If you are looking to capture the essence of autumn in one vibrant, flavorful dish, this Fall Harvest Salad Recipe is an absolute must-try. Bursting with roasted butternut squash, crisp Brussels sprouts, sweet apples, crunchy walnuts, and a tangy maple dressing, every bite harmonizes the rich, warm flavors of the season. It’s simple to prepare yet feels elegant enough to share with friends or enjoy as a comforting side or light main course. This salad truly celebrates the bounty of fall with fresh, wholesome ingredients that will keep you coming back for more.
Ingredients You’ll Need
Every ingredient in this salad plays its own special role, from adding texture and sweetness to balancing earthiness and brightness. None are complicated, making this dish both accessible and exciting to assemble.
- Mixed greens: Choose spinach, arugula, or kale for a fresh, peppery base.
- Butternut squash: Cubed and roasted, it brings a tender sweetness and beautiful orange color.
- Brussels sprouts: Halved and roasted for a slightly crispy, caramelized bite.
- Apple: Sliced Honeycrisp or Fuji add juicy crunch and subtle tartness.
- Dried cranberries: A chewy hit of sweetness that brightens every forkful.
- Walnuts: Toasted and chopped to offer a nutty crunch and earthy depth.
- Feta cheese: Crumbled for a creamy, tangy touch (optional but highly recommended).
- Olive oil: Used both for roasting veggies and as the dressing’s base, it provides richness and helps to marry all flavors.
- Apple cider vinegar: Adds lively acidity to balance the sweetness.
- Maple syrup: Natural sweetness that enhances but doesn’t overpower.
- Dijon mustard: Introduces a gentle kick and depth to the dressing.
- Salt and pepper: Basic but essential seasoning to elevate every element.
How to Make Fall Harvest Salad Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This sets the stage for perfectly roasted vegetables that will infuse the salad with warm, caramelized flavors.
Step 2: Prepare the Vegetables
In a large bowl, toss the butternut squash cubes and halved Brussels sprouts with a tablespoon of olive oil, salt, and pepper. Make sure every piece is coated evenly to ensure they roast beautifully.
Step 3: Roast the Vegetables
Spread the veggies in a single layer on a baking sheet for even cooking. Roast in the oven for 25-30 minutes until they are tender and lightly browned, flipping halfway through for that gorgeous color and caramelization.
Step 4: Mix Dressing Ingredients
While the vegetables are roasting, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl. This dressing is the perfect balance of tangy, sweet, and savory that pulls the entire salad together.
Step 5: Combine the Greens
Place your mixed greens—whether spinach, arugula, or kale—in a large salad bowl. This fresh base creates a vibrant contrast against the roasted veggies.
Step 6: Add Roasted Vegetables
Once your roasted veggies cool slightly, add them directly to the greens. Their warmth and sweetness add comforting depth and hearty texture to the salad.
Step 7: Add Other Ingredients
Bring in the fall flavors with sliced apples, dried cranberries, toasted walnuts, and crumbled feta cheese. Each adds its own layer of texture and taste, from crunch to creaminess to sweet-tart bursts.
Step 8: Dress the Salad
Drizzle your homemade dressing over everything, and gently toss the salad to combine all these incredible components. This ensures each bite is coated in that flavorful dressing without overwhelming the individual ingredients.
Step 9: Serve and Enjoy
Your fresh and flavorful Fall Harvest Salad Recipe is ready to enjoy! Serve it immediately to appreciate the full contrast of warm roasted veggies and crisp, bright greens.
How to Serve Fall Harvest Salad Recipe
Garnishes
Elevate your salad with a sprinkle of fresh herbs such as parsley or thyme for a fragrant boost. Add extra toasted nuts or a drizzle of high-quality balsamic glaze for an added touch of luxury and complexity.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled pork chops, or even a hearty soup. Its balance of textures and flavors complements a variety of mains and makes it versatile for any meal occasion.
Creative Ways to Present
For a stunning presentation, assemble the salad in layers in a clear glass bowl to showcase the colors, or serve in individual shallow bowls topped with an artful sprinkle of feta and nuts. You can also serve it alongside warm crusty bread to turn it into a full, satisfying meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Fall Harvest Salad Recipe, store it in an airtight container in the fridge for up to two days. Keep the dressing separate and add it just before serving to prevent the greens from becoming soggy.
Freezing
Since this salad features fresh greens and roasted fruits and nuts, freezing is not recommended—it will alter the texture of the greens and make other components mushy. It’s best enjoyed fresh.
Reheating
If you want to enjoy the roasted vegetables again, you can reheat them gently in the oven or microwave before tossing with fresh greens and dressing. Avoid reheating the entire salad as the greens will wilt and the textures will change.
FAQs
Can I use other greens besides spinach, arugula, or kale?
Absolutely! Mixed baby lettuces, romaine, or even Swiss chard work beautifully and add different textures and flavors.
Is it necessary to toast the walnuts?
Toasting walnuts enhances their nutty flavor and crunch, but you can skip this step if short on time. Raw walnuts will still add great texture.
Can I substitute the feta cheese?
Yes, you can replace feta with goat cheese or omit the cheese altogether for a dairy-free version. Both options still complement the salad nicely.
How long does this salad stay fresh after dressing?
Once dressed, it’s best enjoyed within a few hours. The greens will start to wilt if left too long, so dress just before eating.
Can I make the dressing ahead of time?
Definitely! The dressing can be mixed and stored in the fridge for up to a week, just give it a good shake or whisk before using.
Final Thoughts
This Fall Harvest Salad Recipe is one of those dishes that feels like a big warm hug in salad form. It’s quick to put together, with every ingredient celebrating the best of fall. Whether you’re craving a cozy weeknight meal or something special to serve guests, this salad shines bright with comfort and freshness. Trust me, once you try it, it will become your go-to seasonal favorite!
Print
Fall Harvest Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Fall Harvest Salad featuring roasted butternut squash and Brussels sprouts, fresh mixed greens, crisp apples, dried cranberries, toasted walnuts, and optional feta cheese, all tossed in a sweet and tangy maple-Dijon dressing. Perfect as a light meal or a festive side dish that celebrates autumn flavors.
Ingredients
For the Salad:
- 4 cups mixed greens (such as spinach, arugula, or kale)
- 1 cup butternut squash, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 1 apple, sliced (such as Honeycrisp or Fuji)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped and toasted (or pecans)
- 1/4 cup feta cheese, crumbled (optional)
- 1 tablespoon olive oil (for roasting)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the Vegetables: In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, along with salt and pepper to season evenly.
- Roast: Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
- Mix Dressing Ingredients: Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until the dressing is well emulsified.
- Combine Greens: Place the mixed greens in a large salad bowl as the base of your salad.
- Add Roasted Vegetables: Once the vegetables have cooled slightly, add them to the salad bowl containing the greens.
- Add Other Ingredients: Add the sliced apple, dried cranberries, toasted walnuts, and crumbled feta cheese, if using, to the salad bowl.
- Dress the Salad: Drizzle the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Serve: Serve the Fall Harvest Salad immediately to enjoy the fresh and flavorful combination of ingredients.
Notes
- To toast walnuts, spread them on a baking sheet and roast at 350°F (175°C) for about 5-7 minutes until fragrant and lightly browned.
- Feta cheese is optional; omit it to make the salad vegetarian.
- You can substitute pecans for walnuts based on preference or availability.
- For a vegan option, omit feta and ensure the dressing ingredients are plant-based.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days.
- Make sure to cool the roasted vegetables slightly before adding to the greens to prevent wilting.
