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Best Easy Fall Harvest Salad with Maple Vinaigrette

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A cozy fall salad featuring roasted butternut squash, crisp apples, candied pecans, and a creamy maple vinaigrette. Perfect for Thanksgiving or any autumn gathering, this salad comes together in about 30 minutes.

Ingredients

Scale
  • 1 butternut squash, peeled and cubed into 1/2-inch pieces (about 3 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1 pinch cayenne pepper
  • Salt and black pepper to taste
  • 1 cup pecan halves, raw and unsalted
  • 2 tablespoons maple syrup
  • 1 tablespoon butter
  • Sea salt for sprinkling
  • 3 tablespoons maple syrup (for vinaigrette)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, roughly chopped (about 1 tablespoon)
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 large bunch kale, stems removed and leaves torn into bite-sized pieces (about 5 cups)
  • 1 large Honeycrisp apple, thinly sliced
  • 1/3 cup dried cranberries
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons pumpkin seeds (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss cubed butternut squash with olive oil, cinnamon, cayenne, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  3. While squash roasts, heat a small skillet over medium heat. Melt butter, then stir in maple syrup. Add pecan halves and stir constantly for 2-3 minutes until glossy and syrup thickens. Spread on parchment paper, sprinkle with sea salt, and let cool completely.
  4. In a blender, combine maple syrup, apple cider vinegar, Dijon mustard, chopped shallot, salt, and pepper. Blend on low, then slowly drizzle in olive oil until emulsified. Set aside.
  5. Place torn kale in a large mixing bowl. Drizzle with about 1 tablespoon olive oil and a pinch of salt. Massage with hands for 2-3 minutes until leaves darken and soften.
  6. Add roasted squash (cooled slightly), sliced apple, dried cranberries, and cooled candied pecans to the bowl. Drizzle with half the vinaigrette and toss gently.
  7. Sprinkle crumbled goat cheese and pumpkin seeds over the top. Drizzle with more dressing if desired. Serve immediately.

Notes

Massaging the kale is essential for tenderness. Watch pecans carefully to avoid burning. Dressing can be made ahead and stored in the fridge. For best results, assemble salad just before serving.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, roasted butternut squash, kale salad, candied pecans, Thanksgiving salad, autumn salad

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