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Fresh Autumn Harvest Salad with Maple Vinaigrette

Autumn harvest salad - featured image
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A vibrant autumn salad featuring roasted butternut squash, crisp apples, pears, toasted pecans, creamy cheese, and a sweet-tangy maple vinaigrette. Perfect for gatherings or a cozy dinner, this salad is hearty, healthy, and full of seasonal flavor.

Ingredients

Scale
  • 5 cups mixed greens (spinach, arugula, or spring mix)
  • 1 medium butternut squash (about 3 cups, peeled and cubed)
  • 1 large apple (Honeycrisp or Gala), cored and thinly sliced
  • 1 medium pear, cored and sliced
  • 1/4 small red onion, thinly sliced (optional)
  • 1/2 cup pecans, toasted or candied
  • 1/3 cup goat cheese or feta, crumbled
  • 1/4 cup dried cranberries (optional)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pomegranate seeds (optional, for garnish)
  • Pumpkin seeds (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly and roast for 20-25 minutes, stirring halfway, until golden and fork-tender.
  3. In a small bowl or jar, whisk together maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and black pepper until emulsified.
  4. While squash roasts, slice apple and pear thinly. Place mixed greens in a large bowl. Thinly slice red onion if using. Crumble goat cheese or feta. Toast pecans in a dry skillet over medium heat for 2-3 minutes, stirring often.
  5. Once squash has cooled slightly (about 5 minutes), add to mixed greens. Scatter apple, pear, and red onion on top. Sprinkle with pecans, cheese, and dried cranberries if using.
  6. Pour maple vinaigrette over salad and toss gently to coat.
  7. Top with pomegranate seeds or pumpkin seeds if desired. Taste and adjust seasoning, adding more salt or maple syrup as preferred.

Notes

Cool roasted squash before adding to greens to prevent wilting. Adjust vinaigrette sweetness and tang to taste. For nut-free, use pumpkin seeds. Cheese can be omitted or swapped for vegan feta. Prep squash and vinaigrette ahead for easy assembly. Toss fruit with lemon juice to prevent browning.

Nutrition

Keywords: autumn salad, harvest salad, maple vinaigrette, butternut squash salad, fall salad, healthy salad, gluten-free, vegetarian, easy salad, Thanksgiving side

Find it online: https://hungermind.com/fresh-autumn-harvest-salad-recipe-easy-maple-vinaigrette-dressing/