Say goodbye to boring greens and hello to autumn in a bowl! This salad is basically a hayride for your taste buds—crisp apples, roasted butternut squash, crunchy nuts, and a drizzle of honey Dijon magic that’ll make you want to jump into a pile of leaves and shout “YUM!” It’s cozy, colorful, and just the right amount of fancy without trying too hard.
Inspired by the harvest salad at Restaurant 17. It has been on repeat since early October.
Table of Contents
Ingredients
- honey Dijon vinaigrette
- roasted butternut squash
- baby red and leaf lettuce
- red or sweet onion
- honey crisp apple
- goat cheese
- dried cranberries
- toasted walnuts
- pepitas
Instructions
I recommend preparing the vinaigrette and roasted butternut squash ahead of time.
Otherwise, this is a simple mix-and-serve salad. Enjoy!
Step 1: Make the vinaigrette.
Mix walnut oil, honey, apple cider vinegar, lemon juice, Dijon mustard, garlic, rosemary, and salt in a mixing bowl or shaker jar. Set aside.
Step 2: Roast the butternut squash.
Preheat the oven to 400°F. Line a sheet pan with parchment paper. In a bowl, toss the peeled and cubed butternut squash with olive oil. Season it with salt, pepper, cinnamon, and nutmeg to taste. Spread the seasoned squash evenly onto the prepared sheet pan. Bake in the oven for 15 – 20 minutes, or until the squash is tender and roasted.
Step 3: Assemble the salad.
In a large, chilled bowl, mix red and green leaf lettuce, slightly cooled roasted butternut squash, apple, red onion, goat cheese, cranberries, walnuts, and petitas.
Place on a chilled serving platter or individual plates. Top with some additional butternut squash, goat cheese and walnuts for a pretty presentation.
Equipment
- mixing bowls small and large
- shaker jar - optional
- sheet pan
- parchment paper
- oven mitt
- prep knife
- cutting board
- tongs
Equipment
- 1 mixing bowls small and large
- 1 shaker jar optional
- 1 Sheet Pan
- 1-2 oven mitts
- 1 prep knift
- 1 Cutting Board
- 1 Tongs
Ingredients
Honey Dijon Vinaigrette
- 1/3 cup Walnut Oil
- 3 tbsp Honey
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Lemon Juice
- 1 tbsp Dijon Mustard
- 1 clove Garlic pressed
- 1/8 tsp Rosemary recommended
- 1/8 tsp Salt
Butternut Squash
- 3 cup Butternut Squash - Fresh or Frozen peeled and cubed
- 1-2 tbsp Olive Oil
- 1 tsp Salt to taste
- 1/2 tsp Pepper to taste
- 1 dash Cinnamon & Nutmeg to taste
Salad
- 3 cups Butternut Squash roasted and seasoned
- 4-6 cups Baby Red & Leaf Lettuce
- 1/2 cup Red or Sweet Onion thinly sliced
- 1/2 Honey Crisp Apple - or Sweet and Firm thinly sliced
- 2 oz. Goat Cheese crumbled
- 1/4 cup Dried Cranberries chopped
- 1/8 cup Walnuts toasted
- 1/8 cup Petitas
Instructions
Preparation
- Vinaigrette: Mix walnut oil, honey, apple cider vinegar, lemon juice, Dijon mustard, garlic, rosemary, and salt in a mixing bowl or shaker jar. Set aside.
- Butternut Squash: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- In a bowl, toss the peeled and cubed butternut squash with olive oil. Season it with salt, pepper, cinnamon, and nutmeg to taste. Spread the seasoned squash evenly onto the prepared sheet pan.
- Bake in the oven for 15 - 20 minutes, or until the squash is tender and roasted.
Assemble the Salad
- In a large, chilled bowl mix together red and green leaf lettuce, slightly cooled and roasted butternut squash, apple, red onion, goat cheese, cranberries, walnuts, and pet
- Plate on chilled serving platter or indivdual plates. Top with some additional buternut squash, goat cheese and walnuts for a pretty presentation.
Notes
- I scale the servings for two by selecting the 0.5x option under the ingredients on the recipe card.
- I have made this with both fresh and frozen butternut squash, and honestly—both versions are delicious. Use what you have!
- This salad has been a fall favorite, so I keep extra vinaigrette and roasted butternut squash on hand. It makes throwing a salad together quick and easy.
- I love using a mix of baby red and leaf lettuce for this salad. It’s tender enough to feel fresh and light, yet sturdy enough to hold up against all the hearty ingredients without wilting.
- For the best flavor in every bite, I always chop my lettuce and veggies small. It ensures that each forkful is a perfect blend of textures and tastes.
Did You Make This Recipe?
I hope you try this healthy and delicious Fall Harvest Salad- I’m sure you’ll add it to your favorites! Please drop a comment below to share your thoughts.
Savor the Good Life,
Xoxo,
Samantha
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