycrisp apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ¼ cup crumbled goat cheese (optional)
  • ¼ cup pumpkin seeds (pepitas)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ⅓ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash with a vegetable peeler. Cut off the stem end and the bottom. Slice it in half lengthwise and scoop out the seeds. Cube the flesh into ½-inch pieces.
  3. In a large bowl, toss the cubed squash with olive oil, salt, pepper, and smoked paprika if using. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
  4. While the squash roasts, make the maple vinaigrette: In a small jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper. Shake vigorously until combined. Alternatively, whisk in a bowl while slowly drizzling in the olive oil. Adjust seasoning to taste.
  5. In a dry skillet over medium heat, toast the pecans and pumpkin seeds for 2-3 minutes, shaking frequently, until fragrant. Watch carefully to avoid burning.
  6. In a large salad bowl, add the mixed greens. Top with sliced apple, dried cranberries, toasted pecans, pumpkin seeds, and roasted squash (let cool for 5 minutes first).
  7. Drizzle the maple vinaigrette over the salad, starting with about half. Toss gently and add more dressing as needed. Sprinkle crumbled goat cheese on top if using. Serve immediately while the squash is still warm.

Notes

Don’t dress the whole salad if you plan to have leftovers; dress individual portions to keep greens crisp. The maple vinaigrette can be made ahead and stored in the fridge for up to a week. For a nut-free version, replace pecans with roasted chickpeas or sunflower seeds. To keep apple slices from browning, toss them in a little lemon juice or apple cider vinegar.

Nutrition

Keywords: fall salad, harvest salad, butternut squash salad, maple vinaigrette, roasted squash salad, Thanksgiving salad, healthy salad, vegetarian salad, gluten-free salad

Find it online: https://sunnysavory.com/cozy-harvest-fall-salad-with-easy-maple-vinaigrette/