The Zestiest Fall Harvest Salad with Apple Cider Vinaigrette Recipe

A fall harvest salad bursts with seasonal warmth and vibrant colors that dance across your plate.

Crisp autumn ingredients blend together, creating a symphony of fresh, earthy flavors that capture the essence of the changing landscape.

Robust leafy greens form the foundation of this delightful dish, inviting you to savor each carefully selected component.

Nutty textures and sweet-tangy notes intertwine, promising a culinary experience that celebrates the richness of harvest time.

Hearty vegetables and crunchy elements provide unexpected depth, crafting an ordinary salad into a memorable meal.

Wholesome and nourishing, this recipe speaks directly to your desire for comfort and satisfaction during cooler months.

The accompanying apple cider vinaigrette elevates every single bite with its bright, balanced personality.

What Makes Fall Harvest Salad with Cider Vinaigrette Shine

• Harvest Explosion of Flavors: This salad bursts with seasonal ingredients that dance together, creating a symphony of sweet, tangy, and earthy notes that capture the essence of autumn in every bite.
• Nutritional Powerhouse Packed: Loaded with protein-rich quinoa, nutrient-dense kale, and roasted butternut squash, this dish delivers a well-balanced meal that fuels your body with essential vitamins and minerals.
• Texture Party in Your Mouth: Experience a delightful contrast of soft roasted squash, crunchy pecans and pumpkin seeds, creamy feta, and tender massaged kale that keeps every forkful exciting and interesting.
• Quick and Simple Gourmet: With straightforward preparation steps and minimal cooking techniques, this recipe transforms humble ingredients into a restaurant-worthy salad that looks impressive but takes less than 45 minutes to create.

Ingredients in Fall Harvest Salad with Apple Cider Vinaigrette

Main Ingredients:

• Butternut Squash: Sweet and hearty vegetable perfect for fall, choose firm and heavy squash with smooth skin.
• Quinoa: Protein-packed ancient grain with nutty flavor, select pre-rinsed or rinse thoroughly to remove bitter coating.

• Kale: Robust leafy green with excellent nutritional profile, darker leaves indicate higher nutrient content.

• Apple: Crisp and sweet fall fruit, select firm and bright-colored varieties like Honeycrisp or Gala.
• Cranberries: Tart and vibrant dried fruit that adds color and tang to the salad.
• Pecans, Pumpkin Seeds: Crunchy texture providers with rich, earthy flavors, raw or lightly toasted versions work best.

• Feta Cheese: Tangy and crumbly cheese that adds creamy contrast to salad.
• Olive Oil: Smooth base for vinaigrette with healthy fat content.
• Apple Cider Vinegar: Bright and acidic dressing component with subtle apple undertones.
• Honey or Maple Syrup: Natural sweeteners to balance vinaigrette's acidity.
• Dijon Mustard: Provides depth and emulsification to dressing.

• Salt, Pepper: Essential flavor enhancers that balance and elevate the entire dish.
• Garlic: Aromatic ingredient that adds complexity to vinaigrette.

How to Build a Flavorful Fall Harvest Salad

Step 1: Prepare Butternut Squash

• Olive oil
• Salt
• Black pepper

Spread on a baking sheet. Roast for 16 minutes, flipping halfway. Remove and cool completely.

Step 2: Cook Quinoa

Rinse quinoa thoroughly in a fine-mesh strainer. Combine quinoa and water in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes until fluffy. Let cool to room temperature.

Step 3: Create Vinaigrette

• Olive oil
• Apple cider vinegar
• Honey
• Dijon mustard
• Minced garlic
• Salt
• Black pepper

Whisk or shake vigorously until ingredients blend smoothly. Taste and adjust seasonings.

Step 4: Soften Kale

Place kale in a large mixing bowl. Pour half the vinaigrette over kale. Gently massage dressing into leaves for 30 seconds until leaves become tender and slightly wilted.

Step 5: Combine Salad Components

• Cooked quinoa
• Roasted butternut squash
• Sliced apples

Toss ingredients gently to distribute evenly.

Step 6: Garnish and Serve

• Dried cranberries
• Chopped pecans
• Pumpkin seeds
• Crumbled feta cheese

Drizzle remaining vinaigrette over the top. Serve immediately at room temperature.

Fall Salad Tips with Apple Cider Vinaigrette

• Roast Squash Perfectly: Cut butternut squash into uniform, bite-sized cubes to ensure even cooking and crispy edges without burning.
• Massage Kale Like a Pro: Use your hands to break down kale's tough fibers, making it more tender and helping it absorb dressing more effectively.
• Quinoa Cooking Hack: Rinse quinoa thoroughly to remove bitter coating and prevent clumping, ensuring fluffy and light texture every time.
• Dressing Balance Trick: Taste and adjust vinaigrette before adding to salad, balancing sweetness and acidity for a harmonious flavor profile.
• Freshness Matters: Use crisp, seasonal apples and toast nuts briefly to enhance their nutty flavor and add delightful crunch to the salad.

Storing Leftover Fall Harvest Salad the Smart Way

• Refrigerate: Transfer salad to an airtight container and store in the refrigerator for up to 2-3 days. Keep dressing separate to prevent soggy kale.
• Separate Components: Store roasted squash, quinoa, and kale in individual containers to maintain texture and freshness.
• Reheat Gently: Warm roasted squash and quinoa in the microwave for 30-45 seconds. Add back to salad just before serving to preserve crisp vegetables and prevent wilting.

