Fall Harvest Salad with Maple Balsamic Dressing | Better Meal Plans

Fall Harvest Salad with Maple Balsamic Dressing

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by Danielle Baethge
It’s a Love Love Thing

During the fall one thing I try and do is eat a lot of delicious and comforting fall flavors. With so many slow cooker dishes and roasted veggies being made it is fun to mix things up a bit. Why not a big fall salad bursting with all of your favorite flavors of fall? This salad features apples and butternut squash and is topped with a tangy and sweet maple syrup vinaigrette. I add chicken to the salad so it will be a whole dinner. Enjoy!

Substitutions: If you are completely sugar free, omit the maple syrup and add 1/4 teaspoon stevia. You get the sweetness of the maple syrup, but without the sugar.


3 chicken breasts, baked or pan-fried

2 cups butternut squash, cut into bite sized pieces

1 Tablespoon grapeseed oil

1/2 teaspoon black pepper

1/2 teaspoon Himalayan sea salt

8 cups baby spinach

1 Courtland Apple, cored and diced into bite sized pieces

1/4 cup golden raisins

4 ounces cheve goat cheese


  • Preheat the oven to 400 degrees F
  • Spread the butternut squash evenly on a baking sheet and cover with grapeseed oil and bake for 20 minutes
  • While the squash is cooking place the spinach in a big bowl and start to assemble the salad
  • Sprinkle the apple, raisins and goat cheese evenly around the salad and once the butternut squash is cooled, do the same
  • Make the Maple Balsamic Vinaigrette and pour over the salad and lightly toss the salad

Maple Balsamic Vinaigrette


2 Tablespoons Balsamic Vinegar

2 Tablespoons Maple Syrup

1/4 teaspoon sea salt

1/3 cup olive oil


  • In a small bowl whisk together the balsamic vinegar, maple syrup and sea salt until the salt dissolves. While continuing to whisk, add in the olive oil until the ingredients have emulsified
  • You can also add all of the ingredients to a mason jar and shake to combine

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