If there’s one dish that perfectly captures the essence of crisp, golden afternoons and vibrant fall flavors, it has to be Autumn Glow Salad with Lemon Dressing. This salad is a joyful tumble of sweet roasted butternut squash, juicy apple slices, tangy goat cheese, and bright dried cranberries, all nestled in a bed of mixed greens with nutty quinoa and toasted pecans. Finished off with a lively lemon dressing, every bite is a celebration of color, texture, and fresh-tasting goodness. Whether you’re making it for a cozy dinner or sharing at a festive gathering, this is the autumn salad you’ll want to come back to all season long.
Ingredients You’ll Need
Each ingredient in the Autumn Glow Salad with Lemon Dressing has an important role, creating layers of flavor and beautiful color. These aren’t just basics—they’re building blocks for a truly memorable fall salad that’s as nourishing as it is delicious.
- Mixed baby greens: The crisp, fresh base that keeps each forkful light and refreshing.
- Roasted butternut squash cubes: Bring sweet, caramelized notes and a gorgeous golden tone.
- Apple, thinly sliced: Adds juicy crunch and a pop of tartness to balance the other elements.
- Cooked quinoa: A hearty, protein-packed grain with a mild nutty flavor that makes the salad satisfying.
- Dried cranberries: Tiny bursts of sweetness that play beautifully with the tangy dressing.
- Crumbled goat cheese: Lends creamy, tangy richness to mix into every bite.
- Chopped toasted pecans: Their warm, buttery crunch adds depth and a satisfying texture contrast.
- Extra-virgin olive oil: The backbone for the dressing, providing a smooth, fruity richness.
- Fresh lemon juice: Bright and zippy, it turns the dressing into a flavor powerhouse.
- Dijon mustard: A touch of sharpness that brings the dressing together and adds complexity.
- Honey: Just enough sweetness to mellow out the lemon and balance the flavors.
- Salt and black pepper: Essential ingredients that lift and sharpen every single component.
How to Make Autumn Glow Salad with Lemon Dressing
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F. Toss those golden cubes of butternut squash with a drizzle of olive oil, a pinch of salt, and a little black pepper. Spread them out on a baking sheet so they have some space to caramelize rather than steam. Roast for 20 to 25 minutes, stirring once halfway through, until the edges are golden and the centers tender. Let them cool while you prepare the rest of the salad—they’ll add irresistible sweetness and warmth.
Step 2: Whisk the Lemon Dressing
In a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, honey, and a good pinch of salt and black pepper. Whisk vigorously until things look silky and completely combined. This bright, zesty dressing is the perfect partner for the fall flavors in the Autumn Glow Salad with Lemon Dressing, and you’ll likely want to drizzle it on everything.
Step 3: Assemble the Salad
Grab your largest salad bowl, and toss in the mixed baby greens first. Top with cooled roasted butternut squash, thin apple slices, fluffy cooked quinoa, dried cranberries, crumbled goat cheese, and toasted pecans. It’s okay if it looks a little over-the-top—visually, this salad is meant to dazzle. Pour over the lemon dressing and toss gently, making sure every leaf is coated and the delicious add-ins are evenly distributed.
Step 4: Serve and Enjoy
Once combined, plate the Autumn Glow Salad with Lemon Dressing right away. Admire those colors! Serve it as a showstopping vegetarian main or as a stunning starter alongside your autumn table favorites. Every bite should get a little of everything: sweet roasted squash, creamy goat cheese, tart apple, and that bright citrus zing.
How to Serve Autumn Glow Salad with Lemon Dressing
Garnishes
A final flourish never hurts! Try a sprinkle of extra toasted pecans or a dusting of lemon zest to amp up the freshness. A few extra dried cranberries and crumbles of goat cheese scattered on top make the Autumn Glow Salad with Lemon Dressing as pretty as it is delicious.
Side Dishes
This salad pairs beautifully with a cozy bowl of creamy soup, hearty grain breads, or even roasted chicken if you want a meatier main. Its balanced flavors mean it complements a variety of fall dishes, from classic stuffings to honey-glazed carrots.
Creative Ways to Present
For gatherings, serve the Autumn Glow Salad with Lemon Dressing on a large platter so guests can marvel at the colorful layers—or make individual jars for portable, picnic-ready salads. Add edible flowers or arrange the toppings artfully for an extra “wow” moment on special occasions.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the undressed components in an airtight container in the fridge for up to two days. The lemon dressing can be kept separately in a jar for up to a week, making it easy to toss together future salads in a snap.
Freezing
Freezing isn’t recommended for assembled salads as the greens and apples lose their texture. However, you can freeze roasted butternut squash and cooked quinoa separately, thawing them overnight when you’re ready to prepare a fresh batch of Autumn Glow Salad with Lemon Dressing.
Reheating
If you’ve prepped ahead, gently bring roasted squash to room temperature or give it a quick zap in the microwave before assembling your salad. Enjoy the salad itself chilled or at cool room temperature for optimal texture and flavor.
FAQs
Can I use a different squash or root vegetable?
Definitely! Roasted sweet potato or even roasted carrots work beautifully and provide a similar sweetness. Just cube them to about the same size as the squash so everything roasts evenly.
What can I substitute for goat cheese?
If you’re not a fan of goat cheese, feel free to use feta for a similar creamy tang, or leave out the cheese altogether for a dairy-free option. Even a sprinkle of parmesan can add a nice finishing touch to the Autumn Glow Salad with Lemon Dressing.
How do I make this salad vegan?
Omit the goat cheese or swap it for your favorite vegan cheese, and use maple syrup instead of honey in the dressing. The salad will still be packed with flavor and texture.
Can I add extra protein?
Absolutely! Grilled chicken or roasted chickpeas are delicious mix-ins if you want to give the Autumn Glow Salad with Lemon Dressing even more staying power. They add extra substance while keeping the flavors balanced.
Will the apples turn brown if made ahead?
If you plan to prepare the salad in advance, you can toss the apple slices with a little lemon juice before mixing them in—that’ll keep them crisp and prevent browning until it’s time to serve.
Final Thoughts
There’s something irresistible about a recipe that looks like autumn on a plate and tastes even better. The Autumn Glow Salad with Lemon Dressing is one I make again and again—not just for the beautiful colors or the delicious dressing, but for the way it feels like a small celebration of the season. I hope you’ll try it soon and love it as much as I do!
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Autumn Glow Salad with Lemon Dressing Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy the flavors of fall with this refreshing Autumn Glow Salad featuring a mix of baby greens, roasted butternut squash, apples, quinoa, dried cranberries, goat cheese, and toasted pecans tossed in a zesty lemon dressing.
Ingredients
Mixed Baby Greens:
4 cups
Roasted Butternut Squash Cubes:
1 cup
Apple (thinly sliced):
1 medium
Cooked Quinoa:
1/2 cup
Dried Cranberries:
1/4 cup
Crumbled Goat Cheese:
1/4 cup
Chopped Toasted Pecans:
1/4 cup
Extra-Virgin Olive Oil:
2 tablespoons
Fresh Lemon Juice:
2 tablespoons
Dijon Mustard:
1 teaspoon
Honey:
1 teaspoon
Salt and Black Pepper:
to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Butternut Squash: Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized; let cool.
- Make Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Assemble Salad: In a large bowl, combine baby greens, roasted butternut squash, apple slices, quinoa, cranberries, goat cheese, and pecans.
- Add Dressing: Drizzle lemon dressing over the salad and toss gently to combine.
- Serve: Serve immediately.
Notes
- Try roasted sweet potato instead of butternut squash or feta instead of goat cheese.
- Add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Raw, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 10g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
