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Best Harvest Fall Salad with Easy Maple Vinaigrette

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This Best Harvest Fall Salad with Maple Vinaigrette is a forgiving, beautiful, and delicious fall salad featuring roasted butternut squash coated in the vinaigrette before baking, massaged kale, dried cranberries, candied pecans, and goat cheese. It’s perfect for weeknight dinners or holiday tables.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed into ½-inch pieces
  • 1 large bunch kale (about 5 cups), stems removed and leaves torn into bite-sized pieces
  • ½ cup dried cranberries
  • ½ cup candied pecans
  • ⅓ cup goat cheese, crumbled
  • ¼ cup red onion, thinly sliced
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place cubed butternut squash on the baking sheet. Drizzle with 2 tablespoons of the maple vinaigrette (or a mixture of olive oil and maple syrup). Toss to coat evenly. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool for 5 minutes.
  3. While squash roasts, make the vinaigrette: In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in ¼ cup olive oil while whisking constantly. Set aside.
  4. Place torn kale in a large salad bowl. Drizzle with about 1 tablespoon of the vinaigrette (or a little olive oil). Massage the kale with your hands for 1-2 minutes until it darkens and softens.
  5. Add the cooled roasted squash, dried cranberries, candied pecans, and sliced red onion to the bowl. Drizzle with remaining vinaigrette (start with half and add more to taste). Toss gently to combine. Crumble goat cheese over the top.
  6. Serve immediately or let rest for 10-15 minutes for flavors to meld. For make-ahead, keep goat cheese and pecans separate until serving.

Notes

For a vegan version, omit goat cheese or use vegan feta. For nut-free, replace candied pecans with roasted pumpkin seeds. The vinaigrette can be made ahead and stored in the fridge for up to a week. Massaging the kale is essential for tenderness. Don’t overcrowd the baking sheet to ensure proper roasting.

Nutrition

Keywords: fall salad, harvest salad, maple vinaigrette, butternut squash, kale salad, Thanksgiving salad, easy salad recipe

Find it online: https://jollyfork.com/best-harvest-fall-salad-with-easy-maple-vinaigrette/