Fall harvest salad just those three words transport me back to a crisp October morning in Vermont, where I first discovered this magical combination while visiting a local farm. Tired of boring, wilted salads that leave you hungry an hour later? I was too, until I created this vibrant fall harvest salad that’s become my go-to recipe for cozy autumn gatherings.
This fall harvest salad with butternut squash and apple promises to transform your seasonal eating with its perfect balance of roasted sweetness, crisp textures, and tangy apple cider vinaigrette. As someone who’s spent years perfecting seasonal recipes in both professional kitchens and home settings, I’ve learned that the secret to a memorable salad lies in the harmony of flavors and textures.
Today, I’m sharing everything you need to know: from selecting the perfect butternut squash to mastering the roasting technique, plus my favorite variations that’ll keep this salad exciting all season long.
Why This Fall Harvest Salad Recipe Works
This fall harvest salad works because it celebrates autumn’s finest ingredients while solving the common problem of seasonal eating fatigue. Here’s what makes it special:
• Uses affordable, seasonal ingredients that are at their peak flavor in fall butternut squash, apples, and kale are budget-friendly and readily available
• Ready in just 45 minutes with most of that time being hands-off roasting, perfect for busy weeknight dinners or weekend meal prep
• Perfect for any occasion elegant enough for Thanksgiving dinner yet simple enough for a Tuesday lunch
The magic happens when the caramelized butternut squash meets the crisp apple and peppery kale, all brought together with a bright apple cider vinaigrette that screams autumn in every bite.
Choosing the Right Ingredients for Your Fall Harvest Salad
Best Butternut Squash Selection for This Fall Harvest Salad Recipe
Look for a butternut squash that feels heavy for its size with a matte, tan skin free of soft spots or green patches. The neck should be long and thick that’s where most of your cubes will come from. A good butternut squash will sound hollow when tapped, indicating it’s fully mature and will roast beautifully.
Apple Variety Tips for Your Fall Harvest Salad
Choose crisp, tart apples like Honeycrisp, Granny Smith, or Braeburn that won’t turn mushy when mixed with the dressing. Avoid overly sweet varieties like Red Delicious, as they’ll compete with the natural sweetness of the roasted squash.
Substitutions for This Fall Harvest Salad
Swap butternut squash for delicata or acorn squash if needed. Replace baby kale with arugula or spinach for a milder flavor, or use dried cranberries instead of pomegranate seeds when they’re out of season.
Ingredients & Prep for Your Fall Harvest Salad
Butternut Squash Prep Essentials
Start by cutting off both ends of the squash, then peel with a sharp vegetable peeler. Cut in half where the neck meets the bulb, remove seeds from the bottom portion, and cut into uniform ½-inch cubes for even roasting.
Apple Cider Vinaigrette Components
The key to this fall harvest salad’s success is the bright, tangy dressing that balances the sweet roasted vegetables. Apple cider vinegar provides the perfect autumn flavor that ties everything together, while Dijon mustard adds depth and helps emulsify the dressing.
Pantry Staples for This Fall Harvest Salad
Keep quality olive oil, Italian seasoning, garlic powder, and sea salt on hand. These simple seasonings transform ordinary butternut squash into caramelized perfection that’s the star of this fall harvest salad.
Step-by-Step Cooking Instructions for Fall Harvest Salad
1. Pre-Cooking Prep for Your Fall Harvest Salad
Preheat your oven to 400°F and line a quarter sheet pan with parchment paper. Pat the cubed butternut squash completely dry with paper towels this ensures proper caramelization during roasting.
2. Roasting Method for This Fall Harvest Salad
In a large mixing bowl, toss butternut squash cubes with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on your prepared baking sheet, ensuring pieces don’t overlap. Roast for 30 minutes until tender and lightly caramelized around the edges.
3. Assembly Check for Your Fall Harvest Salad
While squash cools slightly, massage the baby kale with a pinch of salt to soften the leaves. This simple step transforms tough kale into a tender base for your fall harvest salad.
4. Final Assembly for This Fall Harvest Salad
Combine the massaged kale, warm roasted butternut squash, diced apple, pomegranate seeds, crumbled feta, and toasted pepitas in a large serving bowl. The contrast of temperatures and textures makes this fall harvest salad truly special.
Pro Tips for Perfect Fall Harvest Salad
Avoiding Soggy Salad Mistakes
Don’t dress your fall harvest salad until just before serving to maintain the crispness of the apples and the integrity of the kale. Store components separately if meal prepping.
Tool Recommendations for This Fall Harvest Salad
A sharp chef’s knife makes butternut squash prep effortless, while a large mixing bowl gives you room to toss everything without making a mess. A good vegetable peeler is essential for smooth squash preparation.
