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Harvest Fall Salad with Easy Maple Vinaigrette

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A fresh fall salad featuring roasted butternut squash, crunchy pecans, dried cranberries, creamy goat cheese, and a silky maple vinaigrette. This crowd-pleasing recipe comes together in under 30 minutes and is perfect for fall gatherings or a quick weeknight meal.

Ingredients

  • Butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • Mixed greens or baby spinach (5 ounces)
  • Dried cranberries (½ cup)
  • Pecans, roughly chopped (½ cup)
  • Goat cheese, crumbled (⅓ cup)
  • Red onion, thinly sliced (¼ cup)
  • Olive oil (2 tablespoons for roasting)
  • Salt and black pepper to taste
  • Pure maple syrup (3 tablespoons)
  • Apple cider vinegar (2 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Extra virgin olive oil (¼ cup)
  • Garlic, minced (1 small clove, optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until edges are golden brown and squash is tender. Let cool slightly.
  3. While squash roasts, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.
  4. Make the maple vinaigrette: In a small jar or bowl, combine maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Add olive oil, then shake or whisk until emulsified. Adjust seasoning to taste.
  5. In a large mixing bowl, combine mixed greens, roasted butternut squash, dried cranberries, toasted pecans, and sliced red onion. Drizzle with about half the vinaigrette and toss gently to coat.
  6. Crumble goat cheese over the top. Reserve a few squash pieces and pecans for garnish if desired.
  7. Serve immediately, drizzling with remaining vinaigrette if desired.

Notes

For best results, cut squash into uniform ½-inch cubes. Toast pecans carefully as they burn quickly. Let squash cool for about 5 minutes before adding to greens to avoid wilting. Start with half the dressing and add more as needed. For meal prep, store components separately and assemble just before serving. The dressing keeps well in the fridge for up to a week.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, butternut squash, roasted squash, goat cheese, pecans, cranberries, easy salad, gluten-free, vegetarian

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