Fall Harvest Salad with Parmesan Vinaigrette
Capture the essence of autumn with this vibrant Fall Harvest Salad with Parmesan Vinaigrette, a perfect blend of seasonal flavors and textures. Tender roasted butternut squash, crisp apple slices, crunchy pecans, and sweet dried cranberries nestle atop a bed of mixed greens like arugula, spinach, and kale. The real star, however, is the velvety Parmesan vinaigrette, made with freshly grated Parmesan, zesty lemon juice, Dijon mustard, and a touch of honey for balance. This hearty yet refreshing salad is not only easy to prepare—it’s also packed with wholesome ingredients that celebrate the best of fall. Ideal as a festive side or a standalone meal, this dish delivers a medley of savory, sweet, and tangy flavors in every bite. Perfect for gatherings, special occasions, or simply savoring the season's bounty!
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Recipe Information
Ingredients
- 6 cups Mixed greens (arugula, spinach, and kale)
- 2 cups Butternut squash, peeled and diced into 1/2-inch cubes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Pecans
- 0.5 cup Cranberries (dried)
- 1 Apple, thinly sliced
- 0.25 cup Parmesan cheese, freshly grated
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic, finely minced
- 1 teaspoon Water (optional, for thinning vinaigrette)
Instructions
Preheat your oven to 400°F (200°C).
Toss the diced butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the squash in a single layer on a baking sheet lined with parchment paper.
Roast the squash in the oven for 20 minutes, flipping halfway through, until tender and slightly caramelized. Set aside to cool slightly.
While the squash is roasting, prepare the Parmesan vinaigrette. In a small mixing bowl, whisk together 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, minced garlic, grated Parmesan cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. If the dressing is too thick, add a teaspoon of water to thin it out. Adjust seasonings to taste.
In a large salad bowl, combine the mixed greens, pecans, cranberries, and apple slices.
Add the roasted butternut squash to the salad bowl and gently toss to combine.
Drizzle the Parmesan vinaigrette over the salad just before serving. Use tongs to gently mix so all ingredients are evenly coated.
Serve immediately and enjoy your Fall Harvest Salad with Parmesan Vinaigrette!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 21.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
