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Best Cozy Fall Harvest Salad with Maple Vinaigrette

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A warm and comforting fall salad featuring tender roasted butternut squash, crisp apples, crunchy candied pecans, and tangy feta, all tossed in a sweet-tart maple vinaigrette. Perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 cups mixed greens (baby spinach, arugula, and frisée blend)
  • 1 large Honeycrisp or Fuji apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup candied pecans
  • 1/2 cup crumbled feta cheese
  • Optional: 1/4 cup pomegranate arils

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne (if using). Spread in a single layer on the prepared baking sheet.
  3. Roast the squash for 20-25 minutes, flipping halfway through, until tender and caramelized. Let cool slightly.
  4. Make the maple vinaigrette: In a small bowl or mason jar, combine 1/4 cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and minced shallot. Whisk or shake to combine. Slowly drizzle in 1/3 cup olive oil while whisking (or add all to jar and shake vigorously). Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Adjust to taste.
  5. Prepare toppings: Thinly slice the apple. If making candied pecans, toss 1/2 cup pecans with 1 tablespoon maple syrup and a pinch of salt in a skillet over medium heat for about 5 minutes until fragrant and glossy. Spread on a plate to cool.
  6. Assemble the salad: In a large bowl, add 6 cups mixed greens. Drizzle with about half the vinaigrette and toss gently. Add roasted squash (cooled for at least 5 minutes), sliced apple, dried cranberries, candied pecans, and crumbled feta. Drizzle with more dressing as needed and toss gently.
  7. Serve immediately while the squash is still slightly warm and greens are crisp.

Notes

For best results, cut squash into uniform 1-inch cubes. Let squash cool at least 5 minutes before adding to greens to prevent wilting. Start with half the dressing and add more as needed. The vinaigrette can be made ahead and keeps in the fridge for up to a week. For a dairy-free option, omit feta or use vegan feta. For a vegan version, skip the feta entirely.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, butternut squash, cozy salad, Thanksgiving salad, autumn salad

Find it online: https://lumalunch.com/best-cozy-fall-harvest-salad-with-maple-vinaigrette/