Fall Harvest Salad with Apple Cider Dressing

As the weather starts to cool and the leaves turn golden, it’s the perfect time to embrace the rich, earthy flavors of fall. One of my favorite ways to bring the season to the table is with this hearty, colorful Fall Harvest Salad with Apple Cider Vinaigrette. It’s not just a salad—it’s a celebration of the season’s best produce in one bowl. Think crisp apples, roasted butternut squash, crunchy pecans, and creamy goat cheese, all layered over fresh greens and drizzled with a tangy-sweet vinaigrette that ties everything together.

What I love most about this salad is how it balances flavor and texture. You get sweetness from the apples and squash, crunch from the nuts and seeds, creaminess from the cheese, and a refreshing bite from the apple cider dressing. It feels indulgent, but it’s incredibly nourishing—perfect as a light lunch or as a show-stopping side at your next fall gathering. Plus, it’s super customizable depending on what you have on hand.

This is the kind of dish that works beautifully whether you’re hosting a dinner party or just trying to eat a little more seasonally during the week. It’s colorful enough to be the centerpiece on your table and simple enough to make in under 30 minutes. Honestly, it’s one of those salads that makes you forget you’re even eating a salad. Yes, it’s that good.

And let’s not forget the apple cider vinaigrette—it’s bright, a little tangy, and subtly sweet with just the right hint of spice. It elevates every bite and brings the whole salad together in the most delicious way. Whether you’re a fall produce fanatic or just need a quick, wholesome dish that feels a little fancy, this recipe is going to be a new favorite.

Why You’ll Love It

• Packed with Fall Flavors: This salad is loaded with seasonal ingredients like roasted squash, apples, cranberries, and pecans—everything you crave when autumn rolls around.
• Perfect Balance of Texture: From the crisp apple slices to the creamy goat cheese and crunchy toasted nuts, every bite offers something different and delicious.
• Quick and Easy to Make: You can have this salad prepped and ready in under 30 minutes, making it perfect for busy weeknights or effortless entertaining.
• Customizable Ingredients: Don’t have goat cheese? Swap in feta. Not a fan of pecans? Try walnuts or pumpkin seeds. This salad adapts easily to what you have on hand.
• That Vinaigrette Though: The apple cider vinaigrette is sweet, tangy, and spiced just right—it takes the whole dish to the next level and you’ll want to drizzle it on everything.

Ingredient List

For the Salad

• 6 cups mixed greens (like arugula, spinach, or baby kale)
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 tablespoon olive oil (for roasting squash)
• Salt and black pepper, to taste
• 1 large apple (Honeycrisp or Fuji), thinly sliced
• ⅓ cup dried cranberries
• ½ cup crumbled goat cheese
• ⅓ cup pecans, toasted and roughly chopped
• 2 tablespoons roasted pumpkin seeds (optional, for extra crunch)

For the Apple Cider Vinaigrette

• ¼ cup apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon maple syrup (or honey)
• ¼ teaspoon ground cinnamon
• ⅓ cup olive oil
• Salt and black pepper, to taste

Ingredient Notes

• Butternut squash: I roast mine with just olive oil, salt, and pepper until caramelized and tender. You can use pre-cut squash to save time.
• Apples: A crisp, sweet variety like Honeycrisp adds the perfect crunch and contrast. Avoid soft apples—they’ll get mushy in the salad.
• Goat cheese: The tanginess pairs beautifully with the sweet vinaigrette. Crumbled feta also works if you prefer.
• Maple syrup: Real maple syrup adds depth to the dressing. You can sub honey, but maple gives it that fall vibe.
• Pumpkin seeds: Optional, but highly recommended for extra texture and a little nuttiness.
• Apple cider vinegar: This is the star of the vinaigrette—don’t swap it for regular vinegar or you’ll lose the seasonal flair!

Kitchen Equipment Needed

• Baking sheet – For roasting the butternut squash until golden and tender. I use a rimmed sheet to avoid spills.
• Sharp knife & cutting board – For slicing apples and chopping veggies and nuts. A good chef’s knife makes prep faster.
• Large salad bowl – To toss everything together without making a mess. I love using a wide, shallow wooden bowl for presentation.
• Small jar or whisk & bowl – For mixing the vinaigrette. A mason jar makes it easy to shake and store leftovers.
• Measuring cups & spoons – To keep the vinaigrette and salad balanced and flavorful. Simple but essential.

Instructions

Step 1: Roast the Butternut Squash

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
• Add the cubed butternut squash to the sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and black pepper.
• Toss the squash pieces so they’re evenly coated, then spread them out in a single layer.
• Roast for 25–30 minutes, flipping halfway through, until golden brown and fork-tender.

Pro Tip: For the best caramelization, don’t overcrowd the pan—give the squash room to breathe!

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Step 2: Make the Apple Cider Vinaigrette

• In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, maple syrup, and cinnamon.
• Slowly pour in the olive oil while whisking continuously (or just shake it all together in a sealed jar).
• Season with salt and black pepper to taste.

