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Easy Perfect Harvest Fall Salad with Maple Vinaigrette Recipe

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A simple yet stunning fall salad featuring roasted butternut squash, crisp apples, toasted pecans, creamy goat cheese, and a perfectly balanced maple vinaigrette. Ready in under 30 minutes, it’s a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into ¾-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper (optional)
  • 5 ounces mixed greens (baby kale, arugula, and spinach blend)
  • 1 large Honeycrisp apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup toasted pecans, roughly chopped
  • ⅓ cup crumbled goat cheese
  • ¼ cup pomegranate arils (optional)
  • 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. Prepare the squash: Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into ¾-inch cubes.
  3. Roast the squash: Toss the cubed squash with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne (if using). Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until golden brown and fork-tender. Let cool for at least 10 minutes.
  4. Toast the pecans: Place pecans in a small dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly darkened. Remove from pan immediately.
  5. Make the maple vinaigrette: In a mason jar or small bowl, combine maple syrup, apple cider vinegar, Dijon mustard, minced shallot, ¼ teaspoon salt, and ⅛ teaspoon pepper. Shake or whisk to combine. Add the olive oil and shake again until emulsified. Taste and adjust sweetness or acidity as needed.
  6. Prep remaining ingredients: Slice the apple thinly, crumble the goat cheese, and measure out cranberries and pomegranate arils.
  7. Assemble the salad: In a large bowl, add mixed greens. Drizzle about half the vinaigrette over the greens and toss gently. Add cooled roasted squash, sliced apple, dried cranberries, toasted pecans, and pomegranate arils. Drizzle with more dressing if needed. Top with crumbled goat cheese.
  8. Serve immediately.

Notes

Let the roasted squash cool completely before adding to the greens to prevent wilting. Toast pecans carefully as they burn quickly. The vinaigrette can be made ahead and stored in the fridge for up to a week. Slice apples just before serving to prevent browning.

Nutrition

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

Find it online: https://evabake.com/easy-perfect-harvest-fall-salad-with-maple-vinaigrette-recipe/