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Ultimate Fall Harvest Salad with Roasted Butternut Squash and Apple Cider Vinaigrette

Close-up of a vibrant fall harvest salad featuring roasted butternut squash, apple slices, feta cheese, and dried cranberries on mixed greens.
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Make this hearty and colorful Fall Harvest Salad featuring roasted butternut squash, crisp apples, candied pecans, and a bright apple cider vinaigrette. It works well as a healthy lunch or a festive side dish.

Ingredients

Scale
  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces mixed greens (like spinach and kale)
  • 1 large crisp apple (like Honeycrisp or Fuji), cored and thinly sliced
  • 1/2 cup dried cranberries or pomegranate seeds
  • 1/2 cup pecans
  • 2 tablespoons maple syrup (for pecans)
  • 1 tablespoon butter (for pecans)
  • 4 ounces goat cheese or feta, crumbled
  • For the Vinaigrette: 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons 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 olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, until tender and lightly browned. Let cool slightly.
  2. While the squash roasts, make the candied pecans. In a small skillet over medium heat, melt the butter. Add the pecans and 2 tablespoons of maple syrup. Stir constantly for 3 to 5 minutes until the nuts are coated and toasted. Remove from heat and spread on parchment paper to cool completely.
  3. Prepare the vinaigrette. In a small jar, combine the apple cider vinegar, 1/4 cup olive oil, 2 tablespoons maple syrup, Dijon mustard, salt, and pepper. Close the jar tightly and shake well until emulsified.
  4. In a large bowl, combine the mixed greens, cooled roasted butternut squash, sliced apple, dried cranberries or pomegranate seeds, and crumbled cheese.
  5. Drizzle the vinaigrette over the salad just before serving. Toss gently to coat all ingredients. Top with the cooled candied pecans.

Notes

  • For a heartier meal, add 6 ounces of grilled chicken breast or chickpeas.
  • If you do not have pecans, substitute with walnuts for a similar crunch.
  • You can roast the squash a day ahead and store it in the refrigerator.

Nutrition

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