New Year Maple Salad

The first time I made this New Year Maple Salad, I was looking for something bright and festive after the holiday rush, and the combination of sweet roasted butternut squash with crisp greens instantly became a new favorite in my kitchen.

I remember once having unexpected guests show up right as I pulled this salad together; the maple vinaigrette brought everyone around the table in no time, turning a simple meal into a celebration.

Ingredients

• Mixed salad greens: I reach for a blend including arugula and baby spinach for that perfect peppery freshness
• Butternut squash: Roasting brings out its natural sweetness and soft texture just right
• Apple: Thin slices add a crisp, juicy contrast that brightens the whole salad
• Pecans: Toasted to deepen their flavor and add crunch
• Dried cranberries: These sweet bits provide bursts of tartness
• Feta cheese: Optional, but adds a lovely salty creaminess
• Olive oil: I use extra-virgin for its fruity notes both in roasting and the dressing
• Maple syrup, apple cider vinegar, Dijon mustard, sea salt, black pepper: For a complex, tangy-sweet vinaigrette that keeps everything balanced

Instructions

Get Everything Ready:

Preheat the oven and prepare your ingredients; peeling and dicing the squash, slicing the apple, and gathering the rest ensures smooth sailing.

Roast the Squash:

Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. You'll notice the sweet aroma as it caramelizes and softens in the oven.

Make the Vinaigrette:

Whisk together the maple syrup, olive oil, apple cider vinegar, Dijon mustard, sea salt, and pepper until it emulsifies into a glossy dressing.

Assemble the Salad:

In a large bowl, combine the greens, roasted squash, apple slices, toasted pecans, cranberries, and feta cheese if you like.

Dress and Toss:

Just before serving, drizzle the maple vinaigrette over the salad and toss gently to coat every leaf and bite.

Final Taste Check:

Give it a taste and adjust seasoning if necessary—sometimes a little extra pepper or salt makes all the difference.

Save

This salad once helped save a New Year's gathering when a last-minute dinner guest sent my plans into flux; it quickly became a dish everyone asked for again and again, a warm, sweet reminder of togetherness.

Keeping It Fresh

Leftover salad greens can quickly wilt, so I recommend adding them just before serving. The roasted squash, however, keeps well in the fridge for up to three days and can be prepped ahead to save time on busy nights.

When You're Missing Something

If caught without pecans or want to change it up, toasted walnuts or pumpkin seeds both work beautifully to keep that satisfying crunch and nutty flavor in the mix.

Serving Ideas That Clicked

This salad shines as a side to roasted chicken or can even be a light lunch on its own when you stir in some grilled chickpeas or leftover protein.

• Always have extra dressing on hand—some friends love their salad a little wetter
• Don't hesitate to swap apples for pears in the fall; it brings a lovely twist
• And remember to toast nuts fresh to unlock their best flavor

Save

Thanks for stopping by the kitchen today—this salad is one to keep in your recipe rotation for bright, cheerful meals. I hope it brings as much joy to your table as it has to mine.

Recipe Questions & Answers

→ Can I make the dressing ahead of time?

Yes, the maple vinaigrette can be prepared in advance and stored refrigerated for up to 3 days to let flavors meld.

→ What can I substitute for pecans if allergic?

Try toasted pumpkin seeds or sunflower seeds for a similar crunch without nuts.

→ Is feta cheese necessary?

Feta adds a creamy tang but can be omitted or replaced with goat cheese for dairy-free or vegan variations.

→ How do I achieve perfectly roasted butternut squash?

Roast diced squash at 400°F (200°C) for 20–25 minutes, stirring halfway, until tender and caramelized.

→ Can this dish be served warm?

It's best served slightly warm or at room temperature to keep the greens fresh and dressing well-balanced.