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Easy Fall Harvest Salad with Maple Cider Vinaigrette

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A warm and vibrant fall salad featuring roasted butternut squash, apples, and pears, tossed with mixed greens, toasted pecans, dried cranberries, and crumbled goat cheese, all drizzled with a tangy-sweet maple cider vinaigrette. Perfect for entertaining or a cozy family dinner.

Ingredients

Scale
  • 8 cups mixed greens (arugula, baby spinach, and frisée)
  • 2 medium Honeycrisp or Fuji apples, cored and sliced into ¼-inch wedges
  • 1 large Bosc pear, cored and sliced
  • 1 cup pecans, roughly chopped
  • ½ cup dried cranberries
  • 4 ounces crumbled goat cheese or feta
  • 1 small red onion, thinly sliced into half-moons
  • 2 cups butternut squash, peeled and cut into ½-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • ⅓ cup apple cider (unfiltered)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ cup extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 small shallot, minced (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: If using a whole squash, cut off the top and bottom, peel, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes. Spread on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cinnamon. Toss to coat and spread in a single layer.
  3. Roast the squash for 15 minutes. While it roasts, prepare the apples and pear.
  4. After 15 minutes, remove the baking sheet from the oven and add the apple and pear slices. Toss gently with the squash, then return to the oven and roast for another 10-12 minutes, until tender and edges are browned.
  5. While everything roasts, toast the pecans: Place chopped pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and slightly darker. Remove from pan immediately and set aside to cool.
  6. Make the maple cider vinaigrette: In a small bowl or mason jar, combine ⅓ cup apple cider, ¼ cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon pepper, and minced shallot (if using). Whisk together, then slowly drizzle in ½ cup olive oil while whisking constantly. If using a mason jar, shake vigorously for 30 seconds. Taste and adjust sweetness or tanginess as desired.
  7. Soak the red onion (optional): Place sliced red onion in a small bowl of cold water for 10 minutes to remove sharpness. Drain and pat dry.
  8. Assemble the salad: In a large salad bowl, add 8 cups mixed greens. Drizzle about half the dressing over the greens and toss gently. Add the roasted squash, apples, and pear (let cool for 5 minutes first). Sprinkle with toasted pecans, dried cranberries, and sliced red onion. Crumble goat cheese or feta over the top. Drizzle with remaining dressing as desired.
  9. Serve immediately or within 30 minutes of assembling. For parties, keep dressing on the side.

Notes

For best results, don’t skip roasting the fruit and squash—it adds depth of flavor. Toast pecans fresh for maximum crunch. Make dressing up to 3 days ahead. For a dairy-free version, skip the cheese or use plant-based feta. For a nut-free version, substitute pumpkin seeds (pepitas) for pecans. To make it a main course, add shredded rotisserie chicken, grilled salmon, or sliced steak.

Nutrition

Keywords: fall harvest salad, maple cider vinaigrette, roasted butternut squash, apple salad, pear salad, Thanksgiving salad, easy fall salad, crowd-pleasing salad

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