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Cozy Fall Harvest Salad with Easy Maple Vinaigrette

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A warm and comforting fall salad featuring roasted butternut squash and apples, crunchy pecans, creamy feta, and a tangy-sweet maple vinaigrette. Perfect for cozy evenings, potlucks, or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 medium Honeycrisp or Fuji apples, cored and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 ounces mixed greens or baby spinach
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup crumbled feta cheese
  • Optional: 1/4 cup pomegranate arils

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the butternut squash: Cut off both ends, peel, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 4 cups).
  3. Prep the apples: Core and cut into 1-inch chunks (leave skin on).
  4. On a large baking sheet, toss cubed squash and apple chunks with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and golden. Let cool on pan for 5 minutes.
  5. While vegetables roast, make the maple vinaigrette: In a small bowl, whisk together 1/4 cup maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Slowly whisk in 1/3 cup olive oil until emulsified. Adjust to taste.
  6. Toast pecans: In a dry skillet over medium heat, toast chopped pecans for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  7. Assemble the salad: In a large bowl, add mixed greens. Drizzle about half the dressing over greens and toss gently. Add warm roasted squash and apples, dried cranberries, toasted pecans, and crumbled feta. Drizzle with more dressing to taste (about three-quarters total). Toss gently.
  8. Serve immediately while warm.

Notes

Don’t skip the cinnamon and nutmeg on the squash—they add warmth. Roast in a single layer to avoid steaming. Toast pecans carefully to prevent burning. Add warm roasted vegetables to cool greens for best texture. Dress salad right before serving to avoid sogginess. For make-ahead, store dressing separately and reheat vegetables before assembling.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, roasted butternut squash, apple salad, cozy salad, Thanksgiving salad, autumn salad

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