Fall Harvest Salad

Crunchy, colorful, and bursting with seasonal flavor, this Fall Harvest Salad is everything I crave when the weather cools and the farmers markets overflow with autumn produce. It’s that sweet spot between cozy and fresh—comforting enough for chilly days, yet light and vibrant thanks to crisp apples, roasted squash, and a bright vinaigrette.

What makes this salad stand out isn’t just the ingredients—it’s how all the textures and flavors come together in a single bite. You get tender roasted butternut squash, juicy apple slices, tart dried cranberries, and creamy goat cheese, all nestled in a bed of leafy greens and topped with crunchy pecans or walnuts. It’s the kind of salad that feels just as at home on a casual weekday dinner table as it does alongside a holiday roast.

I love making this when I want something that feels a little special but doesn’t take much effort. You can roast your squash ahead of time, or even use leftovers from a previous meal. The vinaigrette is a simple mix of tangy apple cider vinegar, a touch of maple syrup, and good olive oil—it ties everything together with a warm, seasonal flair that tastes like autumn in a jar.

Whether you’re planning a cozy dinner for two or looking for a crowd-pleasing side dish for Thanksgiving, this salad hits the mark. It’s hearty without being heavy, nourishing without being bland, and just plain pretty to look at. Let’s be real—any excuse to eat more roasted veggies and goat cheese is a good one, right?

Why You’ll Love It

• Packed with Fall Flavors – From roasted squash and crisp apples to maple vinaigrette and crunchy nuts, every ingredient celebrates the best of the season.
• Perfect Balance of Sweet and Savory – The creamy goat cheese and tart cranberries play beautifully off the natural sweetness of the squash and apples.
• Hearty and Satisfying – This salad isn’t just a side—it can easily stand alone as a light lunch or dinner thanks to the roasted veggies and filling toppings.
• Great for Meal Prep or Entertaining – Roast the squash and mix the dressing in advance, then assemble when ready to serve. It’s a time-saver that still looks and tastes fresh.
• Totally Customizable – Swap out ingredients based on what you have—use pears instead of apples, feta instead of goat cheese, or toss in grains like quinoa for an extra boost.

Ingredient List

For the Salad

• 4 cups mixed greens (such as arugula, spinach, or spring mix)
• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil (for roasting)
• 1 large Honeycrisp or Fuji apple, thinly sliced
• 1/3 cup dried cranberries
• 1/3 cup crumbled goat cheese
• 1/4 cup chopped pecans or walnuts (toasted, if desired)

For the Maple Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Ingredient Notes

• Butternut squash – I usually roast it until caramelized at the edges for max flavor. You can sub with roasted sweet potatoes if that’s what you have.
• Apples – Honeycrisp and Fuji are ideal for their crisp texture and sweetness, but Granny Smith adds a nice tart bite too.
• Goat cheese – Creamy and tangy—don’t skip it! Feta works in a pinch, but goat cheese brings that soft richness.
• Maple syrup – Use pure maple syrup, not pancake syrup. It adds a natural sweetness that complements the fall flavors.
• Nuts – Toasting them for a few minutes brings out so much more depth and crunch. Try it if you have the time!

Kitchen Equipment Needed

• Baking sheet – For roasting the butternut squash; I like using a rimmed one so nothing slips off.
• Sharp knife + cutting board – Essential for peeling and cubing the squash and slicing apples. A chef’s knife makes the job easier.
• Mixing bowls – One for tossing the squash, another for assembling the salad.
• Mason jar or small bowl + whisk – Perfect for mixing or shaking up the vinaigrette. I personally love using a small mason jar—you just shake and pour!
• Salad tongs or serving spoons – For tossing everything together gently without crushing the greens.

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.
• Place the peeled and cubed butternut squash on the sheet.
• Drizzle with 1 tablespoon olive oil, then toss to coat evenly.
• Spread the cubes out in a single layer, making sure they aren’t overcrowded.

Pro Tip: Give the squash plenty of space on the pan—this helps them roast instead of steam, giving you those delicious golden edges.

• Roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.
• Let cool slightly before adding to the salad.

Step 2: Make the Maple Vinaigrette

• In a small bowl or jar, add 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper.
• Whisk until smooth, or shake well if using a jar with a lid.

Pro Tip: Whisk the mustard and vinegar together first before adding oil—it helps the dressing emulsify more easily.

• Taste and adjust seasoning if needed (add a touch more syrup for sweetness or more vinegar for tang).

Step 3: Prepare the Salad Base

• In a large mixing bowl, add 4 cups of your chosen greens.
• Slice your apple thinly and add to the greens.
• Sprinkle in the dried cranberries and toasted nuts.

