I still remember the first time I tossed roasted squash and crisp Honeycrisp apples into a bowl and finished it with a tangy apple cider vinaigrette — it tasted like fall on a plate. This salad balances peppery arugula, tender kale, sweet roasted squash, crunchy walnuts, and bright cranberries for a seasonal side or light main that feels both festive and everyday-friendly. It’s the kind of dish you’ll reach for at a Sunday brunch, a holiday potluck, or any weeknight when you want something fresh but substantial. If you like fruit-forward salads with a touch of creamy cheese, this one sits in that sweet-savory zone perfectly (similar flavor profiles show up in fruit-and-cheesecake style salads like this fruit salad with cheesecake flavors).

Why you’ll love this dish

This salad is bright, texturally interesting, and built for the season. It pairs warm and cold elements: roasted butternut squash brings caramelized depth; apples add crunch and freshness; walnuts deliver satisfying fat and crunch; feta lends creamy saltiness; and the apple cider vinaigrette ties everything together with sweet-tart balance.

Quick-ish: Roasting the squash is the longest step (20–25 minutes). Once it’s done, assembly is fast.
Versatile: Serve as a side for roast chicken, or add grilled salmon or chickpeas to make it a main.
Crowd-pleasing: The mix of sweet and savory appeals to adults and kids alike.
Seasonal: Uses ingredients that are abundant in autumn, so it’s great for holiday spreads.

“A perfect fall plate: sweet-roasted squash, crisp apples, and a zippy cider dressing. I make this whenever I want something pretty and healthy that still feels like comfort food.”

I often recommend swapping in seasonal apples or using pecans instead of walnuts depending on what’s in the pantry. If you need a sweeter spin, use pure maple syrup in the dressing and skip the Dijon.

How this recipe comes together

This overview helps you picture the flow before you start.

Roast cubed butternut squash until fork-tender and browned.
Whisk the apple cider vinaigrette until emulsified.
Toss mixed greens, sliced apple, squash, walnuts, cranberries, feta, and red onion.
Dress lightly and toss gently to avoid bruising greens.
Serve immediately with optional extra walnuts or feta on top.

What you’ll need

6 cups mixed salad greens (arugula, spinach, and kale) — use pre-washed baby greens for speed.
1 medium apple, thinly sliced (Honeycrisp or Fuji recommended)
1 cup roasted butternut squash, cubed (see Directions)
1/2 cup walnuts, toasted (substitute pecans if preferred)
1/2 cup dried cranberries (or cherries)
1/4 cup crumbled feta cheese (use goat cheese for a milder tang)
1/4 red onion, thinly sliced
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup (or honey)
Salt and pepper to taste

Notes: For a nut-free salad, substitute roasted pumpkin seeds or omit nuts. For vegan eaters, skip the feta or use a plant-based crumble. If you want more protein, add grilled chicken or canned chickpeas.

Step-by-step instructions

Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with a drizzle of olive oil, a pinch of salt, and black pepper. Spread them in a single layer on a baking sheet.
Roast for 20–25 minutes, turning once, until the squash is fork-tender and lightly browned. Remove and let cool to room temperature.
Meanwhile, make the vinaigrette: whisk apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl. Slowly stream in the olive oil while whisking to emulsify. Taste and adjust seasoning.
In a large mixing bowl, combine the mixed greens, sliced apple, cooled roasted squash, toasted walnuts, dried cranberries, crumbled feta, and thinly sliced red onion.
Drizzle the dressing over the salad starting with about half the vinaigrette. Toss gently with tongs, then add more dressing to taste. Be careful not to overdress — aim for a light coating.
Transfer to a serving bowl or plate. Garnish with extra walnuts or feta if desired and serve immediately.

Short, clear action verbs keep the assembly fast and precise. If you prefer, roast the squash on a lined baking sheet for easier cleanup.

What to serve it with

Pair with roast pork, baked salmon, or grilled chicken for a balanced meal.
For a vegetarian meal, add warm quinoa or farro and serve with crusty bread.
For brunch, serve alongside savory quiches or sweet pastries — applesauce donuts make a cozy dessert companion for a fall spread (applesauce donuts is a seasonal pairing I love).
Plate it in shallow bowls so the textures and colors show; a drizzle of extra dressing just before serving keeps everything vibrant.

Storage and reheating tips

Leftovers: Store components separately when possible. Keep the dressed salad in an airtight container in the fridge for up to 24 hours — greens will wilt after that.
Dressing: Store the vinaigrette in a sealed jar in the refrigerator for up to 1 week. Shake well before use.
Roasted squash: Refrigerate roasted squash in a sealed container for 3–4 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a skillet until warmed through. Do not freeze the assembled salad — greens won’t survive freezing. You can freeze roasted squash for 2–3 months; thaw and reheat before adding to the salad.
Food safety: Keep all perishable ingredients at or below 40°F (4°C). Discard any salad left out at room temperature for more than 2 hours.

Pro chef tips

Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool — this amplifies their flavor.
Cut apples just before serving and toss them with a teaspoon of lemon juice if you need to prep ahead to prevent browning.
Emulsify the dressing by whisking mustard with vinegar first — the mustard acts as a binder so the oil mixes in more smoothly.
If using kale, massage it lightly with a pinch of salt and a few drops of olive oil to soften the leaves before assembling.
For a creamier dressing, whisk in 1 tablespoon of Greek yogurt or a teaspoon of tahini. This adds body and helps coat the salad evenly.

Creative twists

Add roasted pears instead of apples for a softer, more honeyed note.
Swap feta for blue cheese for a bolder finish.
Make it grain-forward: toss in cooked farro or barley for added heft.
Spice it up: sprinkle the squash with a pinch of smoked paprika or cinnamon before roasting for a warming flavor.
Make it vegan: use maple syrup, omit feta, and add roasted chickpeas for protein.

Your questions answered

Q: Can I make this salad ahead of time?
A: Yes — roast the squash and make the dressing up to 3 days ahead. Store them separately. Keep greens and apples un-dressed and assemble within a few hours of serving for the best texture.

Q: How do I prevent apples from browning?
A: Toss apple slices in a small amount of lemon juice or dress the salad right before serving. A light coating of the vinaigrette also slows oxidation.

Q: Can I use a different vinegar in the dressing?
A: Apple cider vinegar is ideal for the fall flavor, but white wine vinegar or sherry vinegar can work. If you use a sharper vinegar, balance with a touch more maple syrup.

Q: Is this salad gluten-free and vegetarian?
A: Yes — as written it’s gluten-free and vegetarian. To make it vegan, omit or replace the feta with a plant-based cheese.

Q: How much dressing should I plan per serving?
A: This recipe makes about 1/2 cup of dressing, enough for 4–6 servings. Start with 2 tablespoons per serving and add more if needed.

Conclusion

This Fall Salad with Apple Cider Vinaigrette is an easy way to bring autumn flavors to your table with minimal fuss. If you want more ideas for apple-cider based dressings or chopped autumn salads to inspire variations and presentation, check out this Autumn Chopped Salad with Apple Cider Vinaigrette from Thriving Home, and for another take on apple-cider vinaigrettes see this Apple Cider Vinegar Dressing Recipe on Love and Lemons.