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Best Autumn Harvest Salad with Easy Maple Cider Vinaigrette

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A perfect fall salad featuring roasted butternut squash, crisp apples, dried cranberries, creamy goat cheese, and candied pecans, all tossed in a sweet-tart maple cider vinaigrette. It’s a crowd-pleaser that comes together in about 35 minutes.

Ingredients

  • Butternut squash, peeled and cubed into ¾-inch pieces (about 3 cups)
  • Fresh apple, preferably Honeycrisp or Fuji, thinly sliced (1 large apple)
  • Mixed salad greens, about 5 ounces (spring mix or baby arugula)
  • Dried cranberries, ½ cup
  • Goat cheese, crumbled, ½ cup (about 4 ounces)
  • Pecan halves, 1 cup
  • Pure maple syrup, 2 tablespoons (for candying pecans)
  • Butter, 1 tablespoon
  • Salt, ¼ teaspoon (for pecans)
  • Olive oil, 2 tablespoons (for roasting squash)
  • Salt and pepper (for squash)
  • Apple cider, ¼ cup (not apple cider vinegar)
  • Apple cider vinegar, 2 tablespoons
  • Pure maple syrup, 2 tablespoons (for dressing)
  • Dijon mustard, 1 teaspoon
  • Shallot, finely minced, 1 small (about 1 tablespoon)
  • Olive oil, ⅓ cup (for dressing)
  • Salt, ½ teaspoon (for dressing)
  • Black pepper, ¼ teaspoon (for dressing)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  2. While squash roasts, heat a small skillet over medium heat. Melt 1 tablespoon butter, then add 1 cup pecan halves and 2 tablespoons maple syrup. Cook, stirring constantly, for 3-4 minutes until fragrant and glossy. Sprinkle with ¼ teaspoon salt and spread on parchment to cool completely.
  3. In a small bowl or mason jar, combine ¼ cup apple cider, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, minced shallot, ½ teaspoon salt, and ¼ teaspoon black pepper. Slowly drizzle in ⅓ cup olive oil while whisking or shake vigorously until emulsified. Set aside.
  4. In a large salad bowl, add 5 ounces mixed greens. Top with roasted squash, sliced apple, dried cranberries, crumbled goat cheese, and candied pecans. Drizzle with about half the dressing and toss gently. Add more dressing as needed.
  5. Serve immediately while squash is slightly warm and greens are crisp.

Notes

For best results, dress the salad right before serving to prevent wilting. The dressing can be made up to a week ahead. Roasted squash and candied pecans can be prepared up to 2 days in advance. Slice apples just before serving to prevent browning.

Nutrition

Keywords: autumn harvest salad, maple cider vinaigrette, fall salad, roasted butternut squash, candied pecans, goat cheese, Thanksgiving salad

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