Amazing Fall Salad: 1 Hour Prep

Honestly, when fall rolls around, I just crave those cozy, comforting flavors, right? It’s like the whole world slows down a little, and I want my food to do the same. That’s why I’m so excited to share this autumn harvest fall salad with you today. It’s exactly the kind of dish that embodies what I love about cooking – simple ingredients coming together to create something truly special. It’s packed with everything you want in an autumn salad – sweet squash, crisp apples, crunchy pecans – and a dressing that just sings with maple and Dijon. Plus, it’s an absolute lifesaver for meal prepping or if you need a gorgeous, effortless side for your holiday table. It’s approachable, bursting with flavor, and definitely made for sharing. You’re going to love it!

SAVE

Why You’ll Love This Fall Salad Recipe

Seriously, this fall salad is a game-changer! Here’s why it’ll become your new go-to:

• Super Quick Prep: You can have this whole thing ready in under an hour, perfect for busy weeknights.
• Meal Prep Dream: We’ll talk about how to stash the components separately so your lunch is ready to go all week.
• Bursting with Flavor: The sweet squash, tangy apple, and that incredible maple Dijon dressing? Yes, please!
• Totally Customizable: Swap out nuts, ditch the cheese, add some chicken – it handles all your preferences.
• Crowd-Pleaser: It’s a beautiful, vibrant side dish that everyone at your holiday table will absolutely adore.

Ingredients for Your Autumn Harvest Fall Salad

Alright, gathering your goodies for this fall salad is super easy! We’re keeping it simple, just like we like it. Here’s what you’ll need:

For the Salad:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups mixed greens (whatever you like!)
• 1 crisp apple, thinly sliced
• 1/2 cup pecans, toasted (trust me, toasting them makes ALL the difference!)
• 1/4 cup crumbled goat cheese (this is optional, but oh-so-good!)

For the Creamy Maple Dijon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Prepare This Delicious Fall Salad

Okay, let’s get this beautiful fall salad on the table! It really comes together so easily, especially if you get your squash roasting first. Just follow these simple steps and you’ll have a stunning dish in no time.

Roasting the Butternut Squash

First things first, let’s get that squash happy in the oven. Preheat your oven to a nice 400°F (200°C). Grab your baking sheet and toss those cubed butternut squash pieces with the olive oil, a good pinch of salt, and a little black pepper. Spread them out in a single layer so they roast up nice and even. We’re looking for them to get tender and just a little caramelized around the edges, which usually takes about 20-25 minutes. Once they’re perfect, just let them cool down a bit before we toss them into the salad.

SAVE

Crafting the Maple Dijon Vinaigrette

Now for the dressing – this is what ties everything together, and it’s ridiculously easy. You’ll just need a small bowl. Whisk together the olive oil, that lovely pure maple syrup (don’t skimp!), the Dijon mustard for a little zing, and the apple cider vinegar. Give it a good whisk with a fork or a small whisk until it’s all beautifully combined and emulsified. Add the salt and pepper, give it one last stir, and you’ve got yourself a gorgeous dressing!

Assembling Your Perfect Fall Salad

Time to bring it all together! Grab a big bowl – you want plenty of room to toss. Gently add your mixed greens, those thin slices of crisp apple, the toasty pecans, and the cooled roasted butternut squash. If you’re using that creamy goat cheese, crumble it right on in there. Now, drizzle that amazing maple Dijon vinaigrette all over everything. Give it a gentle toss, making sure each little bit of goodness gets coated. Be careful not to overmix, we want to keep those beautiful apple slices intact!

SAVE

Tips for Success with Your Fall Salad

Okay, to make this autumn harvest fall salad absolutely perfect every single time, here are a few little tricks I’ve picked up. First off, and this is important for almost anything you cook, using quality ingredients really makes a difference. Grab the ripest apple you can find and make sure your maple syrup is the real deal – you can taste it! Toasting those pecans? Don’t skip it! It wakes up their flavor and gives them this amazing crunch that’s just divine in the salad. And when you’re tossing everything together, a gentle hand is key. We want this salad to feel light and fresh, not mushy. It’s all about loving the simple process and making something delicious, right?

Ingredient Notes and Substitutions for Your Fall Salad

You know, this fall salad recipe is super flexible, which is one of the things I love most about it! It’s all about making it work for you. If you’re not a huge fan of pecans, or maybe you just ran out, toasted walnuts are a fantastic substitute. They have a similar lovely crunch. And that goat cheese? Oh, it’s creamy and tangy, but if it’s not your jam, totally swap it out! Crumbled feta has a nice saltiness, or a little bit of blue cheese can add a real punchy flavor. It’s all about playing with what you have and what you love to eat!

Make-Ahead Fall Salad Strategies

This autumn harvest fall salad is a total dream for meal prepping! The trick to keeping it fresh and delicious all week is to keep everything separate until you’re ready to eat. First, let your roasted butternut squash cool completely, then store it in an airtight container in the fridge. Keep your lovely maple Dijon vinaigrette in a little jar with a lid, also in the fridge. The mixed greens and sliced apples? Pop those in their own container. And don’t forget those toasted pecans – store them separately so they stay super crunchy. When lunchtime rolls around or guests arrive, just grab your components, toss everything together with that amazing dressing, and voila! You’ve got a gorgeous, craveable fall salad ready in seconds.

SAVE

Serving Suggestions for This Fall Salad

This fall salad is so versatile, it truly fits anywhere on your dinner table! Think about it as the perfect Thanksgiving salad, a bright and fresh counterpoint to all those rich holiday dishes. It’s also pretty fantastic as a light lunch on its own, maybe with a side of crusty bread or a warm soup. Honestly, it just makes any meal feel a little more special and seasonal!

Frequently Asked Questions About This Fall Salad

Nutritional Estimate for Your Fall Salad

Now, I know we all like to keep an eye on things, but remember, these are just estimates, because everyone’s kitchen is a little different! Based on the ingredients as listed, a serving of this delicious fall salad is roughly around:

• Calories: 350
• Fat: 25g
• Protein: 5g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 15g

Trust me, it’s a really satisfying way to get some good stuff in your body without feeling like you’re missing out on any flavor!

Autumn Harvest Salad with Maple Dijon Vinaigrette

SAVE

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful fall salad featuring roasted butternut squash, crisp apples, crunchy pecans, and a sweet maple Dijon dressing. Perfect for meal prepping or as a holiday side dish.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups mixed greens
• 1 crisp apple, thinly sliced
• 1/2 cup pecans, toasted
• 1/4 cup crumbled goat cheese (optional)
• For the Maple Dijon Vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
3. Roast the squash for 20-25 minutes, or until tender and lightly caramelized. Let cool slightly.
4. While the squash is roasting, prepare the vinaigrette. In a small bowl, whisk together 1/4 cup olive oil, maple syrup, Dijon mustard, apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
5. In a large bowl, combine the mixed greens, sliced apple, toasted pecans, and roasted butternut squash.
6. Add the goat cheese, if using.
7. Drizzle the salad with the maple Dijon vinaigrette and toss gently to coat.
8. Serve immediately or store components separately for meal prepping.

Notes

• For meal prepping, store the roasted squash, dressing, and salad components in separate airtight containers. Assemble just before serving to maintain crispness.
• You can substitute walnuts for pecans or use a different type of hard cheese like feta or blue cheese instead of goat cheese.
• Add cooked chicken or quinoa for a more substantial meal.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 15g
• Sodium: 400mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 5mg