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A vibrant bowl of Roasted Fall Harvest Salad featuring butternut squash, zucchini, feta, pomegranate, and red onion, garnished with pepitas and herbs on a textured table.
Layla

Roasted Fall Harvest Salad

This vibrant Roasted Fall Harvest Salad features tender roasted butternut squash, Brussels sprouts, and apples, complemented by a tangy maple balsamic vinaigrette and delightful autumnal toppings. It's a perfect side dish or light meal to celebrate the flavors of the season.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Butternut Squash about 2 lbs, peeled, seeded, and 1-inch diced
  • 1 lb Brussels Sprouts trimmed and halved
  • 1/2 medium Red Onion cut into 1/2-inch wedges
  • 1 medium Apple e.g., Honeycrisp or Fuji, cored and 1-inch diced
  • 2 tbsp Olive Oil
  • 1 tbsp Maple Syrup
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For the Salad Base & Toppings
  • 5 oz Mixed Greens about 5 cups, e.g., spring mix, arugula, or baby spinach
  • 1/4 cup Dried Cranberries
  • 1/4 cup Candied Pecans roughly chopped (or walnuts)
  • 2 oz Goat Cheese crumbled
For the Maple Balsamic Vinaigrette
  • 1/4 cup Olive Oil extra virgin
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Maple Syrup
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper

Equipment

  • Baking Sheets
  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Vegetable Peeler
  • Sharp knife

Method
 

Prepare the Roasted Vegetables
  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the diced butternut squash, halved Brussels sprouts, red onion wedges, and diced apple.
  3. Drizzle with 2 tablespoons olive oil and 1 tablespoon maple syrup. Sprinkle with dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables are evenly coated.
  4. Spread the seasoned vegetables in a single layer across the two prepared baking sheets, making sure not to overcrowd them. Overcrowding will steam instead of roast.
  5. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and lightly caramelized. Remove from oven and let cool slightly.
Make the Maple Balsamic Vinaigrette
  1. While the vegetables are roasting, prepare the dressing. In a small bowl or jar, whisk together the 1/4 cup extra virgin olive oil, balsamic vinegar, 1 tablespoon maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified and well combined.
Assemble the Salad
  1. In a large salad bowl, gently combine the mixed greens with the slightly cooled roasted vegetables.
  2. Add the dried cranberries, candied pecans, and crumbled goat cheese.
  3. Pour the maple balsamic vinaigrette over the salad. Toss gently to coat all ingredients evenly.
Serve
  1. Serve immediately as a delightful side dish or a light main course.

Notes

For added protein, consider adding cooked quinoa or grilled chicken to the salad.
Store leftover vinaigrette in an airtight container in the refrigerator for up to 1 week.
Leftover roasted vegetables can be stored separately and added to fresh greens for a quick meal later.