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Cozy Fall Harvest Salad with Maple Cider Vinaigrette

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This cozy fall harvest salad with maple cider vinaigrette is the kind of thing you make when you need a little bit of comfort on a plate. It’s built on a foundation of textures and flavors that just work, featuring sweet roasted squash, tart apple, crunchy pecans, and a creamy, tangy dressing.

Ingredients

Scale
  • For the Salad:
  • Butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • Mixed salad greens (baby kale, arugula, and spinach)
  • Honeycrisp apple, thinly sliced (or Fuji)
  • Dried cranberries
  • Crumbled goat cheese (or feta)
  • Pecan halves (toasted and candied, or just toasted)
  • For the Maple Cider Vinaigrette:
  • ¼ cup (60 ml) pure maple syrup
  • 3 tablespoons (45 ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced
  • ⅓ cup (80 ml) extra-virgin olive oil
  • Salt and black pepper to taste
  • One small piece of roasted squash (about 2 tablespoons)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the squash: Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cube it into ½-inch pieces. Toss the cubes with 1 tablespoon of olive oil, a pinch of salt, and a crack of black pepper. Spread them in a single layer on the prepared baking sheet.
  3. Roast the squash: Place the baking sheet in the oven and roast for 20-25 minutes, flipping halfway through, until the squash is tender and the edges are golden brown and slightly caramelized. Remove from the oven and let it cool for about 5 minutes.
  4. Toast the pecans (while the squash roasts): In a small skillet over medium heat, add the pecan halves. Toast them for 3-4 minutes, shaking the pan frequently, until they’re fragrant and slightly darkened. Remove from the heat and let them cool. Optional: For candied pecans, toss them in a teaspoon of maple syrup and a pinch of cinnamon right after toasting.
  5. Make the dressing: In a small bowl or a blender, combine ¼ cup (60 ml) of maple syrup, 3 tablespoons (45 ml) of apple cider vinegar, 1 teaspoon of Dijon mustard, 1 small minced shallot, and a pinch of salt and pepper. Add one small piece of the roasted squash (about 2 tablespoons worth). Whisk or blend until smooth. While whisking (or with the blender running), slowly drizzle in ⅓ cup (80 ml) of olive oil until the dressing is emulsified and creamy. Taste and adjust with more salt or vinegar if …
  6. Assemble the salad: In a large mixing bowl, add the mixed greens, the remaining roasted squash (reserve a few pieces for the top if you want it to look pretty), the sliced apple, dried cranberries, and toasted pecans. Drizzle about half of the dressing over the top.
  7. Toss and serve: Use your salad servers or tongs to gently toss everything together until the greens are evenly coated. Add more dressing if needed. Top with the crumbled goat cheese and the reserved squash pieces. Serve immediately.

Notes

Don’t skip roasting the squash—it brings out natural sweetness and creamy texture. Dry your greens well to ensure dressing clings. Toast nuts for best flavor. Add dressing just before serving to prevent wilting. Use the warm squash trick for the dressing to help it emulsify and give a velvety texture.

Nutrition

Keywords: fall harvest salad, maple cider vinaigrette, butternut squash salad, autumn salad, roasted squash salad, healthy salad, gluten-free salad, vegetarian salad

Find it online: https://coracooks.com/cozy-fall-harvest-salad-with-maple-cider-vinaigrette/