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Quick Fall Harvest Salad with Easy Apple Cider Vinaigrette

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A quick and easy fall salad featuring roasted butternut squash, crisp apples, toasted pecans, and a tangy apple cider vinaigrette. Ready in 20 minutes, it’s perfect for busy weeknights and always gets compliments.

Ingredients

Scale
  • 2 cups cubed butternut squash
  • 5–6 ounces mixed salad greens (baby spinach, arugula, and mild greens)
  • 1 large Honeycrisp apple, thinly sliced
  • 1/3 cup dried cranberries
  • 1/2 cup pecan halves
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup pomegranate arils (optional)
  • 1/4 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup extra virgin olive oil
  • 1 small shallot, finely minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. If using whole butternut squash, peel, halve, seed, and cut into 1/2-inch cubes. Spread pre-cut or prepared cubes on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.
  3. Roast squash for 20-25 minutes, flipping halfway, until golden brown and tender. Let cool for 5 minutes.
  4. While squash roasts, toast pecans in a dry small skillet over medium heat, stirring frequently, for 3-5 minutes until fragrant and slightly darker. Transfer to a plate to cool.
  5. Make the dressing: In a mason jar or small bowl, combine apple cider, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Add olive oil and shake or whisk until well combined. Stir in minced shallot. Adjust seasoning to taste.
  6. Core the apple and slice thinly (about 1/8-inch thick). Leave skin on for color.
  7. In a large bowl, add mixed greens. Top with roasted squash, apple slices, dried cranberries, toasted pecans, and optional feta and pomegranate arils.
  8. Drizzle about half the dressing over the salad and toss gently. Add more dressing as needed. Serve immediately while squash is slightly warm.

Notes

For meal prep, keep dressing separate until ready to serve. Roast squash and toast pecans up to 3 days ahead. Let greens come to room temperature for 10 minutes before assembling for best flavor.

Nutrition

Keywords: fall harvest salad, apple cider vinaigrette, butternut squash salad, quick salad, healthy salad, gluten-free, vegetarian

Find it online: https://dinadishes.com/quick-fall-harvest-salad-with-easy-apple-cider-vinaigrette/