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Colorful Harvest Salad with roasted butternut squash, apples, pecans, and feta cheese.

Harvest Salad with Roasted Autumn Veggies and Maple Drizzle

A hearty and colorful autumn salad featuring roasted vegetables, greens, and a sweet maple drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup butternut squash, cubed
  • 1 cup sweet potatoes, cubed
  • 1 cup Brussels sprouts, halved
  • 1 apple, sliced
  • 1 cup cooked chicken, shredded
  • 1/2 cup toasted pecans or walnuts
  • 1/2 cup dried cranberries
  • 4 cups baby kale or spinach
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup crumbled goat cheese or feta (optional)

Method
 

  1. Preheat the oven and roast the butternut squash, sweet potatoes, and Brussels sprouts tossed with olive oil, salt, and pepper for about 25 minutes until golden.
  2. While the veggies are roasting, whisk together the maple syrup, apple cider vinegar, and Dijon mustard to make the dressing.
  3. Once the veggies are done and slightly cooled, layer them on top of the greens in a bowl.
  4. Add the sliced apple, cooked chicken, nuts, cranberries, and cheese if using.
  5. Drizzle the maple dressing over the salad, toss gently, and serve.

Notes

Best served fresh. Store roasted veggies and chicken separately from greens and dressing to avoid sogginess. Leftovers can be enjoyed cold or reheated.