There’s something truly magical about a salad that feels like autumn on a plate. This Fall Harvest Salad with Pumpkin Maple Dijon Dressing is packed with the cozy flavors and vibrant colors of the season, making it perfect for lunch, dinner, or even a festive gathering.
I first stumbled upon this recipe on a crisp fall afternoon when I was craving something bright but hearty, something that could hold its own alongside roasted chicken or even just a warm bowl of soup.
The pumpkin maple Dijon dressing caught my eye it’s not your everyday salad dressing, but it’s simple enough to make and so worth the little extra effort.
Over time, this salad has become a go-to for those busy weeknights and casual weekend meals when I want to enjoy fall flavors without spending hours in the kitchen.
Why You’ll Love This
First off, the flavor combo is incredible. The pumpkin maple Dijon dressing is sweet, tangy, and just a little bit spicy from the mustard, which perfectly balances the earthiness of the fall veggies and greens. Every bite feels fresh but comforting.
The texture is another reason to love this salad. You get a mix of crisp greens, tender roasted butternut squash, crunchy toasted pecans, and juicy dried cranberries. This variety keeps your taste buds interested and makes every forkful a little adventure.
Nutritionally, this salad is a powerhouse. It’s loaded with vitamins and fiber from all the fresh produce, healthy fats from the nuts, and a touch of protein if you add a bit of cheese or grilled chicken. It’s a great way to eat clean and feel satisfied.
Finally, it’s easy and versatile. You can prep the dressing ahead of time, swap out veggies based on what you have, and even make this salad vegetarian or vegan by skipping cheese or using plant-based alternatives. It fits perfectly into meal prep routines and busy schedules.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes (for roasting veggies)
- Total Time: 40 minutes
- Cuisine Type(s): American, Seasonal, Salad
- Servings: 4
- Estimated Cost: Moderate, mostly fresh produce
Equipment Needed:
- Large mixing bowl
- Baking sheet
- Small mixing bowl or jar (for dressing)
- Whisk or fork
- Measuring spoons and cups
- Chef’s knife and cutting board
- Spoon or spatula for tossing
Ingredients
For the Salad:
- 4 cups mixed salad greens (baby kale, spinach, or arugula work well)
- 2 cups peeled and cubed butternut squash
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans (roughly chopped)
- 1/4 cup crumbled feta or goat cheese (optional)
- 1 small red apple, thinly sliced (optional for extra crunch and sweetness)
For the Pumpkin Maple Dijon Dressing:
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground cinnamon (optional, adds warmth)
Helpful notes:
- You can swap pecans for walnuts or almonds.
- Use dried cherries instead of cranberries for a different fruity twist.
- Pumpkin puree can be fresh roasted pumpkin blended smooth, if you prefer.
- Store leftover dressing in an airtight container in the fridge for up to 5 days.
Step-by-Step Instructions
- Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, a pinch of salt, and pepper. Spread it out evenly on a baking sheet. Roast for about 20-25 minutes, flipping halfway through, until tender and caramelized on the edges. Roasted squash adds sweetness and a soft texture that pairs beautifully with the crisp greens. - Prepare the Dressing:
While the squash roasts, whisk together pumpkin puree, maple syrup, Dijon mustard, apple cider vinegar, olive oil, cinnamon (if using), salt, and pepper in a small bowl or jar. Whisk until smooth and creamy. Taste and adjust the seasoning, adding more maple syrup for sweetness or vinegar for tang. - Toast the Pecans:
In a dry skillet over medium heat, toast the pecans for about 3-5 minutes until fragrant and lightly browned. Stir frequently to prevent burning. This step enhances the nuts’ flavor and gives a lovely crunch to the salad. - Assemble the Salad Base:
In a large bowl, add the mixed greens, dried cranberries, sliced apple, and roasted butternut squash. Toss gently to combine the ingredients evenly. This mix brings a balance of textures and flavors that are classic for fall. - Dress and Toss:
Pour the pumpkin maple Dijon dressing over the salad and toss gently until everything is coated nicely. Use just enough dressing to lightly coat the greens without weighing them down. - Finish and Serve:
Sprinkle the toasted pecans and crumbled feta cheese over the top. Give the salad one last gentle toss or leave the toppings on top for a pretty presentation. Serve immediately for the best texture or chill for 10 minutes if you want it slightly cooler.
Nutrition Facts (Per Serving)
- Calories: 310
- Protein: 6 grams
- Carbohydrates: 28 grams
- Fiber: 6 grams
- Fat: 20 grams
- Sodium: 220 mg
- Vitamin A: 120% DV
- Vitamin C: 20% DV
- Calcium: 10% DV
- Iron: 8% DV
Tips for Success
- Use Fresh Greens: Always choose fresh, crisp salad greens for the best texture. Wilted greens can make the salad soggy quickly.
