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Wholesome Fall Harvest Salad with Easy Maple Vinaigrette

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A perfectly balanced fall salad featuring sweet roasted butternut squash, tart dried cranberries, crunchy toasted pecans, creamy goat cheese, and a tangy-sweet maple vinaigrette. This crowd-pleasing recipe comes together in under 30 minutes and is perfect for Thanksgiving, Friendsgiving, or cozy weeknight dinners.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed into ½-inch pieces
  • 6 cups mixed salad greens (preferably with baby spinach and arugula)
  • ½ cup dried cranberries (unsweetened if possible)
  • ½ cup pecans, roughly chopped
  • ½ cup goat cheese, crumbled
  • ¼ cup pomegranate arils
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons olive oil (for roasting squash)
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of cinnamon (optional)
  • ¼ cup pure maple syrup (Grade A dark amber)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced
  • ⅓ cup extra-virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel butternut squash, cut in half lengthwise, scoop out seeds, and cube into ½-inch pieces.
  3. Toss cubed squash with 2 tablespoons olive oil, a pinch of salt, a pinch of black pepper, and optional pinch of cinnamon. Spread in a single layer on the baking sheet.
  4. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender. Let cool completely on the sheet.
  5. While squash roasts, make the dressing: In a small jar or bowl, combine ¼ cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 minced shallot, and a pinch of salt and pepper. Add cinnamon if using.
  6. Shake or whisk vigorously while slowly drizzling in ⅓ cup extra-virgin olive oil until emulsified. Taste and adjust seasoning. Set aside at room temperature.
  7. Toast pecans in a dry skillet over medium heat for about 3 minutes, stirring frequently, until fragrant. Let cool on a plate.
  8. Wash and thoroughly dry the mixed salad greens.
  9. Just before serving, combine dried greens, cooled roasted squash, toasted pecans, dried cranberries, crumbled goat cheese, pomegranate arils, and thinly sliced red onion in a large bowl.
  10. Drizzle with about half the dressing and toss gently. Add more dressing as needed. Serve immediately.

Notes

Make sure squash is completely cool before adding to greens to prevent wilting. For make-ahead, keep all components separate and assemble just before serving. Dressing can be made up to 3 days in advance; shake well before using. For a vegan version, omit goat cheese or use plant-based feta. For nut-free, replace pecans with roasted pumpkin seeds or sunflower seeds.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash salad, Thanksgiving salad, healthy fall salad, roasted squash salad, autumn salad

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