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The Ultimate Fall Harvest Salad with Roasted Butternut Squash and Apple Cider Vinaigrette

Close-up of a vibrant fall harvest salad featuring greens, roasted squash cubes, apple slices, pecans, and dried cranberries.
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Make this hearty Fall Harvest Salad featuring roasted butternut squash, crisp apples, candied pecans, and dried cranberries, all tossed in a bright apple cider vinaigrette. It is 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
  • 6 cups mixed fall greens (kale, spinach, or spring mix)
  • 1 large crisp apple (like Honeycrisp or Gala), thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/4 cup crumbled goat cheese (optional)
  • For the Apple Cider Vinaigrette:
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • Salt and pepper to taste

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, and Dijon mustard. Slowly whisk in the 1/2 cup of olive oil until the dressing emulsifies. Season with salt and pepper.
  3. In a large bowl, combine the mixed fall greens, roasted butternut squash, sliced apples, dried cranberries, and toasted pecans.
  4. Drizzle the salad with about half of the apple cider vinaigrette. Toss gently to coat all ingredients. Add more dressing as needed.
  5. Divide the salad among serving plates. If using, sprinkle the crumbled goat cheese over the top of each serving. Serve immediately.

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 gluten free harvest salad, confirm all ingredients, especially the Dijon mustard, are certified gluten free.
  • This salad works well with roasted sweet potatoes instead of butternut squash for variety.

Nutrition

Find it online: https://cravybite.link/fall-harvest-salad-recipe-butternut-squash/