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Ultimate Fall Harvest Salad with Roasted Butternut Squash and Maple-Balsamic Vinaigrette

Close-up of a vibrant fall harvest salad featuring roasted butternut squash cubes, apple slices, pecans, and dried cranberries over mixed greens.
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Make this Ultimate Fall Harvest Salad featuring roasted butternut squash, crisp apples, candied pecans, and a bright maple-balsamic vinaigrette. It is a satisfying, healthy fall meal perfect for weeknight dinners or Thanksgiving side dishes.

Ingredients

Scale
  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens (spinach, kale, or spring mix)
  • 1 large crisp apple (like Honeycrisp or Fuji), thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/4 cup crumbled feta cheese (optional)
  • For the Maple-Balsamic Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, or until tender and lightly browned. Let the squash cool slightly.
  2. Prepare the vinaigrette: In a small bowl or jar, whisk together the 1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.
  3. In a large bowl, combine the mixed greens, cooled roasted butternut squash, sliced apple, dried cranberries, and toasted pecans.
  4. Drizzle the maple-balsamic vinaigrette over the salad ingredients. Gently toss everything together until the greens are lightly coated.
  5. Divide the salad among serving plates. Sprinkle with crumbled feta cheese, if using. Serve immediately for the best texture.

Notes

  • To toast pecans, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant. Watch them closely to prevent burning.
  • You can roast the butternut squash ahead of time and store it in the refrigerator for up to three days.
  • For a heartier meal, add 1 cup of cooked quinoa or grilled chicken breast to the salad.

Nutrition

Find it online: https://completelyyummy.com/fall-harvest-salad-butternut-squash-apple/