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Best Fresh Fall Harvest Salad with Maple Vinaigrette

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A simple yet stunning fall salad featuring roasted butternut squash, crisp apples, toasted pecans, and tangy feta, all tossed in a sweet-tart maple vinaigrette. Perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed)
  • 5 ounces mixed greens (about 5 cups)
  • 1 large apple (Honeycrisp or Fuji)
  • ⅓ cup dried cranberries
  • ½ cup raw pecans
  • ⅓ cup crumbled feta cheese
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 small shallot, finely minced
  • 1 teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for roasting squash)
  • 1 tablespoon maple syrup (for roasting squash)
  • ½ teaspoon salt (for roasting squash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, peel, halve lengthwise, scoop out seeds, and cut into ¾-inch cubes.
  3. In a medium bowl, toss the cubed squash with 1 tablespoon olive oil, 1 tablespoon maple syrup, ½ teaspoon salt, and a few grinds of black pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  4. While the squash roasts, toast the pecans in a small dry skillet over medium heat for 3-5 minutes, shaking frequently, until fragrant and lightly browned. Transfer to a plate to cool.
  5. Make the maple vinaigrette: In a small bowl, combine 3 tablespoons maple syrup, apple cider vinegar, minced shallot, and Dijon mustard. Whisk to combine. While whisking constantly, slowly drizzle in ¼ cup olive oil until emulsified. Season with salt and pepper to taste.
  6. Core the apple and slice into thin matchsticks or half-moons. Crumble the feta if needed.
  7. In a large bowl, combine the mixed greens, roasted squash (cooled for 5-10 minutes), sliced apple, dried cranberries, and toasted pecans. Drizzle with about half the dressing and toss gently. Add more dressing as needed.
  8. Sprinkle crumbled feta over the top. Toss gently or leave feta on top for presentation. Serve immediately.

Notes

Toast nuts every time for best flavor. Don’t overdress the salad—start with half the dressing. Let squash cool before adding to greens to prevent wilting. Cut ingredients to similar size for even bites. Make dressing ahead for better flavor. Season in layers.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, butternut squash salad, roasted squash salad, apple salad, pecan salad, feta salad, autumn salad, Thanksgiving salad

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