The Fall Harvest Salad is truly autumn in a bowl—a beautiful medley of roasted squash or pumpkin, tart apples, creamy cheese, sweet dried cranberries, and crunchy nuts, all nestled atop fresh greens and finished with a zesty maple Dijon dressing. This salad bursts with flavor, texture, and color, making it just as beautiful to look at as it is delicious to eat. Whether you’re searching for a stunning holiday side dish or a satisfying, nutrient-packed lunch, this Fall Harvest Salad checks every box and then some.

Fall Harvest Salad Recipe - Recipe Image

Ingredients You’ll Need

What makes this Fall Harvest Salad irresistible is how each ingredient shines, yet they all work together so naturally. Simple, vibrant ingredients bring harmony—every component offers a unique layer of taste, crunch, color, or creaminess.

Mixed greens: A blend like spinach, arugula, or spring mix offers a crisp, peppery base that’s light but substantial.
Roasted butternut squash or pumpkin: Roasted cubes add a sweet, caramelized earthiness and beautiful orange color.
Honeycrisp or Fuji apple: Thin slices of apple introduce juicy crunch and a note of tangy sweetness.
Dried cranberries: These little gems bring chewy texture and a hint of tartness to balance the flavors.
Crumbled goat cheese or feta: Creamy and tangy, this cheese elevates every bite with its soft texture.
Toasted pecans or walnuts: Toasting the nuts intensifies their flavor and adds a golden, deeply nutty crunch.
Red onion: Thinly sliced red onion offers a pop of color and a touch of sharpness to round out the flavors.
Olive oil: The classic base for a silky, balanced dressing.
Apple cider vinegar: Brings brightness and punch, playing perfectly with autumn produce.
Pure maple syrup: A touch of natural sweetness ties together all the savory, tart, and earthy notes.
Dijon mustard: Adds depth and a gentle kick to the dressing.
Salt and black pepper: Seasonings that enhance every single ingredient in the bowl.

How to Make Fall Harvest Salad

Step 1: Roast the Squash or Pumpkin

Start by heating your oven to 400°F (200°C). While it warms up, cut your butternut squash or pumpkin into bite-sized cubes. Toss them with a drizzle of olive oil, a pinch of salt and pepper, and then spread them out on a baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the edges become caramelized and each piece is fork-tender. Set aside to cool slightly—this step can be done ahead!

Step 2: Whisk Up the Maple Dijon Dressing

Grab a small bowl, and combine the olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and black pepper. Whisk everything together briskly until it looks thick and glossy. The dressing should be tangy, slightly sweet, and perfectly balanced—taste and adjust if desired!

Step 3: Assemble the Salad

In your largest serving bowl, toss together the mixed greens, roasted squash or pumpkin, thin apple slices, dried cranberries, cheese crumbles, toasted nuts, and your delicate ribbons of red onion. Gently combine everything so the colors stay vibrant and each serving gets a little of everything.

Step 4: Dress and Toss

Just before serving, drizzle the dressing evenly over your glorious Fall Harvest Salad. Using salad tongs (or clean hands!), gently toss everything to ensure a perfectly glossy coating—try not to bruise the greens.

Step 5: Serve and Enjoy!

Bring your masterpiece to the table immediately so the greens stay crisp and the apples fresh. Watch as your friends or family marvel at the explosion of flavors and colors in every bite!

How to Serve Fall Harvest Salad

Garnishes

Finish your Fall Harvest Salad with an extra sprinkle of toasted nuts or a handful of pumpkin seeds for more crunch. A little extra crumbled goat cheese adds drama and creaminess, and a twist of fresh cracked pepper right before serving makes all the flavors pop.

Side Dishes

Pair this salad alongside roasted chicken, turkey, or a hearty soup if you’re hosting a fall dinner. For vegetarians, a bowl of creamy butternut squash soup or a rustic pumpkin risotto is especially satisfying with the salad’s fresh bite.

Creative Ways to Present

Impress your guests by serving the Fall Harvest Salad on a large platter, layered for dramatic effect. For personal servings, use wide shallow bowls so everyone can see those beautiful colors and toppings. If you’re hosting a buffet, keep the dressing on the side so guests can dress their salads to taste and greens stay crisp.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container in the refrigerator. The greens may wilt a bit if already dressed, but the hearty toppings hold up beautifully for next-day lunches.

Freezing

Salad greens and apples won’t fare well in the freezer, but you can freeze roasted squash or pumpkin ahead of time. Store the cubes in a freezer bag, and thaw overnight in the fridge before assembling your next Fall Harvest Salad.

Reheating

You won’t need to reheat the salad itself, but the roasted squash or pumpkin can be gently rewarmed in the microwave or oven if you’d like to serve the salad with a little warmth against the cool greens and crisp apples.

FAQs

Can I make the Fall Harvest Salad vegan?

Absolutely! Just skip the cheese or use your favorite dairy-free alternative, and the rest of the ingredients are naturally vegan. The salad will still be a treat of color and texture.

What protein can I add for a main course?

For extra staying power, add grilled chicken, seared tofu, or a scoop of chickpeas to your Fall Harvest Salad. Each one complements the fall flavors without overpowering the fresh ingredients.

Can I use different types of squash?

Yes, you can swap butternut for acorn squash, kabocha, or even sweet potato. Each brings its own subtle flavor and sweetness, making the salad a bit different (yet always delicious) every time.

How far ahead can I make the dressing?

You can prepare the dressing up to a week in advance! Store it in a sealed jar in the refrigerator and give it a good shake before using. This way, your Fall Harvest Salad comes together in minutes on busy days.

What’s the best way to slice the apple?

Thin slices or matchsticks give each bite a bit of crispness without overpowering the other flavors. Use a sharp knife or mandoline for uniform pieces that look pretty and eat easily.

Final Thoughts

If you haven’t tried a Fall Harvest Salad yet, now is the perfect time. Every element brings comfort and brightness, making it the ideal showcase for autumn’s best flavors. Gather your favorite seasonal ingredients, toss them together, and treat yourself (and your friends) to something truly special!