Can I use sweet potatoes instead of butternut squash?

Absolutely! Sweet potatoes work wonderfully in this autumn salad - just cube and roast them the same way. They might cook a tiny bit faster though, so keep an eye on them after 20 minutes. The orange-fleshed ones look especially pretty with the other fall colors.

How do I keep the apples from browning?

My go-to trick is tossing the apple slices with a quick splash of lemon juice or apple cider vinegar. It adds just enough acidity to slow down oxidation without changing the flavor. You can also wait to slice them until right before assembling if you're prepping other components ahead.

Can I make this salad vegan?

You bet! Just skip the goat cheese or use a vegan feta alternative - I've had great results with almond-based cheeses. Double check that your maple syrup is vegan too (some cheaper brands add sneaky dairy derivatives). The roasted vegetables and maple vinaigrette are already plant-based perfection!

What's the best way to toast pecans for this salad?

I love using a dry skillet over medium heat - takes about 3-5 minutes, and you'll smell that heavenly nutty aroma when they're ready. Stir frequently and pull them off the heat the second they start looking golden. They'll continue toasting a bit as they cool, so don't wait until they look "done" in the pan.

5-Star Autumn Salad Recipe That Steals Every Holiday Feast

Autumn Harvest Salad with Maple Vinaigrette

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A vibrant fall salad featuring roasted squash, crisp apples, cranberries, pecans, and goat cheese, topped with a sweet maple vinaigrette.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 small butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
5 oz baby kale or mixed greens
1 apple, thinly sliced
1/3 cup dried cranberries
1/3 cup pecans, toasted
1/4 cup crumbled goat cheese
3 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1/4 cup olive oil

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Instructions

Preheat oven to 400°F. Toss squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes until tender.
In a large bowl, combine kale, apple slices, cranberries, pecans, and goat cheese.
Whisk maple syrup, vinegar, mustard, and olive oil to make the vinaigrette.
Add roasted vegetables to the salad and drizzle with dressing. Toss gently.
Serve immediately or refrigerate for up to 2 hours.

Notes

For meal planning, prepare the dressing and roast vegetables ahead.
Substitute feta for goat cheese if preferred.
Add grilled chicken for extra protein.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 18g
Sodium: 320mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 6g
Cholesterol: 5mg

Find it online: https://kitchenuser.net/autumn-salad-recipe-with-maple-vinaigrette/