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+ servings

Fall Harvest Salad with Apple Cider Vinaigrette

Amber Gray
Roasted butternut squash, crisp apples, goat cheese, pecans, dried cranberries and pepitas are tossed with salad greens and a homemade Apple Cider Vinaigrette for a delicious meal or side dish.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salads
Servings 6 servings
Calories 221 kcal

Ingredients
  

Fall Harvest Salad

  • 1 pound butternut squash peeled, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 5 oz. package Spinach & Arugula mix
  • 3 ounces goat cheese
  • 1 apple diced
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries
  • 1/4 cup pepitas

Apple Cider Vinaigrette

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

Instructions
 

  • Preheat oven to 400F.
  • Toss butternut squash with oil, salt and pepper. Spread on baking sheet and bake 15-20 minutes, or until tender. Remove from oven and let cool slightly.
  • Add salad greens to large bowl. Top with butternut squash, goat cheese, apple, pecans, dried cranberries and pepitas.
  • Whisk apple cider vinegar, oil, maple syrup, mustard and salt in small bowl until well combine. Pour over salad and toss to combine.

Nutrition

Calories: 221kcalCarbohydrates: 21gProtein: 6gFat: 14gCholesterol: 7mgSodium: 272mgFiber: 5gSugar: 10g
Keyword apples, butternut squash, fall recipes, salad
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