Salads > Leafy Green Salads > Mixed Greens Salads > Seasonal Mixed Greens Salad Recipe

Autumn Harvest Salad with Maple-Dijon Vinaigrette

Embrace the flavors of fall with this vibrant salad featuring a medley of seasonal greens, roasted butternut squash, crisp apples, and crunchy pecans, all tossed in a tangy maple-dijon vinaigrette. This salad is a delightful combination of sweet, savory, and nutty flavors, perfect for a light lunch or a side dish for your Thanksgiving feast. Enjoy this symphony of flavors in every bite!

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 6 cups Mixed Greens (baby spinach, romaine, red leaf)
  • 1 medium, peeled, seeded, and cubed Butternut Squash
  • 1 large, cored and diced Apple (Honeycrisp or Gala)
  • 1/2 cup, chopped Pecans
  • 1/4 cup Dried Cranberries
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Apple Cider Vinegar
  • 4 tablespoons Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Roasting the Butternut Squash

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.

Preparing the Maple-Dijon Vinaigrette

In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and remaining 3 tablespoons of olive oil. Season with salt and pepper to taste. Adjust sweetness and acidity to your preference.

Assembling the Salad

In a large bowl, combine the mixed greens, roasted butternut squash, diced apple, pecans, and dried cranberries. Pour the maple-dijon vinaigrette over the salad and toss gently to coat. Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150kcal, Carbohydrates: 18g, Protein: 2g, Fat: 9g (Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Other Considerations for Nutrition

This salad is a good source of vitamins and fiber. Adjust the amount of maple syrup to control the sugar content. To make it vegan, ensure your Dijon mustard is vegan-friendly.

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FAQ

  • Can I substitute other types of squash?

    Yes, you can use acorn squash or sweet potatoes as a substitute for butternut squash.
  • Can I make the vinaigrette ahead of time?

    Yes, the vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Whisk well before using.
  • How can I make this salad vegan?

    To make this salad vegan, ensure that the Dijon mustard you use is vegan. Most Dijon mustard brands are naturally vegan, but it's always best to check the ingredients list.