There’s just something irresistible about celebrating the flavors of the season, and my Fall Harvest Salad with Apple Cider Vinaigrette is the perfect way to do just that. This dish is a riot of color and texture with sweet roasted squash, crisp apples, chewy dried cranberries, toasted nuts, and tangy crumbled cheese, all brought together by a lively apple cider vinaigrette. Whether served as a stunning side dish or enjoyed as a light main, it’s a brilliant tribute to autumn produce and is guaranteed to brighten any fall gathering.

Fall Harvest Salad with Apple Cider Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

The beauty of a Fall Harvest Salad with Apple Cider Vinaigrette is that every ingredient plays a starring role, from the fresh, leafy greens to the cozy, caramelized squash and the zippy homemade vinaigrette. Gather these essentials for a showstopping salad that’s as easy to make as it is delicious to eat!

Mixed greens: A blend of arugula, spinach, or spring mix lends freshness and a crisp base.
Roasted butternut squash or pumpkin: Roasting brings out the natural sweetness and adds a satisfying, golden bite.
Honeycrisp or Fuji apple: Thinly sliced for sweetness and crunch—choose your favorite apple variety!
Dried cranberries: Adds a pop of tartness and chewy texture for wonderful contrast.
Crumbled goat cheese or feta: A creamy, tangy touch that balances the salad beautifully.
Toasted pecans or walnuts: For a nutty crunch and extra fall flavor, toast your nuts lightly before adding!
Red onion: Thinly sliced for a bit of sharpness and gorgeous color.
Olive oil: Smooth, fruity olive oil forms the base of our homemade vinaigrette.
Apple cider vinegar: Brings lively acidity and highlights the fall apple flavor.
Dijon mustard: Gives depth and a slight kick to the dressing.
Maple syrup or honey: Natural sweetness rounds out the vinaigrette—use whichever you love more!
Apple cider: A splash of real apple cider infuses the dressing with extra orchard flavor.
Salt and black pepper: Essential for seasoning—and don’t be shy when tasting to balance the vinaigrette.

How to Make Fall Harvest Salad with Apple Cider Vinaigrette

Step 1: Roast the Squash

Start by preheating your oven to 400°F (200°C). Toss your butternut squash (or pumpkin) cubes with a drizzle of olive oil, a pinch of salt, and a few grinds of black pepper. Spread them in a single layer on a baking sheet, then roast for about 25 to 30 minutes, stirring once halfway through, until they’re golden, tender, and deliciously caramelized. Let them cool slightly so they don’t wilt your greens later.

Step 2: Prepare the Apple Cider Vinaigrette

While the squash roasts, whisk up your dressing. In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), apple cider, plus salt and pepper. Whisk or shake until the vinaigrette is creamy and smooth. Taste and adjust seasoning—you want that perfect balance of tangy, sweet, and sharp!

Step 3: Assemble Your Fall Harvest Salad with Apple Cider Vinaigrette

Grab a large bowl or arrange everything beautifully on a platter. Pile on your mixed greens, followed by the cooled roasted squash, apple slices, dried cranberries, goat cheese (or feta), toasted nuts, and red onion. Don’t be afraid to get a little artistic with the layering—after all, we eat with our eyes first!

Step 4: Dress and Serve

Right before serving, drizzle the salad generously with your homemade apple cider vinaigrette. Toss gently with your hands or salad servers until everything is glossy and coated, then serve immediately while the textures are at their peak. Each bite will be packed with autumn’s best flavors!

How to Serve Fall Harvest Salad with Apple Cider Vinaigrette

Garnishes

To finish your Fall Harvest Salad with Apple Cider Vinaigrette, consider a final sprinkle of extra nuts, crumbled cheese, or a handful of fresh herbs like parsley or chives. A light dusting of cracked black pepper also adds that chef’s kiss touch, making the whole dish pop with flavor and color.

Side Dishes

This salad pairs beautifully with everything from hearty soups to roasted chicken or pork, making it a fabulous addition to any autumn table. You can also serve it alongside crusty sourdough bread, a rich squash soup, or even as a fresh counterpoint to your Thanksgiving spread.

Creative Ways to Present

Go festive and serve the salad in an edible pumpkin bowl or arrange individual portions in small glass jars for a stunning appetizer course. For buffet tables, try piling it up on a wide platter and nestle bright apple slices along the edge for a touch of drama. The Fall Harvest Salad with Apple Cider Vinaigrette is also perfect layered in mason jars for lunch on the go!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply store the undressed salad components in an airtight container in the fridge for up to two days. Keep the apple cider vinaigrette in a separate jar—this keeps everything crisp and fresh until you’re ready to toss and serve again.

Freezing

While the assembled salad itself doesn’t freeze well due to the delicate greens and apples, you can freeze roasted squash by itself. Let it cool completely, then transfer to a freezer bag or container for up to two months. Thaw before adding to future salads or grain bowls.

Reheating

There’s no need to reheat the salad, but if you’ve frozen extra squash, simply warm it gently in the microwave or a skillet before adding it to your greens. The contrast of slightly warm squash with crisp, cool veggies is a delightful touch in this Fall Harvest Salad with Apple Cider Vinaigrette.

FAQs

Can I use a different type of squash in this salad?

Absolutely! Acorn squash, kabocha, or even sweet potatoes work beautifully here. Just make sure you roast until tender and caramelized.

Is there a vegan version of the Fall Harvest Salad with Apple Cider Vinaigrette?

Yes, simply use vegan cheese or skip the cheese entirely and opt for maple syrup in the vinaigrette. Every other ingredient in the base recipe is naturally vegan and plant-friendly.

How do I make this a more filling meal?

To turn your Fall Harvest Salad with Apple Cider Vinaigrette into a heartier main, add grilled chicken, roasted chickpeas, or even cooked quinoa for extra protein and staying power.

Can I make the apple cider vinaigrette ahead of time?

Definitely! The vinaigrette can be made up to a week in advance and stored in the refrigerator. Just whisk or shake it well before using since the ingredients may separate as they sit.

What can I substitute for nuts if I have an allergy?

For a nut-free version, swap in roasted pumpkin seeds or sunflower seeds. They still provide a great crunch without compromising the classic fall vibe.

Final Thoughts

There you have it—a true autumn showstopper that’s as joyful to make as it is to eat. I hope you’re inspired to try this Fall Harvest Salad with Apple Cider Vinaigrette and share it at your next cozy gathering or as a nourishing solo treat. It’s one of those recipes that just feels like a hug from autumn itself!