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Harvest Salad with Maple Pecan & Apple Cider Vinaigrette

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A hearty fall salad featuring roasted butternut squash, crunchy maple pecans, creamy goat cheese, and a tangy apple cider vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

  • Butternut squash, peeled and cubed into 1-inch pieces (about 3 cups)
  • Mixed greens, about 6 cups (baby spinach, arugula, kale, or chard)
  • Pecan halves, 1 cup
  • Maple syrup, 3 tablespoons (for pecans)
  • Dried cranberries, 1/2 cup
  • Goat cheese, 4 ounces, crumbled
  • Apple, 1 medium, thinly sliced (Honeycrisp or Fuji)
  • Red onion, 1/2 small, thinly sliced
  • Olive oil, 2 tablespoons (for roasting squash)
  • Salt and black pepper, to taste
  • Apple cider vinegar, 1/4 cup
  • Maple syrup, 2 tablespoons (for dressing)
  • Dijon mustard, 1 teaspoon
  • Shallot, 1 small, finely minced
  • Olive oil, 1/3 cup (for dressing)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are golden.
  2. While squash roasts, heat a large skillet over medium heat. Add pecan halves and toast for 2 minutes, stirring frequently. Add 3 tablespoons maple syrup and a pinch of salt. Stir constantly for 1-2 minutes until syrup coats pecans and bubbles. Spread on parchment paper to cool.
  3. In a small bowl, combine 1/4 cup apple cider vinegar, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, and minced shallot. Whisk together. Slowly drizzle in 1/3 cup olive oil while whisking continuously. Season with 1/4 teaspoon salt and black pepper. Adjust to taste.
  4. Wash and dry mixed greens thoroughly. Thinly slice apple and red onion. Crumble goat cheese if needed.
  5. In a large bowl, combine mixed greens, roasted squash, maple pecans, dried cranberries, sliced apple, red onion, and crumbled goat cheese. Drizzle with about half the dressing and toss gently. Add more dressing as desired. Serve immediately.

Notes

For best results, serve immediately while squash is warm and pecans are crunchy. Store dressing separately if making ahead. Dressing can be made up to 3 days in advance. To make vegan, omit goat cheese or use plant-based alternative. For nut-free, replace pecans with roasted pumpkin seeds.

Nutrition

Keywords: harvest salad, fall salad, butternut squash salad, maple pecan salad, apple cider vinaigrette, Thanksgiving salad, vegetarian salad, gluten-free salad

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