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Fall Salad with Apple Cider Vinaigrette

A vibrant salad featuring roasted butternut squash, crisp apples, and a tangy apple cider vinaigrette, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 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 for roasting.
  • 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
Vinaigrette
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup (or honey) For a sweeter spin.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Roast for 20–25 minutes, turning once, until the squash is fork-tender and lightly browned. Remove and let cool to room temperature.
Make the Vinaigrette
  1. In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Slowly stream in the olive oil while whisking to emulsify. Taste and adjust seasoning.
Assembly
  1. In a large mixing bowl, combine mixed greens, sliced apple, cooled roasted squash, toasted walnuts, dried cranberries, crumbled feta, and thinly sliced red onion.
  2. 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.
  3. Transfer to a serving bowl or plate. Garnish with extra walnuts or feta if desired and serve immediately.

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.