Autumn Glory Salad with Maple-Dijon Vinaigrette

Recipe Introduction

Quick Hook

Fancy something fresh and festive? This fall salad recipe will have you singing "spiced latte season" in no time. Honestly, it's like autumn exploded in the best possible way, into a bowl.

Brief Overview

This autumn glory salad brings together the best of the season. the roasted butternut squash, apples, and pecans will transport you to a colorful new england scene.

It's easy to make (think 55 minutes total) and feeds 4-6 people.

Main Benefits

This isn't just any salad; it's a nutritional powerhouse, and a feast of healthy ingredients, boasting about 5g of fiber per serving.

This salad will make your thanksgiving dinner a memorable experience. seriously, this salad is so good, it's practically begging to be instagrammed!

Okay, let's whip up a keyword salad worthy of Prue Leith's approval! Time to bring on the Best Salad Recipes .

Autumn Glory Salad with Maple-Dijon Vinaigrette Recipe Card

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Preparation time:25 Mins

Cooking time:30 Mins

Servings:4-6 servings

Ingredients:

• 1 medium butternut squash (about 2 pounds / 900g), peeled, seeded, and cubed into 1-inch pieces
• 2 tablespoons olive oil (30ml)
• ½ teaspoon kosher salt (2.5ml)
• ¼ teaspoon black pepper (1.25ml)
• 5 ounces / 140g mixed greens (such as baby spinach, arugula, or romaine)
• 1 red apple (such as Honeycrisp or Fuji), cored and thinly sliced
• ½ cup / 50g dried cranberries
• ½ cup / 50g pecan halves, toasted
• 4 ounces / 115g crumbled goat cheese (optional)
• 3 tablespoons olive oil (45ml)
• 2 tablespoons apple cider vinegar (30ml)
• 1 tablespoon maple syrup (15ml)
• 1 tablespoon Dijon mustard (15ml)
• 1 clove garlic, minced (optional)
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
• Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through. Let cool slightly.
• While the squash roasts, toast pecan halves in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 3-5 minutes). Alternatively, toast them in the oven alongside the squash for the last 5 minutes. Watch them carefully – they burn easily!
• In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic (if using), salt, and pepper until well combined.
• In a large bowl, combine mixed greens, sliced apple, dried cranberries, toasted pecans, and crumbled goat cheese (if using).
• Drizzle the maple-dijon vinaigrette over the salad and toss gently to coat. Serve immediately. This recipe is one of the best fall salad recipes to try!

Nutrition Facts

Calories:350 calories

Fat:25g

Fiber:5g

Recipe Info

Category:Salad

Cuisine:American

Roasted Butternut Squash: The Star of the Show

The butternut squash is where this butternut squash salad recipe starts. Roasting brings out its natural sweetness. Toss it with olive oil, salt, and pepper before roasting.

Sweet and Savory Mix-ins

Next, add some crunch with crisp apple slices for a great apple salad recipes addition. sprinkle in dried cranberries for a little sweetness.

Toast those pecans – it makes all the difference. add some crumbled goat cheese for a tangy bite.

Drizzle, Toss, and Enjoy Your Fall Harvest Bowl

That maple dijon vinaigrette recipe is everything! it is very easy to whisk together and a very tasteful addition to the rest of the ingredients.

Don't be shy with the vinaigrette. it brings all the flavors together. and there you have it – a glorious fall harvest bowl ready to impress.

Enjoy one of the seasonal salad recipes this year.

Ingredients & Equipment for Your Autumn Glory Salad

Okay, let's talk ingredients. Honestly, the quality makes all the difference with fall salad recipes . I remember one time, I tried to skimp on the maple syrup, and oh my gosh , it was a disaster!

Main Ingredients: Autumn's Best

• Roasted Butternut Squash:
  • 1 medium butternut squash ( about 2 pounds / 900g )
  • 2 tablespoons olive oil ( 30ml )
  • ½ teaspoon kosher salt ( 2.5ml )
  • ¼ teaspoon black pepper ( 1.25ml )
  • Quality indicator: The squash should feel heavy for its size and have a deep orange color. A good squash will add that Butternut Squash Salad Recipe feeling.
• Salad Base:
  • 5 ounces / 140g mixed greens (spinach, arugula, romaine)
  • 1 red apple (Honeycrisp or Fuji), thinly sliced
  • ½ cup / 50g dried cranberries
  • ½ cup / 50g pecan halves, toasted
  • 4 ounces / 115g crumbled goat cheese (optional!)
  • Quality indicator: make sure to use goat cheese fall type of cheese, it will make a big difference to bring the holiday flavors and taste to your Autumn Harvest Bowl .
• Maple-Dijon Vinaigrette:
  • 3 tablespoons olive oil ( 45ml )
  • 2 tablespoons apple cider vinegar ( 30ml )
  • 1 tablespoon real maple syrup ( 15ml ) – seriously , no Aunt Jemima's! The Maple Dijon Vinaigrette Recipe requires the real deal.
  • 1 tablespoon Dijon mustard ( 15ml )
  • 1 clove garlic, minced (optional)
  • Salt and pepper to taste

Seasoning Notes: Spice Up Your Life!

