Fall Harvest Salad is a vibrant, hearty, and wholesome dish that celebrates the best flavors of the autumn season. It’s a perfect mix of crisp greens, roasted vegetables, sweet fruit, crunchy nuts, and creamy cheese—all tossed in a tangy maple Dijon vinaigrette. Each bite bursts with warmth, color, and texture, making this salad both visually stunning and deeply satisfying.
This salad is ideal for cozy family dinners, Thanksgiving gatherings, or healthy weekday lunches. The combination of roasted squash, juicy apples, tart cranberries, and toasted pecans delivers a beautiful balance of sweet and savory. It’s nutritious, seasonal, and elegant enough to serve as a side dish or main course.
Whether you’re enjoying it warm or chilled, Fall Harvest Salad captures the essence of autumn on your plate—a comforting, wholesome, and delicious way to embrace the season’s bounty.
Key Ingredients & Substitutions
Each ingredient brings unique fall-inspired flavor and texture to the dish. You can easily customize it to match what’s in season or in your pantry.
Butternut Squash: Roasted and caramelized, it adds sweetness and color. Substitute with sweet potatoes or roasted carrots if preferred.
Mixed Greens: A base of baby spinach, arugula, or spring mix adds freshness. Kale works beautifully for a sturdier salad that holds up to dressing.
Apples or Pears: Sliced fresh fruit brings juicy sweetness and a crisp bite. Choose firm varieties like Honeycrisp, Fuji, or Bosc pears.
Dried Cranberries: Add tangy sweetness and chewy texture. Substitute with dried cherries or pomegranate arils for a fresh twist.
Pecans or Walnuts: Provide crunch and a toasty, nutty flavor. For a different texture, use pumpkin seeds (pepitas) or almonds.
Goat Cheese or Feta: Creamy, tangy cheese balances the sweetness of the fruit and squash. Blue cheese adds a bolder contrast if desired.
Maple Dijon Vinaigrette: The signature fall dressing made with maple syrup, Dijon mustard, and apple cider vinegar for a tangy-sweet finish.
Equipment You’ll Need
- Baking sheet
- Mixing bowls
- Whisk or small jar for the dressing
- Cutting board and knife
- Spatula or tongs
- Serving platter or large salad bowl
Flavor Variations & Add-Ins
- Protein Boost: Add grilled chicken, turkey, or roasted chickpeas to make it a full meal.
- Grain Bowl Version: Mix in quinoa, farro, or wild rice for extra heartiness.
- Sweet Potato Swap: Replace roasted squash with sweet potatoes for an even creamier bite.
- Vegan Option: Skip the cheese or use a dairy-free alternative and maple syrup–based dressing.
- Apple Cider Vinaigrette: Swap the maple dressing for a tangier apple cider version with mustard and olive oil.
- Spiced Nuts: Use cinnamon-glazed or candied pecans for added sweetness and crunch.
- Roasted Beets: Add roasted red or golden beets for earthy depth and beautiful color.
How to Make Fall Harvest Salad
Ingredients You’ll Need:
- 3 cups cubed butternut squash (about 1 small squash)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 6 cups mixed greens (spinach, arugula, or kale)
- 1 apple, thinly sliced
- 1/4 cup dried cranberries
- 1/3 cup crumbled goat cheese or feta
- 1/3 cup toasted pecans or walnuts
- 1/4 red onion, thinly sliced (optional)
For the Maple Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
Total time: about 30 minutes. You’ll need around 10 minutes for prep and 20 minutes for roasting the squash. It’s an easy, quick recipe that feels elegant and seasonal.
Step-by-Step Instructions:
1. Roast the Squash
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Let cool slightly before adding to the salad.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified. Taste and adjust sweetness or acidity as needed.
3. Assemble the Salad
In a large bowl, combine mixed greens, roasted squash, apple slices, cranberries, and red onion. Add most of the pecans and cheese, reserving a little for garnish.
4. Dress and Toss
Drizzle the maple Dijon vinaigrette over the salad and toss gently to coat everything evenly. Transfer to a serving platter and top with the remaining pecans and cheese for a beautiful presentation.
Pro Tips for Best Texture & Taste
To make your salad restaurant-worthy and full of fall flavor, keep these small details in mind:
- Roast the squash until caramelized edges form—it adds depth and sweetness.
- Use crisp apples like Honeycrisp or Pink Lady for the best crunch.
- Toast the nuts briefly in a dry skillet for extra aroma and flavor.
- Dress the salad just before serving to keep the greens fresh and crisp.
- For a warm version, serve the squash while it’s still slightly hot over the greens.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can roast the squash, toast the nuts, and make the dressing up to 2 days ahead. Store everything separately and assemble just before serving to maintain texture and freshness.
Can I use other vegetables?
Absolutely. Roasted Brussels sprouts, carrots, or beets all pair beautifully with the other flavors in this salad. Mix and match based on what you have on hand.
Can I make it vegan or dairy-free?
Yes! Simply omit the cheese or replace it with a plant-based alternative. The maple Dijon dressing is already vegan-friendly if you use pure maple syrup.
What protein goes well with this salad?
Grilled chicken, turkey breast, or roasted salmon complement this salad perfectly. For a vegetarian option, add crispy chickpeas or a scoop of quinoa for extra protein.