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Best Easy Crispy Fall Harvest Salad with Maple Vinaigrette

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A crispy fall harvest salad with roasted butternut squash and Brussels sprouts, tossed with a maple vinaigrette and topped with apples, pecans, cranberries, and goat cheese. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 3 cups butternut squash, cubed into 1-inch pieces
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large Honeycrisp apple, thinly sliced
  • 1/3 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup goat cheese, crumbled
  • 5 ounces mixed greens (baby spinach and arugula blend)
  • 2 tablespoons olive oil (for roasting)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil (for dressing)
  • 1 small shallot, finely minced (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 425°F. Line a large sheet pan with parchment paper (optional).
  2. Prepare the vegetables: If using a whole butternut squash, cut off both ends, peel, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Trim woody ends of Brussels sprouts and cut each in half. Toss both vegetables on the sheet pan with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
  3. Roast for 25-30 minutes without stirring, until deeply browned and crispy on the edges. Check at 25 minutes and add 5 more minutes if needed.
  4. While vegetables roast, make the dressing: In a mason jar, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, minced shallot (if using), and a pinch of salt and pepper. Shake to combine. Add 1/4 cup olive oil and shake until emulsified. Adjust seasoning to taste.
  5. Toast the pecans: In a small dry skillet over medium heat, stir chopped pecans for 3-4 minutes until fragrant and slightly darker. Transfer to a plate to cool.
  6. Assemble the salad: In a large mixing bowl, add mixed greens. Drizzle with about half the dressing and toss gently. Add warm roasted vegetables, sliced apple, dried cranberries, toasted pecans, and crumbled goat cheese. Drizzle with more dressing if needed.
  7. Serve immediately.

Notes

Don’t skip the high heat (425°F) for maximum caramelization. Do not stir the vegetables during roasting to ensure crispy edges. Let roasted vegetables cool for 5 minutes before adding to greens to avoid over-wilting. Toast nuts for best flavor. Dress greens first, then add toppings. Serve immediately for best texture.

Nutrition

Keywords: fall harvest salad, crispy roasted vegetables, maple vinaigrette, butternut squash, Brussels sprouts, Thanksgiving salad, easy salad recipe

Find it online: https://forkmila.com/best-easy-crispy-fall-harvest-salad-with-maple-vinaigrette/