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A vibrant Autumn Salad featuring colorful fall vegetables is displayed as the featured image for a recipe article.
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.