Fall Harvest Salad with Roasted Butternut Squash

Recipe Introduction: Fall in a Bowl!

Fancy some fall salad recipes that are actually exciting? Honestly, I used to think salads were a bit of a drag.

Then I discovered the magic of autumn produce. Now, this Fall Harvest Salad with Roasted Butternut Squash and Apple Cider Vinaigrette is an absolute game changer.

It is like a burst of sunshine and cozy vibes all at once.

Autumnal Origins

This salad is inspired by New England's harvest season. Think crunchy leaves, crisp air, and the smell of woodsmoke. It's basically autumn in a bowl.

It’s easy peasy to make, and all you need is around 45 minutes. This recipe serves 4 to 6 people.

A Salad with Benefits

Butternut squash isn't just delicious. It’s packed with Vitamin A. This is great for your eyesight, you know? This roasted vegetable salad fall is perfect for Thanksgiving, a light lunch, or any time you want a taste of autumn.

Plus, the textures. Oh my gosh! Soft squash, crisp apples, crunchy pecans...it's a party in your mouth.

Ingredient Gathering

To make this fall salad with fruit , you'll need butternut squash, obviously. Don't forget apples, pecans, and dried cranberries for sweetness and crunch.

The star is the apple cider vinaigrette recipe , so grab some apple cider vinegar and maple syrup! It is essential for that tangy sweet flavour.

We are making an Autumn Salad so lets get the ingredients.

Spice it up

Want to spice things up? Add a pinch of cayenne pepper to the maple vinaigrette salad recipes . It's a subtle kick that I swear by! You can easily adapt it to your taste.

Use different nuts or cheeses. The Best Salad Recipes are the ones you tweak to your liking. Have fun with it.

Turn this into a fall harvest bowl recipes .

Ingredients & Equipment for Your Perfect Fall Salad

So, you're ready to dive into making some cracking fall salad recipes ? Fab! Let's chat about what you'll need.

Honestly, it's all pretty straightforward. We're going for maximum flavour with minimal fuss.

Main Players: The Ingredient Rundown

• Butternut Squash: You'll need 1 medium squash (about 2 lbs / 900g ). Make sure it's firm and heavy for its size. It needs to be peeled, deseeded, and cubed into roughly 1 inch / 2.5cm pieces.
• Olive Oil: For roasting, 2 tablespoons (30ml) will do the trick.
• Seasoning: 1/2 teaspoon (2.5ml) of salt, 1/4 teaspoon (1.25ml) of pepper, and 1/4 teaspoon (1.25ml) of ground cinnamon.
• Apple Cider Vinaigrette Ingredients: 1/4 cup (60ml) apple cider vinegar (good quality makes all the difference!), 2 tablespoons (30ml) olive oil, 1 tablespoon (15ml) maple syrup (the real deal!), 1 teaspoon (5ml) Dijon mustard, 1/4 teaspoon (1.25ml) each of salt and pepper. An apple cider vinaigrette recipe is the cornerstone of a great fall salad with fruit , isn't it?
• Salad Base: 5 ounces (140g) of mixed greens or baby spinach.
• Apple: 1 medium apple (like Gala or Honeycrisp). Cored and diced! That apple salad recipes vibe is strong here.
• Nuts: 1/2 cup (60g) of toasted pecans. Roughly chopped, mind.
• Dried Cranberries: 1/4 cup (30g) for that sweet tart kick.
• Cheese (Optional): 1/4 cup (30g) of crumbled goat cheese or blue cheese. Or some feta for a veggie option.

Seasoning Sensations

Honestly, a good vinaigrette can make or break autumn salad . For this one, the maple syrup balances the acidity of the apple cider vinegar.

I find Dijon mustard is essential for that flavour.

Don't be afraid to experiment! A pinch of cayenne pepper in the vinaigrette will add a cheeky little kick. If you don't have apple cider vinegar, white wine vinegar is a decent sub.

Essential Kit

• Baking Sheet: For roasting the butternut squash.
• Large Bowl: For tossing the salad.
• Whisk: To get that vinaigrette emulsified and dreamy.
• Small Bowl: Just for mixing up your vinaigrette.

And hey, no fancy gadgets needed! That is what I love about fall harvest bowl recipes .

If you are missing a whisk, a fork will do in a pinch. Just be sure to give it some welly.

The most important thing to remember in Thanksgiving Recipes Side Dishes is to work with what you have. So you can create deliciousness without stressing over fancy equipment.

Cooking Method: Roast Butternut Squash for the Ultimate Fall Salad Recipes

Honestly, roasting butternut squash might sound fancy. It really isn't! This method is key for my Fall Harvest Salad . It brings out all the natural sweetness.

Plus, that slight caramelization? Chefs kiss. Let's get started, shall we?

Prep Like a Pro: Mise en Place Magic

First things first. Mise en place, darling! It sounds posh, but it just means getting organized. Preheat your oven to 400° F ( 200° C) .

Peel, seed and chop 1 medium butternut squash (about 2 lbs) into 1 inch cubes. It's the worst job, but get it done! Measure out your olive oil, salt, pepper, and cinnamon.

See? Easy peasy.

