Fall Harvest Salad With Creamy Maple Dressing

This fall salad is packed with flavor, and will have you reaching for seconds.

Sue Neal shares the craving inducing recipe.

Creamy Maple Dressing
5 Tbsp Maple Syrup
2 Tbsp Dijon Mustard (grainy or smooth)
2 Tbsp White Balsamic Vinegar
1/4 Cup Mayonaise
3 Tbsp Half & Half
1/2 Tsp Kosher Salt
1/2 Tsp Freshly Ground Pepper

Add all ingredients in a jar, then shake to mix. Store in fridge for 3-4 weeks.
Fall Salad
Serves 6 generous servings or 12 smaller servings
2 cups butternut squash (cubed)
6 pieces bacon (sliced into 1/4″ pieces)
1/4 of a red onion (sliced very thin)
1 bag of pre-washed spinach
1 Honey Crisp Apple (sliced thinly or chopped)
1 Pear (sliced thinly or chopped)
1 cup honey roasted Pecans
1/2 cup Shaved or crumbled sharp white cheddar (Bellavatano from Harmons grocery store here in Utah, is perfect)
1/2 cup Craisins (optional)
freshly ground pepper

Roast Butternut squash cubes

Toss 2 cups butternut squash (1/2″) cubes with a drizzle of Olive Oil and generous amounts of salt & pepper. Roast on a pan in a 400 degree oven for 20-25 minutes.
Don’t overcook, you’re looking for just cooked through squash.

Fry bacon

slice 6 pieces of bacon into small 1/4″ pieces and cook on medium heat until chewy & crispy.
Lay on paper towel to drain off some of the fat. Let sit at room temperature.

Marinate Red Onion

To take the bitter bite out of onion, slice a 1/4 of a red onion very thinly (or chop) and soak in White Balsamic vinegar while making the salad. Drain before adding to salad.

Assemble in a bowl or display on a platter


  • For a dramatic food centerpiece, deconstruct your salad into layers on a long serving trough.

  • For a quick side salad, chop ingredients and toss in a bowl.

  • For a plated salad for a dinner party, toss Spinach & Onions in dressing, then layer rest of the ingredients on a single plate.

  • For a main dish, add a sliced chicken breast on top of salad, OR serve with a soup or grilled sandwich.

Add comment