Pro Tip: If you’re prepping in advance, toss apple slices in a tiny bit of lemon juice to prevent browning.

Step 4: Assemble the Salad

• Add the roasted squash (warm or at room temp) to the bowl of greens and toppings.
• Drizzle with the maple vinaigrette—start with half and add more to taste.
• Gently toss everything together using salad tongs or clean hands.

Pro Tip: Toss just before serving to keep the greens crisp and vibrant.

Step 5: Finish and Serve

• Transfer to a serving bowl or individual plates.
• Crumble goat cheese over the top.
• Finish with an extra sprinkle of nuts or cranberries for visual appeal, if you like.

Serve immediately and enjoy the fall vibes in every bite!

Tips and Tricks for Success

• Cut squash evenly – Try to keep the squash cubes about the same size so they roast evenly and finish at the same time.
• Cool squash slightly before adding – Tossing hot squash into greens can cause wilting. Let it cool for a few minutes before assembling.
• Dress lightly at first – You can always add more vinaigrette, but too much can make the salad soggy.
• Toast your nuts – It brings out their natural oils and makes them extra crunchy and flavorful—just a few minutes in a dry skillet does the trick.
• Use a crisp apple – A firmer apple holds up better in the salad and provides a nice texture contrast.

Ingredient Substitutions and Variations

• Greens – Swap mixed greens with kale (massage it first) or baby spinach for a more nutrient-dense base.
• Squash – Don’t have butternut? Use sweet potatoes or acorn squash—they roast beautifully and taste just as cozy.
• Cheese – Feta or blue cheese can be used in place of goat cheese for a different flavor twist.
• Nuts – Try pumpkin seeds (pepitas) or almonds instead of pecans or walnuts.
• Dressing – Balsamic vinaigrette or a honey mustard dressing also pairs well if you’re out of maple syrup.
• Add-ins – Toss in cooked quinoa, wild rice, or roasted chickpeas to make it heartier and more filling.

Serving Suggestions

• As a light lunch or dinner – I often enjoy a big bowl of this salad on its own when I want something filling but fresh. A slice of crusty sourdough on the side makes it extra satisfying.
• With roasted chicken or turkey – It pairs beautifully with simple roasted meats, especially during fall. Great for using up Thanksgiving leftovers!
• Topped with grilled protein – Add grilled chicken, salmon, or even tofu to turn it into a protein-packed meal.
• As a holiday side dish – This salad adds a fresh, colorful touch to the Thanksgiving or Friendsgiving table. Guests always ask for the recipe!
• Served in smaller portions for brunch – I’ve served this in mini bowls or cups at a fall brunch gathering—it’s light, elegant, and always a hit.

Storage and Reheating Instructions

• Store components separately – Keep the dressing, roasted squash, and salad greens in separate containers to maintain freshness.
• Refrigerate leftovers – Store everything in airtight containers. The squash will keep for up to 4 days; greens for 2–3 days.
• Don’t pre-dress the salad – Only add the vinaigrette when you’re ready to eat to prevent soggy greens.
• Reheat squash if desired – Gently warm the roasted squash in the microwave or oven before adding to the salad, or enjoy it cold—it’s delicious either way.
• Refresh leftovers – If the salad has already been dressed and looks a bit wilted the next day, add a handful of fresh greens and a small drizzle of extra dressing to liven it up.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, absolutely! Just prep the components in advance—roast the squash, mix the dressing, and slice the apples (toss with lemon juice to avoid browning). Store everything separately and assemble just before serving for the freshest texture.

What’s the best way to peel and cube butternut squash?

Use a sharp vegetable peeler to remove the skin, then cut the squash in half, scoop out the seeds, and slice into cubes. If it feels too tough to handle, microwave it for 1–2 minutes to slightly soften it before peeling.

Can I use a store-bought dressing instead?

Totally! A good-quality balsamic or maple Dijon vinaigrette works well here. But if you have a few minutes, the homemade maple vinaigrette really takes the salad to another level.

How can I make this salad more filling?

Add cooked quinoa, wild rice, or a protein like grilled chicken or salmon. Even a handful of roasted chickpeas gives it extra heartiness and crunch.

What can I use instead of goat cheese?

Feta is a great alternative, or you can go with shaved parmesan for a saltier, nuttier twist. Even vegan cheese works if you’re dairy-free!

Is this salad gluten-free?

Yes! All the ingredients are naturally gluten-free. Just double-check any store-bought dressing if you use one, to be sure.

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

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