warm fall salad

warm fall salad with orange champagne vinaigrette

lunch recipes salad vegetarian

This warm fall salad with orange vinaigrette is delicious, healthy, and filling!  You can totally serve this as a first course, or eat it for lunch.  I love the combo of ingredients in this salad.  You have peppery greens, tangy cheese, sweet squash and cranberries, and a bright orange champagne vinaigrette.  YUM!

Fall produce make great ingredients for salads, and I like that most of them have long shelf lives!  Because they last so long, I usually keep at least one on hand at all times during the fall.  If you leave a squash like an acorn squash or butternut squash whole, they can last for weeks, and sometimes even over a month!

To make this orange champagne vinaigrette, I used Trader Joe’s Orange Muscat Champagne Vinegar. I learned about this vinegar from What’s Gaby Cooking, and MAN am I happy it is in my life! This stuff is liquid gold. But, if you can’t get your hands on some, you can totally make this dressing with a champagne vinegar, white wine vinegar, and you can add a orange juice, (or not.)

warm fall salad with orange champagne vinaigrette

course Salad
keyword autumn, fall, healthy, vegetarian



  • 4 T unsalted butter
  • 1 acorn squash
  • 1/4 c maple syrup
  • 1 1/2 T salt, divided
  • 1 t pepper, divided
  • 1 ear of corn, or 1 cup of frozen (thawed) or canned corn
  • 10 oz arugula, or spring greens
  • 4 oz goat cheese, crumbled
  • 1/2 c dried cranberries

orange champagne vinaigrette

  • 1/4 c orange champagne vinegar, champagne vinegar or white wine vinegar with a splash or orange juice also works
  • 1 T dijon mustard
  • 1/2 t minced garlic, or 1/4 t garlic powder
  • 1/2 t salt
  • 1/4 t black pepper
  • 3/4 c extra virgin olive oil


  1. Preheat oven to 375° F.
  2. Heat a skillet over medium low and add the butter. Allow butter to melt. You can definitely melt the butter in the microwave, or in a small pot, but this will save you from dirtying another dish. Once melted, remove the skillet from the heat, and set aside.
  3. Slice the acorn squash: Cut off the top and bottom, and then cut the acorn squash in half from top to bottom. Take each half, and scoop all of the seeds and strings with a melon baller or a spoon. With the flat side down, cut the squash into 1 inch slices, and lay in a single layer on a large baking sheet.
  4. In a small bowl, combine maple syrup, about 3 T of the melted butter, 1 T salt, and 1/2 t pepper. Brush the squash slices on both sides with syrup mixture.
  5. Roast the squash in the oven for 45 minutes, flipping halfway through the roasting time. Allow the squash to cool a little for 5 minutes until assembling the salad.
  6. While the squash roasts, roast the corn. If using a fresh ear of corn, cut the kernels from the cob. Take the skillet that should now have about 1 T of butter in it, and place over medium heat. Add the corn, 1/2 T salt, and 1/2 t pepper. Cook, stirring frequently, until the corn is roast and starting to brown, about 5-8 minutes.
  7. Make the salad dressing. Whisk together vinegar, mustard, garlic, salt, and pepper. Add the olive oil, and whisk again. Set aside.
  8. Assemble the salad. Lay arugula or greens in a large bowl or platter. Place sliced acorn squash on top. Sprinkle corn, goat cheese, and cranberries all over. Dress with the salad dressing and serve immediately.