Can I use veggies other than squash and Brussels?

Of course! Pumpkin, carrots, parsnips, even cauliflower all work. Just roast till they’re golden.

Do I have to use chicken?

Nope. Swap it for tofu or chickpeas if you want vegetarian harvest salad.

Definitely. Just keep it sealed in a jar, shake before you pour. It lasts over a week.

Store them dry, in a container lined with paper towel. Add the dressing right before eating.

Yup, as long as all your ingredients are naturally gluten-free, which most are!

A hearty and colorful harvest salad featuring roasted autumn vegetables, greens, and a delicious maple drizzle.

Scale

Preheat the oven to 400°F (200°C).
Toss butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until golden and crisp on the edges.
While the veggies are roasting, whisk together olive oil, maple syrup, apple cider vinegar, and Dijon mustard to create the maple drizzle.
Once the veggies have cooled slightly, layer baby greens on a large platter or bowl.
Add the roasted vegetables followed by the shredded chicken, apple slices, nuts, cranberries, and cheese (if using).
Drizzle the maple dressing over the salad and toss gently to combine.
Serve immediately or store components separately for later enjoyment.

For best freshness, store roasted vegetables and chicken in one container, greens in another, and dressing separately.

Keywords: fall salad, autumn recipe, healthy salad, roasted vegetables, maple dressing, harvest salad