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Autumn Harvest Salad with Maple Dijon Dressing

A vibrant fall salad featuring mixed greens, roasted butternut squash, apple slices, pecans, and a light vinaigrette.
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A hearty and flavorful fall salad featuring roasted butternut squash, crisp apples, crunchy pecans, and a tangy maple Dijon dressing. Perfect for meal prepping or as a holiday side dish.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped pecans
  • 1 large apple, cored and sliced
  • 4 cups mixed greens
  • 1/4 cup crumbled goat cheese (optional)
  • For the dressing:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized.
  4. While the squash is roasting, toast the pecans in a dry skillet over medium heat for 3-5 minutes, until fragrant. Watch them closely to prevent burning.
  5. In a small bowl, whisk together the dressing ingredients: 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  6. In a large bowl, combine the mixed greens, sliced apple, roasted butternut squash, and toasted pecans.
  7. Add the goat cheese if using.
  8. Drizzle the dressing over the salad and toss gently to combine.
  9. Serve immediately or pack for meal prep.

Notes

  • For meal prep, store the dressing separately and toss just before serving to keep the greens crisp.
  • You can substitute walnuts for pecans.
  • If you don’t have butternut squash, sweet potatoes work well.
  • For a vegan option, omit the goat cheese.

Nutrition

Find it online: https://cutcooktaste.com/fall-salad/