Crisp Autumn Salad with Pumpkin Maple Vinaigrette

Crisp Autumn Salad with Pumpkin Maple Vinaigrette

Helllllo My Lovely readers! I’ve officially returned from my month long hiatus! It was a very busy month full of travel, weddings, and work. It was great to get some time away and come back with a fresh start! I’ll be bringing you quite a few California related posts that I’m excited about in the upcoming weeks. But first, a Crisp Autumn Salad to kick off the season. It even provides all you pumpkin lovers a little dose of your favorite Fall flavor.

One of things I love most about salads is the medley of textures and flavors that come together to create something so delicious. There are endless possibilities. You can make it with whatever you can find on your fridge or carefully plan and compose a perfect combination. The salad I’m sharing today was developed with a little bit of both the planned and pantry find mind sets.

After a Sunday full of cooking I was left with a generous amount of butternut squash and roast chicken to use up. (Side note-If you’re looking for a great roast chicken recipe, Ina Garten’s is superb). However, the question was how to use it?

There is always a large bucket of spring mix in my refrigerator, so the easy solution for leftovers was a hearty salad. But the key was adding pumpkin seeds and apples for extra crunch, dried craisins for an extra hint of sweetness, and tangy blue cheese for punch really pulled those harvest flavors together. But the icing on the cake for this salad is really the dressing. Who knew that adding pumpkin and a touch of maple syrup to a traditional apple cider vinaigrette would transform it to a delicious new level! but, now I know…It’s an irresistible combo.

This easy recipe is great for weeknight meals this Fall. Its quick and simple and will leave you perfectly full.


…all for the love of the dish

Crisp Autumn Salad with Pumpkin Maple Vinaigrette

Prep Time: 15 minutes

Yield: 2 servings


  • For the Salad:
  • 4 cups Spring Mix
  • 1/2 apple sliced
  • 1 cup roasted butternut squash
  • 1 cup cooked chicken breast, sliced
  • 1/2 cup grape tomatoes
  • 1/4 cup pumpkin seeds
  • 1/4 cup craisins
  • 1/4 cup blue cheese
  • For the Dressing:
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup pureed pumpkin
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Put all ingredients in a bowl and serve for the salad.
  2. For the dressing, add all ingredients to a cup or bowl with a lid. Shake to mix for 10-20 seconds. Pour over your salad and enjoy!
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