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Fall Harvest Salad with Maple Dijon Vinaigrette

A close-up of a Fall Harvest Salad featuring roasted butternut squash, apple slices, dried cranberries, and toasted pecans on a bed of greens.
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A vibrant salad celebrating autumn produce with roasted butternut squash, apples, pecans, and a homemade maple Dijon vinaigrette.

Ingredients

Scale
  • 1 small butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 6 cups kale or mixed greens
  • 1 apple, cored and thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/4 cup crumbled goat cheese or feta cheese (optional)
  • For the Maple Dijon Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool.
  4. While the squash roasts, prepare the vinaigrette. In a small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper.
  5. In a large bowl, combine the kale or mixed greens, roasted butternut squash, sliced apple, dried cranberries, and toasted pecans.
  6. Add the goat cheese or feta cheese, if using.
  7. Drizzle the maple Dijon vinaigrette over the salad and toss gently to combine.
  8. Serve immediately.

Notes

  • For a complete meal, consider adding grilled chicken or chickpeas.
  • To toast pecans, spread them on a dry baking sheet and bake for 5-7 minutes at 350°F (175°C), or until fragrant.
  • This salad is a great option for meal planning. Store components separately and assemble before serving.

Nutrition

Find it online: https://www.unfoldrecipes.com/fall-harvest-salad-recipe/