Storage & Meal Prep for Fall Harvest Salad
Store roasted butternut squash in the refrigerator for up to 5 days and reheat gently before adding to fresh salad components. The dressing keeps well for a week refrigerated.
Flavor Variations for This Fall Harvest Salad
Protein-Packed Twist
Add grilled chicken, roasted turkey, or candied pecans to transform this fall harvest salad into a complete meal that satisfies even the heartiest appetites.
Vegan/Dairy-Free Options
Skip the feta cheese and add extra toasted pepitas or sunflower seeds for crunch. Nutritional yeast provides a subtle cheesy flavor without dairy.
Global Flavors for Your Fall Harvest Salad
Try a maple-tahini dressing for Middle Eastern flair, or add dried cranberries and goat cheese with a balsamic reduction for a more traditional autumn approach.
Fall Harvest Salad Variation Comparison
| Variation | Main Addition | Flavor Profile | Best For |
|---|---|---|---|
| Mediterranean | Olives, chickpeas | Savory, briny | Lunch meal |
| Harvest Feast | Candied pecans, dried cranberries | Sweet, festive | Holiday gatherings |
| Protein Power | Grilled chicken, quinoa | Hearty, filling | Dinner entrée |
| Vegan Delight | Hemp seeds, avocado | Creamy, nutty | Plant-based diets |
Serving Suggestions for Your Fall Harvest Salad
Pair this fall harvest salad with roasted pork tenderloin or herb-crusted salmon for an elegant autumn dinner. The salad’s bright flavors also complement rich dishes like butternut squash soup or creamy risotto beautifully.
For wine pairings, try a crisp Pinot Grigio or Sauvignon Blanc that won’t overpower the delicate flavors, or go bold with a light Pinot Noir that echoes the autumn theme of this fall harvest salad.
FAQs About This Fall Harvest Salad
Can I make this fall harvest salad ahead of time? Yes! Roast the butternut squash and prepare the dressing up to 3 days ahead. Assemble just before serving to maintain optimal texture and freshness.
How do I prevent the apples from browning in my fall harvest salad? Toss apple pieces with a little lemon juice, or add them just before serving. The acid in the apple cider vinaigrette also helps prevent oxidation.
Is this fall harvest salad suitable for special diets? This recipe is naturally gluten-free and vegetarian. It’s easily made vegan by omitting the feta cheese, and the butternut squash provides natural sweetness for those reducing refined sugars.
What if I can’t find pomegranate seeds for my fall harvest salad? Dried cranberries, fresh grapes cut in half, or even diced pear make excellent substitutes that maintain the sweet-tart balance essential to this fall harvest salad.
Conclusion
This fall harvest salad with butternut squash and apple has become more than just a recipe in my kitchen it’s a celebration of autumn’s abundance and a reminder that the simplest ingredients, when treated with care, create the most memorable meals.
Fire up your oven and give this fall harvest salad a try tonight! Your taste buds will thank you, and I guarantee it’ll become a seasonal staple in your home just like it has in mine.
Join the thousands of home cooks who’ve already fallen in love with this recipe, and don’t forget to share your creations with me on social media. I love seeing how you make this fall harvest salad your own!
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Fall Harvest Salad with Butternut Squash and Apple
- Total Time: 45 minutes
- Yield: 4 servings
Description
Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It’s healthy, wholesome, and nourishing.
Ingredients
½ large butternut squash, cut into ½-inch cubes
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (5 oz.) package baby kale
1 medium apple, cut into ½ inch pieces
½ cup pomegranate seeds (seeds from ½ medium pomegranate)
¼ cup feta cheese, crumbled
½ cup pepitas (no shell pumpkin seeds), toasted
Apple Cider Vinaigrette:
2 tablespoons apple cider vinegar
¼ cup olive oil
½ tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender.
In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.
In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.
Notes
How to toast pumpkin seeds: In a small mixing bowl, add ½ cup raw pepitas (no shell pumpkin seeds), ½ tablespoon olive oil, 1 teaspoon honey and ⅛ teaspoon salt. Stir together to combine. On a parchment-lined quarter sheet baking pan, arrange pepitas in a single layer and bake for 8-10 minutes in a preheated 350 F oven.
Make ahead instructions: To make this fall harvest salad ahead of time, roast the butternut squash ahead of time, prep the ingredients (except for the apple due to browning), and make the dressing. Store in separate airtight containers. When ready to serve, chop up an apple, assemble the salad, and toss with the dressing.
How to store: This salad is best eaten fresh since the apple cider vinaigrette will start to soften the kale. If you happen to have leftovers, store for up to 1-2 days in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 425 kcal
- Sugar: 12g
- Sodium: 738mg
- Fat: 31g
- Protein: 9g
Keywords: Fall Harvest Salad with Butternut Squash and Apple