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Ultimate Fall Harvest Salad with Roasted Butternut Squash, Apple, Cranberries, Pecans, and Maple-Balsamic Vinaigrette

Close-up of a vibrant fall harvest salad featuring roasted orange squash cubes, pecans, dried cranberries, and apple slices on a bed of greens.
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Make this Ultimate Fall Harvest Salad featuring roasted butternut squash, crisp apples, dried cranberries, and toasted pecans over fresh greens. Top it with a homemade maple-balsamic vinaigrette for a satisfying seasonal dish perfect for Thanksgiving sides or a healthy autumn meal.

Ingredients

Scale
  • 6 cups mixed greens (like spring mix or baby kale)
  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 crisp apples (like Honeycrisp or Fuji), cored and thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves, toasted
  • 1/4 cup crumbled goat cheese or feta (optional)
  • For the Maple-Balsamic Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of black 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. While the squash roasts, prepare the vinaigrette. In a small bowl or jar, whisk together the 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until fully combined. Set aside.
  3. In a large bowl, combine the mixed greens, cooled roasted butternut squash, sliced apples, dried cranberries, and toasted pecans.
  4. If using cheese, sprinkle the goat cheese or feta over the salad ingredients.
  5. Drizzle the maple-balsamic vinaigrette over the salad. Gently toss everything together until the greens and vegetables are lightly coated.
  6. Serve immediately for the best texture. This salad is a great make ahead fall side if you keep the dressing separate until serving.

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.
  • For a heartier meal, add grilled chicken breast or chickpeas.
  • If you do not have butternut squash, roasted sweet potatoes work well in this recipe.

Nutrition

Find it online: https://gourmetgaze.com/fall-harvest-salad-recipe-savory-secret/