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Cozy Autumn Harvest Salad with Easy Maple Cider Vinaigrette

Autumn harvest salad - featured image
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A hearty fall salad featuring warm roasted butternut squash, crisp apples, toasted pecans, and tangy feta, all tossed in a perfectly balanced maple cider vinaigrette. It’s cozy enough for a weeknight dinner yet elegant enough for holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups mixed autumn greens (baby kale, arugula, and spinach)
  • 1 large Honeycrisp or Fuji apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ⅓ cup pecan halves, toasted
  • ¼ cup pumpkin seeds (pepitas), toasted
  • Optional: ½ cup cooked quinoa or farro
  • ¼ cup apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 teaspoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Pinch of dried thyme (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: peel, cut off ends, slice in half lengthwise, scoop out seeds, and cut into ½-inch cubes.
  3. In a medium bowl, toss cubed squash with 2 tablespoons olive oil, cinnamon, cayenne (if using), salt, and pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast squash for 20-25 minutes, flipping halfway through, until tender and edges are golden brown. Let cool for about 10 minutes.
  5. While squash roasts, toast pecans and pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant. Transfer to a plate to cool.
  6. Make the vinaigrette: In a small bowl or mason jar, combine apple cider vinegar, maple syrup, minced shallot, Dijon mustard, salt, pepper, and dried thyme (if using). Whisk or shake to combine. Slowly drizzle in olive oil while whisking or shaking to emulsify. Taste and adjust seasoning.
  7. Core and thinly slice the apple. Toss with a squeeze of lemon juice if desired to prevent browning.
  8. In a large mixing bowl, add autumn greens. Drizzle about half the dressing over greens and toss gently to coat.
  9. Add warm roasted squash, sliced apple, dried cranberries, toasted pecans, pumpkin seeds, and crumbled feta. Toss gently to combine.
  10. Drizzle remaining dressing over top if desired. Serve immediately while squash is still warm.

Notes

For best results, serve immediately while squash is warm. If making ahead, store components separately and assemble just before serving. The dressing keeps up to a week in the fridge. To make vegan, omit feta or use plant-based alternative.

Nutrition

Keywords: autumn harvest salad, maple cider vinaigrette, fall salad, roasted butternut squash salad, healthy fall salad, gluten-free salad, vegetarian salad

Find it online: https://breezybake.com/cozy-autumn-harvest-salad-with-easy-maple-cider-vinaigrette/