Name: Autumn Harvest Salad with Roasted Butternut Squash, Apples, and Maple Dijon Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 6 cups mixed greens (spinach, arugula, or butter lettuce); 2 large honeycrisp apples, thinly sliced; 1 medium butternut squash, peeled and cubed (about 3 cups); 2 cups Brussels sprouts, halved; 1 large sweet potato, cubed; ½ cup dried cranberries (unsweetened preferred); ¾ cup feta cheese, crumbled (or dairy-free alternative); ⅔ cup pecans, roughly chopped; 2 tablespoons olive oil (for roasting); Salt and black pepper to taste; ⅓ cup extra virgin olive oil; 3 tablespoons apple cider vinegar; 2 tablespoons pure maple syrup; 1 tablespoon Dijon mustard (smooth or grainy); 1 teaspoon honey (optional, adds sweetness); 1 clove garlic, minced; ¼ teaspoon salt; 1 pinch black pepper to taste

Jump to Recipe· 4.3 from 44 reviews

If you’re searching for a vibrant, fresh way to celebrate all the best flavors of the season, the Autumn Harvest Salad with Roasted Butternut Squash, Apples, and Maple Dijon Vinaigrette Recipe is an absolute must-try. This salad brings together tender roasted butternut squash and sweet potatoes, crisp honeycrisp apples, earthy Brussels sprouts, crunchy pecans, and tangy feta cheese, all coated in a luscious maple dijon vinaigrette. It’s a dish that feels both hearty and refreshing, perfect for those cozy fall nights or festive holiday dinners where you want something bursting with flavor and seasonal charm.

Ingredients You’ll Need

The image shows several small white bowls arranged on a white marbled surface, each filled with different ingredients. From left to right, front to back: a white bowl of cubed sweet potatoes (orange color, chunky texture), a white bowl of chickpeas (light beige, round smooth texture), a white bowl of cubed white cheese with soft, crumbly texture, and a white bowl filled with fresh green spinach leaves with smooth, shiny texture. Around the bowls are a halved lemon with bright yellow and juicy flesh, half an avocado with light green flesh and a brown seed in the center, a small white bowl of golden olive oil with a smooth surface, and half of a red onion showing purple and white layers. A whole sweet potato is also present to the left. The image is well-lit and clear, photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you—each component is simple, wholesome, and packs a punch in terms of texture, taste, and color. This combination ensures every bite has a perfect balance of sweet, savory, and tangy notes that dance harmoniously together.

Mixed greens (6 cups): Use spinach, arugula, or butter lettuce for a fresh, leafy base full of vibrant color and nutrients.
Honeycrisp apples (2 large): Their crisp texture and natural sweetness add a refreshing crunch to the salad.
Butternut squash (1 medium, peeled and cubed, about 3 cups): Roasted to tender perfection, providing a warm, comforting sweetness.
Brussels sprouts (2 cups, halved): Roasting caramelizes their edges for a slightly nutty flavor.
Sweet potato (1 large, cubed): Adds heartiness and a subtle sweetness that pairs beautifully with the squash.
Dried cranberries (½ cup, unsweetened preferred): Brings bursts of tartness and chewiness, balancing the creamy feta.
Feta cheese (¾ cup, crumbled): Adds a tangy, creamy element that complements the salad’s sweetness and crunch.
Pecans (⅔ cup, roughly chopped): Toasted for extra crunch and a wonderful nutty depth.
Olive oil (2 tablespoons for roasting): Essential for roasting veggies to golden-brown goodness.
Salt and black pepper: To taste, enhancing and tying together all the salad’s flavors.
Extra virgin olive oil (⅓ cup for vinaigrette): Provides a rich, smooth base for the dressing.
Apple cider vinegar (3 tablespoons): Brings a sharp acidity that brightens the dressing.
Maple syrup (2 tablespoons, pure): Adds the perfect touch of natural sweetness and depth.
Dijon mustard (1 tablespoon): Offers a gentle tang and helps emulsify the vinaigrette.
Honey (1 teaspoon, optional): Adds extra sweetness if you prefer.
Garlic (1 clove, minced): Gives the vinaigrette a subtle savory kick.

How to Make Autumn Harvest Salad with Roasted Butternut Squash, Apples, and Maple Dijon Vinaigrette Recipe

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 425°F and lining two baking sheets with parchment paper for easy cleanup. Toss the butternut squash, sweet potato, and halved Brussels sprouts with olive oil, salt, and pepper, making sure each piece is evenly coated. Spread them out in a single layer on the baking sheets because roasting these veggies until golden and caramelized is the key to unlocking their deep, natural sweetness. Roast for 25 to 30 minutes, flipping halfway to ensure even browning and tenderness.

