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As the leaves begin to change and the air turns crisp, fall brings with it a bounty of seasonal produce that invites us to celebrate the flavors of autumn. Seasonal recipes not only highlight the best ingredients available but also connect us to the rhythms of nature and the changing seasons. One dish that epitomizes the essence of fall is the Fall Harvest Salad with Maple Dressing. This vibrant salad is a delightful fusion of textures and flavors, making it a perfect centerpiece for your autumn gatherings or a nourishing addition to your everyday meals.

Fall Harvest Salad

Celebrate the flavors of fall with this delicious Fall Harvest Salad featuring vibrant mixed greens, roasted butternut squash, and sautéed Brussels sprouts. Tossed with dried cranberries, toasted pecans, and crumbled feta, this hearty dish is elevated with a sweet maple dressing. Perfect for a cozy gathering or a nutritious lunch, this recipe is both simple and stunning. Try it out for a burst of autumn goodness in every bite!
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Ingredients
  

4 cups mixed greens (arugula, spinach, and kale)

1 cup roasted butternut squash, cubed

1 cup Brussels sprouts, thinly sliced

1/2 cup dried cranberries

1/2 cup toasted pecans or walnuts

1/2 cup feta cheese, crumbled

1 small apple, thinly sliced (such as Honeycrisp or Fuji)

1/4 red onion, thinly sliced

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

Salt and pepper, to taste

Instructions
 

Prepare the Roasted Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and slightly caramelized. Let cool.

    Sauté the Brussels Sprouts: In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced Brussels sprouts, season with salt and pepper, and sauté for about 5-7 minutes until they are tender but still have a bit of crunch. Let them cool.

      Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until emulsified.

        Assemble the Salad: In a large salad bowl, combine the mixed greens, roasted butternut squash, sautéed Brussels sprouts, sliced apple, dried cranberries, toasted nuts, and crumbled feta cheese.

          Dress the Salad: Drizzle the maple dressing over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.

            Serve: Divide the salad among plates or serve it from the bowl family-style. Enjoy this colorful and nutritious fall dish!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4