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Best Crispy Fall Harvest Salad with Easy Maple Vinaigrette

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A warm and hearty fall salad featuring whole-roasted acorn squash, candied pecans, dried cranberries, and a tangy maple vinaigrette. Perfect for autumn gatherings or a cozy weeknight meal.

Ingredients

Scale
  • 1 medium acorn squash or butternut squash (about 2 pounds), whole, unpeeled
  • 5 ounces mixed greens or baby spinach (arugula and spinach mix recommended)
  • 1/2 cup dried cranberries (unsweetened if preferred)
  • 1/2 cup candied pecans (store-bought or homemade)
  • 1/3 cup crumbled feta cheese or goat cheese
  • 1/4 cup thinly sliced red onion, soaked in cold water for 10 minutes and drained
  • 1/2 cup pomegranate arils (optional)
  • Salt and black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced (about 1/2 teaspoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the whole acorn or butternut squash on the prepared baking sheet. Roast for 45-55 minutes, until a fork slides easily into the thickest part. Let cool for about 10 minutes.
  3. While the squash roasts, make the vinaigrette: In a small bowl or jar, combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously or shake until emulsified. Set aside.
  4. Prepare the salad toppings: Slice the red onion thinly and soak in cold water for 10 minutes. Drain and pat dry. If using pomegranate arils, cut the pomegranate in half and tap the back with a spoon to release the seeds. Set everything aside.
  5. Once the squash is cool enough to handle, cut it in half lengthwise. Scoop out the seeds and stringy bits. Cut the squash into 1-inch thick wedges or chunks.
  6. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the squash wedges in a single layer (work in batches if needed) and cook for 2-3 minutes per side, until golden brown and crispy on the edges.
  7. In a large salad bowl, add the mixed greens. Pour about half the vinaigrette over the greens and toss gently to coat.
  8. Arrange the warm seared squash pieces over the dressed greens. Sprinkle with dried cranberries, candied pecans, crumbled cheese, drained red onion slices, and pomegranate arils if using.
  9. Drizzle the remaining vinaigrette over the top, or serve it on the side. Serve immediately while the squash is still warm.

Notes

Roasting the squash whole locks in moisture and makes it easier to slice. For the crispiest squash, pat the roasted wedges dry before searing and don’t overcrowd the skillet. The salad is best served immediately; store components separately if meal-prepping. The vinaigrette can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: fall harvest salad, crispy squash salad, maple vinaigrette, acorn squash salad, autumn salad, vegetarian salad, gluten-free salad

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