Fall Harvest Salad is the ultimate cozy dish for autumn gatherings, combining crisp apples with sweet butternut squash and a tangy apple cider dressing. This vibrant, seasonal salad not only celebrates the flavors of fall but also serves as a nutritious option for you and your loved ones. With its warm roasted ingredients and a delightful crunch from nuts and greens, this recipe will surely become a staple on your table during the autumn season.
Why You’ll Love This Fall Harvest Salad
This Fall Harvest Salad is perfect for various occasions, from family dinners to Thanksgiving feasts. The combination of flavors and textures creates a hearty autumn salad that will leave everyone satisfied. It is not just delicious but also packed with nutrients, making it an ideal choice for a healthy harvest salad for fall. Plus, it’s easy to prepare, making it a perfect option for busy weeknights or festive gatherings.
Ingredients for Fall Harvest Salad
Gather these items:
- 1 bunch Kale (Massaged to soften texture)
- 2 cups Roasted Butternut Squash (Cinnamon-roasted for flavor boost)
- 1 medium Apple (Can substitute with pear)
- 1/2 cup Feta Cheese (Omit for vegan option)
- 1/2 cup Dried Cranberries (Can replace with pomegranate or other dried fruit)
- 1/4 cup Pepitas (Toast for enhanced flavor)
- 1/4 cup Apple Cider Vinegar Dressing (Balsamic vinaigrette is a good alternative)
How to Make Fall Harvest Salad Step-by-Step
- Step 1: Rinse and dry the kale, then tear into bite-sized pieces and massage with olive oil for 2-3 minutes.
- Step 2: Preheat oven to 400°F (200°C). Peel, seed, and cube butternut squash, then roast for 30-35 minutes until golden.
- Step 3: Chop the apple, crumble feta cheese, gather dried cranberries, and toast pepitas in a skillet for 3-5 minutes.
- Step 4: Combine roasted squash, kale, apple, feta, cranberries, and pepitas in a bowl and mix gently.
- Step 5: Drizzle apple cider dressing over the salad, toss gently to coat, and adjust dressing to taste.
- Step 6: Serve immediately or store in the fridge for up to 3 days, keeping components separate until ready to serve.
Pro Tips for the Perfect Fall Harvest Salad
Keep these in mind:
- Customize with your favorite nuts or seeds.
- This salad tastes even better after a few hours in the fridge.
- Consider using seasonal produce for a colorful fall salad combination.
Best Ways to Serve Fall Harvest Salad
This Fall Harvest Salad pairs beautifully with roasted meats, making it a perfect side dish for your Thanksgiving dinner. Alternatively, it can stand alone as a hearty autumn salad, especially when served with a warm grain like quinoa or farro. You can also create a fall-inspired salad recipe by adding roasted beets or sweet potatoes for an extra layer of flavor.
How to Store and Reheat Fall Harvest Salad
To store your Fall Harvest Salad, keep the components separate and refrigerate for up to 3 days. This method ensures that your kale remains crisp and the roasted butternut squash retains its flavor. When ready to serve, simply combine the ingredients again and drizzle with the dressing. This salad is perfect for meal prep!
Frequently Asked Questions About Fall Harvest Salad
What is in a Fall Harvest Salad?
A typical Fall Harvest Salad contains kale, roasted butternut squash, apples, feta cheese, dried cranberries, and toasted pepitas, all drizzled with a tangy dressing. This combination makes it a nutritious autumn salad idea.
Can I make Fall Harvest Salad ahead of time?
Yes, you can prepare the components of your Fall Harvest Salad ahead of time. Store each ingredient separately and combine them just before serving to maintain freshness.
How do I avoid common mistakes with Fall Harvest Salad?
To avoid common mistakes, ensure you massage the kale well, roast the butternut squash until golden, and toast the pepitas for added flavor. These steps enhance the overall taste and texture of your salad.
Variations of Fall Harvest Salad You Can Try
Feel free to experiment with various ingredients to create your own twist on the Fall Harvest Salad. Consider adding seasonal produce like roasted Brussels sprouts or swapping feta for a vegan alternative like avocado. You can also try different dressings, such as a balsamic vinaigrette or a creamy tahini dressing for a unique flavor.
For more delicious recipes, check out our salad category or try making Mediterranean Chickpea Salad for a different flavor profile. You can also explore Apple Pie for a sweet autumn dessert.
Print
Delicious Fall Harvest Salad for Cozy Autumn Days
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy this Fall Harvest Salad, a cozy dish with crisp apples, sweet butternut squash, and tangy apple cider dressing—perfect for autumn!
Ingredients
- 1 bunch Kale (Massaged to soften texture)
- 2 cups Roasted Butternut Squash (Cinnamon-roasted for flavor boost)
- 1 medium Apple (Can substitute with pear)
- 1/2 cup Feta Cheese (Omit for vegan option)
- 1/2 cup Dried Cranberries (Can replace with pomegranate or other dried fruit)
- 1/4 cup Pepitas (Toast for enhanced flavor)
- 1/4 cup Apple Cider Vinegar Dressing (Balsamic vinaigrette is a good alternative)
Instructions
- Rinse and dry the kale, then tear into bite-sized pieces and massage with olive oil for 2-3 minutes.
- Preheat oven to 400°F (200°C). Peel, seed, and cube butternut squash, then roast for 30-35 minutes until golden.
- Chop the apple, crumble feta cheese, gather dried cranberries, and toast pepitas in a skillet for 3-5 minutes.
- Combine roasted squash, kale, apple, feta, cranberries, and pepitas in a bowl and mix gently.
- Drizzle apple cider dressing over the salad, toss gently to coat, and adjust dressing to taste.
- Serve immediately or store in the fridge for up to 3 days, keeping components separate until ready to serve.
Notes
- Customize with your favorite nuts or seeds.
- This salad tastes even better after a few hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 20 mg












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