November 5, 2019

Fall Harvest Salad with Maple Mustard Vinaigrette

This hearty fall harvest salad is the perfect combination of smoky bacon, salty feta, tender butternut squash, crisp apple, and crunchy candied pecans. The best part is the quick and easy maple mustard vinaigrette that is drizzled all over. This salad is naturally gluten-free, made from real food ingredients, and will leave you feeling great. You can also easily modify this recipe to make it dairy-free.

fall harvest salad in brown bowl

The Best Fall Harvest Salad with Maple Mustard Vinaigrette

We held our wedding reception at a farm to table restaurant in Asheville, NC and while you may think that the star of the show was the cake, it was surprisingly the first course salad. It was combination of tender greens, roasted butternut squash, feta cheese, smoky bacon, crisp apples, candied pecans, and a delicious and tangy dressing.

Absolutely everyone, even the pickiest eaters, loved the combination of flavors and how hearty the salad was. I knew that when we got home, I was going to try and recreate it. It took me eight months, but I finally got around to making a version of that salad myself, and y’all it is absolutely delicious.

It has all of the best flavors with a slightly sweet and tangy dressing that you will want to eat right off the spoon. This salad is great all on it’s own as a main dish for a light lunch or dinner, or as a side with chicken or fish.

salad ingredients on whit board

Hearty Fall Salad Ingredients

Butternut Squash: dice and roast the squash for 25-30 minutes at 425 degrees until slightly browned and tender.

Mixed Greens: the best thing about this salad is that it works well with a variety of different greens. You can use a mix of baby kale, spring mix, and spinach or you can go with butter lettuce, crisp romaine, arugula or a mix of all three.

Crispy Bacon: bacon makes everything taste just a little better and this salad is no exception.

Radishes: The radish adds even more crunch and texture to this hearty salad. If you have never added radishes to your salad, you are really missing out. They add such a great flavor. I recommend slicing them thinly.

Apple: I like to use fresh green apple in this salad because it has just the right amount of tang and crunch, but you could also you your favorite variety like honey crisp or pink lady.

Candied pecans: do I even need to say anything else? perfectly crunchy and just the right amount of sweetness.

maple mustard vinaigrette

The Best Maple Mustard Vinaigrette (that you will be obsessed with)

This harvest salad really comes to life when the maple mustard vinaigrette is added to the mix. The vinaigrette has just the right amount of sweetness from the maple syrup and tang from apple cider vinegar and mustard. The best part is that this recipe makes a little extra dressing, which means that you can use it for another salad or even as a marinade for chicken or pork.

To make the dressing you’ll need:

  • apple cider vinegar

  • whole grain dijon mustard

  • maple syrup

  • olive oil

  • fresh garlic cloves

  • lemon juice

  • salt and pepper

salad in wooden bowl

Tips and Tricks for the Perfect Fall Harvest Salad

  • Make the maple mustard vinaigrette in a high-powered blender or food processor to whip things up quickly.
  • To ensure that your salad does not become soggy, I recommend not adding the dressing to the salad until right before you are ready to serve for the best results.
  • Store the leftover vinaigrette in an air-tight container, like a mason jar, in the refrigerator until you are ready to use it. Just be sure to give it a shake or a stir before serving.
  • Out of maple syrup? Feel free to use honey instead.
  • For best results, use greens like spinach, baby kale, mixed greens, arugula, romaine or butter lettuce. Do not use iceberg lettuce as it will make the salad watery.
  • Need to make this salad dairy-free? Feel free to use your favorite non-dairy cheese alternative or replace the feta with avocado.
  • Want some tips on how to perfectly roast butternut squash? This post is full of helpful information.
  • If you want to switch things up a bit, you can use roasted sweet potatoes instead of butternut squash.

salad with maple mustard vinaigrette poured over top

More Delicious Fall Recipes to Love

Healthy Pumpkin Chili 

Gluten Free Pumpkin Banana Bread

Chicken and Corn Chowder

Homemade Pie Pumpkin Spice

Whole30 Dutch Oven Pot Roast

BBQ Chicken Stuffed Sweet Potatoes 

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA

Print

Fall Harvest Salad with Maple Mustard Vinaigrette

  • Author: Ashlea Carver
/
Scale:
  • Author: Ashlea Carver

Ingredients

  • 5 oz greens
  • 1/2 cup roasted butternut squash
  • 1/2 cup sliced green apple
  • 1/4 cup crumbled feta cheese
  • 1/4 cup thinly sliced radish
  • 1/4 cup chopped candied pecans
  • 4 strips bacon, sliced and cooked

For the Maple Mustard Vinaigrette 

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 2 cloves garlic
  • 2 tbsp whole grain dijon mustard
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp salt (plus more to taste)
  • pepper to taste

Method

  1. Add all of the salad ingredients to a large serving bowl.
  2. Add all of the vinaigrette ingredients to a high-powered blender or food processor. Blend or pulse until smooth and creamy.
  3. Drizzle the vinaigrette over the salad, toss, and then serve. Enjoy!

Notes

!!
  • You can sub honey for maple syrup if you prefer
  • If you need to make this dairy-free, you can leave out the feta cheese or sub avocado

This post contains affiliate links.

Leave a comment

Your email address will not be published. Required fields are marked *

    23 comments
  1. I didn’t have all of the ingredients on hand for this salad so I used what I had, but I did follow the dressing recipe and it was AMAZING! So good, and the perfect blend of flavors to complement our Thanksgiving meal! I will definitely be making this again!

  2. I LOVE this salad! I work in a nursing home and occasionally bring some of my patients salads because the salads served don’t always have great flavor. This salad. Is. IT! The sweetness of the apple and candied pecans complimented the savoriness of the bacon, feta, and squash so well.

  3. Am I correct in assuming that the butternut squash is cooled and then added? Thinking about including this beautiful salad with my thanksgiving spread this year and wondering about making the squash in advance and then assembling the day of.

  4. We LOVED this salad! Dressing was so delicious and could totally eat by the gallon. Super easy and the perfect Fall salad to go with any meal!

  5. I only made the vinaigrette, as I didn’t have other ingredients for the salad on hand, but it was soo good! New favorite salad dressing!

  6. I have to be honest here — I only made the vinaigrette from this recipe and WOW it will be on regular rotation in my home!! Everyone knows the salad is made by the dressing, and I am ALL ABOUT this one! Super easy, super quick, and incredibly worth it. My salads say thank you 🙂

  7. 5 stars. This salad is SO good. I’ve never thought about adding squash to a salad before I saw this and was surprised by how good it was. The dressing alone is a show stopper. If you havent made this yet, you need to ASAP!

  8. Looks delicious! Thank you for the recipe. I’m going to make this for Thanksgiving. Did you buy or make your candied pecans? If you made them, can you link to a recipe. Also, what kind of green apples did you use in your recipe? Many Thanks, Sabrina

    • Hi, JoAnn! Are you looking at the recipe section at the bottom of the post? It lists a 1/4 cup of feta cheese in the ingredients section of the recipe. Hope you love this recipe!

more posts You might also like