- Don’t Skip Toasting Nuts: Toasting pecans really brings out their flavor and crunch. It makes a big difference in the salad’s overall taste.
- Adjust Dressing Consistency: If your dressing feels too thick, whisk in a little warm water or extra vinegar to thin it out for easier tossing.
- Serve Immediately: For the freshest taste and texture, enjoy this salad right after tossing with the dressing. If you need to prep ahead, keep the dressing separate until ready to serve.
Common Questions
Can I make this salad vegan?
Absolutely! Just skip the cheese or use a plant-based alternative. The dressing is naturally vegan-friendly, so this salad easily fits a vegan diet.
What can I use instead of butternut squash?
Sweet potatoes or pumpkin chunks work great as substitutes. Just roast them the same way for a similar sweet and tender bite.
How long can I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Store the dressing separately if possible, then toss before serving again to keep the salad fresh.
Can I prepare the dressing ahead of time?
Yes, you can make the pumpkin maple Dijon dressing up to 5 days in advance and store it in the fridge. Just give it a quick whisk before using.
Variations and Substitutions
Feel free to mix up the salad by adding roasted Brussels sprouts, sautéed mushrooms, or even quinoa for extra protein. Swap dried cranberries for raisins or chopped dates for a different kind of sweetness. If you prefer a tangier dressing, add a teaspoon of whole-grain mustard or a splash of lemon juice. This salad is a great blank canvas for your favorite fall flavors.
Serving and Pairing Suggestions
This salad pairs beautifully with roasted chicken, grilled pork chops, or even a simple baked salmon. For a vegetarian meal, serve it alongside hearty lentil soup or butternut squash risotto. A glass of crisp white wine or a warm apple cider complements the flavors perfectly. You can even add crusty bread or garlic toast on the side to round out the meal.
Fall Harvest Salad with Pumpkin Maple Dijon Dressing
Ingredients
For the Salad
- 4 cups mixed salad greens baby kale, spinach, or arugula work well
- 2 cups peeled and cubed butternut squash
- ½ cup dried cranberries
- ⅓ cup toasted pecans roughly chopped
- ¼ cup crumbled feta or goat cheese optional
- 1 small red apple thinly sliced (optional for extra crunch and sweetness)
For the Pumpkin Maple Dijon Dressing
- ¼ cup canned pumpkin puree not pumpkin pie filling
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- Salt and freshly ground black pepper to taste
- ¼ teaspoon ground cinnamon optional, adds warmth
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, a pinch of salt, and pepper. Spread it out evenly on a baking sheet. Roast for about 20-25 minutes, flipping halfway through, until tender and caramelized on the edges. Roasted squash adds sweetness and a soft texture that pairs beautifully with the crisp greens.
- While the squash roasts, whisk together pumpkin puree, maple syrup, Dijon mustard, apple cider vinegar, olive oil, cinnamon (if using), salt, and pepper in a small bowl or jar. Whisk until smooth and creamy. Taste and adjust the seasoning, adding more maple syrup for sweetness or vinegar for tang.
- In a dry skillet over medium heat, toast the pecans for about 3-5 minutes until fragrant and lightly browned. Stir frequently to prevent burning. This step enhances the nuts’ flavor and gives a lovely crunch to the salad.
- In a large bowl, add the mixed greens, dried cranberries, sliced apple, and roasted butternut squash. Toss gently to combine the ingredients evenly. This mix brings a balance of textures and flavors that are classic for fall.
- Pour the pumpkin maple Dijon dressing over the salad and toss gently until everything is coated nicely. Use just enough dressing to lightly coat the greens without weighing them down.
- Sprinkle the toasted pecans and crumbled feta cheese over the top. Give the salad one last gentle toss or leave the toppings on top for a pretty presentation. Serve immediately for the best texture or chill for 10 minutes if you want it slightly cooler.
Notes
- You can swap pecans for walnuts or almonds.
- Use dried cherries instead of cranberries for a different fruity twist.
- Pumpkin puree can be fresh roasted pumpkin blended smooth, if you prefer.
- Store leftover dressing in an airtight container in the fridge for up to 5 days.
I hope you enjoy this Fall Harvest Salad with Pumpkin Maple Dijon Dressing as much as I do.
It’s such a wonderful way to bring the tastes of autumn right to your table with fresh ingredients and a dressing that feels both cozy and bright.
Whether you’re making it for a quick lunch or a holiday gathering, this salad will add a lovely seasonal touch to your meal.
Thanks for sharing your kitchen time with me here’s to many more delicious moments ahead!
