Colorful Fall Harvest Salad: A Zesty Autumn Recipe to Savor

A fall harvest salad brings vibrant autumn colors and rich seasonal flavors to your table, crafting simple ingredients into a culinary celebration.

Roasted butternut squash creates a warm, hearty foundation that anchors this delightful dish with its natural sweetness and creamy texture.

Crisp apple slices contrast beautifully against the squash, introducing a tangy brightness that dances across your palate.

Earthy greens provide a fresh, robust backdrop that connects all the ingredients with subtle undertones of comfort and nourishment.

Toasted nuts sprinkled throughout offer delightful crunch and a nutty complexity that elevates the entire composition.

Soft, crumbly cheese melts gently between layers, adding a luxurious dimension that harmonizes the salad diverse elements.

What Makes Fall Harvest Salad with Butternut Squash and Apple a Seasonal Favorite

• Roast and Relish Seasonal Flavors: Enjoy the perfect blend of autumn's bounty with roasted butternut squash that brings a warm, caramelized sweetness to this vibrant salad.
• Texture Paradise: Experience a delightful mix of crisp baby kale, crunchy pepitas, smooth feta cheese, and tender roasted squash that creates an exciting mouthfeel in every bite.
• Quick and Nutritious Meal Prep: Whip up this salad in under 45 minutes, delivering a nutritious, colorful dish that's both convenient for busy days and impressive enough for gatherings.

Ingredients for Fall Harvest Salad with Butternut Squash and Apple

Main Ingredients:

• Butternut Squash: Sweet autumn vegetable with a creamy texture, best when firm and deeply colored.
• Apple: Crisp and tart, adds freshness and natural sweetness to the salad.

• Baby Kale: Tender and nutritious green with a mild flavor, softer than mature kale.

• Feta Cheese: Tangy and crumbly cheese that provides a rich, salty element.
• Pepitas: Crunchy pumpkin seeds with a nutty flavor, adds texture and nutrition.
• Pomegranate Seeds: Jewel-like seeds with bright, sweet-tart burst of flavor.

Dressing Ingredients:

• Olive Oil: Rich and smooth oil for dressing and roasting.
• Apple Cider Vinegar: Tangy liquid that balances and brightens the salad.

• Italian Seasoning: Herb blend that adds complexity to roasted vegetables.
• Garlic Powder: Provides subtle, concentrated garlic flavor.
• Dijon Mustard: Sharp and creamy condiment that helps emulsify the dressing.
• Salt and Black Pepper: Essential seasonings for enhancing overall taste.

How to Assemble Fall Harvest Salad with Butternut Squash and Apple

Step 1: Prepare Roasted Butternut Squash

• Butternut squash cubes
• Olive oil
• Italian seasoning
• Garlic powder
• Salt
• Black pepper

Spread ingredients on a quarter sheet baking pan. Roast for 30 minutes until squash becomes tender and lightly caramelized.

Step 2: Assemble Salad Base

• Baby kale
• Roasted butternut squash
• Sliced apple
• Pomegranate seeds
• Crumbled feta cheese
• Toasted pepitas

Step 3: Create Zesty Vinaigrette

• Apple cider vinegar
• Olive oil
• Dijon mustard
• Salt
• Black pepper

Continue whisking until the dressing becomes smooth and well combined.

Step 4: Dress and Serve

Pour the vinaigrette over the salad. Gently toss all ingredients to ensure even coating. Serve immediately and enjoy the vibrant fall flavors.

Tips for Building a Better Fall Harvest Salad

• Roast Squash to Perfection: Cut butternut squash into uniform, bite-sized cubes to ensure even cooking and caramelization.
• Massage Kale for Tenderness: Gently massage baby kale with a bit of olive oil to soften its texture and reduce bitterness.
• Prevent Apple Browning: Toss diced apple in a little lemon juice to maintain its crisp, fresh appearance and prevent oxidation.
• Layer Flavors Strategically: Add toasted pepitas just before serving to maintain their crunch and nutty flavor.
• Dress Smartly: Drizzle dressing gradually and toss lightly to avoid overdressing, keeping the salad's ingredients distinct and vibrant.

Storage and Reheating Instructions for Fall Harvest Salad Leftovers

• Refrigeration: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to prevent soggy greens.
• Reheating Squash: Gently warm roasted butternut squash in a skillet over medium heat for 2-3 minutes or in the microwave for 30-45 seconds until heated through.
• Prep Tip: Consume cold or at room temperature for best texture, as reheating might wilt delicate baby kale and change the salad's crisp consistency.

