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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Roast the squash in the oven for 20 minutes, flipping halfway through, until tender and slightly caramelized. Set aside to cool slightly.

Step 4

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.

Step 5

In a large salad bowl, combine the mixed greens, pecans, cranberries, and apple slices.

Step 6

Add the roasted butternut squash to the salad bowl and gently toss to combine.

Step 7

Drizzle the Parmesan vinaigrette over the salad just before serving. Use tongs to gently mix so all ingredients are evenly coated.

Step 8

Serve immediately and enjoy your Fall Harvest Salad with Parmesan Vinaigrette!

Nutrition Facts

Serving size	(890.4g)

Amount per serving	% Daily Value*
Calories	1508.4

Total Fat 97.3g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 14.8g
Cholesterol 47.4mg	0%
Sodium 3459.7mg	0%
Total Carbohydrate 143.5g	0%
Dietary Fiber 22.6g	0%
Total Sugars 84.9g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 1000.9mg	0%
Iron 8.0mg	0%
Potassium 2230.7mg	0%

*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.

Source of Calories

Fat: 55.1%

Protein: 8.8%

Carbs: 36.1%