Fall Salad
Feeling stuck making the same leafy salad every night once the weather turns cool? This fall salad brings in roasted squash, crisp apples, toasted nuts, and a warm maple dressing that feels just right for chilly evenings. It’s hearty enough to serve for dinner but still fresh and colorful for family meals or small gatherings. I usually roast the vegetables while I tidy up the kitchen, then toss everything together just before serving. It’s simple, cozy, and full of texture, which makes it a favorite when you want something comforting but not heavy.
Why You Will Love This Recipe
Looking for something that feels seasonal but not complicated? This salad uses easy-to-find ingredients and simple steps, yet it tastes like you planned ahead. The mix of warm roasted vegetables and crisp greens makes every bite interesting without extra effort.
Want a dish that works for both weeknights and guests? This fall salad is cozy, crowd-pleasing, and flexible. It can sit at the center of the table or work as a side. Leftovers hold up well for lunch the next day, especially if you store the dressing separately.
Trying to stay on budget? Squash, apples, and greens are affordable in season, and you can adjust the portions easily for two people or double everything for a larger group.
Ingredients
Ingredients
Instructions
Step 1: Preparation
Not sure how small to cut the squash? Peel and cube it into bite-sized pieces so they roast evenly. Toss with olive oil, salt, and pepper until coated. Spread in a single layer on a baking tray lined with parchment.
Step 2: Main Cooking Process
Wondering how long to roast it? Bake at 200°C (400°F) for about 25–30 minutes until edges turn golden and soft inside. If making a smaller batch for 2, check at 20 minutes. Larger batches may need 5 extra minutes.
Step 3: Combining Ingredients
Unsure when to mix everything together? In a large bowl, add salad greens, apple slices, cranberries, pecans, and red onion. Let the roasted squash cool slightly, then gently fold it in so the greens stay fresh and bright.
Step 4: Finishing & Final Simmer
Concerned about soggy salad? Whisk dressing ingredients in a small bowl until smooth. Drizzle over the salad just before serving and toss lightly. For bigger groups, dress half first and add more as needed to keep texture balanced.
Why This Recipe Works for Busy Days
Need something you can prep ahead without losing freshness? Roast the squash earlier in the day and store it in the fridge. When dinner time comes, all you have to do is slice the apple and toss everything together. If you’re cooking for more than four, roasting extra squash at once saves time later in the week.
Tips & Tricks
Variations
Meaty version
Want to turn it into a full dinner? Add sliced grilled chicken or roasted turkey on top. Keep pieces bite-sized so they blend well. For 2 servings, use one small chicken breast. If feeding more than 4, double the protein and season lightly.
Vegetarian option
Looking for extra heartiness without meat? Add cooked quinoa or farro for more texture and staying power. For a smaller batch, use about ½ cup cooked grains. When doubling, increase grains gradually so the salad doesn’t feel heavy.
Ingredient swap
Out of butternut squash? Use roasted sweet potatoes instead. They bring similar warmth and color. If cooking for just 2, roast one small sweet potato. For bigger groups, spread extra cubes across two trays for even browning.
Flavor or herb boost
Want a little extra depth? Sprinkle crumbled feta or goat cheese over the top. The creamy texture balances the sweet fruit. If preparing for more than four people, add cheese in stages so it spreads evenly.
Serving Suggestions
Storage Instructions
Recipe Timing
Nutrition Information
Curious about what’s in each serving? Each portion has about 280–350 calories and 5–7 g of protein. It also provides fiber from squash and greens, plus healthy fats from olive oil and pecans. Values are estimates and may vary by portion size and ingredients used.
FAQs
Conclusion
Thinking about adding something fresh to your cool-weather meals? This fall salad is one of those dishes that feels thoughtful but stays easy. You can keep it simple or build on it with grains, cheese, or protein. It works beautifully for four people as written, yet it’s simple to cut in half for two or double for a full table. Once you try it, you’ll see how naturally it fits into weeknight dinners and relaxed gatherings. Save it for later, and enjoy the mix of warm and crisp flavors whenever you need something comforting and bright.
Fall Salad
4
servings15
minutes30
minutes350
kcalA cozy mix of roasted squash, crisp apples, greens, and maple dressing. Perfect for family dinners or small gatherings.
Ingredients
1 medium butternut squash (about 800 g), cubed
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
6 cups mixed salad greens (use 3 cups for 2; double for more than 4)
1 large apple, sliced
½ cup dried cranberries
½ cup chopped pecans
½ small red onion, sliced
Directions
- Toss squash with olive oil, salt, and pepper. Spread on a tray.
- Roast at 200°C (400°F) for 25–30 minutes until soft and golden.
- In a large bowl, combine greens, apple, cranberries, pecans, and onion. Add cooled squash.
- Whisk dressing ingredients. Drizzle over salad just before serving and toss gently.
