Hearty Autumn Fall Salad with Maple Vinaigrette (Print Version)

Craft a vibrant Fall salad with roasted squash, crisp apples, and a tangy maple dressing. Perfect for any autumn meal, easy to make!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 small butternut squash, peeled, deseeded, and cubed (about 3 cups)
02 - 5 oz (140g) mixed greens (baby spinach, arugula, or spring mix)
03 - 1 crisp apple (Honeycrisp or Fuji), cored and thinly sliced
04 - 1/2 cup dried cranberries
05 - 1/2 cup pecan halves, lightly toasted
06 - 4 oz (115g) goat cheese, crumbled

→ Maple Vinaigrette

07 - 1/4 cup extra virgin olive oil
08 - 2 tbsp maple syrup (pure, not pancake syrup)
09 - 2 tbsp apple cider vinegar
10 - 1 tsp Dijon mustard
11 - 1/4 tsp salt
12 - 1/8 tsp black pepper

→ Seasonings

13 - 1 tbsp olive oil (for roasting squash)
14 - Salt and black pepper to taste

# Instructions:

01 - First things first, let's get that butternut squash ready. Preheat your oven to 400°F (200°C). Peel the squash, scoop out the seeds (don't toss them, you can roast them too!), and chop it into 1-inch cubes. Toss them on a baking sheet with a good drizzle of olive oil, a generous sprinkle of salt, and a crack of black pepper. I always forget to season enough here, so learn from my mistakes! Roast for 20-25 minutes, or until tender and lightly caramelized. You want those slightly browned edges; that’s where the magic happens for this autumn recipe.
02 - While the squash is roasting, throw your pecan halves onto a separate dry skillet over medium heat. Keep an eye on them, because they go from perfectly toasted to burnt in about 30 seconds, I swear! Stir them around for 3-5 minutes until they smell wonderfully nutty. This simple step makes a huge difference in the overall flavor of your vibrant salad. Once done, let them cool a bit before adding them. I've burned so many batches, but it's worth the vigilance!
03 - Now for the fresh stuff! Wash and dry your mixed greens really well. Nobody wants a watery salad, right? Core and thinly slice your crisp apples. I usually do this last so they don't brown too much, but a little lemon juice can help if you're prepping ahead. Have your dried cranberries and goat cheese ready to go. This is where the colors really start to pop for our autumn creation!
04 - In a small bowl or a jar with a lid (my go-to for easy shaking!), combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk it all up until it’s beautifully emulsified and creamy. If you're using a jar, just shake it like you're making a cocktail! Taste it and adjust. Need more tang? More vinegar! Sweeter? A tiny bit more maple. Trust your taste buds for this dressing.
05 - Once the roasted squash has cooled a bit (warm is fine, but not piping hot), it's time to bring everything together. In a large serving bowl, gently combine the mixed greens, sliced apples, roasted butternut squash, toasted pecans, and dried cranberries. This is where the kitchen chaos can happen, but embrace it! I usually toss it with my hands to avoid bruising the delicate greens. It’s a sensory experience, honestly.
06 - Just before serving, drizzle your maple vinaigrette over the assembled dish. Start with about half, toss gently, and add more if you think it needs it. You don't want to drown it! Finally, crumble the goat cheese over the top. The creamy cheese against the crisp greens and warm squash is just *chef's kiss*. Serve immediately and enjoy your vibrant, delicious Fall salad!

# Notes:

01 - Don't overcrowd your baking sheet when roasting the squash; it'll steam instead of caramelize. I learned that the hard way with soggy squash!
02 - Always toast your nuts! It brings out so much more flavor and texture, transforming them from "just nuts" to a key ingredient in this dish.
03 - Taste your vinaigrette before dressing the salad. Seriously, adjust it to your preference – it's the heart of the dish.
04 - For an extra special touch, candy some of your pecans with a little maple syrup and a sprinkle of salt. It’s a game-changer!

# Equipment Needed:

01 - Baking sheet
02 - large mixing bowl
03 - small bowl or jar with lid
04 - skillet

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 8g

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