PERFECT AUTUMN SALAD RECIPE

Imagine crisp apples, roasted butternut squash, crunchy pecans, and tangy cranberries all tossed together with a vibrant maple-cider vinaigrette; that’s the magic of this Autumn Salad. It’s a symphony of fall flavors and textures in every bite, and I promise you, it’s easier to make than you think and will be the star of your next gathering!

Ingredients

For the Salad:

• 5 ounces mixed greens (baby spinach, kale, romaine)
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 medium apples (such as Honeycrisp or Fuji), cored and diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/4 cup crumbled goat cheese (optional)

For the Maple-Cider Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Let’s Talk About the Autumn Magic

Before we dive into the step-by-step, let’s chat about what makes this Autumn Salad so special. It’s not just about throwing ingredients together; it’s about creating a balance of flavors and textures that truly celebrate the season. Think sweet, savory, crunchy, and creamy all in one bowl! And don’t be intimidated by the roasting process; I’ve got some tips to make it a breeze.

Step-by-Step Instructions

Get Started: Prepare the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
3. Spread the squash in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Let cool slightly.

Assemble the Salad

1. In a large bowl, combine the mixed greens, diced apples, dried cranberries, toasted pecans, and roasted butternut squash.
2. If using goat cheese, add it now.

Make the Maple-Cider Vinaigrette

1. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
2. Taste and adjust seasonings as needed.

Dress and Serve

1. Just before serving, drizzle the maple-cider vinaigrette over the salad and toss gently to combine.
2. Serve immediately and enjoy!

Tips for the Perfect Autumn Salad

Okay, now for the secret weapons! Here are some tips to ensure your Autumn Salad is a total hit:

• Roasting the Squash: Don’t overcrowd the baking sheet! This will steam the squash instead of roasting it. Use two baking sheets if needed.
• Toasting the Pecans: Toasting nuts enhances their flavor dramatically. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Watch them closely, as they can burn easily.
• Dressing the Salad: Don’t dress the salad too far in advance, as the greens will wilt. It’s best to dress it right before serving.
• Apple Choice: Choose apples that hold their shape well, like Honeycrisp, Fuji, or Gala.
• Make-Ahead Tip: You can roast the butternut squash and toast the pecans a day in advance. Store them separately in airtight containers. You can also prepare the vinaigrette ahead of time and store it in the refrigerator.

Variations and Add-Ins

Want to customize your Autumn Salad? Go for it! Here are some ideas:

• Protein: Add grilled chicken, turkey, or chickpeas for a heartier salad.
• Cheese: Swap the goat cheese for feta, blue cheese, or shaved Parmesan.
• Greens: Use a different mix of greens, such as arugula or baby kale.
• Grains: Add cooked quinoa or farro for a more substantial salad.
• Other Veggies: Roasted Brussels sprouts, sweet potatoes, or beets would also be delicious additions. I love serving this with Mexican Street Corn Brussels!

Serving Suggestions

This Autumn Salad is incredibly versatile and can be served as a side dish or a light meal. It’s perfect for:

• Thanksgiving dinner
• Holiday potlucks
• Fall gatherings
• A healthy and delicious lunch
• Pair it with Autumnal Apple Crisp for a complete autumn-themed meal!

Why This Recipe Works

You might be wondering why this Autumn Salad recipe is better than all the others. It all comes down to balance. The sweetness of the apples and butternut squash is perfectly balanced by the tangy cranberries and apple cider vinegar. The toasted pecans add a delightful crunch, and the optional goat cheese provides a creamy element. Plus, the homemade maple-cider vinaigrette is the perfect finishing touch, tying all the flavors together. It’s so much better than anything you’d buy pre-made. And if you want another fantastic addition to your fall feast, don’t forget about Cranberry Saucee!

And you know what else? It’s a great way to use seasonal ingredients when they’re at their peak flavor. That makes it tastier, healthier, and even more affordable! Don’t settle for boring side dishes when you can have something this vibrant and delicious. Speaking of side dishes, you can’t go wrong with a classic Green Bean Casserole or another version of it Green Bean Casserole.

Storing Leftovers

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator. Keep in mind that the salad may become slightly soggy as the greens wilt from the dressing. It’s best to eat the leftovers within 1-2 days.

Enjoy the Flavors of Fall!

I hope you enjoy this Autumn Salad as much as I do! It’s a celebration of all the wonderful flavors that fall has to offer. It’s truly a dish that brings people together around the table, enjoying the season’s bounty. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Lady Maria

Perfect Autumn Salad

This autumn salad is a delightful symphony of fall flavors and textures. Featuring crisp apples, roasted butternut squash, crunchy pecans, and tangy cranberries, all tossed in a vibrant maple-cider vinaigrette, it’s an easy-to-make salad perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Salad, Side Dish

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 5 ounces mixed greens baby spinach, kale, romaine
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 medium apples such as Honeycrisp or Fuji
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/4 cup crumbled goat cheese optional
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Equipment

• Large bowl
• baking sheet
• Small bowl or jar
• whisk
• Oven
• knife
• Cutting board
• Measuring spoons
• Measuring cups

Method

 

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
3. Spread the squash in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Let cool slightly.
5. In a large bowl, combine the mixed greens, diced apples, dried cranberries, toasted pecans, and roasted butternut squash.
6. If using goat cheese, add it now.
7. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
8. Taste and adjust seasonings as needed.
9. Just before serving, drizzle the maple-cider vinaigrette over the salad and toss gently to combine.
10. Serve immediately and enjoy!

Notes

Don’t overcrowd the baking sheet when roasting the squash. Toast pecans at 350°F (175°C) for 5-7 minutes until fragrant. Dress the salad right before serving to prevent wilting. Choose apples that hold their shape well. Roast squash and toast pecans a day in advance and store separately. Prepare vinaigrette ahead and refrigerate. For variations, add grilled chicken, turkey, or chickpeas for protein; swap goat cheese for feta, blue cheese, or Parmesan; use arugula or baby kale; add cooked quinoa or farro; or include roasted Brussels sprouts, sweet potatoes, or beets. Store leftovers in an airtight container in the refrigerator for 1-2 days.