Fall Harvest Salad with Pumpkin Vinaigrette: 1 Hearty Salad
A crisp autumn salad with roasted vegetables, apple, and a creamy pumpkin vinaigrette. Perfect for a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1 apple, thinly sliced
- 1/4 cup pumpkin puree
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil and salt. Roast for 20 minutes until tender.
- In a small bowl, whisk together pumpkin puree, apple cider vinegar, remaining olive oil, maple syrup, salt, and pepper.
- In a large bowl, combine mixed greens, roasted squash, cranberries, pecans, and apple slices.
- Drizzle with pumpkin vinaigrette and toss gently to coat.
- Serve immediately.
Notes
- You can use any winter squash like acorn or delicata.
- For a heartier meal, add grilled chicken or chickpeas.
- Store dressing separately if making ahead.
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 320
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg