The Fall Harvest Salad is the vibrant, irresistible celebration of autumn you didn’t realize your table was missing! Each forkful bursts with sweet roasted squash, crisp apple slices, nuts, jewel-like dried fruits, and a tangy maple Dijon vinaigrette that ties it all together in an explosion of color and flavor. Whether served as a festive side or a light main dish, this salad is your ticket to transforming everyday ingredients into something truly special—guaranteed to wow guests or simply pamper yourself on a cozy night in.

Fall Harvest Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for this gorgeous Fall Harvest Salad couldn’t be easier. Every element brings its own special something, from crunch to sweetness to creamy tang. Here’s what you’ll need, along with tips to make each addition shine:

Mixed greens: Spinach, arugula, or spring mix form a fresh base and offer beautiful color and a mild, peppery bite.
Roasted butternut squash or pumpkin: Roasting brings out the natural sweetness and creates irresistible golden edges that sing in each bite.
Apple (Honeycrisp, Fuji, or Granny Smith): Thinly sliced apples add a juicy crunch and a touch of autumnal sweetness or tartness, depending on your choice.
Dried cranberries or pomegranate seeds: These ruby jewels bring a pop of color and chewy texture, balancing the creamy and crisp elements.
Crumbled goat cheese or feta: Adds creamy tang and just a touch of richness, perfect for melding everything together.
Toasted pecans or walnuts: Nuts bring an essential crunch and earthy flavor; toasting them makes all the difference.
Red onion: Thinly sliced, it gives a subtle bite and a splash of vibrant color—just enough zest without overpowering.
Olive oil: A silky base for the vinaigrette, it complements the salad’s earthiness.
Apple cider vinegar: Bright and crisp, this gives a real autumn twist to the dressing.
Dijon mustard: Adds a little depth and complexity, balancing the vinaigrette’s sweetness.
Maple syrup: Natural sweetness that echoes the season and pairs perfectly with the squash and nuts.
Salt and black pepper: For seasoning both the squash and vinaigrette—don’t skip them, as they really bring the flavors together!

How to Make Fall Harvest Salad

Step 1: Roast the Squash

Preheat your oven to 400°F (200°C). Toss your butternut squash or pumpkin cubes with a light drizzle of olive oil, a generous pinch of salt, and some cracked black pepper. Roast them on a baking sheet for 25 to 30 minutes, flipping once halfway through, until they’re golden at the edges and fork-tender. Let the squash cool a bit before assembling the salad, so it won’t wilt the greens.

Step 2: Whisk the Maple Dijon Vinaigrette

In a small jar or bowl, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Whisk or shake vigorously until the dressing is smooth and emulsified. This sweet-tangy vinaigrette is the secret weapon that makes a Fall Harvest Salad sing!

Step 3: Assemble the Salad Base

Spread your greens onto a large platter or in a generous salad bowl. Top them evenly with the roasted squash, giving the salad its signature mix of colors and flavors. Arrange the thinly sliced apples around the greens for both flair and flavor.

Step 4: Add the Finishing Touches

Scatter the dried cranberries or pomegranate seeds, sprinkle on the crumbled goat cheese or feta, and dot the salad with toasted nuts. Layer on the thin slices of red onion for that extra zip. Each topping adds something delightful to every bite!

Step 5: Dress and Toss

Right before serving, drizzle your homemade vinaigrette all over the salad. Toss everything gently to distribute the dressing and toppings evenly without bruising the greens. You’re ready to dig in and let the flavors of fall steal the show!

How to Serve Fall Harvest Salad

Garnishes

To take your Fall Harvest Salad up a notch, sprinkle on a handful of microgreens, extra toasted nuts, or a few shavings of Parmesan right before serving. Sometimes, a light drizzle of honey over the apples or a dusting of fresh cracked black pepper is all it takes to make the dish feel extra-special and festive.

Side Dishes

This salad is the perfect partner for all kinds of autumnal meals. Serve it alongside roast chicken, turkey, or a hearty lentil soup. It brightens up weeknight dinners and makes holiday spreads even more inviting with its balance of sweet, savory, and tart.

Creative Ways to Present

For a stunning presentation, layer the salad ingredients in a wide, shallow platter so the colorful toppings are showcased. Or, try serving in individual bowls for dinner parties, topping each with a fan of apples and an artful scattering of goat cheese and nuts. Mini versions in mason jars make for a fun, portable lunch!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Fall Harvest Salad, tuck it into an airtight container and refrigerate. To keep the greens fresh, store the dressing separately and add just before serving. The roasted squash, nuts, and cheese hold up well for about two days, though the apples may brown slightly.

Freezing

Freezing isn’t recommended for this salad as the greens and apples lose their appealing texture after thawing. However, you can freeze roasted squash cubes alone for meal prep, adding them to fresh salad just before serving.

Reheating

There’s no need to reheat your Fall Harvest Salad, but if you like, bring the roasted squash to room temperature or give it a brief warm-up in the microwave before adding to the greens. The contrast of warm squash with cool greens is delightfully comforting!

FAQs

Can I use a different type of squash?

Absolutely! Try delicata, kabocha, or acorn squash. Each variety adds its own unique sweetness and texture, so feel free to experiment until you discover your favorite for this Fall Harvest Salad.

What can I use instead of goat cheese?

Feta is a fantastic substitute, but blue cheese or a creamy plant-based cheese work just as well. Even shavings of aged cheddar turn this salad into an autumn feast.

How can I make this salad vegan?

Simply skip the goat cheese or choose a plant-based version. All the other components (including that maple vinaigrette!) are naturally vegan, making this Fall Harvest Salad friendly for all eaters.

Can I prepare the components ahead of time?

Definitely. The squash can be roasted up to two days in advance, and the maple Dijon vinaigrette holds in the fridge for up to a week. Slice the apples just before serving to keep them from browning.

Is this salad gluten-free?

Yes, as written, this Fall Harvest Salad is completely gluten-free! Just double-check your cheese and mustard ingredients if serving a very sensitive guest.

Final Thoughts

If you want to capture autumn in a bowl, look no further than this Fall Harvest Salad. Its dazzling colors, fabulous mix of seasonal ingredients, and unforgettable vinaigrette make every meal feel special. Give it a try soon—you’ll see just how delicious fall can be!