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Ultra close-up macro of warm fall harvest salad bowl with roasted butternut squash, Honeycrisp apples, quinoa, pecans, and goat cheese

Warm Roasted Butternut Squash Fall Harvest Salad Bowls

Vibrant warm autumn harvest salad bowls with caramelized roasted butternut squash, fluffy quinoa, crisp Honeycrisp apples, toasted pecans, and goat cheese in a maple cider vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Calories: 395
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Butternut Squash
  • 4 cups butternut squash, peeled and cubed into 3/4-inch pieces
  • 1 1/2 tbsp extra virgin olive oil
  • 1 tsp pure maple syrup
  • 1/4 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
Salad Base & Autumn Mix-ins
  • 1 cup tricolor or white quinoa, rinsed
  • 2 cups low-sodium vegetable or chicken broth
  • 5 cups baby greens (baby kale, spinach, and arugula)
  • 1 large Honeycrisp apple, thinly sliced
  • 3/4 cup pecan halves, lightly toasted and chopped
  • 1/2 cup dried ruby cranberries
  • 4 oz creamy goat cheese (chèvre), crumbled
Maple Apple Cider Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp raw unfiltered apple cider vinegar
  • 1 tbsp pure Grade A dark maple syrup
  • 1 tsp Dijon mustard
  • 1 small shallot, finely minced
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper

Method
 

Roast Squash & Cook Quinoa
  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Spread on a baking sheet and roast 22-25 minutes until tender with caramelized edges.
  2. In a saucepan, bring quinoa and broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let rest 5 minutes, then fluff with a fork.
Dressing & Assembly
  1. In a small jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Shake vigorously until emulsified.
  2. In a large salad bowl, combine baby greens with warm cooked quinoa and warm roasted butternut squash. Drizzle with half of the dressing and toss gently to soften greens.
  3. Top with sliced Honeycrisp apples, toasted pecans, dried cranberries, and crumbled goat cheese. Drizzle remaining dressing over top and serve warm.

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 48gProtein: 11gFat: 20gSaturated Fat: 5gCholesterol: 12mgSodium: 420mgPotassium: 680mgFiber: 8gSugar: 19gVitamin A: 780IUVitamin C: 38mgCalcium: 140mgIron: 3.4mg

Notes

Keywords: fall harvest salad recipes, fall salad ideas, roasted butternut squash salad, autumn harvest salad, quinoa salad bowl meal prep, warm butternut salad

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