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Best Harvest Fall Salad with Perfect Maple Vinaigrette

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A hearty fall salad featuring roasted butternut squash, peppery arugula, crunchy apples, salty feta, and homemade garlic croutons, all tossed with a perfectly balanced maple vinaigrette.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed
  • 5 ounces mixed greens or arugula
  • 1 Honeycrisp or Fuji apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup crumbled feta cheese
  • ⅓ cup toasted pepitas
  • 1 cup homemade garlic croutons (from about 3 slices sourdough)
  • ¼ cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • 1 small shallot, finely minced
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for roasting squash)
  • ½ teaspoon salt (for squash)
  • ¼ teaspoon black pepper (for squash)
  • Pinch of cinnamon (for squash)
  • 2 tablespoons olive oil (for croutons)
  • ½ teaspoon garlic powder (for croutons)
  • ¼ teaspoon salt (for croutons)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: peel, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes. Toss with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of cinnamon. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until caramelized and fork-tender. Let cool slightly.
  3. Make the garlic croutons: cut 3 slices of day-old sourdough into ½-inch cubes. Toss with 2 tablespoons olive oil, ½ teaspoon garlic powder, and ¼ teaspoon salt. Spread on a separate baking sheet and bake at 400°F for 8-10 minutes until golden and crunchy.
  4. Toast the pepitas: in a dry skillet over medium heat, stir pepitas for 2-3 minutes until they start to pop and smell nutty. Transfer to a plate to cool.
  5. Make the maple vinaigrette: in a mason jar, combine ¼ cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and minced shallot. Season with salt and pepper. Seal and shake vigorously. Slowly add ⅓ cup olive oil and shake again until emulsified. Adjust seasoning to taste.
  6. Assemble the salad: in a large bowl, combine mixed greens, roasted squash (warm or room temperature), sliced apple, dried cranberries, and crumbled feta. Drizzle about half the vinaigrette over the top and toss gently. Add more dressing as needed.
  7. Top with toasted pepitas and garlic croutons. Serve immediately.

Notes

For best texture, add croutons and pepitas just before serving. The dressing improves after a day in the fridge. Store undressed components separately.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, butternut squash salad, arugula salad, gluten-free option, vegetarian

Find it online: https://spoonluma.com/best-harvest-fall-salad-with-perfect-maple-vinaigrette/