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Easy Small-Batch Fall Harvest Salad with Maple Vinaigrette

small-batch fall harvest salad - featured image
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A quick and easy fall salad featuring warm roasted butternut squash, crunchy toasted pecans, dried cranberries, and crumbled feta, all tossed with a perfectly balanced maple vinaigrette. Ready in about 20 minutes, it’s a cozy weeknight meal that feels special without the fuss.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed into ½-inch pieces
  • 1 tablespoon olive oil (for roasting)
  • Salt and black pepper, to taste
  • 3 cups mixed greens (e.g., arugula and baby spinach)
  • ¼ cup dried cranberries
  • ¼ cup pecans, roughly chopped
  • 2 to 3 tablespoons crumbled feta cheese
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil (for dressing)
  • Pinch of salt and pepper (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Prep the butternut squash: peel, seed, and cube into ½-inch pieces. If using pre-cut cubes, ensure they are uniform in size.
  3. In a medium bowl, toss the cubed squash with 1 tablespoon olive oil, a generous pinch of salt, and a few cracks of black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
  4. Roast the squash for 18 to 22 minutes, flipping halfway through, until tender and edges are deep golden brown.
  5. While the squash roasts, toast the pecans: place chopped pecans in a small skillet over medium heat. Toast for 2 to 3 minutes, shaking frequently, until fragrant and slightly darkened. Transfer to a plate to cool.
  6. Make the maple vinaigrette: in a small bowl or mason jar, combine 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in 3 tablespoons olive oil while whisking constantly (or shake vigorously in the jar) until emulsified. Adjust sweetness or tanginess to taste.
  7. Assemble the salad: in a medium bowl, add the mixed greens. Drizzle with just enough vinaigrette to lightly coat (start with half and add more as needed). Toss gently.
  8. Scatter the warm roasted squash over the dressed greens. Sprinkle with toasted pecans, dried cranberries, and crumbled feta. Gently toss or leave layered for presentation.
  9. Serve immediately while the squash is still warm and greens are crisp.

Notes

Don’t overdress the greens before adding the warm squash, as the squash releases moisture and thins the dressing. Start with less dressing and add more at the table if needed. For best results, serve immediately to enjoy the contrast of warm squash and crisp greens.

Nutrition

Keywords: fall harvest salad, small-batch salad, maple vinaigrette, roasted butternut squash, quick salad, weeknight dinner, gluten-free, vegetarian

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