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Best Cozy Roasted Fall Harvest Salad Recipe

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A warm and satisfying fall salad featuring roasted butternut squash, Brussels sprouts, and red onion, tossed with mixed greens, dried cranberries, toasted pecans, and feta cheese, all drizzled with a tangy maple vinaigrette. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 butternut squash, peeled and cubed into 1/2-inch pieces (about 3 cups)
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 red onion, sliced into thin wedges
  • 2 tablespoons olive oil (for roasting)
  • Salt and black pepper to taste
  • 5 cups mixed greens or arugula
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pomegranate arils (optional)
  • 1/4 cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil (for dressing)
  • 1 small shallot, finely minced
  • Salt and pepper to taste (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C). Give it a full 15 minutes to come to temperature.
  2. Prep the vegetables: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1/2-inch cubes. Trim Brussels sprouts and cut in half. Slice red onion into thin wedges about 1/2-inch thick.
  3. On a large sheet pan, combine cubed squash, halved Brussels sprouts, and onion wedges. Drizzle with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss with hands until lightly coated. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until squash is tender and Brussels sprouts have crispy edges.
  4. While vegetables roast, toast pecans in a small dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
  5. Make the maple vinaigrette: In a medium bowl, combine maple syrup, apple cider vinegar, Dijon mustard, and minced shallot. Whisk until smooth. Slowly drizzle in 1/3 cup olive oil while whisking continuously to emulsify. Season with salt and pepper. Taste and adjust with more vinegar or maple syrup as desired.
  6. Let roasted vegetables cool for about 5 minutes. In a large bowl, add mixed greens or arugula. Top with warm roasted vegetables, dried cranberries, toasted pecans, crumbled feta, and pomegranate arils if using.
  7. Drizzle about half the vinaigrette over the salad and toss gently. Add more dressing as needed. Serve immediately while vegetables are still slightly warm.

Notes

For best results, don’t overcrowd the pan—use two pans if needed. Cut squash uniformly for even roasting. Toast nuts for maximum flavor. Let roasted vegetables cool for 5 minutes before adding to greens to avoid wilting. Dressing can be made up to 3 days ahead and stored in the fridge. For make-ahead, keep dressing separate and toss just before serving.

Nutrition

Keywords: fall harvest salad, roasted butternut squash salad, maple vinaigrette, Thanksgiving salad, cozy fall salad, Brussels sprouts salad, vegetarian salad

Find it online: https://clunkcook.com/best-cozy-roasted-fall-harvest-salad-recipe/