Autumn Harvest Salad with Maple Balsamic Vinaigrette

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Embrace the season with this colorful and wholesome Autumn Harvest Salad that features arugula, butternut squash, apple and other fall flavors, topped with a Maple Balsamic Vinaigrette.

Embrace the season with this colorful and wholesome Autumn Harvest Salad that features arugula, butternut squash, apple and other fall flavors, topped with a Maple Balsamic Vinaigrette.

The first time I made this salad was last September after a successful day at the fall farmer’s market. It also happened to be the Autumnal Equinox, so, naturally, my sister, cousin and I got together to bring in the new season consuming it’s fruits (and vegetables for that matter). So, when making this salad, I started with the base: arugula. Probably my all time favorite green. Then, I built off that, adding my favorite fruits and vegetables. Luckily many of them are in season this time of year. When it all came together, we sat at the table and were marveled at how good it tasted! My cousin actually became emotional because of how much she liked it – LOL. Since then, it’s often requested that I make it by my family and friends.

Autumn Harvest Salad is wholesome, nourishing and so tasty. Plus, it’s vegan (if you swap the honey mustard) and gluten free. It’s a great salad on it’s own, or a salad to build off. If desired, you can swap the vegetables, add a protein, or change up the dressing (I’ll leave some ideas below).

Ingredients – Autumn Harvest Salad

• Arugula – the base of our salad.

• Butternut Squash – roasted.

Quinoa – or brown rice.

• Apple – I usually use red gala apples.

Pecans – candied taste best in this recipe, but regular raw pecans will work just as well.

• Dried Cranberries

• Sunflower & Pumpkin Seeds

 Spices – salt and cinnamon (for that cozy fall feel!)

Ingredients – Maple Balsamic Vinaigrette

Olive Oil

• Balsamic Vinegar

• Mustardhoney mustard or dijon work best in this recipe.

Maple Syrup

• Apple Cider Vinegar

• Spices – garlic powder, salt & pepper.

How To Make Autumn Harvest Salad with Maple Balsamic Vinaigrette

To make this salad, just prepare the butternut squash and quinoa, then add all the ingredients to a bowl. Whisk together all the ingredients for the dressing and pour over top. Mix and enjoy! This recipe serves 1-2 people, but it can easily be doubled, tripled, etc.

If you’re looking for a great meal prep option, a show-stopping salad to make for Thanksgiving, or are just in the fall mood and craving those autumnal flavors, this salad is a great recipe to try! It’s sweet but savory – the best of both worlds.

More Fall Inspired Recipes:

Butternut Squash, Lentil and Kale Soup

Roasted Buffalo Cauliflower Bowl

Butternut Squash Soup

Autumn Harvest Salad with Maple Balsamic Vinaigrette

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 Servings
Author: Megan


Autumn Harvest Salad

  • 2-3 handfuls of arugula
  • 1 cup butternut squash cubes
  • 2 tablespoons olive oil
  • pinch salt and cinnamon
  • 1 cup quinoa
  • 1 red gala apple cut into cubes
  • ¼ cup pecans
  • ¼ cup dried cranberries
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pepitas

Maple Balsamic Vinaigrette


  • Preheat the oven to 425℉. Add the butternut squash cubes to a bowl and toss in olive oil and a generous pinch of salt and cinnamon. Place on a baking tray and bake for 30 minutes. 
    1 cup butternut squash cubes, 2 tablespoons olive oil, pinch salt and cinnamon
  • While the butternut squash is cooking, make the quinoa per package instructions. 
    1 cup quinoa
  • Whisk together the Maple Balsamic Vinaigrette ingredients in a bowl until combined.
    ¼ cup olive oil, ¼ cup balsamic vinegar, 3 tablespoons mustard, 3 tablespoons maple syrup, 1 tablespoon apple cider vinegar, pinch salt, black pepper and garlic powder
  • Add all of the salad ingredients to a bowl, pour over the dressing, and mix together. Enjoy!
    2-3 handfuls of arugula, 1 red gala apple, ¼ cup pecans, ¼ cup dried cranberries, 1 tablespoon sunflower seeds, 1 tablespoon pepitas

Nutrition information is automatically calculated, so it should only be used as an approximation.

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