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Quick Autumn Harvest Salad with Maple Roasted Squash

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A quick and easy autumn salad featuring maple-roasted butternut squash, crisp apples, crunchy pecans, and creamy feta, all tossed in a tangy maple-Dijon dressing. Perfect for busy weeknights when you want something special without the fuss.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), unpeeled, sliced into 1/2-inch half-moons
  • 3 tablespoons pure maple syrup, divided
  • 4 tablespoons olive oil, divided
  • 5 ounces mixed salad greens (about 5 cups)
  • 1 large apple (Honeycrisp or Fuji), thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, roughly chopped
  • 1/3 cup feta cheese, crumbled
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice off stem and bottom ends of butternut squash. Cut in half crosswise where narrow neck meets bulbous bottom. Cut each piece in half lengthwise, scoop out seeds, and slice into 1/2-inch thick half-moons. No need to peel.
  3. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons maple syrup, and a pinch of salt. Toss squash slices in mixture until evenly coated. Spread in a single layer on prepared baking sheet.
  4. Roast squash for 20-25 minutes, flipping halfway through, until tender and golden-brown on edges.
  5. While squash roasts, make dressing: In a small bowl or mason jar, combine remaining 2 tablespoons olive oil, 1 tablespoon maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until emulsified.
  6. In a dry skillet over medium heat, toast chopped pecans for 2-3 minutes, shaking frequently, until fragrant. Set aside to cool.
  7. In a large bowl, combine mixed greens, sliced apple, dried cranberries, and toasted pecans. Drizzle with about half the dressing and toss gently to coat. Add more dressing as needed.
  8. Arrange warm maple-roasted squash slices over dressed greens. Sprinkle crumbled feta on top. Serve immediately.

Notes

Don’t skip the parchment paper to avoid sticky cleanup. Cut squash evenly (1/2-inch thick) for even cooking. Flip squash halfway through roasting. Serve warm squash over cold greens for best texture. Toast pecans for extra flavor. For meal prep, keep components separate and assemble just before serving.

Nutrition

Keywords: autumn salad, harvest salad, maple roasted squash, butternut squash salad, quick salad, weeknight dinner, fall recipe

Find it online: https://dinadinnertable.com/quick-autumn-harvest-salad-with-maple-roasted-squash/