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Fall Harvest Salad

Fall Harvest Salad
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The Fall Harvest Salad is a vibrant and nutritious dish perfect for autumn, combining fresh seasonal greens, roasted butternut squash, crisp apples or pears, toasted nuts, dried cranberries, and creamy goat cheese or feta. Tossed with a sweet and tangy maple vinaigrette, this salad celebrates the rich flavors and colors of fall, making it ideal as a light lunch, side dish, or wholesome dinner option.

Ingredients

Scale

Base Ingredients

  • 4 cups mixed greens (spinach, kale, or arugula)
  • 2 cups roasted butternut squash cubes (about 1 small squash)
  • 1 medium apple or pear, thinly sliced
  • 1/3 cup toasted pecans or walnuts
  • 1/4 cup dried cranberries
  • 1/3 cup goat cheese or feta, crumbled

Maple Vinaigrette

  • 3 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/3 cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized. Allow to cool slightly before adding to the salad.
  2. Prepare the Greens and Fruits: While the squash is roasting, wash and dry the mixed greens thoroughly using a salad spinner or patting dry. Thinly slice apples or pears, removing seeds and core; set aside.
  3. Toast the Nuts: In a dry skillet over medium heat, toast pecans or walnuts for 3-5 minutes until fragrant and golden, shaking the pan occasionally to prevent burning. Remove from heat and let cool.
  4. Whisk the Maple Vinaigrette: In a small bowl or jar, combine maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking vigorously until the dressing emulsifies and thickens.
  5. Assemble the Salad: In a large bowl, combine the mixed greens, roasted butternut squash, sliced fruit, dried cranberries, and toasted nuts. Crumble goat cheese or feta over the top. Lightly drizzle the maple vinaigrette and toss gently to coat everything evenly.

Notes

  • Prep in advance by roasting the squash and toasting the nuts to save time on serving day.
  • Dry greens well to prevent sogginess and maintain crisp texture.
  • Adjust the sweetness of the vinaigrette by varying the maple syrup amount based on your fruit’s natural sweetness.
  • For texture contrast, mix soft ingredients with crunchy elements.
  • Dress the salad just before serving to keep greens fresh and vibrant.

Nutrition

Keywords: fall salad, harvest salad, autumn recipe, roasted butternut squash salad, healthy autumn salad, maple vinaigrette salad

Find it online: https://marygourmet.com/fall-harvest-salad/