Fall Harvest Salad
A cozy mix of roasted butternut squash, crisp apples, goat cheese, and baby greens—all tied together with a zingy apple cider vinaigrette. Pops of pomegranate, cranberries, and candied nuts make every bite crunchy, tangy, and totally autumnal. This is sweater weather in a bowl!
4
servings
Ingredients
Roasted Butternut Squash
- 1 medium (3 cups) butternut squash peeled, seeded, and cut into ½-inch cubes (about 3 cups)
- 1 1/2 tbsp (22 ml) olive oil
- 1 tsp Italian seasoning
- 3/4 tsp (0.75 tsp) garlic powder
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.25 tsp) freshly ground black pepper
Apple Cider Vinaigrette
- 3 tbsp (44 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) honey or maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp (0.25 tsp) salt or to taste
- 1/8 tsp (0.125 tsp) black pepper
Salad
- 5 oz (142 g) mixed baby greens such as arugula, spinach, spring mix
- 1 crisp apple cored and thinly sliced (Honeycrisp, Pink Lady, or Granny Smith)
- 1/4 cup (30 g) dried cranberries
- 1/4 cup (35 g) pomegranate seeds
- 1/3 cup (35 g) candied pecans or walnuts roughly chopped
- 1/4 (0.25) small red onion thinly sliced
- 2 oz (56 g) goat cheese or feta crumbled
Equipment
- Sheet Pan
- Large Salad Bowl
- Chef’s knife
Instructions
- Roast the squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Spread in a single layer on a sheet pan (don’t crowd the pan). Roast for 25–30 minutes, stirring halfway, until tender and golden on the edges. Allow to cool slightly.
- Make the dressing: In a bowl or jar, whisk (or shake) together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Taste and adjust sweetness or tanginess as needed.
- Build the base: In a large salad bowl, combine baby greens, apple slices, dried cranberries, pomegranate seeds, red onion slices, and candied nuts. Gently toss to combine.
- Add the dressing: Drizzle a few tablespoons of vinaigrette over the salad and toss gently to lightly coat. Add more dressing to taste if needed.
- Finish and serve: Top with slightly cooled roasted squash and crumble goat cheese or feta over the top. Give the salad a final gentle toss, or serve as is.
Notes
- Store leftover roasted squash and dressing separately from greens for best texture.
- Feel free to swap in sweet potatoes, pears, kale, or avocado—or add grains or proteins to make it heartier.
- This salad can be served warm with the squash fresh from the oven.
- For dairy-free, omit cheese or replace with sliced avocado.
Nutrition
Calories: 320kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 720mg | Fiber: 6g | Sugar: 16g | Vitamin A: 11000IU | Vitamin C: 28mg | Calcium: 110mg | Iron: 2.1mg