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Fall Harvest Salad Recipe

A colorful fall harvest salad that combines the best seasonal fall flavors! A beautiful salad for any occasion. 

  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x

Ingredients

Units Scale

For the Salad:

  • 6 cups spring mix, mixed greens, arugula, baby kale, or a mix of all
  • 1 1/2 cups seasoned and roasted butternut squash (see below for roasting instructions)
  • 2 Honeycrisp apples, cored and thinly sliced
  • 1/2 cup roasted pumpkin seeds (pepitas)
  • 1/4 cup candied pecans (homemade or store-bought)
  • 1/2 cup pomegranate seeds
  • 4 oz 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
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Homemade Apple Cider Vinaigrette:

  • 1/2 cup extra-virgin olive oil
  • 1/4 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

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the diced butternut squash with olive oil, salt, pepper, ground cinnamon, and ground nutmeg, cayenne until well coated.
  3. 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.
  4. 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.
  5. In a large salad bowl, add the spring mix or mixed greens.
  6. Arrange the sliced Honeycrisp apples on top of the greens.
  7. Sprinkle the cooled, roasted butternut squash, pumpkin seeds, pecans (optional), pomegranate seeds, and crumbled goat cheese over the apples and greens.
  8. Just before serving, drizzle the homemade apple cider vinaigrette over the salad. You can use as much or as little dressing as you prefer.
  9. Toss the salad gently to combine all the ingredients. Serve the Fall Harvest Salad immediately, and enjoy!
  • Author: Elena Davis
  • Prep Time: 5 min
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: American
  • Cuisine: American

Keywords: salad, butternut squash salad, harvest salad, fall salad, side dish