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Quick Fall Harvest Salad with Roasted Squash

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A quick and easy fall salad featuring caramelized roasted butternut squash, crisp apples, dried cranberries, toasted pecans, and crumbled feta, all tossed in a simple maple-cider vinaigrette. Ready in about 30 minutes, it’s perfect for busy weeknights and feels fancy enough for company.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 5 ounces mixed greens (arugula, spring mix, or spinach)
  • 1 large apple, thinly sliced (Honeycrisp or Fuji recommended)
  • ½ cup dried cranberries
  • ⅓ cup pecans, toasted
  • ¼ cup crumbled feta cheese (optional)
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt (for dressing)
  • ¼ teaspoon black pepper (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the squash: Cut off both ends of the butternut squash. Stand it upright and slice down to remove the skin. Cut in half lengthwise, scoop out seeds, and cube into ½-inch pieces.
  3. Season the squash: Toss cubed squash with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, flipping halfway through, until golden brown with caramelized edges and fork-tender. Let cool on the pan for 5 minutes.
  5. Make the vinaigrette: In a small jar, combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Shake vigorously for 20 seconds. Adjust to taste.
  6. Toast the pecans: In a dry skillet over medium heat, stir pecans for 3-4 minutes until fragrant. Remove immediately and let cool.
  7. Assemble the salad: In a large bowl, combine mixed greens, sliced apple, dried cranberries, toasted pecans, and crumbled feta. Drizzle with half the dressing and toss gently. Add warm roasted squash on top and drizzle with remaining dressing.
  8. Serve immediately while squash is warm and greens are crisp.

Notes

For best results, add warm squash to cold greens to slightly wilt them and soften the cheese. Do not skip the smoked paprika—it adds depth. Toast nuts for extra crunch. If meal prepping, store components separately and assemble just before eating.

Nutrition

Keywords: fall harvest salad, roasted squash salad, quick fall salad, butternut squash salad, maple vinaigrette, weeknight dinner, healthy salad

Find it online: https://siennaspoon.com/quick-fall-harvest-salad-with-roasted-squash/