Fall Harvest Salad with Butternut Squash and Apple

Fall Harvest Salad with Butternut Squash and Apple opens with crisp autumn notes and refined balance. Roasted butternut’s caramelized sweetness meets a tart Honeycrisp bite, peppery arugula, and a bright maple-sherry vinaigrette for a composed, textured salad. Lightly toasted nuts and crumbled cheese add savory depth and contrast. For a complementary autumn starter, see this Autumn Harvest Honeycrisp Apple Feta Salad.

Why Make This Recipe

• Effortless Yet Elegant: Roast squash and whisk a vinaigrette—simple techniques, impressive results.
• Minimal Ingredients: Few components showcase seasonal produce without fuss.
• Impressive Flavor: Caramelized edges, crisp apple, tangy cheese, and warm spices create layered taste.

What elevates this salad is the attention to texture and finishing—roasting until the squash edges brown, a bright acidic lift in the dressing, and a final scatter of toasted nuts for crunch. These small details turn familiar components into something distinctly refined.

Ingredients

Base

• 5 cups mixed greens (arugula and baby spinach), washed and dried — tender, not wilted.
• 4 cups butternut squash, peeled and cut into 1-inch cubes — aim for uniform pieces for even roasting.
• 1 large Honeycrisp apple, cored and thinly sliced — keep skin for color and snap.

Sauce (Maple-Sherry Vinaigrette)

• 3 tablespoons extra-virgin olive oil, fresh.
• 1½ tablespoons sherry vinegar (or apple cider vinegar if unavailable).
• 1 tablespoon pure maple syrup.
• 1 teaspoon Dijon mustard.
• Salt and freshly ground black pepper, to taste.

Topping

• 1/3 cup toasted pecans or walnuts, roughly chopped — toast until fragrant.
• 1/3 cup crumbled goat cheese or feta — room temperature for creaminess.
• 1 small shallot, finely minced — mellow and sweet when raw.

Precision notes: squash cut into 1-inch cubes; apple thinly sliced to 1/8 inch; shallot finely minced; fresh herbs (optional) finely chopped.

How to Make Fall Harvest Salad with Butternut Squash and Apple:

1. Preheat the oven to 425°F (220°C). Toss butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon ground cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until edges caramelize and cubes are tender, about 25–30 minutes, flipping once for even browning. Mini-tip: crowding prevents caramelization—give each cube space.
2. While squash roasts, toast the nuts in a dry skillet over medium heat until they smell fragrant and show golden edges, about 4–6 minutes. Transfer to a plate to stop cooking. Sensory cue: toasted nuts should be warm and aromatic, not bitter.
3. Whisk the vinaigrette: combine sherry vinegar, maple syrup, Dijon, minced shallot, and remaining 1 tablespoon olive oil. Season with salt and pepper. Whisk until slightly emulsified; the dressing should coat the back of a spoon. Mini-tip: use a splash of warm water if the vinaigrette tightens too much.
4. Assemble the salad: place mixed greens in a large bowl, add warm roasted squash and apple slices. Drizzle most of the dressing and toss gently—the warm squash will soften the greens slightly and carry the dressing flavors. Sensory cue: greens should glisten, squash still hold shape, apples remain crisp.
5. Plate and finish: transfer to serving plates, scatter toasted nuts and crumbled goat cheese on top, and finish with a light grind of black pepper and a small drizzle of extra maple if desired. Mini-tip: reserve a few squash cubes and apple slices for garnish to create visual height.

How to Serve Fall Harvest Salad with Butternut Squash and Apple:

Serve on chilled plates to preserve crispness of greens. Arrange greens in a shallow mound, nestle warm squash and apple slices on top, and dot with cheese and nuts for contrast in color and texture. For a composed dinner, pair with a simple roast or sliced breast—try serving alongside pan-seared chicken like this Chicken Breast with Zucchini and Squash for an elegant autumn plate.

