Why You’ll Love This Recipe
This salad captures everything you love about fall in one bowl. It’s colorful, nutrient-rich, and packed with flavor and texture. The combination of roasted squash or sweet potatoes, crisp apples, toasted nuts, and a tangy vinaigrette makes this a go-to for cozy nights or festive gatherings. It’s also highly customizable and great for meal prepping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mixed salad greens
roasted butternut squash or sweet potatoes
crisp apples (such as Honeycrisp or Fuji)
dried cranberries
crumbled goat cheese or feta
toasted pecans or walnuts
red onion slices
pomegranate seeds (optional)
olive oil
apple cider vinegar
Dijon mustard
maple syrup
salt and pepper
Directions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash or sweet potatoes. Toss with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized. Let cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- In a large bowl, combine salad greens, sliced apples, roasted squash, dried cranberries, goat cheese, red onion, and toasted nuts.
- Drizzle the dressing over the salad just before serving. Toss gently to combine.
- Top with optional pomegranate seeds for extra flavor and color. Serve immediately.
Servings and timing
Serves: 4 to 6
Prep time: 15 minutes
Cook time: 25 to 30 minutes
Total time: 40 to 45 minutes
Variations
- Use roasted carrots or Brussels sprouts instead of squash.
- Add grilled chicken or quinoa for extra protein.
- Swap goat cheese with blue cheese or shaved Parmesan.
- Try using pears instead of apples.
- Use pumpkin seeds or sunflower seeds for a nut-free version.
Storage/Reheating
Store leftover salad (undressed) in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to prevent the greens from wilting. Roasted veggies can be stored separately and lightly reheated before adding to the salad. Avoid microwaving dressed salad, as the greens will become soggy.
FAQs
What kind of greens work best for autumn salad?
A mix of arugula, spinach, and baby kale works well. You can also use spring mix or romaine.
Can I make this salad ahead of time?
Yes, prepare all the components ahead and store them separately. Assemble and dress just before serving.
What apples are best for this recipe?
Sweet-tart apples like Honeycrisp, Fuji, or Pink Lady hold up well and add a crisp bite.
Can I use a store-bought dressing?
You can, but homemade dressing with apple cider vinegar and maple syrup gives the best fall flavor.
Is this salad gluten-free?
Yes, as long as your ingredients (especially cheese and dressing) are gluten-free.
Can I make it vegan?
Absolutely. Just skip the cheese or use a dairy-free alternative.
What protein can I add to make it a full meal?
Grilled chicken, turkey slices, chickpeas, or quinoa are great protein boosters.
How do I toast nuts for the salad?
Toast nuts in a dry skillet over medium heat for 5-7 minutes until fragrant and golden, stirring frequently.
Are there other dressings that go well with this salad?
Balsamic vinaigrette or a tahini-based dressing also pair nicely with autumn flavors.
Can I serve this salad warm?
Yes, warm roasted vegetables add a cozy element to the salad when served right out of the oven.
Conclusion
Autumn Salad is the perfect way to celebrate fall’s freshest ingredients in a delicious and nutritious dish. Whether you’re preparing it for a weeknight dinner, a festive gathering, or meal prep, it’s easy to customize and full of seasonal charm. Try it once, and it might just become your go-to fall favorite.
PrintAutumn Salad
This Autumn Salad is a vibrant and seasonal dish featuring roasted squash or sweet potatoes, crisp apples, nuts, and a tangy maple-Dijon vinaigrette. It’s hearty, refreshing, and perfect for fall lunches, dinners, or holiday tables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups mixed salad greens
- 2 cups roasted butternut squash or sweet potatoes (peeled and cubed)
- 2 crisp apples (such as Honeycrisp or Fuji), thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese or feta
- 1/3 cup toasted pecans or walnuts
- 1/4 red onion, thinly sliced
- 1/4 cup pomegranate seeds (optional)
- 1/4 cup olive oil (plus more for roasting)
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash or sweet potatoes. Toss with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized. Let cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- In a large bowl, combine salad greens, sliced apples, roasted squash, dried cranberries, goat cheese, red onion, and toasted nuts.
- Drizzle the dressing over the salad just before serving. Toss gently to combine.
- Top with optional pomegranate seeds for extra flavor and color. Serve immediately.
Notes
- Swap in roasted carrots or Brussels sprouts if desired.
- Add grilled chicken, quinoa, or chickpeas to make it a full meal.
- Use dairy-free cheese for a vegan option.
- Store salad undressed in the fridge for up to 3 days.
- Toast nuts in a dry skillet over medium heat for 5–7 minutes until fragrant.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
