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Ultimate Fall Harvest Salad with Roasted Butternut Squash and Maple-Dijon Vinaigrette

Close-up of a vibrant fall harvest salad featuring roasted squash cubes, apple slices, pecans, and dried cranberries over mixed greens.
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Create a vibrant, satisfying Fall Harvest Salad featuring roasted butternut squash, crisp apples, candied pecans, and a homemade Maple-Dijon Vinaigrette. This recipe captures the best of autumn flavors and textures, making it perfect for Thanksgiving side dishes or a hearty weeknight meal.

Ingredients

Scale
  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens (spinach and arugula blend recommended)
  • 1 large Honeycrisp apple, cored and thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and lightly candied
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup pomegranate seeds (for garnish)
  • For the Maple-Dijon Vinaigrette: 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of black pepper

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. Prepare the vinaigrette: In a small jar with a tight-fitting lid, combine the apple cider vinegar, 3 tablespoons of olive oil, maple syrup, Dijon mustard, salt, and pepper. Shake well until the dressing emulsifies.
  3. In a large bowl, combine the mixed greens, roasted butternut squash, sliced apple, dried cranberries, and toasted pecans.
  4. Drizzle about half of the Maple-Dijon Vinaigrette over the salad ingredients. Gently toss to coat everything evenly. Add more dressing as needed to reach your desired level of coating.
  5. Divide the salad among serving plates or arrange it on a large platter. Sprinkle with crumbled feta cheese, if using, and garnish with fresh pomegranate seeds. Serve immediately for the best texture.

Notes

  • To candy your pecans quickly, toss them with 1 teaspoon of maple syrup and a tiny pinch of salt, then toast them in a dry skillet over medium heat for 3-4 minutes until fragrant.
  • You can roast the butternut squash ahead of time. Store it cooled in the refrigerator for up to three days.
  • This salad works well with other autumn produce like roasted sweet potatoes or thinly sliced red onion.

Nutrition

Find it online: https://cookingzenith.com/fall-harvest-salad-ultimate-recipe/