Celebrate the bounty of autumn with this plentiful fall harvest salad!
Roasted butternut squash mingles with crisp apples, juicy pomegranate seeds, creamy goat cheese, candied nuts, and dried cranberries.
And that homemade apple cider vinaigrette? It’s so simple but oh-so-good. Trust me, you’ll want to drizzle it on everything.
As a hearty main course or a show-stopping side, this salad captures all the best flavors of fall.
Why You’ll Love This Harvest Salad
Seasonal Ingredients: Packed with fresh, vibrant produce like butternut squash, apples, and pomegranate seeds, this isn’t just a salad—it’s a whole fall vibe!
Textural Delight: From the crunchy pecans to the creamy goat cheese, every bite offers a delightful contrast of textures.
Versatile: I love how versatile this salad is. Serve it as a side, main, or as part of a holiday feast. It’s amazing no matter what!
Customizable: Mix and match your favorite flavors! Add chicken for protein, swap goat cheese for feta, or try sweet potatoes instead of squash.
Ingredients
- Butternut Squash: Cubed and roasted until tender, it has a beautiful, naturally sweet flavor.
- Olive Oil: For roasting and for the dressing.
- Spices: Use Italian seasoning, garlic powder, salt, and pepper to make the dish pop.
- Mixed Baby Greens: The base of the salad, adding color, texture, nutrients, and freshness.
- Add-Ons: I used dried cranberries, pomegranate seeds, and candied nuts to make this extra festive.
- Goat Cheese: A tangy, creamy element that takes the salad up a notch.
- Apple: Adds sweetness and a satisfying crunch. Choose a crisp variety such as Honeycrisp, Fuji, or Gala.
- Red Onion: Thinly sliced for a complementary sharp, pungent bite. Soak them in cold water for 5 to 10 minutes to mellow them a little.
- Dressing: A balanced blend of olive oil, apple cider vinegar, Dijon mustard, and honey (or maple syrup). Taste and adjust to your liking.
How to Make Harvest Salad
This picture-perfect seasonal salad looks like it belongs on a magazine cover!
And yet, you’ll never believe how easy it is to make.
1. PREHEAT the oven to 400°F. Toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Spread on a baking sheet.
2. ROAST for 25-30 minutes, stirring halfway. Set aside to cool.
3. WHISK the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a bowl or shake in a jar with a lid. Taste and adjust as needed.
4. ASSEMBLE the mixed greens, apple slices, dried cranberries, pomegranate seeds, red onion, and candied nuts in a large serving bowl.
5. DRIZZLE the dressing over the salad and toss to coat.
6. TOP with the roasted butternut squash and crumbled goat cheese. Serve immediately and enjoy!
Tips For the Best Harvest Salad
This harvest salad is everything I love about fall in a bowl!
It’s rife with seasonal ingredients and packed with incredible textures. Plus, it doesn’t hurt that it’s absolutely stunning.
If you’re looking to take it to the next level, follow these tips:
- Slice evenly. Cut the butternut squash into uniform cubes (about 1-inch) for even roasting. Stir halfway through for the best texture.
- Swap the greens. Instead of mixed baby greens, try baby spinach, arugula, or kale. If using kale, massage it with a little dressing to soften its texture.
- Prep ahead. To save time, whisk the dressing ingredients in advance. Store in a jar and shake well before serving.
- Dress last. If not serving immediately, keep the dressing on the side to avoid soggy greens. Toss just before serving for optimal texture.
- Try variations. Swap goat cheese for blue cheese or gorgonzola. Use dried cherries instead of cranberries. Add crispy bacon or avocado. Or, incorporate grains like wild rice or quinoa.
How to Store
Keep your salad fresh with these tips:
To Store: Place the salad components (mixed greens, mix-ins, and dressing) in separate airtight containers. Refrigerate for 3-4 days.
More Hearty Fall Salads You Have to Try
Southwest Quinoa Salad
Steak Salad
Roasted Butternut Squash Salad
Panzanella Salad
Fall Harvest Salad
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kcalThis fall harvest salad features butternut squash, crisp apples, crunchy pecans, and tangy goat cheese on a bed of greens with honey mustard dressing.
Ingredients
- For the Squash
1 medium butternut squash, cubed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
- For the Dressing
1/3 cup olive oil
1/4 cup apple cider vinegar
2-3 tablespoons honey or maple syrup, to taste
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
- For the Salad
6 cups mixed baby greens
1 medium apple, thinly sliced
1/2 cup dried cranberries
1/2 cup pomegranate seeds
1/3 cup candied pecans or walnuts
1/4 red onion, thinly sliced
1/3 cup crumbled goat cheese or feta
Instructions
- Preheat the oven to 400°F.
- Roast the Squash: In a large mixing bowl, toss the cubed butternut squash with the olive oil, Italian seasoning, garlic powder, salt, and black pepper until well coated.
- Spread in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized. Set aside to cool.
- Make the Dressing: In a small bowl, whisk the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well blended. Alternatively, combine all ingredients in a jar with a lid and shake.
- Taste and adjust the flavors as desired. Set aside.
- Make the Salad: In a large bowl, toss the mixed greens, apple slices, dried cranberries, pomegranate seeds, candied nuts, and red onion.
- Drizzle the prepared dressing over the top and toss again until the leaves are well coated.
- Sprinkle the cooked squash and goat cheese on top and serve immediately as a main course or side dish. Enjoy!
Notes
- Instead of mixed baby greens, try baby spinach, arugula, or kale. If using kale, massage it with a little dressing to soften its texture.
- If not serving immediately, keep the dressing on the side to avoid soggy greens. Toss just before serving for optimal texture.
