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Best Fall Harvest Chopped Salad with Easy Maple Vinaigrette

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This Best Fall Harvest Chopped Salad with Maple Vinaigrette is a celebration of fall flavors—crunchy apples, tender roasted squash, salty bacon, tangy feta, and toasted pecans, all tied together with a sweet, tangy, and peppery maple dressing. It’s quick, easy, and perfect for fall gatherings, meal prep, or a cozy dinner at home.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 large Granny Smith apples, diced
  • 6 strips bacon, cooked and crumbled
  • ½ cup feta cheese, crumbled
  • ½ cup pecans, toasted and chopped
  • ⅓ cup dried cranberries
  • 5 cups mixed greens (spinach and arugula mix)
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ⅓ cup olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Prep the squash: Peel the butternut squash, remove seeds, and cut into ½-inch cubes. Toss with 1 tablespoon olive oil, a pinch of salt, and a dash of cinnamon (optional). Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
  3. Cook the bacon: While the squash roasts, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into bite-sized pieces.
  4. Toast the pecans: In the same skillet (drain most of the bacon fat, leaving a thin coating), add the pecans and toast over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  5. Make the vinaigrette: In a mason jar or small bowl, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, and a pinch of salt and pepper. Add ⅓ cup olive oil. Seal the jar and shake vigorously, or whisk until emulsified. Taste and adjust seasoning.
  6. Assemble the salad: In a large bowl, combine 5 cups mixed greens, the roasted squash (let it cool for 5 minutes first), diced apples, crumbled bacon, toasted pecans, dried cranberries, and thinly sliced red onion.
  7. Dress and toss: Drizzle the maple vinaigrette over the salad, starting with about half. Toss gently to combine, then add more dressing as needed.
  8. Top with feta: Sprinkle the crumbled feta over the top and give it one last gentle toss. Serve immediately.

Notes

Don’t skip toasting the pecans—it takes 3 minutes and makes them infinitely better. If making ahead, keep the dressing separate until ready to serve. For a vegetarian version, skip the bacon and add roasted chickpeas. For a vegan version, omit the feta and use a dairy-free cheese or nutritional yeast. The dressing keeps in the fridge for up to a week.

Nutrition

Keywords: fall harvest salad, chopped salad, maple vinaigrette, butternut squash salad, apple salad, bacon salad, feta salad, pecan salad, easy fall salad, gluten-free salad

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