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Easy Fall Harvest Salad with Maple Vinaigrette

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A crisp, no-cook fall salad featuring raw butternut squash, apples, dried cranberries, pecans, and pomegranate seeds, all tossed in a sweet and tangy maple vinaigrette. Perfect for busy weeknights or festive gatherings.

Ingredients

Scale
  • 4 cups mixed greens (baby spinach and arugula)
  • 1 small butternut squash (about 2 cups), peeled and thinly shaved
  • 1 large Honeycrisp apple, thinly sliced
  • ½ cup dried cranberries (unsweetened preferred)
  • ½ cup pecans, toasted
  • ½ cup pomegranate seeds
  • ⅓ cup feta cheese, crumbled
  • 3 tablespoons pure maple syrup (Grade A Dark Amber recommended)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Prepare the butternut squash: Peel the squash, cut off ends, slice in half lengthwise, and scoop out seeds. Using a vegetable peeler or mandoline, shave the squash into thin ribbons (about 1/8 inch thick). Set aside.
  2. Toast the pecans: Place a dry skillet over medium heat. Add pecans and toast for 3-4 minutes, shaking occasionally, until fragrant and slightly darker. Remove from pan and let cool.
  3. Prepare the apple and pomegranate: Core the apple and slice thinly (leave skin on). For pomegranate, cut in half, hold cut-side down over a bowl, and whack the back with a wooden spoon to release seeds.
  4. Make the maple vinaigrette: In a small bowl or mason jar, combine maple syrup, apple cider vinegar, and Dijon mustard. Whisk or shake to combine. Slowly drizzle in olive oil while whisking constantly to emulsify. Season with salt and pepper to taste.
  5. Assemble the salad: In a large salad bowl, combine mixed greens, shaved butternut squash, sliced apple, dried cranberries, and toasted pecans. Pour about half the dressing over and toss gently until evenly coated.
  6. Finish and serve: Sprinkle pomegranate seeds and crumbled feta cheese on top. Drizzle with additional dressing if desired. Serve immediately.

Notes

For best results, serve immediately. If making ahead, keep dressing separate and toss just before serving. To prevent apple browning, toss apple slices with a squeeze of lemon juice. For a dairy-free version, omit feta and add toasted pumpkin seeds. For added protein, include shredded rotisserie chicken or roasted chickpeas.

Nutrition

Keywords: fall harvest salad, maple vinaigrette, butternut squash salad, no-cook salad, Thanksgiving salad, easy fall salad

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