Harvest Salad with Raspberry Vinaigrette

Bright, bold, and brimming with seasonal flavors, this Harvest Salad with Raspberry Vinaigrette is the ultimate autumn-inspired dish. Featuring a medley of mixed greens, roasted butternut squash, crisp apple slices, toasted pecans, tart dried cranberries, and creamy goat cheese, every bite is a celebration of texture and taste. The star of the recipe is the homemade raspberry vinaigrette, made with fresh raspberries, honey, and Dijon mustard for a tangy-sweet finish. Perfect as a side dish or a light main course, this vibrant salad is ready in under an hour and ideal for any occasion, from cozy weeknight dinners to elegant holiday gatherings.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups Mixed greens (e.g., arugula, spinach, kale)
• 2 cups Butternut squash, peeled and cubed
• 3 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Freshly ground black pepper
• 1 large Red apple, thinly sliced
• 0.5 cups Pecans, toasted
• 0.25 cups Dried cranberries
• 0.25 cups Goat cheese, crumbled
• 0.5 cups Fresh raspberries
• 2 tablespoons Red wine vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoons Garlic, minced
• 0.25 cup Olive oil (for vinaigrette)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Toss the butternut squash cubes with 3 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer.

Step 3

Roast the squash for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Allow to cool slightly.

Step 4

In a small mixing bowl, add the fresh raspberries, red wine vinegar, honey, Dijon mustard, and minced garlic.

Step 5

Use a fork to mash the raspberries and whisk until combined.

Step 6

Slowly drizzle in 1/4 cup of olive oil while whisking constantly to emulsify the vinaigrette. Taste and adjust seasoning if needed.

Step 7

In a large salad bowl, combine the mixed greens, roasted butternut squash, apple slices, toasted pecans, dried cranberries, and crumbled goat cheese.

Step 8

Drizzle the raspberry vinaigrette over the salad and gently toss to coat.

Step 9

Divide the salad onto plates or serve in the large bowl. Enjoy immediately!

Nutrition Facts

Serving size	(1015.8g)

Amount per serving	% Daily Value*
Calories	1898.1

Total Fat 153.9g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 32.1mg	0%
Sodium 1670.9mg	0%
Total Carbohydrate 125.4g	0%
Dietary Fiber 29.6g	0%
Total Sugars 72.0g
Protein 23.9g	0%

Vitamin D 0IU	0%
Calcium 476.4mg	0%
Iron 10.3mg	0%
Potassium 2101.3mg	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: 69.9%

Protein: 4.8%

Carbs: 25.3%