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Warm Roasted Autumn Harvest Salad

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This Warm Roasted Autumn Harvest Salad combines seasonal butternut squash, Brussels sprouts, apples, and pecans with a maple balsamic dressing, offering a nutritious and flavorful celebration of fall's bounty.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Equipment

  • baking sheet
  • Mixing bowls (small and large)
  • Skillet (for toasting pecans)
  • Whisk (for the dressing)
  • Knife (for chopping vegetables and apples)
  • cutting board
  • measuring cups and spoons
  • Tongs or salad servers (for tossing the salad)

Ingredients

  • 2 cups cubed butternut squash
  • 2 cups Brussels sprouts halved
  • 1 large apple thinly sliced (Honeycrisp or Granny Smith work well)
  • 1/2 cup pecans roughly chopped
  • 1/4 cup dried cranberries
  • 4 cups mixed greens baby kale, arugula, or spinach
  • 1/4 cup crumbled goat cheese or feta
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

Roast the Vegetables:

  • Preheat your oven to 400°F (200°C).
  • Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
  • Spread the vegetables evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.

Toast the Pecans:

  • In a small skillet, lightly toast the pecans over medium heat until they become fragrant, about 3-4 minutes. Set aside.

Prepare the Dressing:

  • In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing.

Assemble the Salad:

  • In a large salad bowl, toss the mixed greens with the warm roasted vegetables, sliced apple, toasted pecans, and dried cranberries.
  • Drizzle the dressing over the salad and toss gently to combine.
  • Top with crumbled goat cheese or feta for a creamy finish.

Serve:

  • Serve the salad warm, enjoying the contrast of the roasted vegetables with the crisp apples and tangy dressing.

Notes

Nutritional Information per serving:
Calories: 325
Fat: 17g
Carbohydrates: 32g
Protein: 6g
Course: Brunch, dinner, Lunch
Cuisine: American
Keyword: apple pecan salad, autumn salad with goat cheese, Brussels sprouts salad, butternut squash and apple salad, fall produce salad, Fall salad recipe, healthy fall recipes, immune-boosting salad, maple balsamic dressing, nutrient-dense fall recipes, roasted butternut squash salad, roasted vegetable salad, seasonal salad recipe, Warm roasted autumn harvest salad, warm salad recipes
Servings: 4
Calories: 325kcal