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Irresistible Autumn Salad

This autumn salad features fresh seasonal ingredients, making it a nutritious and delicious meal perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 cups mixed greens a variety of textures and flavors for a delightful base
  • 2 cups butternut squash peeled, seeded, and diced into bite-sized pieces
  • 1 cup cranberries dried for a burst of tartness
  • 1 cup pecans for a satisfying crunch
  • 1 medium apple use a crisp variety for refreshing sweetness
For the Dressing
  • 1/4 cup olive oil acts as the main base
  • 2 tablespoons apple cider vinegar adds a tangy brightness
  • 2 tablespoons maple syrup enhances the seasonal flavors
  • 1 teaspoon Dijon mustard adds a bit of zing
  • salt to taste
  • pepper to taste

Equipment

  • oven
  • baking sheet
  • whisk
  • large serving bowl
  • salad tongs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Peel, seed, and dice the butternut squash into bite-sized pieces. Spread on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, stirring halfway through.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well combined. Season with salt and pepper to taste. Set aside.
  3. In a large serving bowl, add mixed greens as your base. Layer roasted butternut squash and sliced apples.
  4. Sprinkle dried cranberries and pecans over the salad. Toss to combine.
  5. Drizzle dressing over the salad, tossing gently to coat without bruising the greens.
  6. Serve on a platter, garnished with extra cranberries and pecans.

Notes

For best texture, store dressing separately until ready to serve. Can prep ingredients a day ahead.