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Best Cozy Fall Harvest Salad with Apple Cider Vinaigrette

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A warm and cozy fall salad featuring roasted butternut squash, candied pecans, dried cranberries, and creamy goat cheese, all tossed in a tangy-sweet apple cider vinaigrette. Perfect for weeknights or holiday entertaining.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces
  • 5 ounces mixed greens (about 5 cups)
  • ½ cup dried cranberries
  • ½ cup candied pecans
  • ⅓ cup crumbled goat cheese
  • 1 medium apple (Honeycrisp or Fuji), thinly sliced
  • ½ small red onion, thinly sliced
  • ¼ cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • ⅓ cup extra-virgin olive oil
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Prep the squash: If using a whole butternut squash, peel it, cut off the ends, slice in half lengthwise, scoop out seeds, and cut into ½-inch cubes. If using pre-cut cubes, rinse and pat dry.
  3. Roast the squash: Spread cubes on the prepared baking sheet in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
  4. While the squash roasts, make the vinaigrette: In a small jar, combine apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Shake vigorously for 30 seconds. Add olive oil and shake again until emulsified. Adjust seasoning to taste.
  5. Assemble the salad base: In a large salad bowl, combine mixed greens, sliced apple, dried cranberries, and thinly sliced red onion (pat dry if soaked).
  6. Add the warm squash: Let roasted squash cool for 2-3 minutes, then add to the bowl.
  7. Dress and toss: Drizzle about half the vinaigrette over the salad and toss gently until evenly coated. Add more dressing if desired.
  8. Top and serve: Sprinkle candied pecans and crumbled goat cheese over the top. Serve immediately while the squash is still warm.

Notes

For best results, keep dressing on the side until serving if making ahead. The vinaigrette can be stored in the fridge for up to a week. Roasted squash and dressing can be made up to 2 days ahead.

Nutrition

Keywords: fall harvest salad, apple cider vinaigrette, butternut squash salad, cozy fall salad, harvest salad

Find it online: https://lucastable.com/best-cozy-fall-harvest-salad-with-apple-cider-vinaigrette/