Description
This nutrient-packed fall salad combines crisp apples, roasted squash, crunchy pecans, and tangy goat cheese, all tossed in a light maple vinaigrette. It’s the perfect mix of flavors and textures for a cozy autumn meal!
Ingredients
Units
Scale
- For the Salad:
- 6 cups mixed greens (spinach, arugula, or kale)
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon (optional, for extra warmth)
- 1 apple, thinly sliced (Honeycrisp or Fuji work great)
- 1/2 cup pomegranate seeds
- 1/3 cup pecans (toasted or candied)
- 1/4 cup crumbled goat cheese (or feta for a saltier option)
- For the Maple Vinaigrette:
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Squash:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed squash with olive oil, salt, black pepper, and cinnamon (if using).
- Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- Make the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper.
- Assemble the Salad:
- In a large bowl, combine mixed greens, roasted squash, apple slices, pomegranate seeds, pecans, and goat cheese.
- Drizzle with the maple vinaigrette and toss gently.
- Serve & Enjoy:
- Divide onto plates and enjoy fresh!
Notes
- Protein boost: Add grilled chicken or quinoa for a heartier meal.
- Nut-free option: Swap pecans for pumpkin seeds.
- Make ahead: Roast squash and prepare dressing in advance for quick assembly.
- Dairy-free option: Omit goat cheese or use a dairy-free alternative.
Nutrition
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g