Harvest Evergreen Seasonal Salad

One chilly November afternoon, I opened my fridge to find a butternut squash I'd been meaning to use and a bag of greens that wouldn't last another day. I tossed them together with whatever I had on hand, and the result was so good I made it three times that week. Now it's my go-to when I want something that feels nourishing without any fuss.

I brought this salad to a potluck last autumn, worried it might seem too simple next to casseroles and pies. But people kept coming back to the bowl, scraping up the last bits of dressing with their forks. Someone even asked if I'd used a secret ingredient, and I had to laugh because it was just maple syrup and mustard.

Ingredients

• Mixed baby greens: I like a blend with some peppery arugula to balance the sweetness of the roasted squash, and spinach adds a tender bite.
• Butternut squash: Peel it carefully and cut into even cubes so everything roasts at the same rate, or grab pre-cut cubes if you're short on time.
• Brussels sprouts: Halving them gives you crispy edges and a tender center, and don't worry if a few leaves fall off, they get deliciously crunchy.
• Apple: A crisp variety like Honeycrisp or Granny Smith adds a tart crunch that cuts through the richness.
• Red onion: Slice it as thin as you can, the sharpness mellows once it mingles with the dressing.
• Pecans or walnuts: Toasting them for just a couple minutes wakes up their flavor and makes them taste almost buttery.
• Pumpkin seeds: These add a satisfying crunch and a hint of earthiness that ties everything together.
• Goat cheese or feta: The tangy creaminess is optional, but it makes the salad feel a little more special.
• Olive oil: Use a good quality extra virgin, it's the backbone of the dressing and you'll taste the difference.
• Apple cider vinegar: This brings a gentle acidity that pairs beautifully with the maple syrup.
• Maple syrup: Just a tablespoon gives the dressing a warm sweetness without making it syrupy.
• 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 and adjusting until it feels just right.

Instructions

Get the oven ready:

Preheat your oven to 400 degrees and line a baking sheet with parchment paper so cleanup is easy. I always forget this step and regret it later.

Prep and season the vegetables:

Spread the squash and Brussels sprouts on the sheet, drizzle with a tablespoon of olive oil, and sprinkle with salt and pepper. Toss everything with your hands so each piece gets coated.

Roast until golden:

Slide the pan into the oven and roast for 20 to 25 minutes, giving it a stir halfway through. You'll know they're done when the edges turn caramelized and the squash yields easily to a fork.

Toast the nuts and seeds:

While the vegetables cool, heat a dry skillet over medium and add the pecans and pumpkin seeds. Shake the pan frequently and pull them off the heat as soon as they smell nutty and toasted.

Whisk the dressing:

In a small bowl, combine the remaining olive oil, vinegar, maple syrup, mustard, salt, and pepper. Whisk until it's smooth and glossy.

Assemble the salad:

Toss the greens, roasted vegetables, apple slices, and red onion in a large bowl. Drizzle the dressing over everything and mix gently so the greens don't bruise.

Finish and serve:

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

Save

The first time I served this to my sister, she scraped her bowl clean and said it tasted like fall should taste. That's when I realized a salad doesn't have to be fancy or complicated to make people feel cared for.

Making It Your Own

I've swapped in roasted beets when I had them around, and once I used sliced pear instead of apple because that's what was ripe. If you want more protein, add some cooked chickpeas or shredded rotisserie chicken.

Storing and Serving

You can roast the vegetables a day ahead and keep them in the fridge, then bring them to room temperature before tossing the salad. The dressing also keeps for a few days in a jar, just give it a good shake before using.

Final Touches

This salad works beautifully on its own for a light dinner or alongside roasted chicken or grilled fish. I've even served it at Thanksgiving and it disappears faster than the mashed potatoes.

• If you like a little sweetness, toss in some dried cranberries or pomegranate seeds.
• A splash of balsamic vinegar instead of apple cider vinegar gives it a deeper, richer flavor.
• Try crumbled blue cheese if you want something bolder than goat cheese.

Save

This salad has become one of those recipes I don't even measure anymore, I just know it by heart. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ Can I make this salad vegan?

Yes, simply omit the cheese or substitute with a plant-based alternative to keep the salad vegan-friendly.

→ What nuts work best for toasting in this salad?

Pecans or walnuts are ideal for toasting, providing a rich, nutty flavor and crunchy texture.

→ How should the vegetables be prepared before roasting?

Peel and dice the butternut squash and trim and halve the Brussels sprouts before tossing them with olive oil and seasoning.

→ What dressing complements these flavors?

A blend of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper creates a balanced, slightly sweet dressing.

→ Can dried fruits be added for extra flavor?

Yes, adding dried cranberries or pomegranate seeds enhances color and brings a touch of sweetness to the salad.