Fall Harvest Salad with Maple Dressing
Fall Harvest Salad with Maple Dressing is a vibrant celebration of autumn flavors, featuring roasted butternut squash, crisp apples, and toasted pecans, all drizzled with a sweet and tangy maple dressing. This colorful dish is perfect for holiday gatherings or cozy dinners, offering a delightful blend of textures and tastes that warm the soul. Quick and easy to prepare, this salad captures the essence of fall in every delicious bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 cups mixed greens (baby spinach and arugula)
- 2 cups roasted butternut squash (cubed)
- 1 cup apple slices (Honeycrisp or equivalent)
- 1/2 cup toasted pecans
- 1/3 cup dried cranberries
- 1/4 cup pure maple syrup
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cube butternut squash and toss with olive oil, salt, and pepper on a baking sheet.
- Roast squash for 20-25 minutes until tender and caramelized.
- Toast pecans in a dry skillet over medium heat for about 5 minutes until golden brown.
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper.
- In a large bowl, combine mixed greens with roasted squash, apple slices, toasted pecans, and cranberries.
- Drizzle with dressing and toss gently. Serve immediately.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding grilled chicken or swapping greens for kale. For extra creaminess, try adding crumbled feta or goat cheese.