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Cozy Fall Harvest Salad with Easy Maple Vinaigrette

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A warm and comforting fall salad featuring roasted butternut squash, tangy feta, crunchy pecans, and a sweet-tangy maple vinaigrette. Perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups cubed), peeled and cut into ½-inch cubes
  • 5 ounces mixed greens (about 5 cups), such as baby spinach and arugula
  • ½ cup dried cranberries
  • ½ cup pecans, toasted
  • ½ cup feta cheese, crumbled
  • ¼ cup red onion, thinly sliced
  • ¼ cup pumpkin seeds (pepitas), optional
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 small garlic clove, minced
  • Salt and black pepper to taste
  • 1 small shallot, finely minced (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the butternut squash: Peel with a vegetable peeler, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into ½-inch cubes.
  3. Roast the squash: Place cubed squash on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and golden brown.
  4. Toast the pecans and pumpkin seeds: In a small skillet over medium heat, cook pecans and pumpkin seeds (if using) for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.
  5. Make the maple vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk or shake to combine. Slowly drizzle in olive oil while whisking or shaking continuously until emulsified. Adjust seasoning to taste.
  6. Assemble the salad: In a large mixing bowl, combine mixed greens, roasted squash (warm or cooled), dried cranberries, toasted pecans, pumpkin seeds, and sliced red onion.
  7. Dress and serve: Drizzle about half the vinaigrette over the salad and toss gently. Add more dressing as needed. Top with crumbled feta cheese and a final sprinkle of toasted pecans. Serve immediately.

Notes

For best results, don’t overcrowd the baking sheet when roasting squash. Toast nuts carefully as they burn quickly. The dressing can be made up to 2 days ahead. For a vegan version, skip the feta or use a vegan alternative. For a nut-free option, replace pecans with toasted sunflower seeds.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash salad, cozy salad, autumn salad, roasted squash salad

Find it online: https://willarecipes.com/cozy-fall-harvest-salad-with-easy-maple-vinaigrette/