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Best Easy Fall Harvest Salad with Maple Vinaigrette

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A hearty fall salad featuring roasted butternut squash, crisp apples, dried cranberries, toasted pecans, and creamy goat cheese, all tossed in a sweet-tangy maple vinaigrette. Perfect for weeknights or holiday gatherings.

Ingredients

  • Butternut squash, peeled and cubed into 1/2-inch pieces (about 3 cups)
  • Mixed salad greens (5 ounces)
  • Apple, thinly sliced (1 large, Honeycrisp or Fuji)
  • Dried cranberries (1/3 cup)
  • Pecans, roughly chopped (1/3 cup)
  • Goat cheese, crumbled (1/3 cup)
  • Red onion, thinly sliced (1/4 cup)
  • Pure maple syrup (3 tablespoons)
  • Apple cider vinegar (2 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Olive oil (1/3 cup)
  • Salt (1/4 teaspoon)
  • Black pepper (1/8 teaspoon)
  • Garlic clove, minced (1 small)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until edges are golden brown and caramelized. Let cool for 5 minutes.
  3. While the squash roasts, make the maple vinaigrette: In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in olive oil while whisking constantly until emulsified and glossy. Adjust sweetness or tang to taste.
  4. Toast the pecans in a dry skillet over medium heat, stirring frequently for 2-3 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  5. In a large mixing bowl, combine mixed greens, sliced apple, dried cranberries, toasted pecans, and thinly sliced red onion. Toss gently.
  6. Add the warm roasted squash and crumbled goat cheese on top. Drizzle about half the dressing over the salad and toss gently. Add more dressing as needed.
  7. Serve immediately while the squash is warm and greens are crisp.

Notes

For best results, dry greens thoroughly to help dressing adhere. If dressing separates, whisk or shake before using. To make ahead, roast squash and toast pecans up to 2 days in advance; store dressing separately and add just before serving.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, roasted butternut squash, apple, goat cheese, pecans, cranberries, gluten-free, vegetarian

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