Can I make this fall harvest salad vegan?

Absolutely! Just skip the feta cheese or use your favorite plant-based alternative. The maple vinaigrette is naturally vegan already (as long as you use real maple syrup - that fake pancake stuff sometimes has sneaky ingredients). I've made this for my dairy-free friends with toasted almonds instead of walnuts for extra protein, and they couldn't stop raving about it.

How long does the salad stay fresh?

Here's the deal - assembled with dressing? Maybe a day in the fridge before things get soggy. But if you keep components separate (my pro tip!), the greens last 3-4 days, roasted squash stays good for nearly a week, and that maple vinaigrette actually improves with age (up to 5 days). Check out my Pinterest for more meal prep storage hacks!

What's the best apple variety to use?

My go-tos are Honeycrisp or Fuji - they've got that perfect sweet-tart balance and hold their crunch. Granny Smith works if you like extra tartness (just add a touch more maple syrup to the dressing). Avoid mealy apples like Red Delicious unless you want sad, mushy salad!

Can I use a different nut?

Of course! Toasted pecans are dreamy in this, and candied walnuts take it next-level (watch them disappear fast!). My sister swears by pepitas for a nut-free version. Honestly, any nut or seed you've got works - that's the beauty of fall flavors playing together!

What if I don't have butternut squash?

No sweat! Sweet potatoes roast up beautifully as a swap, or try roasted acorn squash if that's what's in season. One time I even used roasted Brussels sprouts when desperate - surprisingly delicious! The key is that caramelized, slightly sweet veggie element to balance the maple vinaigrette.

Hearty Fall Harvest Salad with 5-Star Maple Vinaigrette

Fall Harvest Salad with Maple Vinaigrette

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A hearty autumn salad featuring greens, apples, roasted butternut squash, walnuts, and cranberries, topped with a sweet maple vinaigrette. Perfect for Thanksgiving or meal prep.

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

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6 cups mixed greens
1 medium apple, thinly sliced
1 cup roasted butternut squash, cubed
1/2 cup walnuts, toasted
1/4 cup dried cranberries
1/4 cup crumbled feta cheese (optional)
3 tbsp olive oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and pepper to taste

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Instructions

Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
Toast walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently.
In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
In a large bowl, combine mixed greens, apple slices, roasted squash, walnuts, and cranberries.
Drizzle with maple vinaigrette and toss gently. Top with feta cheese if desired.

Notes

Make ahead: Roast squash and toast walnuts the day before.
Swap pears for apples for a different flavor.
For a vegan version, omit feta cheese.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 15g
Sodium: 120mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 5g
Cholesterol: 5mg

Find it online: https://kitchenuser.net/fall-harvest-salad-maple-vinaigrette-recipe/