The Ultimate Autumn Salad

The Ultimate Autumn Salad on white plate.

The Ultimate Autumn Salad (that's good for winter, too!) with salad greens, honeycrisp apples, roasted butternut squash, candied walnuts and juicy pomegranate arils.  Served with a light apple cider vinaigrette.



Salad Dressing:

  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ cup extra virgin olive oil
  • Pinch coarse salt and ground black pepper


  • 1 medium butternut squash, peeled, seeded and cubed
  • 2 tablespoons oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup chopped walnuts
  • 4 cups mixed greens
  • 1 medium crisp apple, cored and sliced
  • ½ cup pomegranate arils


  1. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
  2. Whisk together dressing ingredients. Taste and adjust seasoning, if necessary.  Place in the refrigerator.
  3. Toss butternut squash cubes in oil and salt and spread out on the baking sheet. Roast 30-40 minutes or until squash is fork tender.  Turn to a low broil and broil for 3-4 minutes, stirring halfway through, until crispy on the outside.  Let cool.
  4. Place a piece of parchment paper on the counter or a wooden cutting board. In a medium skillet over low heat, melt butter and whisk in brown sugar and cinnamon.  Stir in walnuts and cook on low 3-4 minutes, stirring constantly, until walnuts are slightly toasty and butter mixture has thickened.  Transfer walnuts to the sheet of parchment paper to cool.
  5. Assemble the salads by arranging greens, apple, pomegranates, cooled roasted squash and candied walnuts on plates or in bowls.
  6. Serve salads with dressing.


Cooking Tip: You can make the roasted butternut squash up to 3 days in advance - refrigerate in an airtight container.  You can make the candied walnuts up to 2 weeks in advance - store at room temperature in an airtight container.


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