Fall may bring cooler days, but this salad is all about warmth and flavor. I love how the roasted butternut squash adds a cozy touch, while the crisp apples and tangy vinaigrette keep it fresh. It’s the kind of dish that feels like a celebration of the season, and the mix of textures—creamy goat cheese, crunchy pecans, and tender greens—makes every bite interesting. Want to know the secret to that perfect dressing?
What You’ll Love About This Recipe
This Fall Harvest Salad is a celebration of seasonal flavors and textures, perfect for cozy autumn gatherings or a wholesome meal.
- Nutrient-packed ingredients combine kale, roasted sweet potatoes, and pomegranate seeds for a vibrant mix.
- Simple yet satisfying with a tangy maple-balsamic dressing that’s easy to whip up.
- Versatile and customizable, allowing you to add your favorite proteins like grilled chicken or crispy chickpeas.
Recipe
As the leaves change and the air turns crisp, the Fall Harvest Salad brings the essence of autumn to your table. This vibrant dish combines seasonal ingredients to create a delightful mix of flavors and textures, perfect for any fall gathering or a wholesome meal.
Ingredients:
- 8 cups mixed greens (spinach, kale, arugula)
- 1 medium butternut squash, peeled and cubed
- 1 large apple, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup crumbled goat cheese
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Let cool.
- In a large salad bowl, combine the mixed greens, roasted butternut squash, apple slices, dried cranberries, and toasted pecans.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle the crumbled goat cheese on top before serving.
Notes:
- For added protein, consider topping the salad with grilled chicken or roasted chickpeas.
- Toasting the pecans enhances their flavor; simply heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
Time:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: ~250 per serving
- Cuisine: American
Nutrition
This fall harvest salad is packed with nutrient-rich ingredients that support overall health. It’s a perfect blend of vitamins, minerals, and antioxidants.
- Rich in fiber from leafy greens and roasted vegetables.
- High in vitamin C from fresh pomegranate seeds.
- Provides healthy fats from nuts and olive oil.
- Contains plant-based protein from chickpeas or quinoa.
- Low in added sugars, making it a balanced meal option.
What To Serve With It
Fall harvest salad’s versatility makes it easy to pair with other dishes, creating a meal that feels complete and satisfying. I love serving it with roasted butternut squash or a warm slice of crusty bread to soak up the vinaigrette. For heartier options, grilled chicken or roasted turkey complements the fall flavors perfectly. These side dishes enhance the salad’s cozy, seasonal vibe, making it a meal I crave all autumn long.
Frequently Asked Questions
Can I Use a Different Type of Vinegar?
I can definitely use a different vinegar if I want. Balsamic vinegar would add a rich, sweet flavor, while white wine vinegar offers a lighter, tangy taste. It’s all about what I’m craving or have on hand.
How Long Does the Vinaigrette Last in the Fridge?
Time flies, but my vinaigrette storage doesn’t. In my fridge, I’ve found the dressing shelf life lasts about a week if I keep it sealed tight. After that, it’s a gamble I don’t take.
Can I Substitute Honey for Maple Syrup?
Yes, I can substitute honey for maple syrup. Honey’s health benefits include antioxidants and antibacterial properties, making it a great choice. It’s one of my go-to maple syrup alternatives when I need a natural sweetener.
Is This Salad Gluten-Free?
Yes, this salad’s gluten-free if I use gluten-free grains like quinoa and avoid any wheat-based toppings. I’ll double-check the salad toppings, like nuts or seeds, to verify they’re processed in a gluten-free facility.
Can I Prepare the Salad Ahead of Time?
I can prepare it ahead of time by prepping ahead and keeping ingredients separate. I’ll store greens in an airtight container, dressing in a jar, and add nuts or cheese later. Storing tips like this keep it fresh.
