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Best Fall Harvest Salad with Easy Maple Vinaigrette

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A vibrant autumn salad featuring warm roasted butternut squash, crisp apples, candied pecans, dried cranberries, and creamy goat cheese, all tossed in a perfectly balanced maple vinaigrette with fresh thyme. It’s a crowd-pleasing dish that’s quick to prepare and ideal for hosting.

Ingredients

  • For the Salad:
  • Butternut squash, peeled and cubed (about 3 cups)
  • Mixed salad greens (5 ounces)
  • Honeycrisp apple, thinly sliced (1 large)
  • Dried cranberries (½ cup)
  • Crumbled goat cheese or feta (⅓ cup)
  • Candied pecans (½ cup)
  • Fresh thyme sprigs (for garnish, optional)
  • For the Maple Vinaigrette:
  • Pure maple syrup (3 tablespoons)
  • Apple cider vinegar (2 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Extra-virgin olive oil (¼ cup)
  • Fresh thyme leaves, chopped (1 teaspoon)
  • Salt and black pepper (to taste)
  • For the Roasted Squash:
  • Butternut squash cubes (about 3 cups)
  • Olive oil (1 tablespoon)
  • Salt and pepper (to taste)
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash and cut into ½-inch cubes. Toss with 1 tablespoon olive oil, salt, pepper, and optional cinnamon. Spread in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
  2. While squash roasts, make the vinaigrette: In a small jar or bowl, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon chopped fresh thyme, salt, and pepper. Add ¼ cup olive oil, seal the jar, and shake vigorously for 30 seconds until emulsified. Adjust seasoning to taste.
  3. Wash and dry salad greens. Thinly slice the apple (skin on). Crumble goat cheese or feta. Have candied pecans ready.
  4. In a large salad bowl, combine mixed greens, warm roasted squash, sliced apple, dried cranberries, and candied pecans. Drizzle with about half the dressing and toss gently to coat. Sprinkle crumbled cheese on top and garnish with fresh thyme sprigs if desired. Serve immediately.

Notes

For best results, don’t overcrowd the baking sheet when roasting squash. The vinaigrette can be made up to 3 days ahead and stored in the fridge. If serving at a party, keep dressing on the side until just before serving to keep greens crisp. For a dairy-free version, omit cheese or use a vegan alternative. For nut-free, substitute roasted pumpkin seeds for pecans.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, roasted butternut squash, candied pecans, autumn salad, easy salad recipe, gluten-free salad, vegetarian salad

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