This isn't just about salt and pepper. The beauty of autumn salad lies in the layering of flavors. Think sweet, tangy, and nutty all at once.

• Essential Spice Combinations: The maple and Dijon is key. The touch of garlic? Inspired!
• Flavor Enhancers: A pinch of cinnamon or nutmeg in the roasted squash? Chef's kiss! This helps to build those Thanksgiving Recipes Side Dishes .
• Quick Substitution Options: No apple cider vinegar? White wine vinegar will do. No maple syrup? Brown sugar is a stand-in.

Equipment Needed: Keep It Simple

You don't need a fancy kitchen to whip up one of the best salad recipes .

• Essential Tools:
  • Baking sheet
  • Large bowl
  • Small bowl (for vinaigrette)
  • Whisk
• Household Alternatives:
  • Don't have a whisk? A fork works just fine.
• Are you aiming for more Apple Salad Recipes ? You can add some extra apples or even apple cider. It's all about experimenting! So there you have it! You are now fully set to prepare this seasonal salad recipes

Autumn Glory Salad: A Hug in a Bowl

Okay, let's whip up a fall salad recipe worthy of prue leith's approval. i mean, who doesn't love a bit of seasonal goodness? this autumn glory salad is packed with roasted butternut squash, crisp apples, and toasted pecans.

It's basically autumn on a plate. i remember once trying to impress my in-laws with a fancy salad, and this one would have saved the day! it is one of the best salad recipes to show off.

Getting Your Ducks in a Row

First things first: mise en place , darlings! peel, seed, and cube that butternut squash. trust me, doing this before you start will save your sanity.

For a time-saving tip , buy pre-chopped squash if you are feeling lazy.

Let's Get Salading: Step-by-Step

1. Preheat your oven: To 400° F ( 200° C) .
2. Squash Time: Toss squash with olive oil, salt, and pepper on a baking sheet.
3. Roast Away: Roast for 25- 30 minutes , flipping halfway. Golden brown is the goal.
4. Vinaigrette Magic: Whisk olive oil, apple cider vinegar, maple syrup, and Dijon mustard together.
5. Assemble the Dream: Mix greens, apples, cranberries, pecans, and goat cheese in a bowl.
6. Dress to Impress: Drizzle that maple dijon vinaigrette recipe and toss gently.

Pro Tips for Salad Superstars

Roasting the squash is key. it brings out the sweetness. don't overdress the salad. nobody likes a soggy salad, honestly.

Toast your pecans! it makes all the difference. i find the fall harvest bowl to be so comforting, it brings me back to childhood.

My aunt used to make it all the time.

Avoid this mistake: using pre-ground pepper. Freshly ground is always better!

Recipe Notes

Okay, let's chat about a few things to keep in mind when whipping up this "autumn glory salad with maple-dijon vinaigrette.

" honestly, it's pretty straightforward, but a few tweaks can make all the difference.

Serving Suggestions – Let’s Get Fancy!

Presentation matters, right? plate this apple walnut fruit salad on a nice platter. scatter a few extra toasted pecans on top.

Maybe even a sprig of fresh thyme. adds a touch of class, you know? this fall harvest bowl makes an excellent impression!

For sides, think hearty. Grilled chicken or salmon would be fab. Or, a simple crusty bread to mop up that delicious vinaigrette. A crisp Sauvignon Blanc is delish!

Storage Tips – No Soggy Salads Allowed!

If you’re making this ahead, hold off on the dressing. keep the dressed salad in the fridge for no more than 24 hours .

Otherwise, the greens get all sad and limp. nobody wants sad salad.

Roasted butternut squash can be made up to 3 days ahead. Store in the fridge. Pecans can be toasted a week in advance. Just keep 'em in an airtight container.

Freezing isn't ideal. The greens and apples get mushy. The Butternut Squash Salad Recipe is better fresh, trust me.

Reheat squash gently in the microwave or oven. Let it cool slightly before adding to the salad.

Variations – Make It Your Own!

Want to make it vegan? Easy peasy! Just ditch the goat cheese and make sure your maple syrup is vegan-friendly. Loads of Best Salad Recipes allow alternatives.

For a nut-free version, swap the pecans for pumpkin seeds. Or sunflower seeds. Still gives you that crunch.

Feeling adventurous? Add a sprinkle of cinnamon to the squash. It adds a warm, cozy flavor. Plus, it is a great seasonal Thanksgiving Recipes Side Dishes .

Nutrition Basics – Good for You AND Delicious!

This salad is packed with good stuff. Antioxidants from the apples and cranberries. Fiber from the squash and greens. Healthy fats from the pecans.

It's roughly 350 calories per serving (with goat cheese). plus 7g protein, 25g fat, 25g carbs, 5g fiber and 15g sugar.

It's a well-rounded meal, in my book! it can be one of the seasonal salad recipes that you can have at your table.

So, there you have it! A few extra tips to make your fall salad recipes absolutely amazing. Go on, give it a whirl. You got this!