Autumn Harvest Salad

Why You’ll Love This Recipe

Autumn Harvest Salad is a vibrant, seasonal dish that showcases the best flavors and colors of fall. With a mix of roasted vegetables, crisp greens, juicy fruits, nuts, and a tangy dressing, it offers the perfect balance of textures and tastes. Ideal as a light lunch or a festive side, this salad brings warmth and freshness to your table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mixed salad greens (such as arugula, spinach, or spring mix)butternut squash or sweet potatoes (cubed and roasted)apple slices (Honeycrisp or Fuji recommended)pear slicesdried cranberriescandied or toasted pecansgoat cheese or feta cheesecrumbled cooked bacon (optional)red onion slicesolive oilmaple syrupapple cider vinegarmustard (Dijon or whole grain)salt and pepper

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized. Let cool slightly.

In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, mustard, salt, and pepper to create the dressing.

In a large bowl or serving platter, layer the salad greens.

Top with roasted squash, apple and pear slices, red onion, dried cranberries, and pecans.

Crumble goat cheese or feta over the salad. Add bacon if using.

Drizzle with the dressing just before serving and toss gently to combine.

Servings and timing

This recipe serves 4–6 people.Preparation time: 15 minutesRoasting time: 25–30 minutesAssembly time: 5 minutesTotal time: 45–50 minutes

Variations

Use roasted Brussels sprouts or beets for a different autumn twist.

Swap goat cheese for blue cheese if you prefer a bolder flavor.

Add quinoa or farro for a heartier, grain-based salad.

Try pumpkin seeds instead of pecans for a nut-free option.

Use a balsamic vinaigrette if you prefer a tangier dressing.

storage/reheating

Store components separately to maintain freshness—keep dressing, roasted squash, and toppings in separate containers.Salad greens should be refrigerated and used within 2–3 days.Once dressed, the salad is best eaten immediately, as greens can wilt.

FAQs

Can I make this salad ahead of time?

Yes, prep all ingredients in advance and assemble just before serving.

What apples are best for this salad?

Sweet, crisp varieties like Honeycrisp, Fuji, or Gala work well.

Is this salad served warm or cold?

It’s typically served cold or at room temperature, with slightly warm roasted veggies if fresh.

Can I make it vegan?

Yes, omit cheese and bacon, and use maple syrup dressing.

What protein can I add?

Grilled chicken, turkey, or chickpeas pair nicely.

Can I use a store-bought dressing?

Absolutely—look for a maple, apple cider, or balsamic vinaigrette.

Can I roast the vegetables in advance?

Yes, roast them up to 2 days ahead and reheat slightly before assembling.

How do I keep apples from browning?

Toss slices with a little lemon juice to prevent browning.

Can I use kale instead of mixed greens?

Yes, just massage it first to soften the texture.

Can I make it nut-free?

Yes, use roasted sunflower or pumpkin seeds instead of pecans.

Conclusion

Autumn Harvest Salad captures the essence of fall in every bite—fresh, sweet, savory, and satisfying. It’s a colorful, crowd-pleasing dish that complements any fall gathering or adds a seasonal flair to everyday meals. Wholesome and adaptable, it’s bound to become a staple on your autumn menu.

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