Step 2: Toast the Pecans

While the vegetables roast, heat a dry cast-iron skillet over medium heat and toast the pecans for about 4 to 5 minutes. Keep stirring frequently to prevent burning. When you smell that irresistible nutty aroma, you know they’re perfectly toasted. This step elevates the crunch factor and brings out the rich buttery flavor of the pecans.

Step 3: Make the Maple Dijon Vinaigrette

Whisk together extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced garlic, salt, pepper, and if you like, a teaspoon of honey to balance the tartness. Mix these ingredients vigorously until the vinaigrette is beautifully smooth and emulsified. The combination of tangy mustard with sweet maple syrup is the secret weapon that ties the entire salad together.

Step 4: Assemble the Salad

Place your mixed greens in a large salad bowl or a serving platter as the crisp foundation. Layer the roasted vegetables on top, then add thin slices of honeycrisp apples, dried cranberries, toasted pecans, and crumbled feta cheese. Just before serving, drizzle with your homemade maple dijon vinaigrette. Toss gently if you like or let your guests dress their own plates for a personal touch.

How to Serve Autumn Harvest Salad with Roasted Butternut Squash, Apples, and Maple Dijon Vinaigrette Recipe

A close-up view of a salad arranged in layers starting with a bed of fresh green spinach leaves at the bottom. On top, there are small cubes of roasted orange sweet potatoes scattered around. Creamy light green avocado chunks appear in clusters throughout the salad. Light brown chickpeas are spread evenly, mixed with small bits of crumbled white cheese. Thin slices of purple-red onion are placed in between the other ingredients. The salad also contains tiny beige quinoa grains sprinkled over everything. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an added pop of color and freshness, sprinkle some freshly chopped parsley or chives over the salad. You could also add pomegranate seeds for jewel-like bursts of tartness and a festive look. A few extra toasted pecans on top make an irresistible crunch that everyone will love.

Side Dishes

This salad works beautifully alongside roasted chicken, turkey, or a simple grain dish like quinoa or wild rice. It also pairs well with creamy soups like butternut squash or cauliflower soup to round out a cozy fall meal.

Creative Ways to Present

For a stunning presentation, serve this salad on a wooden board or rustic platter and arrange the ingredients in sections to showcase the vibrant colors. Alternatively, build individual servings in clear glass jars for a beautiful layered effect—perfect for picnics or potlucks. Drizzle the dressing just before serving to keep the greens crisp and fresh.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad components separately in airtight containers to maintain freshness. Keep the roasted vegetables and dressing refrigerated and toss the salad together just before serving to keep it crisp and bright.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended, especially because the fresh greens and vinaigrette do not hold their texture well after thawing.

Reheating

If you want to enjoy the roasted vegetables warm on another day, reheat them gently in the oven at 350°F until warmed through, then add fresh greens, apples, and other ingredients. Avoid microwaving to keep the textures intact.

FAQs

Can I use other types of squash in this salad?

Absolutely! While butternut squash is traditional, you can substitute with delicata or acorn squash for a slightly different flavor and texture. Just adjust roasting time accordingly.

Is there a vegan version of the Maple Dijon Vinaigrette?

Yes, you can easily make it vegan by using maple syrup and skipping the honey. The mustard, vinegar, and olive oil provide plenty of flavor to keep it vibrant and tangy without honey.

How long does this salad stay fresh?

If stored correctly and components kept separate, the roasted veggies and dressing can last in the fridge for up to 3 days. Greens are best added fresh right before serving to avoid wilting.

Can I use a different type of vinegar?

Apple cider vinegar is preferred for its fruity acidity, but white wine vinegar or sherry vinegar are great substitutes that will still complement the flavors of the salad beautifully.

What can I add to make this salad more filling?

Adding cooked quinoa, farro, or even chickpeas can boost the salad’s protein and fiber content, turning it into a satisfying main course perfect for lunch or a light dinner.

Final Thoughts

There’s something truly special about the Autumn Harvest Salad with Roasted Butternut Squash, Apples, and Maple Dijon Vinaigrette Recipe that captures the heart of fall in every bite. It’s colorful, flavorful, and comforting all at once—perfect for sharing with friends and family or indulging in on a cozy night in. I can’t wait for you to try this recipe and make it a new favorite in your seasonal salad rotation. Enjoy every delicious forkful!

Autumn Harvest Salad with Roasted Butternut Squash, Apples, and Maple Dijon Vinaigrette Recipe

Ingredients You’ll Need