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Best Fall Harvest Salad with Maple Vinaigrette

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A stunning fall harvest salad featuring warm roasted butternut squash, candied pecans, dried cranberries, creamy goat cheese, and crisp apple slices, all tossed with a tangy-sweet maple vinaigrette. This crowd-pleasing salad is perfect for holiday gatherings and can be prepped ahead for effortless entertaining.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed)
  • 5 ounces mixed greens (about 5 cups)
  • ½ cup dried cranberries
  • 1 cup pecans, roughly chopped
  • 4 ounces goat cheese, crumbled
  • 1 medium apple (Honeycrisp or Fuji), thinly sliced
  • ½ cup pomegranate arils (optional)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper, freshly cracked
  • ⅛ teaspoon cinnamon (optional)
  • 2 tablespoons olive oil (for roasting squash)
  • 1 tablespoon maple syrup (for glazing squash)
  • ½ teaspoon salt (for squash)
  • ¼ teaspoon black pepper (for squash)
  • ½ teaspoon dried thyme (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes.
  2. In a large bowl, toss squash cubes with 2 tablespoons olive oil, 1 tablespoon maple syrup, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon dried thyme (if using). Spread in a single layer on a parchment-lined baking sheet.
  3. Roast squash for 25-30 minutes, flipping halfway through, until caramelized and fork-tender. Let cool slightly (warm, not hot).
  4. While squash roasts, heat a small skillet over medium heat. Add chopped pecans in a single layer and toast for 3-5 minutes, shaking frequently, until fragrant. Transfer to a plate to cool completely.
  5. Make the vinaigrette: In a small bowl or mason jar, combine ¼ cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon minced shallot, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ⅛ teaspoon cinnamon (if using). Whisk or shake to combine. While whisking continuously, slowly drizzle in ⅓ cup olive oil until emulsified. Taste and adjust seasoning.
  6. Thinly slice the apple, crumble the goat cheese, and measure out cranberries and pomegranate arils.
  7. In a large salad bowl, add mixed greens. Drizzle about half the vinaigrette over greens and toss gently.
  8. Add warm roasted squash, toasted pecans, dried cranberries, sliced apple, and pomegranate arils. Drizzle with remaining dressing to taste.
  9. Top with crumbled goat cheese. Toss gently and serve immediately while squash is warm.

Notes

Don’t dress greens too early or they’ll wilt. Let squash cool for about 10 minutes after roasting—warm, not hot. Toast nuts fresh for best flavor. Let dressing come to room temperature before using. For vegan version, omit goat cheese or use plant-based alternative. For lower sugar, reduce maple syrup in dressing to 2 tablespoons and use unsweetened cranberries.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, roasted butternut squash, holiday salad, Thanksgiving salad, autumn salad, goat cheese salad, candied pecans

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