This autumn salad with roasted squash and toasted pecans is filled with fall flavors and tied together with an easy and delicious maple balsamic dressing.

salad with squash, pecans, and maple balsamic dressing.

After my time at culinary school, I learned that homemade dressings are truly one of the easiest and most worthwhile things to make at home. Homemade dressing or vinaigrettes elevate any salad – they are fresher than anything you can get at the store, are affordable to make with just a few simple ingredients, and aren’t filled with preservatives that make your salad taste funky.

This maple balsamic dressing is a slight variation of a classic balsamic vinaigrette. I use fresh lemon juice in addition to balsamic vinegar to brighten up the entire dressing, and I SWEAR by this method. The maple syrup adds a warmth and sweetness that is just perfect for fall, but it’s also a favorite any other time of the year as well.

FAQ – for the Autumn Salad with Maple Balsamic Dressing

Q: How long does the salad last once tossed? Can I keep the leftovers?

A: Since the main type of greens are spring mix, this salad doesn’t keep for a long time after being tossed with the dressing. I recommend serving the salad within 20-30 minutes of tossing with the dressing, or else you may have very wilted greens. You can keep the roasted squash, greens, dressing, and pecans stored separately as leftovers, but once tossed together, this won’t be tasty the next day.

Q: Can I make this a nut-free recipe? What are some other substitutions for nuts in salads?

A: Absolutely – you can remove the pecans to keep this nut free. As a substitution for pecans in this salad, you can use crispy chickpeas, pita chips, or any crunchy topping you like.

Q: How long does the maple balsamic dressing last?

A: The dressing will stay fresh for 2 weeks. Feel free to double or triple the batch and use this on a myriad of fall salads 🙂

Q: What are some dishes to pair this salad with?

A: I love make this autumn salad as part of one of my favorite dinner party menus – fall edition. It’s paired with ribeye caps, crispy fried potatoes, and roasted fall vegetables for the perfect harvest dinner.

You could also make this salad for a weeknight dinner along with my Farro Risotto, Lentil Soup, or Monday Meatballs with Squash Orzo. I love to make this salad with other squash recipes, as you can use up a whole squash and share prep work and ingredients!

Step by Step Instructions:

1. Preheat the oven to 425F.

2. Dice the squash into ½” cubes. Spread this onto a sheet tray and drizzle with neutral oil, kosher salt, and black pepper. Give everything a toss, then roast for 15 minutes, or until soft and tender.

3. While the squash is roasting, make the maple balsamic dressing – combine everything in a jar or bowl and whisk until emulsified. You should begin to see the texture change into a slightly thicker consistency. Taste, adjust seasoning as desired, and set aside.

4. Once the squash is cooked, reduce the temperature to 325F. Toast the pecans for 5 minutes, then check every 1-2 minutes until you see them become slightly darkened and begin to have a fresh nutty aroma.

5. When ready to serve, toss the salad together with ¼ cup of the dressing, toasted pecans, and dressing. Taste, add more dressing as desired, and serve immediately.

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