Fall Harvest Salad with Apple and Butternut Squash
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This Fall Harvest Salad with Apple and Butternut Squash combines crisp Honeycrisp apples, warmly spiced roasted butternut squash, pomegranate seeds, crunchy pepitas and candied pecans, and creamy goat cheese. Everything comes together with a sweet and tangy apple cider vinaigrette for a colorful salad that balances crisp, creamy, sweet, savory, and crunchy textures. Ready in about 25 minutes, it’s a beautiful addition to Thanksgiving and other fall meals.
You will also love Lemon Arugula Saladand Beet Salad—a perfect accompaniment to Roast Chicken.
Quick Look: Fall Harvest Salad with Apple and Butternut Squash
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 6
- Dietary Info: Vegetarian and gluten-free
- Method: Roast + assemble
- Technique: Roast the seasoned butternut squash, prepare the vinaigrette, then layer the cooled squash with apples, greens, seeds, nuts, pomegranate, and goat cheese before dressing.
- Flavor/Texture: Sweet, savory, tangy, creamy, crisp, crunchy
My Favorite Fall Salad Combination
I love a good fall salad that brings together different textures and flavors in every bite. Here, the roasted butternut squash is warm and tender with a little cinnamon, nutmeg, and cayenne, while crisp Honeycrisp apples and pomegranate add freshness and brightness. Candied pecans and pepitas bring plenty of crunch, and creamy goat cheese balances the sweetness. The apple cider vinaigrette ties everything together with just the right amount of tang.
It’s one of those salads that feels festive enough for Thanksgiving but is easy enough to make throughout the fall. For another seasonal salad, check out my Christmas Salad.
Made With Amore,
“I first had this salad at a Friendsgiving recently and had to make room for it on our Thanksgiving table. It’s absolutely delicious! Everyone loved it.”
– Kate
Table of Contents
Simple Ingredients
A mix of roasted vegetables, crisp fruit, crunchy toppings, creamy cheese, and a bright apple cider vinaigrette gives this salad its signature fall flavor.
- Butternut Squash: Roasted with cinnamon, nutmeg, and cayenne until tender and caramelized.
- Honeycrisp Apples: Add texture, sweetness, and fresh contrast.
- Pumpkin Seeds and Candied Pecans: Bring two layers of nutty crunch and a touch of sweetness.
- Pomegranate Seeds and Goat Cheese: Add acidity and tangy flavor that balance the sweeter ingredients.
- Apple Cider Vinegar Salad Dressing: A sweet and tangy dressing made with apple cider vinegar, olive oil, honey, Dijon, garlic, and fresh sage.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Greens: Use arugula, baby kale, spinach, or another sturdy mixed green in place of spring mix.
- Apples: Honeycrisp works especially well for its crisp texture, but Granny Smith, Pink Lady, or Fuji apples can also be used. You’ll love my Baked Stuffed Pork Chops with Apple.
- Cheese: Substitute feta or shaved Parmesan for the goat cheese.
- Nuts and Seeds: Use toasted walnuts, pecans, almonds, or sunflower seeds in place of the pepitas or candied pecans. Try my Berry Goat Cheese Salad!
How to Make a Fall Harvest Salad
This fall harvest salad comes together by roasting the squash until caramelized, making the vinaigrette while it cooks, and assembling everything just before serving. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 400°F. In a bowl, toss the diced butternut squash with olive oil, salt, pepper, ground cinnamon, ground nutmeg, and cayenne. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper
- Roast in the preheated oven for 20 minutes, or until the squash is tender and slightly caramelized. Stir the squash halfway through the cooking time to ensure even roasting. Once done, set aside to cool.
- While the squash is roasting, prepare the apple cider vinaigrette. In a mason jar or a small bowl, combine the apple cider vinegar, extra-virgin olive oil, honey, Dijon mustard, sage, minced garlic, salt, and pepper. Secure the lid on the mason jar and shake vigorously to emulsify the dressing. Alternatively, whisk the ingredients together in a bowl until well combined.
- In a large salad bowl, add the spring mix or mixed greens. Arrange the sliced Honeycrisp apples on top of the greens. Sprinkle the cooled, roasted butternut squash, pumpkin seeds, pecans, pomegranate seeds, and crumbled goat cheese over the apples and greens. Just before serving, drizzle the homemade apple cider vinaigrette over the salad.
Harvest Salad FAQs
Yes, you can prepare the components of the salad in advance. Roast the butternut squash and make the dressing ahead of time. Store them separately and assemble the salad just before serving to maintain freshness.
Keep the roasted squash, dressing, and salad greens separate until you’re ready to serve. Add the vinaigrette just before serving and toss gently so the greens stay crisp.
While Honeycrisp apples are a fantastic choice, you can use other apple varieties like Gala, Fuji, or Granny Smith based on your preference.
If you have leftovers, cover the entire salad bowl or transfer it to an airtight container, making sure the container has a secure lid to prevent dressing leakage. Consume the salad within 24 hours. The vinaigrette can be stored in a mason jar or airtight container in the refrigerator for up to 1-2 weeks. Shake or stir it well before using, as the ingredients may separate over time.
Serving Suggestions
I love serving this fall harvest salad alongside Oven Roasted Chicken, Turkey Shepherd’s Pie, Stuffed Acorn Squash, or other hearty fall dishes. It makes a beautiful Thanksgiving side with Roasted Thanksgiving Turkey, Savory Sweet Potato Casserole, or Twice Bake Potato Casserole, as the bright apple cider vinaigrette helps balance richer dishes on the table.
