Go Back
+ servings
Harvest Salad in a white bowl

Fall Harvest Salad with Maple Apple Cider Vinaigrette

This amazing harvest salad is packed with roasted butternut squash, apples, pomegranate seeds, prosciutto, arugula, candied pecans, avocado, and a delicious homemade, tangy fall salad dressing! Topped with creamy goat cheese, this salad has all the flavors of the season & is sure to leave you feeling satisfied for hours. Naturally gluten free & grain free.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 567kcal
Author Mary Smith


  • Blender or immersion blender



  • 5 oz baby arugula
  • 1 honeycrisp apple thinly sliced
  • 4 oz prosciutto cut or ripped into 2-inch pieces
  • 1 avocado pitted and cut into cubes
  • ½ cup pomegranate arils
  • ½ cup goat cheese crumbled - omit for dairy free!

Maple Apple Cider Vinaigrette

  • cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1.5 tsp Dijon Mustard
  • 2 cloves minced garlic
  • ¼ tsp sea salt

Butternut Squash

  • 4 cups butternut squash cut into cubes
  • 1.5 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp maple syrup

Candied Pecans

  • 1 cup raw, unsalted pecans
  • 3 tbsp maple syrup
  • ¼ tsp cayenne pepper
  • ¼ tsp sea salt


Maple Apple Cider Vinaigrette

  • Combine the ingredients in a blender and blend on high for 30 seconds until very creamy. Alternatively, you can add the ingredients to a bowl and use an immersion blender. Set aside.

Butternut Squash

  • Preheat your oven to 400 and line a baking sheet with parchment paper for easy cleanup.
  • Combine the squash, olive oil, salt, and maple syrup on the baking sheet and toss to coat using your hands. Bake the squash for 35-40 minutes until it is fork tender and beginning to brown.

Candied pecans

  • Reduce oven temp to 350 (or preheat to this temp if making these ahead of time!) and line a small baking sheet with foil.
  • Add the pecans, maple syrup, cayenne, and salt to the baking sheet and toss to combine. Bake the pecans for 15 minutes. Let them cool for at least 5 minutes.


  • Add the arugula, sliced apples, avocado, pomegranate seeds, prosciutto pieces, candied pecans, and roasted butternut squash to a large bowl. Toss with the dressing and add goat cheese on top, if desired. Enjoy!


The candied pecans can be made ahead of time and stored in an airtight container (or plastic baggie) on the counter for up to 5 days. 
The butternut squash can also be roasted ahead of time (no more than 48 hours). You can add it to the salad cold, or heat it back up before adding to the salad. 
The dressing can also be made ahead of time and stored in the fridge for up to 5 days.


Calories: 567kcal | Carbohydrates: 38g | Protein: 10g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 612mg | Potassium: 813mg | Fiber: 7g | Sugar: 21g | Vitamin A: 10795IU | Vitamin C: 30mg | Calcium: 154mg | Iron: 2mg