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Classic Fall Harvest Salad with Roasted Butternut Squash and Maple Vinaigrette

Close-up of a vibrant fall harvest salad featuring roasted butternut squash, apple slices, walnuts, and dried cranberries over mixed greens.
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Make this vibrant Fall Harvest Salad featuring roasted butternut squash, crisp apples, dried cranberries, and toasted walnuts. Toss everything in a simple maple-apple cider vinaigrette for a perfect seasonal side dish or light meal.

Ingredients

Scale
  • 1 small butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces mixed greens (like spring mix or baby kale)
  • 1 large crisp apple (like Honeycrisp or Gala), thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted walnuts
  • 1/4 cup crumbled goat cheese or feta (optional)
  • For the Maple-Apple Cider Vinaigrette:
  • 1/4 cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 400°F (200°C). 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 cool slightly.
  2. Prepare the vinaigrette: In a small bowl or jar, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Slowly drizzle in the 1/4 cup of olive oil while whisking constantly until the dressing emulsifies.
  3. In a large bowl, combine the mixed greens, cooled roasted butternut squash, sliced apple, dried cranberries, and toasted walnuts.
  4. If using, sprinkle the goat cheese or feta over the salad ingredients.
  5. Drizzle the maple-apple cider vinaigrette over the salad. Gently toss to coat all ingredients evenly.
  6. Serve this **healthy fall meal** immediately.

Notes

  • To toast walnuts, 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 1 cup of cooked, shredded chicken breast.
  • You can substitute sweet potatoes for butternut squash if preferred; adjust roasting time as needed.

Nutrition

Find it online: https://mistyplate.com/fall-harvest-salad-recipe-quick-easy/