This Autumn Salad is everything we crave when the leaves start turning: crisp apples, sweet roasted butternut squash, tangy goat cheese, and crunchy pecans—all tossed together over vibrant greens and dressed with a maple-Dijon vinaigrette. It’s the kind of bowl that instantly transports you to a cozy harvest table, whether you’re prepping for a holiday get-together or just treating yourself to something colorful and nourishing on a chilly day. This Autumn Salad isn’t just a side—it’s the star of your seasonal table.

Ingredients You’ll Need

You’ll be amazed how just a handful of simple ingredients can come together to make something so memorable. Each element in this Autumn Salad brings a unique flavor, texture, or punch of color to brighten up your plate and your palate.

Mixed greens: The perfect foundation—arugula, spinach, and baby kale provide a balance of peppery, tender, and hearty greens.
Apple (thinly sliced): For crisp sweetness and a juicy crunch that captures the essence of fall.
Roasted butternut squash (cubed): Adds a melt-in-your-mouth, caramelized sweetness that makes every bite feel luxurious.
Dried cranberries: Pockets of tartness and chew for bursts of fruity flavor.
Toasted pecans or walnuts: For rich, nutty crunch; toasting brings out their best flavor.
Crumbled goat cheese or feta: Tangy, creamy, and just a touch decadent—both options deliver irresistible zing.
Pumpkin seeds (optional): Sprinkle these on for extra crunch and a gorgeous finishing touch.
Olive oil (for dressing): The foundation for a silky, well-emulsified vinaigrette.
Apple cider vinegar (for dressing): Lends bright, autumnal acidity to balance the salad.
Dijon mustard (for dressing): Adds depth and a subtle kick to the dressing.
Maple syrup (for dressing): Just a hint of sweetness ties the whole salad together.
Salt and pepper: Essential for seasoning—don’t skip the finishing touch!

How to Make Autumn Salad

Step 1: Whisk Up the Maple-Dijon Dressing

Start by making the star of the show—a quick maple-Dijon vinaigrette. In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch each of salt and pepper. Whisk until creamy and emulsified. This dressing is a little tangy, a little sweet, and exactly what this Autumn Salad needs.

Step 2: Build the Salad Base

Grab a large bowl and toss in your mixed greens—arugula, spinach, and baby kale work beautifully here, but feel free to play with your favorites. These greens offer a mix of flavors and textures that form a gorgeous bed for all those vibrant toppings.

Step 3: Add Apples, Squash, and All the Good Stuff

Arrange the thinly sliced apples, roasted butternut squash cubes, dried cranberries, toasted pecans or walnuts, and crumbled goat cheese over the greens. The colors and aromas alone will make you swoon. Every ingredient has its role—crisp, sweet, chewy, nutty, and creamy.

Step 4: Dress and Toss

Pour the vinaigrette over the salad just before serving, and toss gently to make sure every leaf and topping gets a kiss of that delicious dressing. This is where all the flavors come alive—the dressing brings unity to each bite.

Step 5: Finish with Pumpkin Seeds

If you’re using pumpkin seeds, scatter them over the top as the finishing touch. They add a fantastic crunchy texture and are a nod to everything we love about fall. Serve your Autumn Salad right away for the very best crunch and freshness.

How to Serve Autumn Salad

Garnishes

This salad is already a showstopper, but if you want to turn up the wow factor, try an extra handful of pomegranate arils, a tiny drizzle of extra maple syrup, or a light dusting of cracked black pepper on top before serving. A final sprinkle of flaky salt also adds delightful crunch and heightens every autumnal flavor.

Side Dishes

This Autumn Salad pairs beautifully with a cozy bowl of soup (think butternut squash or creamy tomato), a slice of crusty bread, or a roast protein. It shines next to a simple roast chicken or as a vibrant starter at your holiday table. The salad’s natural sweetness and crunch make it a perfect match for hearty or savory main courses.

