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Ultimate Fall Harvest Salad – Easy Crowd-Pleasing Recipe

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This ultimate fall harvest salad features warm maple-roasted butternut squash, candied pecans, creamy goat cheese, and a tangy maple-Dijon vinaigrette. It’s a quick and easy showstopper perfect for holiday tables and weeknight dinners alike.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 4 cups)
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1 cup pecan halves
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • 6 cups mixed greens (arugula and baby spinach blend recommended)
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese (or feta)
  • 1/2 cup pomegranate arils (optional)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss the cubed squash with olive oil, maple syrup, salt, pepper, and cinnamon until evenly coated. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash for 25-30 minutes, flipping halfway through, until caramelized and fork-tender. Let cool slightly.
  5. While the squash roasts, make the candied pecans: In a small skillet over medium heat, melt butter with brown sugar and a pinch of salt. Add pecans and stir constantly for 2-3 minutes until toasted and coated. Spread on parchment paper to cool.
  6. Prepare the vinaigrette: In a small bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. Whisk or shake until emulsified. Season with salt and pepper to taste.
  7. In a large salad bowl, add mixed greens. Top with roasted squash, dried cranberries, crumbled goat cheese, pomegranate arils (if using), and sliced red onion. Sprinkle candied pecans over the top.
  8. Drizzle the vinaigrette over the salad just before serving. Toss gently to combine, or serve dressing on the side. Serve immediately.

Notes

Prep ahead: Roast squash, make pecans and dressing up to 2 days in advance. Store squash in fridge, pecans and dressing at room temperature. Assemble and dress just before serving. For best texture, let roasted squash cool 5-10 minutes before adding to greens. Double the vinaigrette for extra.

Nutrition

Keywords: fall harvest salad, butternut squash salad, maple roasted squash, candied pecans, goat cheese salad, maple Dijon vinaigrette, Thanksgiving salad, easy salad recipe

Find it online: https://bitesienna.com/ultimate-fall-harvest-salad-easy-crowd-pleasing-recipe/