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The Ultimate Fall Harvest Salad with Roasted Butternut Squash, Candied Pecans, Dried Cranberries, and Maple-Balsamic Vinaigrette

Close-up of a vibrant fall harvest salad featuring roasted squash, pecans, dried cranberries, and apple slices on mixed greens.
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Make this hearty and colorful salad featuring roasted butternut squash, crisp apples, candied pecans, and a sweet maple-balsamic dressing. It is perfect as a holiday side or a satisfying lunch.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens or kale
  • 1 cup chopped crisp apple (like Honeycrisp or Fuji)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans
  • 2 tablespoons maple syrup (for pecans)
  • 1 tablespoon water (for pecans)
  • 1/4 cup crumbled feta cheese (optional)
  • For the Vinaigrette: 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, or until tender and lightly browned. Let cool slightly.
  2. While the squash roasts, prepare the candied pecans. In a small skillet over medium heat, combine the pecans, 2 tablespoons of maple syrup, and 1 tablespoon of water. Stir constantly for 3 to 5 minutes until the syrup thickens and coats the nuts. Spread the coated pecans onto parchment paper to cool completely, then roughly chop.
  3. Prepare the vinaigrette. In a small jar, combine the 1/4 cup olive oil, apple cider vinegar, 2 tablespoons maple syrup, Dijon mustard, salt, and pepper. Close the jar tightly and shake well until emulsified.
  4. In a large bowl, combine the mixed greens, cooled roasted butternut squash, chopped apple, dried cranberries, and candied pecans.
  5. Pour about half of the vinaigrette over the salad. Gently toss to coat all ingredients evenly. Add more dressing as needed.
  6. Sprinkle the crumbled feta cheese over the top, if using. Serve immediately.

Notes

  • If you use kale, massage it with a teaspoon of olive oil for two minutes before assembling the salad to soften the leaves.
  • This salad holds up well; you can prepare the squash and dressing a day ahead and store them separately.
  • For a nut-free option, substitute sunflower seeds or pumpkin seeds for the pecans.

Nutrition

Find it online: https://recipesfleet.com/fall-harvest-salad-recipe/