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Easy Harvest Fall Salad with Best Maple Vinaigrette

Easy Harvest Fall Salad with Maple Vinaigrette - featured image
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A simple, delicious fall salad featuring roasted butternut squash, crisp apples, toasted pecans, and a sweet-tangy maple vinaigrette. Ready in about 25 minutes, it’s perfect for weeknights and crowd-pleasing.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 5 ounces mixed greens (about 5 cups)
  • 1 large Honeycrisp apple, thinly sliced
  • 1/3 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons pumpkin seeds (optional)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper to taste
  • 1 small shallot, finely minced (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut off both ends of the butternut squash, peel with a vegetable peeler, slice in half lengthwise, and scoop out seeds. Cut into 1/2-inch cubes.
  3. In a medium bowl, toss cubed squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast squash for 20-25 minutes, flipping halfway through, until edges are golden brown and fork-tender. Let cool for 5 minutes.
  5. While squash roasts, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  6. Make the maple vinaigrette: In a mason jar or small bowl, combine maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Add olive oil. Shake or whisk until emulsified, about 20-30 seconds. Adjust seasoning to taste.
  7. In a large bowl, combine mixed greens, sliced apple, dried cranberries, and cooled roasted squash. Pour about half the dressing over and toss gently until evenly coated.
  8. Sprinkle toasted pecans, crumbled feta, and pumpkin seeds (if using) over the top. Drizzle with remaining dressing if desired. Serve immediately.

Notes

Don’t dress the salad until ready to serve to prevent soggy greens. For meal prep, keep dressing separate and assemble just before eating. Roasted squash can be made up to 3 days ahead. Dressing keeps in the fridge for up to 10 days.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, butternut squash salad, easy salad recipe, weeknight salad, gluten-free salad, vegetarian salad

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