Butternut Squash Fall Salad with Maple Vinaigrette

Sweet, salty, crunchy! This is the only salad you need on Thanksgiving!

This delicious fall salad is sweet, salty, and tangy, with a crunchy texture from the apples, walnuts, and cranberries. The maple-roasted butternut squash adds that lovely creamy, warm flavor balance.

I thought dropping into your inbox midweek with this delicious salad would be fun!

Here are some other Fall salads from the blog you might enjoy!

• https://delectablefoodlife.com/easy-delicious-kale-apple-salad-with-orange-vinaigrette

• https://delectablefoodlife.com/the-best-turkey-cranberry-salad/

• https://delectablefoodlife.com/the-best-chicken-harvest-salad-recipe-with-apples/

I start dreaming about holiday recipes weeks in advance. I love serving a star salad with all the fall colors. This one is so good and comes together easily!

Butternut Squash Fall Salad Recipe

Ingredients:

For the Salad:

4 cups mixed greens (spinach, arugula, or your preferred mix)

2 apples, thinly sliced (Granny Smith for tartness or Honeycrisp for sweetness)

1/2 cup walnuts, toasted and chopped

1/4 cup dried cranberries (or more to taste)

1/4 cup crumbled feta or goat cheese (or your favorite cheese)

1/4 red onion, thinly sliced

4 cups of butternut squash cubed

1 tablespoon maple syrup

salt and pepper

For the Maple Dijon Vinaigrette:

1/4 cup olive oil

1 tablespoon Dijon mustard

2 tablespoons maple syrup

1 tablespoon apple cider vinegar

Salt and pepper, to taste

Instructions:

Prepare the Maple Dijon Vinaigrette

Whisk together the olive oil, Dijon mustard, maple syrup, and apple cider vinegar in a small bowl. Whisk until the dressing is smooth and well combined—season with salt and pepper to taste, and set aside.

Roast the Butternut Squash

Preheat the oven to 350 degrees F. Grease a heavy baking sheet with olive oil. Spread butternut squash on the baking pan and drizzle with one tablespoon of olive oil. Sprinkle 1/4 teaspoon of sea salt and 1/4 teaspoon of cracked black pepper over the squash. Drizzle one tablespoon of maple syrup over the squash and toss it before placing it in the oven. Bake in the oven until the butternut squash is golden and tender, about 30 minutes. Remove from oven and set aside.

Toast the Walnuts

Heat a small skillet over medium heat and add the chopped walnuts. Toast the walnuts for 3-5 minutes, stirring frequently, until they become fragrant and slightly golden. Remove from heat and let cool.

Slice the Apples

Thinly slice the apples. You can also substitute pears.

Assemble the Salad

Combine the mixed greens, sliced apples, toasted walnuts, dried cranberries, and thinly sliced red onions in a large bowl. Sprinkle it over the salad if you're using feta or goat cheese. You can also arrange the ingredients on a large platter.

Add Salad Dressing

Drizzle the maple Dijon vinaigrette over the salad. Gently toss everything together using two large spoons, ensuring the salad is evenly coated with the dressing.

Serve

Transfer the tossed salad to individual plates or serve family-style in a large bowl. The salad is best enjoyed fresh to maintain the crispness of the apples.

Substitutions

Dairy Free - skip the cheese or use dairy-free cheese.

Walnuts - use toasted pecans or slivered almonds. You can also use candied walnuts.

Butternut Squash - you can also use cubed sweet potatoes.

Apples - use pears or sliced oranges

Apple Cider Vinegar - use white vinegar or my favorite fig vinegar!

Greens - use your favorite greens, such as butter lettuce.

No Cranberries - use raisins

Don’t Love Feta Cheese - use any of your favorite cheeses.

Instead of Red Onion - use sliced green onions

Helpful Tips

You can make this salad ahead and refrigerate it before your guests arrive!