Fall Harvest Salad Pairings to Complete Your Meal

• Pair with Crisp White Wine: Enjoy a chilled Sauvignon Blanc or Pinot Grigio that complements the salad's earthy and sweet flavors, cutting through the richness of the roasted squash and feta.
• Match with Craft Autumn Ale: Select a seasonal craft beer like a pumpkin ale or amber ale with subtle spice notes that echo the salad's warm, harvest-inspired ingredients.
• Serve Alongside Warm Mulled Cider: Warm apple cider infused with cinnamon and cloves creates a cozy drink that perfectly mirrors the apple cider vinaigrette and amplifies the fall harvest theme.
• Complement with Rustic Sourdough Bread: Toasted sourdough provides a hearty, tangy counterpoint to the salad's delicate flavors, offering a satisfying textural contrast and helping to soak up the delicious vinaigrette.

Tasty Variations on Fall Harvest Salad Recipes

• Autumn Harvest Quinoa Bowl: Transform the salad into a warm, hearty grain bowl by serving the ingredients over a bed of quinoa. Roast additional root vegetables like carrots and parsnips for extra depth and warmth.
• Mediterranean Inspired Variation: Replace feta with crumbled goat cheese, swap pecans for toasted pine nuts, and add a sprinkle of za'atar spice blend. Incorporate roasted red peppers for a Mediterranean flavor profile.
• Protein-Packed Version: Add grilled chicken or seared salmon to make the salad a complete meal. Use edamame or chickpeas as a vegetarian protein alternative. Increase the nuts and seeds for additional protein and crunch.
• Spicy Harvest Remix: Infuse the vinaigrette with sriracha or add a pinch of cayenne pepper. Roast the butternut squash with smoked paprika and chili powder. Top with jalapeño slices for an extra kick of heat.

Fall Harvest Salad with Apple Cider Vinaigrette Recipe

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4.7 from 26 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Crisp autumn flavors dance in this fall harvest salad, blending roasted butternut squash, candied pecans, and tangy goat cheese. Refreshing mixed greens drizzled with homemade apple cider vinaigrette create a perfect seasonal harmony you’ll crave.

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Ingredients

Scale 1x2x3x

Salad Ingredients:

Vegetables and Grains:

• 1 small butternut squash, peeled, seeded, and diced
• 2 cups (130 g) chopped kale leaves
• ⅔ cup (120 g) raw quinoa
• 1 cup (240 ml) water
• ½ tablespoon olive oil

Fruits:

• 2 small apples, cored and sliced or diced

Seasonings:

• Salt
• Freshly ground black pepper

Toppings:

• ¼ cup (30 g) dried cranberries
• ¼ cup (30 g) pecans, roughly chopped
• ⅓ cup (50 g) crumbled feta cheese
• 1 ½ tablespoons roasted pumpkin seeds

Apple Cider Vinaigrette Ingredients:

Liquids and Oils:

• 3 tablespoons extra virgin olive oil
• 2 ½ tablespoons apple cider vinegar

Sweeteners:

• ¾ tablespoon honey or maple syrup

Seasonings and Flavors:

• 1 ½ teaspoons Dijon mustard
• 1 garlic clove, minced
• Salt
• Ground black pepper

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Instructions

1. Preheat the oven to a robust 400°F, creating an ideal roasting environment for the butternut squash cubes.
2. Spread diced squash across a baking sheet, generously coating with olive oil, then season with salt and pepper to enhance natural flavors.
3. Roast the squash for approximately 16 minutes, carefully flipping midway to ensure even caramelization and tender texture.
4. Remove squash from oven and allow to cool completely, letting the residual heat intensify its nutty profile.
5. Rinse quinoa thoroughly under cool water to eliminate any bitter coating, then drain completely.
6. Combine quinoa with water in a small saucepan, bringing the mixture to a vigorous boil over high heat.
7. Reduce temperature to low, cover the pan, and simmer for 20 minutes until quinoa transforms into fluffy, light grains.
8. Prepare the vinaigrette by whisking olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a bowl until smoothly integrated.
9. Taste and adjust seasoning, ensuring a balanced and vibrant dressing.
10. Place kale in a generous mixing bowl and drizzle half the vinaigrette over the leaves.
11. Gently massage the dressing into kale for 30 seconds, softening the leaves and infusing them with flavor.
12. Incorporate cooled quinoa, roasted butternut squash, and crisp apple slices into the kale mixture.
13. Toss ingredients thoroughly to distribute flavors evenly.
14. Plate the salad, then garnish with cranberries, toasted pecans, pumpkin seeds, and crumbled feta cheese.
15. Finish by drizzling remaining vinaigrette over the top and serve immediately to preserve texture and temperature.

Notes

• Roast butternut squash ahead of time to save cooking time and enhance flavor depth.
• Massaging kale with vinaigrette helps break down tough fibers, making it more tender and easier to digest.
• Quinoa can be prepared in advance and refrigerated, perfect for meal prepping or quick weeknight dinners.
• Customize the salad by swapping ingredients like goat cheese for feta or walnuts for pecans based on personal preference.
• Apple cider vinaigrette works beautifully as a multipurpose dressing for other salads or roasted vegetables.
• Serve immediately after assembling to maintain the crispness of ingredients and prevent soggy textures.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 15 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 6 g
• Protein: 9 g
• Cholesterol: 5 mg