Print

Best Crisp Fall Harvest Salad with Easy Maple Vinaigrette

crisp fall harvest salad with maple vinaigrette - featured image
Print Recipe

A quick and easy fall salad featuring roasted butternut squash, crisp apples, dried cranberries, toasted pecans, and feta cheese, all tossed in a tangy maple vinaigrette. Perfect for potlucks, Thanksgiving, or a cozy dinner.

Ingredients

  • For the Salad:
  • Butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • Mixed salad greens (5 ounces, about 5-6 cups)
  • Honeycrisp apple, thinly sliced (1 medium)
  • Dried cranberries (½ cup)
  • Pecans, roughly chopped (½ cup)
  • Feta cheese, crumbled (⅓ cup)
  • Red onion, thinly sliced (¼ small, optional)
  • For the Maple Vinaigrette:
  • Pure maple syrup (3 tablespoons)
  • Apple cider vinegar (2 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Extra virgin olive oil (¼ cup)
  • Salt (¼ teaspoon)
  • Black pepper (⅛ teaspoon)
  • Garlic clove, minced (1 small, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Prepare the butternut squash: peel, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes (about 3 cups).
  3. Roast the squash: spread cubes on prepared baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, toss to coat. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
  4. Toast the pecans: place chopped pecans in a small skillet over medium heat. Cook for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from pan and set aside to cool.
  5. Make the maple vinaigrette: in a small bowl or mason jar, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, ¼ cup olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper, and minced garlic if using. Whisk or shake until smooth. Taste and adjust.
  6. Assemble the salad: in a large bowl, combine mixed greens, sliced apple, dried cranberries, toasted pecans, and red onion if using. Toss gently.
  7. Add the warm squash: let roasted squash cool for 2-3 minutes, then add to the salad.
  8. Dress and serve: drizzle maple vinaigrette over salad and toss gently to coat. Start with about half the dressing and add more as needed. Top with crumbled feta cheese and serve immediately.

Notes

For best texture, add warm squash and dressing just before serving. The dressing can be made ahead and stored in the fridge for up to a week. To keep apples from browning, toss with a little lemon juice or apple cider vinegar. For a vegan version, omit feta or use vegan feta. For a nut-free option, replace pecans with pumpkin seeds or sunflower seeds.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash salad, Thanksgiving salad, easy fall salad

Find it online: https://elaraeats.com/best-crisp-fall-harvest-salad-with-easy-maple-vinaigrette/