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Perfect Fall Harvest Salad with Easy Maple Vinaigrette

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A balanced fall salad featuring roasted butternut squash, crisp apples, dried cranberries, toasted pecans, and a tangy maple vinaigrette. It’s quick, crowd-pleasing, and perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed into ½-inch pieces
  • 5 ounces mixed greens (baby spinach and arugula blend)
  • 1 Honeycrisp apple, thinly sliced
  • ⅓ cup dried cranberries
  • ½ cup pecans, raw
  • ¼ cup crumbled goat cheese (optional)
  • ¼ cup pomegranate arils
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 small shallot, finely minced
  • Salt and black pepper to taste
  • ¼ teaspoon cinnamon
  • Pinch of cayenne pepper
  • 1 tablespoon olive oil (for roasting squash)
  • ¼ teaspoon salt (for roasting squash)
  • Lemon juice (for apples, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into ½-inch pieces. Toss with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon cinnamon, and a pinch of cayenne. Spread in a single layer on a lined baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool completely.
  2. While squash roasts, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let cool completely.
  3. Make the maple vinaigrette: In a small bowl or mason jar, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, minced shallot, ¼ teaspoon salt, and black pepper. Whisk together, then slowly drizzle in ¼ cup olive oil while whisking constantly (or shake in jar for 30 seconds). Taste and adjust seasoning.
  4. Core and thinly slice the apple (about ⅛-inch thick). Toss with a squeeze of lemon juice to prevent browning (optional).
  5. In a large bowl, combine mixed greens, cooled roasted squash, sliced apples, dried cranberries, and toasted pecans. Drizzle with about half the dressing and toss gently. Add more dressing as needed.
  6. Top with crumbled goat cheese and pomegranate arils. Serve immediately with extra dressing on the side.

Notes

Let squash cool completely before adding to salad to prevent wilting greens. Dress only what you’ll eat immediately; store components separately for leftovers. Toast nuts fresh for best flavor. Make extra dressing—it keeps up to a week in the fridge and works on grain bowls or roasted vegetables.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash salad, autumn salad, roasted squash salad, easy salad recipe, healthy fall salad

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