Harvest Evergreen Mix Salad

I threw this together on a gray November afternoon when the farmers market had more squash than I knew what to do with. The kitchen smelled like burnt butter from my previous attempt at something fancy, so I kept it simple. What came out of the oven that day became my go-to whenever I need something that looks impressive but doesn't require me to panic.

My neighbor brought her kids over once while I was tossing this salad, and even the picky eater grabbed a Brussels sprout off the counter. She asked if I'd added sugar to them, and I realized the roasting had done all the work. That's when I stopped overthinking vegetables.

Ingredients

• Mixed baby greens: I like a blend with some bite, so arugula and kale balance the sweeter elements, and they hold up better than delicate lettuce once dressed.
• Butternut squash: Peel it well and cut the pieces roughly the same size so they roast evenly, otherwise you'll end up with some mushy and some still firm.
• Brussels sprouts: Halving them creates crispy edges that taste almost nutty, and trimming the stems prevents any bitterness from sneaking in.
• Apple: A tart variety like Granny Smith keeps the salad from tipping too sweet, and thin slices mean every bite gets a bit of crunch.
• Red onion: Slice it as thin as you can stand, because raw onion can take over if the pieces are too thick.
• Pecans or walnuts: Toasting them makes all the difference, turning them from an afterthought into something you'll pick out of the bowl on purpose.
• Pumpkin seeds: They add a slight chew and a pop of green that makes the whole thing look more alive.
• Goat cheese or feta: This is optional, but the tangy creaminess pulls everything together if you're not avoiding dairy.
• Extra virgin olive oil: Use something you'd actually want to taste, because it's the base of the dressing and there's nowhere for it to hide.
• Apple cider vinegar: It's sharp enough to cut through the maple syrup without making the dressing taste like dessert.
• Pure maple syrup: A little goes a long way, and the real stuff has a depth that the imitation kind just doesn't bring.
• Dijon mustard: It emulsifies the dressing and adds a subtle kick that keeps things interesting.
• Sea salt and black pepper: Season as you go, tasting the dressing before you pour it, because everyone's palate is different.

Instructions

Preheat and prep your pan:

Set your oven to 400°F and line a baking sheet with parchment paper so nothing sticks. This step saves you from scrubbing later.

Season the vegetables:

Toss the squash and Brussels sprouts with a tablespoon of olive oil, a pinch of salt, and a few grinds of pepper until every piece is lightly coated. Spread them out so they roast instead of steam.

Roast until golden:

Let them cook for 20 to 25 minutes, stirring halfway through so the edges get crispy and caramelized. When they look golden and smell sweet, pull them out and let them cool a bit.

Toast the nuts and seeds:

Heat a dry skillet over medium and add the pecans or walnuts and pumpkin seeds, shaking the pan often until they smell toasty, about 2 to 3 minutes. Don't walk away or they'll burn.

Whisk the dressing:

In a small bowl, combine the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper, whisking until it's smooth and slightly thickened.

Assemble the salad:

In a large bowl, mix the greens, roasted vegetables, apple slices, and red onion. Drizzle the dressing over everything and toss gently with your hands or tongs so it's evenly coated.

Finish and serve:

Scatter the toasted nuts, seeds, and cheese on top. Serve it right away while the greens are still crisp and the vegetables are warm.

Save

I made this for a potluck once and forgot to mention it was vegetarian. Three people asked for the recipe before I even sat down, and one of them swore they tasted bacon. That's the power of a good roast and a balanced dressing.

Make It Your Own

If you want to stretch this into a full meal, toss in some cooked quinoa or farro for extra heft. I've also added leftover roasted chicken when I needed protein, and it folded right in without feeling like a different dish. Swap the apple for pear if that's what's ripe, or throw in dried cranberries when you want a little chew and extra sweetness.

Storage and Timing

You can roast the squash and Brussels sprouts up to two days ahead and keep them in the fridge, which makes weeknight assembly almost instant. The dressing holds for about a week in a sealed jar, and you can shake it back together if it separates. Just don't toss the greens with dressing until you're ready to eat, or you'll end up with a soggy mess.

Serving Suggestions

This pairs beautifully with a crisp white wine like Sauvignon Blanc, or even a dry cider if you want to lean into the autumn vibe. I've served it alongside roasted chicken, grilled fish, or just crusty bread and called it dinner.

• For a vegan version, skip the cheese or use a crumbly dairy-free alternative that won't melt.
• Try pomegranate seeds instead of apple if you want little bursts of tart juice in every bite.
• If you're not a fan of goat cheese, shaved Parmesan or even blue cheese crumbles work just as well.

Save

This salad has saved me more times than I can count, from last-minute dinners to planned gatherings where I wanted something that felt seasonal without the stress. I hope it does the same for you.

Recipe FAQs

→ What are the main vegetables used in this dish?

Mixed baby greens such as spinach, arugula, and kale are combined with roasted butternut squash and Brussels sprouts.

→ How are the nuts prepared for this salad?

Pecans or walnuts and pumpkin seeds are toasted in a dry skillet for a few minutes until fragrant, enhancing their crunch and flavor.

→ Can the cheese be omitted or substituted?

Yes, the cheese (goat cheese or feta) is optional and can be omitted or replaced with a dairy-free alternative for a vegan option.

→ What dressing ingredients are used to complement the salad?

The dressing blends extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, sea salt, and ground black pepper for a balanced taste.

→ How long does it take to prepare and cook this salad?

Preparation takes about 20 minutes, and roasting the vegetables requires 25 minutes, totaling roughly 45 minutes.