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Easy Harvest Fall Salad with Maple Vinaigrette

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A hearty fall salad with roasted butternut squash, crispy chickpeas, toasted pecans, dried cranberries, and feta cheese, all tossed in a tangy maple vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed (1/2-inch pieces)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil (for roasting)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed salad greens (baby spinach and arugula recommended)
  • 1/2 cup dried cranberries (unsweetened or reduced-sugar preferred)
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1/3 cup extra virgin olive oil (for dressing)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss cubed butternut squash and drained chickpeas with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  3. Roast for 25 to 30 minutes, flipping halfway through, until squash is fork-tender with caramelized edges and chickpeas are golden and slightly crispy.
  4. While squash roasts, toast pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until fragrant and lightly browned. Transfer to a plate to cool.
  5. Make the maple vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk together, then slowly drizzle in olive oil while whisking continuously (or shake in a jar). Adjust seasoning to taste.
  6. In a large mixing bowl, add mixed greens. Pour about half the vinaigrette over the greens and toss gently to coat.
  7. Add warm roasted squash and chickpeas, toasted pecans, dried cranberries, crumbled feta, and sliced red onion. Drizzle remaining dressing over the top and toss gently once more.
  8. Serve immediately while warm.

Notes

Let roasted squash and chickpeas cool for about 5 minutes before adding to greens to prevent wilting. For meal prep, store dressing separately and assemble fresh. Dressing keeps up to 1 week in the fridge. For a vegan version, omit feta or use vegan feta. For nut-free, replace pecans with pepitas or sunflower seeds.

Nutrition

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

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