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Fall Harvest Salad with Maple Vinaigrette

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This fall harvest salad with maple vinaigrette features warm roasted butternut squash, crisp apples, crunchy pecans, and a tangy-sweet dressing. It’s a crowd-pleasing dish that comes together in under 30 minutes and is perfect for gatherings from Thanksgiving to casual dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
  • 1 medium red onion, sliced into thin wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 6 cups mixed greens (baby kale and spinach blend)
  • 1 large Honeycrisp apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash and onion: Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cube it into 1-inch pieces (about 4 cups total). Slice the red onion into thin wedges, about 1/2 inch thick at the widest part. Toss both on the baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cinnamon. Spread them in a single layer.
  3. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and has golden-brown edges.
  4. Make the maple vinaigrette: In a medium bowl or mason jar, combine 1/4 cup maple syrup, 3 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, and 1 minced shallot. Whisk until smooth, then slowly drizzle in 1/3 cup olive oil while whisking constantly. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Taste and adjust.
  5. Toast the pecans: Heat a small skillet over medium heat. Add the 1/2 cup pecans and toast for 3-4 minutes, shaking the pan frequently, until fragrant. Set aside to cool.
  6. Assemble the salad: In a large bowl, add the 6 cups of mixed greens. While the squash and onions are still warm, add them directly to the greens. Pour about half the vinaigrette over everything and toss gently with salad tongs.
  7. Add the toppings: Scatter the sliced apple, dried cranberries, toasted pecans, and crumbled feta over the top. Drizzle with the remaining vinaigrette, or serve it on the side. Toss once more lightly before serving.
  8. Serve immediately while the squash is still warm and the greens are just barely wilted.

Notes

The key to this salad is tossing the warm roasted vegetables with the greens and dressing. This slightly wilts the kale and helps the dressing coat everything. For make-ahead, roast squash and onions up to a day in advance and reheat before assembling. Double the dressing for extra at the table. Store leftovers with dressing separate.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash salad, roasted vegetable salad, Thanksgiving salad, easy fall salad

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