How to Store Fall Harvest Salad with Butternut Squash and Apple:

Store components separately. Keep roasted squash in an airtight container in the refrigerator for up to 3 days; reheat briefly in a 375°F oven to restore edges, not microwave to avoid sogginess. Keep greens and apple slices in a separate container lined with paper towel to absorb moisture—use within 24 hours. Store dressing in a small jar refrigerated for up to 5 days; whisk before using.

Tips to Make Fall Harvest Salad with Butternut Squash and Apple:

• Roast at high heat for quick caramelization; it develops deeper flavor than slow roasting.
• Cut squash uniformly so every piece reaches tender, slightly crisp edges together.
• Dress just before serving so greens remain crisp; reserve a little dressing for finishing.
• Use warm squash to slightly wilt the greens—this heightens aroma and melds flavors.

Variation (if any):

• Upgrade cheese to burrata for a luxurious, creamy center; serve burrata whole atop the salad.
• Add pomegranate arils for jewel-like color and bright pop.
• Make it grain-forward by adding a cup of cooked farro or quinoa for a hearty main course.
• Swap walnuts for spiced pecans (toss with a pinch of cayenne and brown sugar before toasting) for a sweet-spicy crunch.

FAQs:

Can I prepare this salad ahead of time?

Yes. Roast the squash and toast nuts up to 3 days ahead. Keep greens and dressing separate and assemble just before serving for best texture.

What apple variety works best?

Honeycrisp or Fuji are ideal for crispness and balanced sweetness. Use similarly firm apples so slices hold up after dressing.

Can I substitute the sherry vinegar?

Yes—apple cider vinegar offers a bright, approachable alternative. Adjust sweetness with a touch more maple if desired.

Is this salad suitable for vegans?

Make it vegan by substituting goat cheese with marinated tofu or leaving the cheese out and increasing toasted nuts for richness.

Conclusion

This Fall Harvest Salad with Butternut Squash and Apple showcases restrained elegance: caramelized squash, crisp apple, a warm maple-sherry vinaigrette, and a textural finish of toasted nuts and cheese. It scales easily from intimate dinners to festive spreads and rewards small professional touches—high-heat roasting, careful seasoning, and last-minute dressing. For an inspired take with pomegranate and roasted squash, see this related recipe for further ideas: Fall Harvest Salad with Roasted Butternut Squash and Pomegranate. Share your variations or plating photos in the comments and on social media. How would you make this dish your own?

Fall Harvest Salad with Butternut Squash and Apple

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• Author: chef-ava
• Total Time: 45
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant autumn salad featuring roasted butternut squash, crisp Honeycrisp apples, peppery greens, and a tangy maple-sherry vinaigrette, topped with toasted nuts and cheese.

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Ingredients

Scale 1x2x3x

• 5 cups mixed greens (arugula and baby spinach), washed and dried
• 4 cups butternut squash, peeled and cut into 1-inch cubes
• 1 large Honeycrisp apple, cored and thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons sherry vinegar (or apple cider vinegar)
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/3 cup toasted pecans or walnuts, roughly chopped
• 1/3 cup crumbled goat cheese or feta
• 1 small shallot, finely minced

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Instructions

1. Preheat the oven to 425°F (220°C). Toss butternut squash with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon ground cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until the edges caramelize and cubes are tender, about 25–30 minutes, flipping once.
2. While the squash roasts, toast the nuts in a dry skillet over medium heat until fragrant, about 4–6 minutes. Transfer to a plate to stop cooking.
3. Whisk the vinaigrette: combine sherry vinegar, maple syrup, Dijon, minced shallot, and remaining 1 tablespoon olive oil. Season with salt and pepper and whisk until emulsified.
4. Assemble the salad: place mixed greens in a large bowl, add warm roasted squash and apple slices, drizzle with vinaigrette, and toss gently.
5. Plate and finish: transfer to serving plates, scatter toasted nuts and crumbled cheese on top, and finish with a grind of black pepper and extra maple if desired.

Notes

Serve on chilled plates and assemble components just before serving to maintain crispness. Store components separately for best results.

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

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 15mg