What to Serve with Fall Harvest Salad with Butternut Squash and Apple

• Pair with Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio perfectly complements the sweet and savory notes of butternut squash and pomegranate seeds, cutting through the richness of feta cheese.
• Match with Hearty Bread: Serve alongside a rustic sourdough or whole grain bread to add texture and soak up the tangy apple cider vinaigrette, creating a satisfying fall meal.
• Complement with Roasted Chicken: A simple herb-roasted chicken breast provides lean protein that enhances the salad's complex flavors, making the dish more substantial and balanced.
• Add Nutty Side Dish: Quinoa pilaf with toasted almonds echoes the pepitas in the salad, adding an extra layer of nutty crunch and nutritional depth to the overall dining experience.

Fall Harvest Salad Variations to Try

• Seasonal Squash Switch: Replace butternut squash with roasted acorn squash for a different flavor profile and texture, maintaining the fall harvest theme.
• Mediterranean Makeover: Swap feta for crumbled goat cheese and add sun-dried tomatoes and kalamata olives to give the salad a Mediterranean-inspired touch.
• Protein Power Boost: Include grilled chicken or crispy bacon bits to transform the salad into a more substantial main course meal with added protein and depth.
• Vegan Victory: Eliminate cheese and replace with roasted chickpeas for protein, using nutritional yeast to mimic the cheesy flavor while keeping the recipe plant-based and nutritious.

Fall Harvest Salad with Butternut Squash and Apple Recipe

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4.8 from 21 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Seasonal bounty shines in this fall harvest salad, blending roasted butternut squash, crisp apples, and tangy goat cheese. Maple vinaigrette drizzled over mixed greens creates a perfect autumn medley you’ll crave at every gathering.

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Ingredients

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Main Ingredients:

• ½ large butternut squash, cut into ½-inch cubes (about 4 cups)
• 1 (5 ounces) package baby kale
• 1 medium apple, cut into ½-inch pieces
• ½ cup pomegranate seeds (seeds from ½ medium pomegranate)
• ½ cup pepitas (shelled pumpkin seeds), toasted
• ¼ cup feta cheese, crumbled

Seasonings and Spices:

• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Vinaigrette Ingredients:

• 2 tablespoons apple cider vinegar
• ¼ cup olive oil
• ½ tablespoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

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Instructions

1. Prepare the oven to a high temperature, ensuring it reaches 400°F for optimal roasting conditions.
2. Create a flavor-packed coating for the butternut squash by combining aromatic seasonings with olive oil, thoroughly coating each cube of squash.
3. Distribute the seasoned squash cubes evenly across a baking sheet, allowing ample space between pieces to encourage caramelization and crisp edges.
4. Roast the squash for approximately half an hour, periodically checking for a tender texture and golden-brown exterior.
5. While the squash transforms in the oven, assemble the salad’s foundation using vibrant baby kale as the verdant base.
6. Slice crisp apples into delicate, uniform pieces to provide a refreshing crunch and sweet contrast to the roasted squash.
7. Sprinkle pomegranate seeds across the salad, introducing bursts of jewel-like color and tangy flavor.
8. Crumble feta cheese over the salad, adding a creamy, salty dimension that complements the other ingredients.
9. Scatter toasted pepitas for a nutty texture and additional protein boost.
10. Craft a harmonious vinaigrette by whisking together apple cider vinegar, olive oil, Dijon mustard, and a pinch of seasoning.
11. Once the squash has cooled slightly, gently incorporate it into the salad mixture.
12. Drizzle the prepared dressing over the salad, tossing delicately to ensure each ingredient is lightly coated and perfectly seasoned.

Notes

• Roasting butternut squash at high heat caramelizes its natural sugars, creating a sweet and slightly crispy texture that elevates the entire salad.
• Massaging baby kale helps break down its tough fibers, making it more tender and easier to chew while absorbing the tangy dressing.
• Pomegranate seeds add bursts of juicy brightness and a jewel-like visual appeal that contrasts beautifully with the creamy feta cheese.
• Toasted pepitas provide a nutty crunch and boost of protein, transforming this salad from a simple side dish to a satisfying meal.
• Choose ripe, crisp apples like Honeycrisp or Gala for the best balance of sweetness and tartness in the salad.
• Emulsifying the dressing ensures a smooth, well-blended vinaigrette that coats every ingredient evenly for maximum flavor in each bite.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 8 g
• Sodium: 300 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 7 g
• Cholesterol: 10 mg