Fall Harvest Salad
This Fall Harvest Salad recipe is one of our go-to salads when we want to capture the amazing flavors of Fall! Enjoy the perfect combination of roasted butternut squash, apple cider vinegar, apples, pomegranate, pecans, and more. Serve this hearty salad as a side dish or on its own as a light, delicious meal.
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This delicious salad is really great any time of year but having the best Autumn flavors like butternut squash and apples really makes this a true Fall salad recipe. There’s so much flavor in each bite of this salad that you’ll never get tired of it.
From the sweetness of pomegranate and apples, to the tangy boldness of apple cider vinaigrette, and the fresh greens and crunch of pecans and pepitas, the flavors and textures work so well together.
There is lots of room for your Fall Harvest Salad to be customized as well. If pomegranate seeds aren’t your style, you can substitute them with golden raisins or dried cranberries to keep that bite of sweetness.
Same with apples, too, we love Gala because of their crispness and touch of sweetness but you could use honeycrisp apples as a great alternative or even granny smith for a tangy flavor.
With many salad recipes, you’ll want to store the salad ingredients and dressing in separate airtight containers and wait until you are ready to serve it before you assemble the salad to prevent the greens from getting soggy.
Why You’ll Love This Recipe:
Perfectly seasonal: Combines all the best flavors and textures of fall, roasted squash, crisp apples, and juicy pomegranate.
Balance of textures: Creamy goat cheese, crunchy nuts and seeds, and tender greens make every bite interesting.
Colorful and festive: A beautiful, vibrant salad that looks right at home on any fall or holiday table.
Naturally gluten-free: Made entirely with whole, fresh ingredients, no substitutions needed.
Versatile and customizable: Easy to adjust with different nuts, cheeses, or a homemade vinaigrette.
Ingredients to Make Fall Harvest Salad:
- butternut squash. Roasting brings out its natural sweetness and adds warmth to the salad. Cut into evenly sized cubes for consistent cooking.
- mixed greens. A blend of baby spinach, arugula, and/or spring mix adds freshness. Choose a mix with good texture to hold up to the toppings.
- gala apple. Crisp and slightly sweet, Gala pairs beautifully with the tangy vinaigrette.
- pomegranate arils. Juicy, tart bursts that add flavor and color. You can buy them pre-separated for ease.
- goat cheese. Creamy and tangy, it balances the sweetness of the fruit and squash. Feta or blue cheese work well as substitutes.
- pecans. Add crunch and a nutty richness. Toast them for even more flavor.
- pepitas. Roasted pumpkin seeds add a salty, satisfying crunch. Sunflower seeds make a good alternative.
- apple cider vinaigrette. A slightly sweet, tangy dressing that ties everything together. Store-bought or homemade both work well.
How to Make Fall Harvest Salad:
- Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden. Let cool slightly.
- Slice the apple thinly, removing the core. If desired, toss with a splash of lemon juice to prevent browning.
- In a large bowl or on a serving platter, layer the mixed greens, roasted butternut squash, and apple slices.
- Sprinkle the pomegranate arils, crumbled goat cheese, pecans, and pepitas evenly over the top.
- Just before serving, drizzle with apple cider vinaigrette.
Recommended Equipment
Recipe Notes & Tips:
- Roast the squash in advance: You can roast the butternut squash up to 2 days ahead. Store it in the fridge and bring to room temperature before adding to the salad.
- Slice apples just before serving: To keep them fresh and crisp, slice the apples last or toss them with a bit of lemon juice to prevent browning.
- Toast your nuts and seeds: Lightly toasting the pecans and pepitas in a dry skillet enhances their flavor and crunch.
- Customize it: Swap goat cheese for feta, use candied pecans for extra sweetness, or add cooked quinoa to make it more filling.
- Dress lightly at first: Start with a few tablespoons of vinaigrette and add more to taste. You can also serve the dressing on the side.
Serving Suggestions:
- Butternut Squash Soup
- Dutch Oven Pot Roast
- Stuffed Acorn Squash
- Cabbage Roll Soup
- Pecan Crusted Salmon
How to Store:
Undressed salad: Store the salad components separately in airtight containers in the refrigerator for up to 3 days. This keeps the greens from getting soggy.
Dressed salad: If already tossed with vinaigrette, the salad is best eaten the same day. However, it can be stored for up to 24 hours, expect slightly wilted greens.
Make-ahead tip: Roast the squash, slice the apples, and prep the toppings ahead of time. Assemble and dress just before serving for the best texture and flavor.
FAQs:
Tangy feta cheese, blue cheese, or even shaved Parmesan all work well depending on your flavor preferences.
Yes, try roast sweet potatoes or acorn squash for a similar texture and flavor.
It pairs beautifully with the fall flavors, but balsamic vinaigrette, honey mustard dressing, or even a maple syrup-Dijon mustard dressing are great substitutes.
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Fall Harvest Salad
Ingredients
Instructions
- Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden. Let cool slightly.
- Slice the apple thinly, removing the core. If desired, toss with a splash of lemon juice to prevent browning.
- In a large bowl or on a serving platter, layer the mixed greens, roasted butternut squash, and apple slices.
- Sprinkle the pomegranate arils, crumbled goat cheese, pecans, and pepitas evenly over the top.
- Just before serving, drizzle with apple cider vinaigrette.
Notes
- Roast the squash in advance: You can roast the butternut squash up to 2 days ahead. Store it in the fridge and bring to room temperature before adding to the salad.
- Slice apples just before serving: To keep them fresh and crisp, slice the apples last or toss them with a bit of lemon juice to prevent browning.
- Toast your nuts and seeds: Lightly toasting the pecans and pepitas in a dry skillet enhances their flavor and crunch.
- Customize it: Swap goat cheese for feta, use candied pecans for extra sweetness, or add cooked quinoa to make it more filling.
- Dress lightly at first: Start with a few tablespoons of vinaigrette and add more to taste. You can also serve the dressing on the side.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~320
Total Fat: 22g
Saturated Fat: 5g
Carbohydrates: 25g
Fiber: 5g
Sugars: 14g
Protein: 6g
Sodium: ~280mg
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