Fall Harvest Salad Recipe
A colorful fall harvest salad that combines the best seasonal fall flavors! A beautiful salad for any occasion.
Servings: 4 -6 servings
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
- Fresh Ingredients: Use the freshest and best-quality ingredients possible, as they’ll make a noticeable difference in the taste and texture of your salad.
- Prep in Advance: Save time by preparing the seasoned and roasted butternut squash, and the homemade apple cider vinaigrette in advance. Store them separately and assemble the salad just before serving.
- Homemade Dressing: The homemade apple cider vinaigrette adds a unique touch to the salad. Adjust the sweetness and acidity to your liking by tweaking the honey and apple cider vinegar ratios.
- Dressing Tossing: When dressing the salad, start with a small amount and add more as needed. It’s easier to add more dressing than to salvage an overdressed salad.
- Seasoned Squash: Season the butternut squash well with cinnamon and nutmeg before roasting for a more flavorful and aromatic result.
- Balance Flavors: Strive for a balance of sweet, savory, crunchy, and creamy elements in each bite for the most satisfying salad experience.
Nutrition
Calories: 698kcal | Carbohydrates: 55g | Protein: 13g | Fat: 51g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 819mg | Potassium: 1068mg | Fiber: 8g | Sugar: 28g | Vitamin A: 21063IU | Vitamin C: 60mg | Calcium: 172mg | Iron: 4mg
