Fall Harvest Salad Recipe

Introduction

This Fall Harvest Salad is a vibrant mix of seasonal flavors, combining tender roasted butternut squash with crisp apple slices and sweet dried cranberries. It’s a perfect light meal or side dish that celebrates the best of autumn’s bounty.

Ingredients

• 2 cups mixed greens (kale, spinach, or arugula)
• 1 cup roasted butternut squash, cubed
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 2 tbsp crumbled feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
2. Step 2: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
3. Step 3: In a large bowl, combine the mixed greens, roasted butternut squash, apple slices, dried cranberries, and chopped walnuts.
4. Step 4: Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
5. Step 5: If using, sprinkle the crumbled feta cheese on top. Serve the salad immediately to enjoy its fresh flavors.

Tips & Variations

• For extra crunch, toast the walnuts lightly before adding them to the salad.
• Swap feta for goat cheese or omit it for a dairy-free option.
• Add cooked quinoa or farro to make this salad more filling.
• Use pomegranate seeds instead of cranberries for a juicy burst of flavor.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. To prevent greens from wilting, only add the dressing right before serving. Roasted squash can be reheated gently in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, sweet potatoes or pumpkin cubes work well as alternatives to butternut squash and provide similar sweetness and texture.

How do I keep the apples from browning?

Toss the apple slices in a little lemon juice before adding them to the salad to prevent browning and keep them fresh-looking.

Fall Harvest Salad Recipe

Print Recipe

★★★★★

5 from 766 reviews

A vibrant and wholesome Fall Harvest Salad featuring roasted butternut squash, crisp apple slices, dried cranberries, and walnuts, all tossed with mixed greens and a tangy maple cider dressing. This salad combines autumn flavors with a perfect balance of sweetness, crunch, and savory notes, making it an ideal healthy meal or side dish for cooler weather.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2 cups mixed greens (kale, spinach, or arugula)
• 1 cup roasted butternut squash, cubed
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 2 tbsp crumbled feta cheese (optional)

Dressing

• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp olive oil (for roasting squash)

Instructions

1. Preheat and roast squash: Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread it evenly on a baking sheet. Roast for 20 minutes or until the squash is tender and lightly caramelized.
2. Prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
3. Assemble the salad base: In a large bowl, combine the mixed greens, roasted butternut squash, thinly sliced apple, dried cranberries, and chopped walnuts, mixing gently to distribute the ingredients evenly.
4. Toss salad with dressing: Drizzle the prepared dressing over the salad mixture and toss gently to coat all ingredients well, ensuring an even flavor balance throughout.
5. Add finishing touch and serve: If desired, sprinkle crumbled feta cheese over the top. Serve the salad immediately to enjoy the freshness of the ingredients and the contrast of warm squash with crisp greens.

Notes

• For a vegan version, omit the feta cheese or substitute with a plant-based cheese.
• To add protein, consider adding grilled chicken or chickpeas.
• Use fresh cranberries if preferred but dried cranberries provide a nice chewiness and sweetness.
• Adjust the sweetness of the dressing by varying the amount of maple syrup according to taste.
• Can be prepared ahead by roasting squash and making dressing in advance, then assembling just before serving to keep greens crisp.

Keywords: fall salad, roasted butternut squash, harvest salad, autumn recipe, healthy salad, maple dressing, kale salad, vegetarian salad