Print

Quick Fall Harvest Salad with Easy Maple Vinaigrette

quick fall harvest salad with maple vinaigrette - featured image
Print Recipe

A quick and easy fall harvest salad with roasted butternut squash, crisp apples, crunchy pecans, and a sweet-tangy maple vinaigrette. Perfect for busy weeknights, this salad comes together in about 20 minutes and is packed with seasonal flavors.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1/2-inch pieces (about 3 cups)
  • 2 medium apples, any crisp variety like Honeycrisp or Fuji, cored and thinly sliced
  • 5 oz mixed greens or baby spinach
  • 1/3 cup dried cranberries or dried cherries
  • 1/3 cup pecans, roughly chopped
  • 1/4 cup crumbled feta cheese or goat cheese (optional)
  • 2 tablespoons olive oil for roasting
  • Salt and black pepper to taste
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Prep the squash: If using a whole butternut squash, peel it, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes. (Microwave the whole squash for 2 minutes to soften the skin for easier peeling.)
  3. Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread in a single layer on the baking sheet. Roast for 15-18 minutes, flipping halfway, until tender and golden brown. Let cool for 5 minutes.
  4. While the squash roasts, make the vinaigrette: In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified. Alternatively, shake in a mason jar.
  5. Toast the pecans (optional): In a small dry skillet over medium heat, toast the chopped pecans for 2-3 minutes, stirring frequently, until fragrant. Watch carefully to avoid burning.
  6. In a large bowl, combine mixed greens, sliced apples, dried cranberries, and toasted pecans. Add the warm roasted squash on top.
  7. Drizzle about half the maple vinaigrette over the salad and toss gently to combine. Add more dressing if needed. Sprinkle crumbled feta or goat cheese on top. Serve immediately while the squash is still warm.

Notes

Don’t dress the salad until ready to serve to prevent wilting. For meal prep, store components separately and add dressing just before eating. The vinaigrette keeps in the fridge for up to a week.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash, quick salad, weeknight dinner, healthy salad, gluten-free, vegetarian

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