Fall Harvest Salad

Why You’ll Love This Recipe

• Celebrates the flavors of fall with seasonal ingredients like roasted squash, apples, and cranberries
• A perfect balance of textures and flavors—from the sweetness of roasted vegetables to the crunch of nuts
• A nutritious and satisfying salad that can be enjoyed as a main or side dish
• Easy to customize based on your taste preferences or what you have on hand
• Great for meal prep or a crowd-pleasing addition to holiday meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups mixed greens (such as arugula, spinach, or kale)
• 1 small butternut squash or sweet potato, peeled and cubed
• 1 apple (Granny Smith or Honeycrisp works well), thinly sliced
• 1/2 cup dried cranberries
• 1/4 cup pecans or walnuts (toasted, optional for added flavor)
• 1/4 cup crumbled goat cheese or feta (optional, for a creamy finish)
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash or sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 25–30 minutes, or until tender and lightly browned, stirring halfway through.
3. While the vegetables are roasting, prepare the salad. In a large bowl, combine the mixed greens, sliced apple, dried cranberries, and toasted nuts.
4. In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, balsamic vinegar, salt, and pepper to make the dressing.
5. Once the roasted squash or sweet potatoes are done, remove them from the oven and let them cool slightly before adding them to the salad.
6. Drizzle the dressing over the salad and toss to combine.
7. Top with crumbled goat cheese or feta, if using, and serve immediately.

Servings and timing

• Serves 4 people
• Prep time: 15 minutes
• Cook time: 25–30 minutes (for roasting vegetables)

Variations

• Add protein: For a more filling meal, add grilled chicken, turkey, or roasted chickpeas for extra protein.
• Grains: Incorporate cooked quinoa, farro, or couscous to make the salad heartier.
• Cheese alternatives: If you prefer a dairy-free salad, skip the cheese or use a dairy-free alternative like vegan feta.
• Different nuts: Swap out pecans or walnuts for almonds, pine nuts, or even pumpkin seeds.
• Citrus twist: Add orange segments or a squeeze of fresh lemon juice to brighten the flavor of the salad.

Storage/reheating

• This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days (keep the dressing separate to avoid soggy greens).
• If you plan to make it ahead, you can prep the components (roast the vegetables, chop the greens, and make the dressing) and store them separately, then assemble the salad just before serving.

FAQs

Can I use other vegetables in this salad?

Yes, you can swap the butternut squash or sweet potato for roasted carrots, beets, or even Brussels sprouts for a different flavor profile.

How can I make this salad vegan?

To make it vegan, simply skip the cheese or use a plant-based cheese alternative. You can also replace the honey in the dressing with maple syrup.

Can I make this salad ahead of time?

While the roasted vegetables can be made ahead, the salad is best assembled fresh to maintain the crispness of the greens. You can prepare the dressing and roasted vegetables a day ahead, then toss everything together just before serving.

How do I make the dressing creamier?

If you prefer a creamier dressing, add a tablespoon of Dijon mustard or Greek yogurt to the vinaigrette. This will give it a richer texture and flavor.

Can I use a different fruit?

Yes! If apples aren’t in season, you can swap them for pears, figs, or pomegranate seeds for a sweet and seasonal twist.

How do I toast the nuts?

To toast nuts, simply place them in a dry skillet over medium heat for about 5–7 minutes, stirring occasionally, until they are fragrant and lightly browned. You can also toast them in the oven at 350°F for about 8–10 minutes, checking frequently to avoid burning.

Conclusion

Fall Harvest Salad is a perfect way to celebrate the season with its vibrant mix of roasted vegetables, fresh fruit, and a sweet-tangy dressing. Whether served as a side dish for a holiday meal or enjoyed as a light lunch, this salad is packed with flavor, texture, and nutrients. Customizable and easy to make, it’s a great addition to any fall or winter menu.

Fall Harvest Salad

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Fall Harvest Salad combines roasted butternut squash or sweet potato, crisp greens, apples, cranberries, and a tangy maple-balsamic dressing. It’s a hearty, nutrient-packed dish perfect for fall meals or as a side to any holiday feast.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes (for roasting vegetables)
• Total Time: 40–45 minutes
• Yield: Serves 4 people
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

1. 4 cups mixed greens (such as arugula, spinach, or kale)
2. 1 small butternut squash or sweet potato, peeled and cubed
3. 1 apple (Granny Smith or Honeycrisp works well), thinly sliced
4. 1/2 cup dried cranberries
5. 1/4 cup pecans or walnuts (toasted, optional for added flavor)
6. 1/4 cup crumbled goat cheese or feta (optional, for a creamy finish)
7. 2 tablespoons olive oil
8. 1 tablespoon maple syrup
9. 1 tablespoon balsamic vinegar
10. Salt and pepper to taste
11. Fresh herbs (like thyme or rosemary) for garnish (optional)

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Instructions

Preheat your oven to 400°F (200°C).

1. Toss the cubed butternut squash or sweet potato with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 25–30 minutes, or until tender and lightly browned, stirring halfway through.
2. While the vegetables are roasting, prepare the salad. In a large bowl, combine the mixed greens, sliced apple, dried cranberries, and toasted nuts.
3. In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, balsamic vinegar, salt, and pepper to make the dressing.
4. Once the roasted squash or sweet potatoes are done, remove them from the oven and let them cool slightly before adding them to the salad.
5. Drizzle the dressing over the salad and toss to combine.
6. Top with crumbled goat cheese or feta, if using, and serve immediately.

Notes

1. For extra texture, add toasted nuts like pecans or walnuts.
2. If you prefer a vegan salad, skip the cheese or use a dairy-free alternative.
3. Make the dressing creamier by adding a tablespoon of Dijon mustard or Greek yogurt.
4. This salad is best served fresh, but leftovers can be stored in the fridge for up to 2 days (keep the dressing separate).

Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 16g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 10mg