Pro Tip: Whisk continuously to help the oil and vinegar emulsify into a smooth, cohesive dressing.

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Step 3: Prep the Salad Ingredients

• Wash and dry your mixed greens thoroughly—no one likes soggy lettuce!
• Thinly slice the apple (no need to peel unless you prefer it that way).
• Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Let them cool slightly.
• If using pumpkin seeds, toast them in the same pan for just 1–2 minutes.

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Step 4: Assemble the Salad

• In a large bowl or on a serving platter, add your mixed greens as the base.
• Layer on the roasted butternut squash, sliced apples, cranberries, toasted pecans, and pumpkin seeds.
• Crumble the goat cheese over the top for a creamy, tangy touch.

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Step 5: Dress and Serve

• Just before serving, drizzle the apple cider vinaigrette over the salad. Start light—you can always add more.
• Toss gently to coat everything evenly, or serve the dressing on the side for guests to drizzle as they like.

Pro Tip: If you’re serving this for a party or prepping ahead, wait to add the dressing until the last minute so the greens stay fresh and crisp.

Tips and Tricks for Success

• Roast the squash ahead of time: Save time by roasting the squash the day before and storing it in the fridge. Just bring it to room temp before assembling the salad.
• Slice apples right before serving: This keeps them from browning and maintains their crisp texture. A splash of lemon juice can help if prepping in advance.
• Balance your textures: Add extra crunch with seeds or nuts, and something creamy like goat cheese or avocado to round it out.
• Don’t overdress the salad: Start with a little vinaigrette and toss. Add more if needed—it’s easier to build than fix soggy greens.
• Make it a meal: Add grilled chicken, roasted chickpeas, or quinoa to turn this into a hearty main dish.

Ingredient Substitutions and Variations

• Butternut squash → Sweet potatoes: Roasted sweet potatoes work just as well and give a similar cozy vibe.
• Goat cheese → Feta or blue cheese: For a different kind of tang and creaminess.
• Pecans → Walnuts or almonds: Use whatever nuts you have on hand—just toast them first for extra flavor.
• Dried cranberries → Dried cherries or raisins: Any chewy dried fruit will add that sweet-tart contrast.
• Maple syrup → Honey or agave: Choose your preferred sweetener for the vinaigrette.
• Add protein: Toss in grilled chicken, turkey, or crispy tofu to make it more filling.
• Make it vegan: Skip the cheese or use a dairy-free alternative, and make sure your sweetener is vegan-friendly.

Serving Suggestions

• As a holiday side dish: This salad adds color and freshness to any Thanksgiving or fall dinner spread—perfect alongside roast turkey or glazed ham.
• Paired with soup: Serve it with a warm bowl of butternut squash soup or creamy tomato basil for a cozy lunch or light dinner.
• Topped with protein: Add grilled chicken, roasted salmon, or sautéed shrimp to turn it into a satisfying main dish.
• In a grain bowl: I love layering this salad over farro or quinoa for a more filling, grain-based meal—it’s so hearty and delicious!
• For a casual brunch: This salad pairs beautifully with quiche or a cheesy frittata—great for a laid-back weekend brunch with friends.

Storage and Reheating Instructions

• Store components separately: Keep the salad ingredients, roasted squash, and vinaigrette in separate containers to maintain freshness.
• Refrigerate leftovers: Store in airtight containers in the fridge for up to 3 days. Toss greens and dressing just before serving.
• Keep apples fresh: If slicing ahead, store them with a splash of lemon juice to prevent browning.
• Reheat squash gently: Warm roasted squash in the microwave for 20–30 seconds or in a skillet to restore texture before adding to the salad.
• Avoid freezing: This salad doesn’t freeze well due to the fresh greens and soft cheese—it’s best enjoyed fresh or within a few days.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! You can prep all the components ahead—roast the squash, make the vinaigrette, chop the apples (with lemon juice), and toast the nuts. Just wait to assemble and dress the salad until right before serving to keep it fresh and crisp.

What are the best apples to use?

Go for crisp, slightly sweet apples like Honeycrisp, Fuji, or Pink Lady. They hold their shape well and give a great texture contrast in the salad.

Can I use store-bought dressing instead?

You can, but the homemade apple cider vinaigrette really brings out the fall flavors and only takes 5 minutes to make. If you’re in a rush, look for a clean-label apple cider or maple Dijon dressing.

How can I make this salad more filling?

Add protein! Grilled chicken, roasted chickpeas, hard-boiled eggs, or even quinoa can turn this into a satisfying main dish.

What greens work best for this salad?

Mixed baby greens, spinach, arugula, or a baby kale blend all work great. Just avoid anything too tough like mature kale unless you massage it first.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free! Just double-check that any added ingredients (like store-bought dressing or nuts) don’t have hidden gluten.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub—I’d love to see your fall salad creations!