Delicious Autumn Salad with Roasted Squash & Apples

Autumn is a magical time when the air turns crisp, leaves transform into a vibrant tapestry of colors, and our taste buds crave something fresh yet comforting. Picture an autumn salad that dances with the flavors of roasted squash, crunchy apples, and a tangy maple vinaigrette. This delightful dish is more than just a salad; it’s a celebration of the season, perfect for cozy gatherings or as a light lunch while you daydream about pumpkin spice everything.

I still remember the first time I made this autumn salad for my friends. They walked into my kitchen, greeted by the warm aroma of roasted vegetables mingling with sweet apples. Their eyes lit up like kids at a candy store, and let me tell you, their reactions were priceless! It has become our go-to dish for fall potlucks and Sunday brunches. Trust me; once you give this recipe a whirl, your taste buds will thank you!

I served this delicious autumn salad at my last Friendsgiving gathering, and the compliments just kept coming!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Mixed Greens: Use fresh arugula or spinach for a peppery kick that complements the sweetness of other ingredients.

• Roasted Butternut Squash: Dice into cubes and roast until golden brown; it adds warmth and sweetness to your salad.

• Crunchy Apples: Choose tart varieties like Granny Smith for a refreshing crunch that contrasts nicely with the other flavors.

• Toasted Pecans: These add a buttery crunch; toasting them enhances their nutty flavor significantly.

• Dried Cranberries: For a pop of sweetness; they also contribute beautiful color to your salad.

• Maple Syrup: A drizzle enhances the dressing’s flavor; opt for pure maple syrup for authenticity.

• Balsamic Vinegar: Adds acidity; choose high-quality balsamic for depth and richness.

• Extra Virgin Olive Oil: Use this to dress your salad; it brings everything together beautifully.

• Salt and Pepper: Essential seasonings that elevate all flavors in the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make autumn salad

Prepare Your Ingredients: Start by washing your mixed greens thoroughly under cold water. Dry them gently using a salad spinner or patting them down with paper towels.

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss cubed butternut squash in olive oil, salt, and pepper on a baking sheet until evenly coated. Roast for 25-30 minutes until tender and caramelized.

Toast the Pecans: While the squash roasts, place pecans in a dry skillet over medium heat. Stir frequently for about 5 minutes until fragrant and golden brown. Keep an eye on them so they don’t burn!

Make the Dressing: In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper until well blended. Taste it—if you love sweet flavors like I do, feel free to add more maple syrup!

Assemble Your Salad: In a large bowl, combine mixed greens with roasted butternut squash, sliced apples, toasted pecans, and dried cranberries. Drizzle dressing over top before serving.

Toss & Serve!: Gently toss everything together until evenly coated in dressing. Serve immediately to enjoy those vibrant textures and flavors at their peak!

This autumn salad combines warmth from roasted squash with crisp apple bites that dance on your palate—perfect for any fall occasion!

Now grab those ingredients and let’s get cooking! You’ll have an incredible dish ready to impress in no time!

Perfecting the Cooking Process

Begin by prepping all your ingredients before assembling your salad. This ensures everything is fresh and ready to go, minimizing mess and maximizing flavor.

Add Your Touch

Feel free to customize your autumn salad by adding nuts, seeds, or different cheeses based on your preferences. Each addition can bring a delightful twist to the overall taste.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Avoid reheating; salads are best served fresh for optimal texture and flavor.

Sometimes, I make this autumn salad for family gatherings and enjoy watching everyone’s eyes light up at first bite—nothing beats that joy!

FAQ

What greens work best for an autumn salad?

Leafy greens like kale, arugula, or spinach add great texture and nutrients.

Can I prepare this salad in advance?

Absolutely! Just keep the dressing separate until serving to maintain freshness.

What dressings pair well with an autumn salad?

A maple vinaigrette or balsamic dressing enhances the seasonal flavors beautifully.

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📖 Recipe Card

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Autumn Salad with Roasted Butternut Squash and Maple Vinaigrette

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 6 people 1x

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Description

Discover the flavors of fall with this vibrant autumn salad featuring roasted butternut squash, crisp apples, and a delightful maple vinaigrette. Perfect for cozy gatherings or as a light lunch, this dish celebrates seasonal ingredients while offering a harmonious blend of sweet and savory notes. Easy to prepare and visually stunning, it’s destined to become your favorite fall recipe.

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Ingredients

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• 4 cups mixed greens (arugula or spinach)
• 2 cups butternut squash, diced
• 1 cup tart apples (such as Granny Smith), sliced
• ½ cup pecans, toasted
• ½ cup dried cranberries
• 2 tbsp pure maple syrup
• 3 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Toss diced butternut squash in olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
2. While the squash roasts, toast pecans in a dry skillet over medium heat for about 5 minutes until golden brown.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to create the dressing.
4. In a large bowl, combine mixed greens, roasted squash, apple slices, toasted pecans, and dried cranberries. Drizzle with dressing before serving.
5. Gently toss everything together until evenly coated in dressing and enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: Approx. 1.5 cups
• Calories: 220
• Sugar: 12g
• Sodium: 85mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg