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Easy Fresh Harvest Fall Salad with Maple Vinaigrette

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A vibrant fall salad featuring roasted butternut squash, crisp apples, toasted pecans, dried cranberries, and tangy goat cheese, all tossed in a perfectly balanced maple vinaigrette. Ready in 35 minutes, it’s a crowd-pleaser for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed)
  • 2 large Granny Smith apples
  • 5 cups mixed baby greens (spring mix with arugula recommended)
  • ½ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ⅓ cup crumbled goat cheese
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 small shallot, finely minced
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for roasting squash)
  • ½ teaspoon salt (for roasting squash)
  • ¼ teaspoon black pepper (for roasting squash)

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. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and golden-brown. Let cool completely.
  2. While squash roasts, place chopped pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly darkened. Transfer to a plate to cool.
  3. Core apples and slice thinly (about ⅛-inch thick). Toss with a squeeze of lemon juice to prevent browning if not serving immediately. Thinly slice red onion; if sensitive to raw onion, soak slices in cold water for 10 minutes, then drain and pat dry.
  4. In a small bowl or mason jar, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and minced shallot. Season with salt and pepper. Slowly drizzle in ¼ cup olive oil while whisking constantly (or shake vigorously). Taste and adjust seasoning as needed.
  5. In a large salad bowl, add mixed baby greens. Top with cooled roasted squash, sliced apples, toasted pecans, dried cranberries, and sliced red onion. Drizzle about half the vinaigrette over the top and toss gently. Add more dressing as needed. Sprinkle crumbled goat cheese over the top and toss once more.
  6. Serve immediately, either divided among plates or family-style. For gatherings, dress the salad just before serving to keep greens crisp.

Notes

Let roasted squash cool completely before adding to salad to prevent wilting greens. Toast pecans carefully as they burn quickly. Make vinaigrette up to 3 days ahead; flavors meld and improve. For meal prep, store dressing separately and add goat cheese just before serving.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, butternut squash salad, Thanksgiving salad, easy salad recipe, healthy fall salad

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