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+ servings
You can't beat this fall salad! It's like a harvest on a plate.
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5 from 3 votes

Roasted Fall Salad with Maple Vinaigrette Dressing

This Roasted Fall Salad with Maple Vinaigrette Dressing is such a flavorful and delicious side.  It is fancy enough for a holiday but easy enough for a weeknight side.  It is also hearty enough to stand on it's own as an entree.
Prep Time1 hr
Servings: 4 people
Author: Lisa Longley


  • 1 butternut squash roasted and cooled (see note)
  • 6 cups mixed greens
  • 1 cup roasted corn see note
  • 1/3 cup craisins
  • 1 cup feta cheese
  • 1/2 cup salted sunflower seeds

Maple Vinaigrette Dressing

  • 1/2 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon


  • Mix together the ingredients for the dressing.
  • In a large bowl toss the ingredient for the salad.  Serve the dressing on the side.


This salad serves two people as an entree, four people as hearty side, and eight people when there many sides.
To roast the squash, peel, take out the seeds, and cut into 1 inch pieces.  Toss with 1 TBSP olive oil, a little salt and pepper, and spread over an aluminum foil lined baking sheet.  Bake for 50 minutes at 350 degrees.
You can find roasted corn in the frozen section of the grocery store.  If you can't find it, grab 1 cup of frozen regular corn and toss it into a skillet with just the slightest bit of olive oil and toss over medium heat until roasted.