Description

This Autumn Harvest Salad is a vibrant and flavorful seasonal dish featuring roasted butternut squash, sweet potatoes, and Brussels sprouts, combined with crisp honeycrisp apples, dried cranberries, toasted pecans, and tangy feta cheese. Tossed with a homemade maple dijon vinaigrette, it celebrates the rich tastes of fall and makes an ideal light meal or side dish for Thanksgiving, holiday dinners, or cozy weeknights.

Ingredients

For the Salad

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

For the Maple Dijon Vinaigrette

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

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line two large rimmed baking sheets with parchment paper to prepare for roasting the vegetables evenly.
Prepare and Roast Vegetables: In a large bowl, toss the peeled and cubed butternut squash, cubed sweet potato, and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper to taste. Spread them evenly on the prepared baking sheets and roast in the oven for 25 to 30 minutes, flipping the vegetables halfway through to ensure even cooking and caramelization.
Toast the Pecans: While the vegetables roast, heat a dry cast-iron skillet over medium heat. Add the roughly chopped pecans and toast them for 4 to 5 minutes, stirring frequently until they become fragrant and lightly browned. Remove from heat and set aside.
Make the Maple Dijon Vinaigrette: In a mason jar or small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon honey (optional), minced garlic, ¼ teaspoon salt, and a pinch of black pepper until the dressing is smooth and well combined.
Assemble the Salad: On a serving platter or large salad bowl, arrange the 6 cups of mixed greens as the base. Top the greens with the warm roasted vegetables, thinly sliced honeycrisp apples, dried cranberries, toasted pecans, and crumbled feta cheese.
Serve: Just before serving, drizzle the salad with the prepared maple dijon vinaigrette. Toss gently if desired or serve as-is so guests can enjoy all the flavors layered beautifully.

Notes

Use parchment paper on baking sheets to prevent sticking and make clean-up easier.
Feel free to substitute the feta cheese with a dairy-free alternative for a vegan option.
The honey in the vinaigrette is optional; omit to keep the dressing vegan.
Make sure to toast the pecans carefully—watch them closely as nuts can burn quickly.
If you don’t have a cast-iron skillet, use any heavy-bottomed pan for toasting pecans.
This salad is best served fresh; the greens may wilt if dressed too far in advance.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad, Side Dish, Main Course
Method: Roasting
Cuisine: American, Seasonal, Vegetarian