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Best Easy Fall Harvest Salad with Maple Vinaigrette

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A cozy fall salad featuring warm roasted butternut squash, crisp apples, dried cranberries, pomegranate arils, toasted pecans, and crumbled goat cheese, all tossed in a sweet-tangy maple vinaigrette. Perfect for Thanksgiving, Friendsgiving, or a simple weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • 5 oz mixed salad greens (about 5 cups), such as baby kale, spinach, and arugula
  • ½ cup dried cranberries (unsweetened if preferred)
  • ½ cup pecan halves, raw
  • ½ cup pomegranate arils
  • 1 medium apple (Honeycrisp or Fuji), thinly sliced
  • ⅓ cup crumbled goat cheese or feta
  • 3 tablespoons pure maple syrup (Grade A Dark Amber preferred)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 small shallot, finely minced
  • 1 tablespoon olive oil (for roasting squash)
  • ¼ teaspoon salt (for roasting squash)
  • Pinch of black pepper (for roasting squash)
  • Lemon juice (for tossing apple slices)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, cut off ends, slice in half lengthwise, and scoop out seeds. Cut into ½-inch cubes (about 3 cups).
  3. Spread cubed squash on prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt and a pinch of black pepper. Toss to coat evenly, then spread in a single layer.
  4. Roast squash for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  5. While squash roasts, toast pecans in a dry small skillet over medium heat for 3-5 minutes, shaking occasionally, until fragrant. Pour onto a plate to cool, then roughly chop.
  6. Make the vinaigrette: In a mason jar or small bowl, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, minced shallot, ¼ teaspoon salt, and ⅛ teaspoon pepper. Shake or whisk to combine. Slowly drizzle in ¼ cup olive oil while whisking or shaking until emulsified. Adjust seasoning to taste.
  7. Core and thinly slice the apple. Toss slices with a little lemon juice to prevent browning.
  8. In a large salad bowl, combine mixed greens, warm roasted squash, sliced apple, dried cranberries, pomegranate arils, and toasted pecans.
  9. Drizzle about half the vinaigrette over the salad and toss gently. Add more dressing as needed. Sprinkle crumbled goat cheese on top.
  10. Serve immediately while squash is still warm and greens are crisp.

Notes

For best results, don’t dress the salad until ready to serve to avoid soggy greens. The warm squash slightly wilts the greens and softens the goat cheese, creating a lovely contrast. The vinaigrette can be made up to 3 days ahead and stored in the fridge; let it come to room temperature and shake before using. For a vegan version, omit the goat cheese or use a dairy-free alternative. For a nut-free option, replace pecans with roasted pumpkin seeds or sunflower seeds.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash salad, Thanksgiving salad, easy fall salad, harvest salad with maple dressing

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