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Crispy Fall Harvest Salad with Easy Maple Vinaigrette

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A warm and crunchy fall salad featuring roasted Brussels sprouts and butternut squash, crisp apples, toasted pecans, dried cranberries, and creamy goat cheese, all tossed in a sweet-tart maple vinaigrette. Ready in about 25 minutes, it’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 2 cups (280g) butternut squash, peeled and cubed
  • 1 large apple (Honeycrisp or Fuji), thinly sliced
  • 1/3 cup (50g) dried cranberries
  • 1/2 cup (60g) pecans, roughly chopped
  • 1/3 cup (50g) goat cheese, crumbled
  • 4 cups (120g) mixed greens (arugula, spring mix, or baby spinach)
  • 2 tablespoons olive oil (for roasting)
  • 1/2 teaspoon salt (for roasting)
  • 1/4 teaspoon black pepper (for roasting)
  • 3 tablespoons (60ml) pure maple syrup
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup (60ml) extra virgin olive oil (for dressing)
  • 1 small shallot, finely minced
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Trim Brussels sprouts and cut in half lengthwise; quarter any larger ones. Peel and cube butternut squash into 1/2-inch pieces.
  2. Toss Brussels sprouts and butternut squash on a baking sheet with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer. Roast for 15-20 minutes, flipping halfway, until sprouts are deeply browned and squash is tender.
  3. While vegetables roast, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly darker. Set aside to cool.
  4. Make the vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, Dijon mustard, minced shallot, and a pinch of salt and pepper. Slowly drizzle in olive oil while whisking constantly (or shake vigorously if using a jar). Taste and adjust seasoning.
  5. In a large salad bowl, add mixed greens. Let roasted vegetables cool for 2-3 minutes, then add them to the greens along with sliced apple, dried cranberries, and toasted pecans. Drizzle with about half the vinaigrette and toss gently.
  6. Crumble goat cheese over the top and drizzle with remaining vinaigrette if desired. Serve immediately while vegetables are still warm.

Notes

For best texture, let roasted vegetables cool slightly before adding to greens. The vinaigrette can be made ahead and keeps for about a week in the fridge. To prevent apple browning, toss slices in a little lemon juice or apple cider vinegar. Store leftovers with dressing on the side.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, roasted Brussels sprouts, butternut squash salad, Thanksgiving salad, healthy fall salad

Find it online: https://platebelle.com/crispy-fall-harvest-salad-with-easy-maple-vinaigrette/