Can I make this fall salad vegan?

Absolutely! Just skip the goat cheese or swap in a dairy-free alternative. For the dressing, double-check your maple syrup is truly vegan (some cheaper brands use animal-derived processing aids). Nutritional yeast sprinkled on top adds a nice cheesy flavor without dairy - my plant-based friends swear by this trick!

How do I keep my greens from getting soggy?

The key is keeping the dressing separate until right before serving. If you're meal prepping, store everything in layers - greens at the bottom, toppings in the middle, with dressing in a tiny container on top. Those handy little silicone dressing cups from meal delivery kits work perfectly for this!

What are the best apples for fall salad?

You want crisp, slightly tart varieties that hold their shape. My gold standards are Honeycrisp (sweet with perfect crunch) or Pink Lady (tangy and firm). Avoid mealy apples like Red Delicious - they'll turn mushy and sad in your beautiful salad.

Can I substitute other nuts for pecans?

Of course! Walnuts work beautifully with the maple flavors, and toasted almonds add wonderful crunch. For nut-free versions, try roasted pepitas or sunflower seeds. Just don't skip the toasting step - that's what gives them their irresistible depth of flavor.

How long will leftovers last in the fridge?

Stored properly (greens and dressing separate), your butternut squash salad will stay fresh for 2-3 days. The textures change slightly, but I actually love day-two salads when all the flavors have mingled. If anything, the maple dijon dressing gets better with time!

Irresistible Fall Salad with 5-Star Maple

Fall Harvest Salad with Maple Dijon Dressing

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A crunchy, flavorful salad featuring butternut squash, apples, pecans, and goat cheese, perfect for meal prep or holiday sides.

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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2 cups cubed butternut squash
1 apple, thinly sliced
1/2 cup pecans, toasted
1/4 cup crumbled goat cheese
4 cups mixed greens
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
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.
Whisk together remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper for the dressing.
In a large bowl, combine mixed greens, roasted squash, apple slices, pecans, and goat cheese.
Drizzle with dressing and toss gently before serving.

Notes

Swap goat cheese for feta or omit for a vegan option.
Store leftovers in an airtight container for up to 3 days.
For extra crunch, add pumpkin seeds.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 12g
Sodium: 150mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg

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