Imagine a salad so incredible, it captures the entire essence of fall in one delightful bite! This Autumn Harvest Salad with Maple Dijon Vinaigrette is not just a dish—it's a culinary experience that transforms simple ingredients into a symphony of flavors. With golden roasted butternut squash, crunchy toasted pecans, and a tantalizing maple Dijon dressing, this recipe promises to elevate your autumn dining from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Mixed greens
- 1 cup roasted butternut squash
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Peel and cube the butternut squash into 1-inch pieces, ensuring uniform size for even roasting.
- Toss butternut squash cubes with 1 tablespoon olive oil, sprinkle with salt and pepper. Spread evenly on a baking sheet lined with parchment paper.
- Roast butternut squash in the preheated oven for 20-25 minutes, turning once halfway through, until edges are golden brown and squash is tender.
- While squash is roasting, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
- Prepare the maple Dijon vinaigrette by whisking together maple syrup, Dijon mustard, remaining olive oil, salt, and pepper in a small bowl until well combined.
- In a large salad bowl, layer mixed greens as the base. Top with roasted butternut squash, dried cranberries, toasted pecans, and crumbled feta cheese.
- Drizzle the maple Dijon vinaigrette over the salad just before serving. Toss gently to ensure even coating of ingredients.
- Serve immediately to enjoy the warm roasted squash and crisp greens at their peak flavor and texture.
Tips
- For the most flavorful roasted squash, ensure your cubes are uniform in size to guarantee even cooking and beautiful caramelization.
- Toast your pecans carefully—they can burn quickly! Keep them moving in the skillet and watch for a golden color and nutty aroma.
- Make the vinaigrette ahead of time and store in the refrigerator. The flavors will meld and intensify, creating an even more delicious dressing.
- Use fresh, high-quality mixed greens for the best texture and flavor. Baby spinach or arugula can also work wonderfully in this recipe.
- For a protein boost, consider adding grilled chicken or roasted turkey to transform this salad into a complete meal.
- If you're preparing this for a gathering, keep the components separate and assemble just before serving to maintain the perfect texture of each ingredient.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 23g
Saturated Fat: 4g
Cholesterol: 10mg