My Pro Tips
Recipe Tips
- Cut the squash into even pieces so everything roasts at the same rate and develops lightly caramelized edges.
- Give the squash room on the pan so it roasts and browns instead of steaming.
- Cool the squash before assembling if you want the greens and apples to stay crisp.
- Dress the salad just before serving to keep the greens fresh and crunchy.
- Prepare the squash and vinaigrette ahead when serving this salad for Thanksgiving or another holiday meal.
More Salad Recipes to Try
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Fall Harvest Salad Recipe
Ingredients
For the Salad:
- 6 cups spring mix, mixed greens, arugula, baby kale, or a mix of all
- 1 ½ cups seasoned and roasted butternut squash, see below for roasting instructions
- 2 Honeycrisp apples, cored and thinly sliced
- ½ cup roasted pumpkin seeds, pepitas
- ¼ cup candied pecans, homemade or store-bought
- ½ cup pomegranate seeds
- 4 ounces goat cheese, crumbled
For the Seasoned and Roasted Butternut Squash:
- 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Homemade Apple Cider Vinaigrette:
- ½ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh chopped sage
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the diced butternut squash with olive oil, salt, pepper, ground cinnamon, and ground nutmeg, cayenne until well coated.
- Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper or a silicone baking mat—roast in the preheated oven for 20 minutes, or until the squash is tender and slightly caramelized. Stir the squash halfway through the cooking time to ensure even roasting. Once done, set aside to cool.
- While the squash is roasting, prepare the apple cider vinaigrette. In a mason jar or a small bowl, combine the apple cider vinegar, extra-virgin olive oil, honey, Dijon mustard, sage, minced garlic, salt, and pepper. Secure the lid on the mason jar and shake vigorously to emulsify the dressing. Alternatively, whisk the ingredients together in a bowl until well combined.
- In a large salad bowl, add the spring mix or mixed greens.
- Arrange the sliced Honeycrisp apples on top of the greens.
- Sprinkle the cooled, roasted butternut squash, pumpkin seeds, pecans (optional), pomegranate seeds, and crumbled goat cheese over the apples and greens.
- Just before serving, drizzle the homemade apple cider vinaigrette over the salad. You can use as much or as little dressing as you prefer.
- Toss the salad gently to combine all the ingredients. Serve the Fall Harvest Salad immediately, and enjoy!
Notes
- Cut the squash into even pieces so everything roasts at the same rate and develops lightly caramelized edges.
- Give the squash room on the pan so it roasts and browns instead of steaming.
- Cool the squash before assembling if you want the greens and apples to stay crisp.
- Dress the salad just before serving to keep the greens fresh and crunchy.
- Prepare the squash and vinaigrette ahead when serving this salad for Thanksgiving or another holiday meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
sounds fantastic! I’m making it tomorrow with an Ina Garten Creamy Chicken Thighs with Leeks. I think it will be delicious.
I made it and will make it again with 1/2 as much cayenne on the squash. It was too spicy.
sounds fantastic! I’m making it tomorrow with an Ina Garten Creamy Chicken Thighs with Leeks. I think it will be delicious
What a winning combo! I also have lots of yummy chicken recipes for you in case you need for another time!
I first had this salad at a Friendsgiving recently and had to make room for it on our Thanksgiving table. It’s absolutely delicious! Everyone loved it. And although we commented on how large of a salad it was for only 4 people, very little was left.
Yes! It’s a recipe you can eat a lot of and still feel good!
This salad is AMAZING. It’s the perfect balance of flavors and the dressing is so easy. I’ve made it 3 times now. Love all the easy variations. I add grilled chicken if I want it more of a meal.
It’s perfect for this time of year! Yes, adding protein is a great idea!
Made this for book group today. Delicious! Everyone loved it.
It’s a great recipe this time of year and always so pretty!
I did a test drive with this salad before adding it to my Thanksgiving Day dinner and I am for sure adding it! As my neighbor said who is a foody after she tried it, “A perfect balance of sweet/spicy/acidity/nutty yumm! “
Yay! That’s great. I agree with her 😉
This salad tasted like fall! Made for a Friendsgiving dinner and was the star. So light, yet satisfying. All the flavors were absolutely delicious together. Actually made it again at home to eat for the week with chicken on top. Could drink the dressing alone!
Yay! I made it last night for a family event and I am wishing I had leftovers. Yes, that dressing is something else 😋. Happy you loved it.
WOW! This salad turned out amazing! The flavors and textures made it such a delight to eat–it tasted like a harvest comfort salad for sure! I prepped the butternut squash the prior day, so it came together very quickly!
Thanks, Elena for your amazing recipes and instructions. How could you not want to make this salad after viewing the photos?
It is a gorgeous salad and yummy too! I’m happy you planned ahead, so it was easy to put together at the last minute. It’s a good one. Thanks!
This salad was SO delicious! The dressing alone took it to the next level. Everyone wanted the recipe!!
Everything I cook by Elena has been top notch and I am so excited to keep trying more of her recipes. Thank you!!
Yay! So happy to hear this. I love this salad so much as well!
Oh my goodness! This salad is everything you want in a harvest salad meal. It is so flavorful and fresh!