Time Saving Tip: Buy pre-cut squash. I won't judge. Seriously.

step-by-step: Roasting Your Way to Deliciousness

1. Toss your cubed squash with 2 tablespoons olive oil .
2. Season with 1/2 teaspoon salt , 1/4 teaspoon black pepper , and 1/4 teaspoon ground cinnamon . Don't be shy!
3. Spread the squash on a baking sheet in a single layer. Give them room to breathe, yeah?
4. Roast for 20- 25 minutes . Flip them halfway through.
5. They're done when tender and slightly caramelized. You should be able to pierce them easily with a fork.

Pro Tips for the Perfect Roast

Don't overcrowd the pan! This is a HUGE mistake. They'll steam instead of roast. No good. For roasted vegetable salad fall , this is key.

For Thanksgiving Recipes Side Dishes , I always roast my squash the day before. Store it in the fridge. This saves time on the big day.

Now that's what I am talking about! Perfect butternut squash roasting tips to prepare a Best Salad Recipes !

Alright, so you've got the recipe for my Fall Harvest Salad down. Awesome! Now, here's the bit where I share some extra tips and tricks. Let's call it "Recipe Notes".

Recipe Notes

Serving It Up!

Okay, so picture this: a vibrant fall salad with fruit , piled high on a pretty plate. This salad just begs for a good presentation.

I like to arrange the ingredients so you can see all the colours. Think of it as edible autumn art! As a great Thanksgiving Recipes Side Dishes , this dish works perfect.

Honestly, this Autumn Salad goes with loads. Roasted chicken or pork are my go-tos. A glass of chilled white wine or some sparkling apple cider would also be absolutely lush.

Think you can create your own Fall harvest bowl recipes ? This is an excelent place to start.

Storage Savvy

If you're not scoffing the lot straight away, here's the lowdown on storing it. Keep the salad undressed in the fridge, in an airtight container.

It'll happily sit there for a day or two. The vinaigrette keeps separately for up to three days .

Freezing? Hmm, not really recommended. Salad stuff tends to get a bit sad and soggy when defrosted. No one wants that.

I love this dish for its unique blend of fall flavors that you normally wouldn't find in your best salad recipes .

Reheating: Don't reheat! It's a salad, after all. Just give the vinaigrette a good shake if it's been in the fridge.

Tweaks and Twists

Fancy mixing things up? Go for it! For a vegetarian option, skip the cheese. To make it vegan, ensure your maple syrup is vegan.

Seasonal swaps are fun. I also would recommend that you try out these amazing Apple Salad Recipes for something similar.

If you can’t find butternut squash, sweet potato works a treat. I've even seen some people use beets, and it looks incredible! For a fun addition, try maple vinaigrette salad recipes .

Nutrition Nitty Gritty

Each serving comes in at roughly 250 calories . Not bad, eh? It's packed with fibre, good fats, and vitamins. Plus, you are getting one of your five-a-day!

Butternut squash salad is a great source of beta carotene, which is amazing for your skin. The nuts offer healthy fats, while the fruit adds a burst of antioxidants.

Winner winner, salad for dinner!

Right, that's all folks! Creating yummy fall salad recipes isn't that hard. You've got this! Get in the kitchen and get creative. Have fun, and don't be afraid to experiment.

Frequently Asked Questions

How do I stop my salad from getting soggy? I hate a sad salad!

Nobody wants a soggy salad, do they? The key is to dress the salad right before you're ready to serve it. Also, don't add the vinaigrette to the whole batch if you know you'll have leftovers. Just dress what you plan to eat immediately, and keep the rest of the ingredients separate for later.

Can I make this "Fall Harvest Salad" ahead of time? I'm juggling a million things, like a proper Mary Poppins.

Absolutely! You can definitely prep elements in advance. Roast the butternut squash and make the apple cider vinaigrette up to 3 days ahead of time and store them separately in the fridge. Just wait to assemble the salad until right before serving so the greens don't wilt.

I'm not a huge fan of butternut squash. What else can I use in these fall salad recipes?

No worries, mate! You can easily swap in other seasonal roasted vegetables. Acorn squash or sweet potatoes are fantastic alternatives, providing a similar sweetness and texture. You could even use roasted carrots or parsnips for a more earthy flavour.

I'm trying to eat healthier, what swaps can I make in this Fall Harvest Salad with Roasted Butternut Squash and Apple Cider Vinaigrette to reduce the calories?

Good on ya for trying to eat a bit healthier! You can reduce the olive oil in the vinaigrette and use a sugar-free maple syrup alternative. Also, go easy on the dried cranberries and cheese (or skip them altogether) since they contribute to added sugar and fat.

Load up on the greens and apples for extra fibre and nutrients.

Is there a way to make this "Fall Salad Recipes" recipe vegan? I'm having some friends over and need to accommodate their diet.

Absolutely, making this salad vegan is a piece of cake! Simply omit the goat cheese or substitute it with a vegan cheese alternative. Ensure the maple syrup you're using is 100% maple syrup, not honey or any blended syrups.

Double check the Dijon mustard too as some brands may use wine clarified with animal ingredients.

How long will leftovers of this fall salad keep in the fridge?

Leftovers are great for lunch the next day! If the salad is already dressed, it's best to eat it within 24 hours, as the greens will start to wilt. If you kept the dressing separate, the salad will last for up to 2-3 days in the fridge.

Make sure to store it in an airtight container to keep everything as fresh as possible.