Fall Salad with Pumpkin Maple Vinaigrette
This Fall Salad with Pumpkin Maple Vinaigrette is bursting with seasonal flavor, mixing hearty greens, a touch of spice, and natural sweetness. Made with wholesome, gluten-free and dairy-free ingredients, it comes together easily and is topped with a simple mason jar pumpkin maple dressing you’ll crave all season long.
I’ve been making this salad for more than a decade, and it never fails to steal the spotlight. After years of nonstop compliments and friends asking for the recipe, it quickly earned its reputation as the salad everyone looks forward to.
It didn’t take long for me to realize why, with its fresh fall flavors and that irresistible pumpkin maple vinaigrette, this recipe became a true game-changer at my table.
Spotlight on This Fall Salad with Pumpkin Maple Vinaigrette
- It’s packed with seasonal flavor. Fresh fall produce and a sweet-savory pumpkin maple vinaigrette make this salad taste like autumn in every bite.
- It’s wholesome and dairy-free. Made with real, nutrient-dense ingredients, this salad is naturally gluten-free and dairy-free for a healthy option everyone can enjoy.
- It’s a crowd favorite. This recipe has been loved for years, with family and friends always asking for the recipe. It’s one of those fall salads people remember.
- It’s easy to make. Toss everything together and shake up the vinaigrette in a mason jar for a quick, no-fuss meal or side dish.
- It’s versatile. Enjoy it for a light lunch, bring it to holiday gatherings, or serve it alongside your favorite fall dinners.
The Ingredients
Mixed greens: You can simply use a 5-ounce bag of prewashed mixed greens or a bag of baby spinach. Whichever you have on hand will work.
Butternut squash: You can use a whole butternut squash, which is the cheapest and freshest way to go or you can use a bag of precut and peeled butternut squash chunks. I usually purchase mine from Trader Joe’s.
Green apple: Make sure to purchase a large green apple with no apparent brown spots.
Golden raisins: These raisins have a sweeter flavor than regular brown raisins. I recommend using this variety.
Shallots: I love how subtle shallots are compared to red or white onions which is why they are perfect for this salad.
Pecans: You can use store-bought or homemade candied pecans, or raw pecans if you are following a low-sugar diet. Both taste great. These are my favorite homemade stovetop pecans.
Pumpkin Maple Vinaigrette: Use my recipe that you can find here. It’s absolutely delish! The ingredients are olive oil, apple cider vinegar, pumpkin puree, maple syrup, Dijon mustard, garlic, and salt.
The Instructions
Step one: Preheat your oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
Step two: Prepare the butternut squash into cubes and add them to the cookie sheet. Mix the maple syrup, avocado oil, cinnamon, garlic powder, and salt in a small bowl and then pour over the cubes. Toss everything up. Roast the butternut squash cubes for 20 minutes or until they are golden brown. Set them aside.
Step three: While the squash is cooking, make the vinaigrette. Add all of the ingredients to a mason jar. This includes olive oil, apple cider vinegar, pumpkin puree, maple syrup, Dijon, garlic, and salt. Secure the lid and shake it until everything is mixed well. Set it aside.
Step four: Toss the dressing into the salad and serve immediately, or before putting the dressing onto the salad, place the salad in the fridge for an hour to chill before serving.
Storage
If you are going to prepare this salad one single serving at a time, like for meal prepping, keep all of the ingredients in separate air-tight containers and store them in the fridge.
A little note about the apple chunks. They are the only ingredient that will turn brown if you cut them ahead of time. You could chop these when you are ready to make a salad.
Tips + Modifications
The thinly sliced red onion could replace the shallots in this recipe. Though, I really enjoy the light flavor that the shallots have to offer.
In a time crunch? Grab a bag of already peeled and cubed butternut squash at your local supermarket to avoid having to cut up whole butternut squash from scratch.
If you are trying to reduce sugar intake, use raw pecans instead of glazed or candied varieties.
More Vegan Fall Salads to Try
Thanksgiving Salad with Creamy Lemon Dressing
Apple Endive Salad with Sage Vinaigrette
Pear Autumn Salad with Sweet Maple Vinaigrette
Brussels and Apple Salad with Creamy Dressing
Fall Salad with Pumpkin Maple Vinaigrette
Equipment
- 1 mason jar with a lid
- 1 cookie sheet lined with parchment paper
- 1 large salad bowl
Ingredients
For the salad
- 1 whole butternut squash, deseeded, peeled, and chopped into cubes You can use one bag of precut and peeled chunks, as well,
- 2 tablespoons avocado oil
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 5 ounces mixed salad greens or baby spinach
- 1 shallot, thinly sliced
- 1 large green apple, peeled and cut into small chunks
- ½ cup golden raisins
- ½ cup candied pecans, roughly chopped *Use raw pecans if you are cutting sugar
For the Pumpkin Maple Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons pumpkin puree *from a can
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- sea salt to taste
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. Prepare the butternut squash into cubes and add them to the cookie sheet. Mix the maple syrup, avocado oil, cinnamon, garlic powder, and salt in a small bowl and then pour over the cubes. Toss everything up. Roast the butternut squash cubes for 20 minutes or until they are golden brown. Set them aside.
- While the squash is cooking, make the vinaigrette. Add all of the ingredients to a mason jar. This includes olive oil, apple cider vinegar, pumpkin puree, maple syrup, Dijon, garlic, and salt. Secure the lid and shake it until everything is mixed well. Set it aside.
- Layer the ingredients in a salad bowl, starting with a bed of greens.
- Pour and toss the dressing into the salad and serve!
If you need a fall salad, look no further!! I made this masterpiece several times last year and intend to make again this year (ingredients are on the grocery list!) In fact, just yesterday a girl brought it to our Bible study & I instantly knew it was a Happy and wholesome mommy salad! I also LOVE her pumpkin maple vinaigrette as it pairs perfectly! If you make this salad, look up that dressing for the perfect dynamic duo! Yummmmm!!
I am so happy to hear this. I love that ao many people enjoy this salad! Thanks for sharing!
A friend of mine brought this for Bible study the other day. I’ve had it before, and it was still just as good as the first time! An excellent recipe with all of the flavors for the fall season.
Awe yay! I love this! It is definitely a popular salad! Thanks for sharing!
This salad’s combo of savory and sweet is so yummy! I’ve made it several times for a variety of events and everyone loves it. Thanks for this recipe!!
I love that you are making this salad and that everyone loves it! Thanks for sharing!
This was absolutely incredible! I have made this several times and always talked about by my guests. Will make 100x over.
I am so glad that you and your guests enjoy this salad! Thanks for sharing!
I brought this salad to Thanksgiving dinner last Fall and it was a hit. A great pairing to all the Thanksgiving fixings.
Thanks for sharing! It is a crowd pleaser, for sure!