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Wholesome Fall Harvest Salad with Easy Maple Vinaigrette

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A quick and easy fall salad with roasted butternut squash, pomegranate seeds, pecans, and goat cheese, tossed in a tangy maple cider vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • 5 ounces mixed greens or baby kale
  • ½ cup pomegranate seeds
  • ⅓ cup dried cranberries
  • ½ cup pecans, roughly chopped
  • ⅓ cup goat cheese, crumbled
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced
  • ¼ cup extra virgin olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper if desired.
  2. Prep the squash: Cut off both ends, peel, slice in half lengthwise, scoop out seeds, and cut into ½-inch cubes (about 3 cups).
  3. Roast the squash: Spread cubes on the baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss. Roast for 20-25 minutes, flipping halfway, until tender and golden-brown. Let cool slightly.
  4. Toast the pecans: In a small dry skillet over medium heat, toast chopped pecans for 3-4 minutes until fragrant. Transfer to a plate to cool.
  5. Make the vinaigrette: In a small jar, combine apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Shake to combine. Add ¼ cup olive oil and shake until emulsified. Adjust seasoning to taste.
  6. Assemble the salad: In a large bowl, combine mixed greens, warm roasted squash, pomegranate seeds, dried cranberries, and toasted pecans. Drizzle with about half the vinaigrette and toss gently.
  7. Finish and serve: Crumble goat cheese over the top. Drizzle with more dressing if desired. Serve immediately while squash is still slightly warm.

Notes

Don’t overcrowd the baking sheet to ensure caramelization. For meal prep, store components separately and assemble just before serving. The dressing can be made ahead and keeps for about a week.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash salad, pomegranate salad, easy fall salad

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