Fall Harvest Salad
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.
- 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
- 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
- Fresh herbs (like thyme or rosemary) for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C).
- 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.
- While the vegetables are roasting, prepare the salad. In a large bowl, combine the mixed greens, sliced apple, dried cranberries, and toasted nuts.
- In a small bowl, whisk together the remaining tablespoon of olive oil, maple syrup, balsamic vinegar, salt, and pepper to make the dressing.
- 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.
- Drizzle the dressing over the salad and toss to combine.
- Top with crumbled goat cheese or feta, if using, and serve immediately.
Notes
- For extra texture, add toasted nuts like pecans or walnuts.
- If you prefer a vegan salad, skip the cheese or use a dairy-free alternative.
- Make the dressing creamier by adding a tablespoon of Dijon mustard or Greek yogurt.
- 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
Find it online: https://thefamilycooking.com/fall-harvest-salad/
