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Fall Harvest Salad with Maple Cider Vinaigrette

A close-up of a vibrant Fall harvest salad featuring crisp lettuce, sliced apples, roasted butternut squash, dried cranberries, and walnuts, drizzled with dressing.
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A vibrant and healthy fall salad featuring seasonal produce like roasted squash, crisp apples, crunchy nuts, and tart cranberries, all tossed in a tangy maple cider vinaigrette. This salad is the perfect colorful and flavorful counterpoint to heavier autumn meals.

Ingredients

Scale
  • 1 small butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 6 cups mixed dark leafy greens
  • 1 crisp apple, cored and thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans or walnuts
  • For the Maple Cider Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized. Let cool slightly.
  3. While the squash roasts, prepare the vinaigrette. In a small bowl or jar, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
  4. In a large salad bowl, combine the mixed dark leafy greens, sliced apple, dried cranberries, toasted nuts, and the roasted butternut squash.
  5. Drizzle the maple cider vinaigrette over the salad and toss gently to coat all ingredients.
  6. Serve immediately.

Notes

  • For a complete meal, consider adding grilled chicken or tofu.
  • This salad pairs well with a variety of proteins and is a great option for meal planning.
  • You can substitute pears for apples if preferred.

Nutrition

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