Creative Ways to Present

If you’re feeling festive, serve the Autumn Salad family-style on a big platter, layering the ingredients for a rustic look. For an elegant dinner, plate individually and garnish each serving with a few extra apple slices or a small wedge of roasted squash. Mini jar salads make adorable, portable options for holiday potlucks or autumn picnics.

Make Ahead and Storage

Storing Leftovers

To keep your Autumn Salad fresh, store the greens and toppings in a sealed container in the fridge, separate from the dressing. Once dressed, the salad is best enjoyed within a few hours, as the greens can wilt if left overnight. Store extra dressing in a small jar and give it a good shake before using again.

Freezing

Freezing is not ideal for this salad, as the fresh greens, apples, and cheese don’t hold up well to frost. However, ingredients like roasted butternut squash and toasted nuts can be frozen separately and added later. For ultimate flavor and texture, assemble fresh when possible.

Reheating

This salad is most delicious served cool or at room temperature. If you’re using pre-roasted squash that’s been refrigerated, you can warm the cubes slightly in the microwave before tossing into the salad. But otherwise, the Autumn Salad truly shines served fresh and crisp.

FAQs

Can I swap out the apples for a different fruit?

Absolutely! Pears work beautifully in place of apples for an equally juicy and sweet crunch. Try persimmons or even thin slices of oranges for a fun, seasonal twist on the classic Autumn Salad.

How do I roast butternut squash for this salad?

Peel and cube your squash, toss with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25 minutes, turning once, until caramelized and tender. Let the squash cool slightly before adding to the salad.

What’s the best substitute for goat cheese?

Crumbled feta brings a tangy, salty element that’s just as irresistible. For a more intense flavor, try blue cheese. You can even go dairy-free with a vegan cheese if needed!

How can I make this Autumn Salad more filling?

For a heartier meal, add cooked quinoa, farro, or a scoop of roasted chickpeas. Grilled chicken, turkey, or tofu also transform this salad into a satisfying main course.

Can I prep the Autumn Salad in advance?

You can prepare all ingredients (roast the squash, slice the apples, toast the nuts, mix the greens) ahead of time. Simply store separately and assemble just before serving for the ultimate fresh taste and texture.

Final Thoughts

I genuinely hope you’ll give this Autumn Salad a try! It’s an absolute treasure for fall and always a crowd-pleaser, whether you’re enjoying it at home or sharing it at a festive table. Grab your favorite autumn apples and get tossing—there’s nothing quite like a salad that tastes just as good as it looks.

Autumn Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

Author: Emma
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

This Autumn Salad combines a mix of seasonal greens with roasted butternut squash, crisp apples, dried cranberries, and creamy goat cheese, all tossed in a flavorful maple-Dijon dressing. It’s a perfect dish for fall gatherings or as a light meal on its own.

Ingredients

Scale

Mixed Greens:

6 cups mixed greens (such as arugula, spinach, and baby kale)

Additional Ingredients:

1 small apple (thinly sliced)
1/2 cup roasted butternut squash (cubed)
1/4 cup dried cranberries
1/4 cup toasted pecans or walnuts
1/4 cup crumbled goat cheese or feta
2 tablespoons pumpkin seeds (optional)

Dressing:

3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Pinch of salt and pepper

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Instructions

Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
Assemble the Salad: In a large mixing bowl, combine the greens, apple slices, roasted butternut squash, cranberries, pecans or walnuts, and goat cheese. Drizzle with the dressing just before serving and toss gently to combine.
Finish and Serve: Sprinkle pumpkin seeds on top if using. Serve immediately.

Notes

You can roast the butternut squash ahead of time for convenience.
Pears can be used instead of apples, and blue cheese makes a bold substitution for goat cheese.
For a heartier version, add quinoa or grilled chicken.

Prep Time: 15 minutes
Cook Time: 0 minutes (if squash is pre-roasted)
Category: Salad
Method: No-Cook
Cuisine: American