Print

Signature Fall Harvest Salad with Roasted Butternut Squash and Maple Vinaigrette

A close-up of a vibrant fall harvest salad featuring roasted butternut squash, apple slices, dried cranberries, and mixed greens.
Print Recipe

Welcome the season with this vibrant Fall Harvest Salad. It combines tender roasted butternut squash, crisp apples, sweet cranberries, and crunchy pecans over mixed greens, all brought together with a bright maple-apple cider vinaigrette. This recipe captures the best of autumn flavors.

Ingredients

Scale
  • 6 cups mixed greens (such as spinach and kale)
  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 crisp apples (like Honeycrisp or Gala), cored and thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • For the Maple-Apple Cider Vinaigrette:
  • 1/4 cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, or until tender and lightly browned. Let the squash cool slightly.
  2. While the squash roasts, prepare the vinaigrette. In a small bowl or jar, whisk together the apple cider vinegar, maple syrup, and Dijon mustard. Slowly whisk in the 1/2 cup of olive oil until the dressing emulsifies. Season with salt and pepper.
  3. In a large bowl, combine the mixed greens, cooled roasted butternut squash, sliced apples, dried cranberries, and toasted pecans.
  4. If using, sprinkle the goat cheese over the salad ingredients.
  5. Drizzle the Maple-Apple Cider Vinaigrette over the salad just before serving. Toss gently to coat everything evenly.
  6. Serve this healthy autumn salad immediately to enjoy the crisp textures.

Notes

  • To toast the pecans, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant. Watch them closely to prevent burning.
  • You can make this a heartier meal by adding grilled chicken or chickpeas.
  • This salad is excellent for meal prep; store the dressing separately and combine just before eating.

Nutrition

Find it online: https://sundayflavor.com/fall-harvest-salad-recipe-butternut-squash-apple/