This autumn salad is fresh and colorful, packed with crunchy apples, greens, and nuts. The apple cider vinaigrette adds a sweet and tangy twist that makes it delightful!
You’ll love how easy it is to toss together. Perfect for a cozy dinner or a picnic with friends. I often add extra nuts for a fun crunch—because who doesn’t love a little extra crunch? 🍏🥗
Key Ingredients & Substitutions
Mixed Salad Greens: I like using a mix of greens like green leaf, red leaf, and spinach for texture and color. If you’re looking for alternatives, arugula or kale would work well too.
Apple: Fuji or Gala apples are great choices for sweetness and crunch. If you prefer less sweet, go for Granny Smith apples. They add a nice tartness!
Butternut Squash: Roasting brings out its natural sweetness. If butternut squash isn’t available, sweet potatoes or even carrots make good substitutes.
Pomegranate Seeds: They add a pop of flavor. If you can’t find them, try dried cranberries or even diced oranges for a different twist.
Nuts: Walnuts and pecans both add delicious crunch. If you’re nut-free, try using toasted sunflower seeds or pumpkin seeds instead.
Feta Cheese: This cheese gives a nice creaminess. If you want a dairy-free option, consider crumbled tofu or leave it out entirely for a lighter salad.
How Do I Roast Butternut Squash Perfectly?
Roasting brings out the best flavors in butternut squash, and it’s quite easy! Here’s how to get it right:
- Preheat your oven to 400°F (200°C).
- After peeling and dicing the squash, toss it with a drizzle of olive oil to coat it evenly.
- Spread it out in a single layer on a baking sheet. This helps it to cook evenly.
- Roast for 20-25 minutes, turning halfway, until tender and slightly caramelized. Keep an eye on it to avoid burning.
Let it cool before adding to your salad, as warm squash can wilt the greens.
Autumn Salad with Apple Cider Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed salad greens (such as green leaf lettuce, red leaf lettuce, and spinach)
- 1 medium apple, thinly sliced (e.g., Fuji or Gala)
- 1 cup butternut squash, peeled and diced into small cubes
- 1/3 cup pomegranate seeds
- 1/3 cup walnuts or pecans, roughly chopped
- 1/4 cup crumbled feta cheese
For the Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delightful autumn salad requires about 15 minutes for prep and roughly 25 minutes for roasting the butternut squash. Once everything is ready, you’ll be having this delicious, colorful salad on your table in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Take the diced butternut squash and toss it with a splash of olive oil to coat it evenly. Spread it out on a baking sheet and roast for about 20-25 minutes or until it’s tender and slightly caramelized. Once it’s done, remove it from the oven and let it cool while you prepare the rest of the salad.
2. Make the Apple Cider Vinaigrette:
In a small bowl or jar, combine the apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Whisk everything together until well mixed and emulsified. You can adjust the sweetness or seasoning to your liking.
3. Assemble the Salad:
Grab a large salad bowl and toss in the mixed greens. Add the cooled roasted butternut squash, sliced apple, pomegranate seeds, and chopped nuts. Mix everything gently to combine the ingredients without bruising the greens.
4. Dress the Salad:
Drizzle the apple cider vinaigrette over the salad. Toss gently to ensure everything is evenly coated in the dressing.
5. Add Cheese:
Finally, sprinkle the crumbled feta cheese over the top of the salad for a creamy touch.
6. Serve Immediately:
Your fresh, crunchy, and colorful autumn salad is ready! Serve it immediately for the best flavor and texture. Enjoy this seasonal salad with family and friends!
This recipe beautifully highlights autumn flavors, combining sweet apples, savory roasted squash, tart pomegranate, crunchy nuts, and a tangy apple cider vinaigrette—making it a perfect dish to celebrate the season!
Can I Use Other Types of Greens in This Salad?
Absolutely! While mixed greens are a great base, feel free to substitute with arugula, kale, or even baby spinach for a different flavor and texture experience.
How Should I Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate until you’re ready to eat to avoid soggy greens!
Can I Make This Salad Ahead of Time?
Yes! You can roast the butternut squash and prepare the vinaigrette a day in advance. Just store them separately in the fridge, and assemble the salad just before serving for the freshest taste.
What Can I Substitute for Feta Cheese?
If you’re looking for a substitute, crumbled goat cheese or ricotta can work well. For a dairy-free option, consider using crumbled tofu, or simply leave it out for a lighter version!
