Fall Harvest Salad With Roasted Butternut Apples brings together caramelized butternut squash, tender roasted apples, crisp mixed greens, tangy dried cranberries, crunchy pecans, and creamy goat cheese. A homemade maple Dijon dressing ties everything together with a balance of sweetness, acidity, and savory flavor.
This colorful autumn salad works as a seasonal side dish or a light lunch. Roasting the squash and apples on separate baking sheets helps each cook to the right texture, and most of the components can be prepared ahead of time for easy assembly before serving.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Additional Time: 10 minutes
- Total Time: 1 hour
- Yield: About 10 cups
- Servings: 6
- Difficulty: Easy
Why This Recipe Works
- Roasting concentrates the fall flavors.
- Separate baking sheets prevent overcooking.
- Maple Dijon dressing balances the sweetness.
- Contrasting textures keep the salad interesting.
- The components are easy to prepare ahead.
Essential Kitchen Tools
- 2 large rimmed baking sheets, approximately 18 × 13 inches
- Parchment paper
- Large mixing bowl, at least 4 quarts
- Small bowl or jar with a tight-fitting lid
- Sharp knife and cutting board
- Vegetable peeler
- Whisk
Ingredients That Matter
- 1 medium butternut squash (about 2 pounds / 900 g whole), peeled, seeded, and cut into ¾-inch cubes
- 2 medium Honeycrisp apples (about 360 g total), cored and cut into ¾-inch wedges
- 2 tablespoons (30 mL) olive oil, divided
- 1 tablespoon (15 mL) maple syrup, divided
- ½ teaspoon (about 1.5 g) kosher salt, divided
- ¼ teaspoon (about 0.5 g) freshly ground black pepper
- ¼ teaspoon (about 0.5 g) ground cinnamon
- 5 ounces (140 g) spring mix or baby spinach, washed and thoroughly dried
- ½ cup (60 g) dried cranberries
- ½ cup (55 g) pecan halves, roughly chopped
- 4 ounces (113 g) goat cheese, crumbled
- ¼ small red onion (about 40 g), very thinly sliced
- 2 tablespoons (8 g) fresh flat-leaf parsley, chopped, optional
- ¼ cup (60 mL) extra-virgin olive oil
- 3 tablespoons (45 mL) apple cider vinegar
- 2 tablespoons (30 mL) maple syrup
- 1 tablespoon (15 g) Dijon mustard
- 1 small garlic clove (about 3 g), finely minced
- ¼ teaspoon (about 0.75 g) kosher salt
- ⅛ teaspoon (about 0.25 g) freshly ground black pepper
Cooking Method
- Preheat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper. Arrange the oven racks in the upper and lower thirds of the oven.
- Place the cubed butternut squash in a mixing bowl. Toss with 1 tablespoon of the olive oil, ½ tablespoon of the maple syrup, ¼ teaspoon of the kosher salt, and the black pepper. Spread the squash in a single layer on one prepared baking sheet.
- Place the squash in the oven and roast for 15 minutes. The cubes should begin to soften, but they will not yet be fully tender.
- Place the apple wedges in a clean bowl. Toss with the remaining 1 tablespoon olive oil, remaining ½ tablespoon maple syrup, remaining ¼ teaspoon kosher salt, and the cinnamon. Arrange the apples in a single layer on the second prepared baking sheet.
- After the squash has roasted for 15 minutes, stir it gently and return it to the oven. Place the baking sheet of apples on the other rack. Roast both for another 12–15 minutes, switching the baking sheets between racks halfway through if needed.
- While the squash and apples roast, place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Transfer them immediately to a plate.
- In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, kosher salt, and black pepper. Continue whisking until the dressing looks smooth and slightly thickened.
- Remove the squash and apples from the oven and let them cool for about 10 minutes. They should be warm rather than piping hot before being added to the greens.
- Arrange the spring mix or baby spinach in a large serving bowl or on a platter. Scatter the roasted squash, roasted apples, dried cranberries, toasted pecans, and thinly sliced red onion over the greens.
- Drizzle about half of the maple Dijon dressing over the salad and toss very gently, or leave the ingredients layered for a more decorative presentation. Sprinkle the crumbled goat cheese and optional parsley over the top. Serve immediately with the remaining dressing on the side.
Serving, Storage, and Prep-Ahead Tips
- Store components separately in airtight containers in the refrigerator for the best texture.
- Roasted butternut squash and apples can be refrigerated for up to 3–4 days.
- Assembled, dressed salad is best eaten immediately. If you have leftovers, refrigerate them promptly and eat within 1 day.
FAQ
Can I make Fall Harvest Salad With Roasted Butternut Apples ahead of time?
Yes. Prepare the roasted squash, dressing, and toasted pecans up to 2 days in advance.
Can I use raw apples instead of roasted apples?
Yes. Thinly sliced raw apples provide a crisp, juicy contrast to the roasted squash.
Can I serve this salad warm?
Yes. The salad is particularly appealing when the roasted squash and apples are slightly warm.
What can I use instead of goat cheese?
Crumbled feta is a good substitute if you prefer a firmer, saltier cheese. For a dairy-free version, simply omit the cheese.
How can I turn this into a complete meal?
Add cooked chicken, quinoa, or chickpeas to make the salad more substantial. If adding chicken, cook it to an internal temperature of 165°F (74°C).
