Fall Harvest Salad: Quick, Cozy, and Full of Color

Fall Harvest Salad is everything we love about autumn in one beautiful bowl. It’s crisp, colorful, and full of that cozy flavor magic that makes sweater weather feel even better. With roasted butternut squash, tart apples, and crunchy walnuts, this salad manages to feel both hearty and refreshing. The sweet tang of maple vinaigrette ties everything together perfectly — like that friend who always knows what to say at Thanksgiving dinner.

Whether you’re planning a cozy night in or need a show-stopper for a holiday table, Fall Harvest Salad brings warmth and texture to any meal. Bonus: it’s vegetarian, quick to make, and packed with nutrients that keep you feeling good long after the last bite. So grab your favorite salad bowl and let’s bring the harvest to your kitchen.

Table of Contents

What is Fall Harvest Salad?

Fall Harvest Salad is a seasonal salad brimming with roasted butternut squash, crisp apples, dried cranberries, and crunchy walnuts, all tossed over a bed of leafy greens like kale, spinach, or arugula. It’s finished with a homemade maple-balsamic vinaigrette that gives every bite that sweet-tangy kick we crave during autumn.

Think of it as the salad version of your favorite cozy sweater—warm, comforting, and totally satisfying. It pairs perfectly with savory mains like turkey, chicken, or even pasta. The best part? It’s versatile. You can swap ingredients based on what’s in your pantry—sweet potatoes instead of squash, pecans instead of walnuts—and still get that delicious, fall-inspired flavor.

Reasons to Try Fall Harvest Salad

There are so many reasons to fall in love with Fall Harvest Salad. First, it’s incredibly simple. We’re talking less than 40 minutes from start to finish, including roasting time. Second, it’s an absolute crowd-pleaser. Even your “I don’t like salad” family members might come back for seconds. It’s that good. Third, it’s packed with wholesome ingredients—vitamin-rich greens, fiber-loaded apples, and heart-healthy walnuts.

Plus, it’s adaptable: make it vegan, make it a main course by adding grilled chicken, or keep it as a light side dish. And let’s not forget how pretty it looks. With all those warm hues, it’s practically fall in a bowl. For another cozy autumn recipe to serve alongside, check out this Roasted Autumn Vegetable Pot Pie.

Ingredients Needed to Make Fall Harvest Salad

• 2 cups mixed greens (kale, spinach, or arugula)
• 1 cup roasted butternut squash, cubed
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 2 tbsp crumbled feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions to Make Fall Harvest Salad

Alright, let’s walk through this Fall Harvest Salad step by step so you can bring all those cozy autumn flavors together with confidence (and without the kitchen chaos).

Step 1: Roast the Butternut Squash

We’ll kick off this step-by-step Fall Harvest Salad by prepping the star ingredient — the butternut squash. Preheat your oven to 400°F (a nice, even roasting temperature). Peel and cube the squash into bite-sized pieces — about ¾-inch cubes work best so they roast evenly. Toss them in a bowl with one tablespoon of olive oil, a good pinch of salt, and a dash of pepper. Spread them out on a parchment-lined baking sheet in a single layer (crowding the pan will steam them instead of roast them). Roast for around 20 minutes or until the edges start to caramelize and turn golden. You’ll know they’re perfect when they’re tender enough to pierce easily with a fork but not mushy.

Pro Tip: For even more depth of flavor, you can sprinkle a touch of cinnamon or smoked paprika before roasting. If you enjoy roasting veggies, you’ll love this Parmesan Garlic Roasted Carrots recipe — it uses the same simple roasting technique to bring out natural sweetness.

Step 2: Prepare the Maple Vinaigrette

Now for the dressing — it’s what gives this salad its irresistible sweet-tangy balance. In a small mixing bowl, whisk together the remaining tablespoon of olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk until it’s fully combined and slightly emulsified (you’ll see it thicken a bit — that’s your cue it’s perfect). Taste it and adjust the sweetness or acidity to your liking; if you prefer a punchier flavor, add a splash more vinegar.

For a twist, try substituting balsamic vinegar for apple cider vinegar — it creates a deeper, slightly richer flavor. If you’re curious about dressings that also complement fall ingredients, check out our Harvest Delight Pumpkin Sage Bisque — the creamy balance of sweet and savory flavors pairs beautifully with this salad.

Step 3: Assemble the Salad

Here’s where everything comes together in this Fall Harvest Salad step-by-step guide. In a large serving bowl, add your leafy greens — kale, spinach, or arugula work beautifully. Gently toss in your roasted butternut squash (still warm if possible), thinly sliced apples, dried cranberries, and chopped walnuts. The warmth of the squash slightly wilts the greens and brings out the apple’s sweetness.

Next, drizzle your freshly made maple vinaigrette over the top. Don’t dump it all at once — start with half, toss gently with tongs, then add more as needed. This helps every bite get evenly coated without drenching the greens. Finish by sprinkling crumbled feta cheese for a creamy touch and a bit of tang. If you’re making this salad for guests, hold off on dressing it until right before serving to keep everything crisp and fresh.

Step-by-Step Tip: Want to make it heartier? Add grilled chicken or quinoa for extra protein. You can find inspiration for pairing proteins with salads in our Healthy Chicken and Vegetable Skillet, which uses simple, wholesome ingredients that complement this salad beautifully.

Step 4: Serve and Enjoy

Finally, serve your Fall Harvest Salad immediately while the squash is still slightly warm and the apples are crisp. The contrast of textures — creamy feta, crunchy walnuts, and tender roasted squash — makes every forkful feel like a celebration of fall. It’s a dish that works for weeknight dinners, potlucks, or even as a colorful addition to your Thanksgiving spread.

If you want to round out your menu with another cozy seasonal favorite, try pairing this with our Easy Cinnamon Apple Cake for dessert or the Cranberry Orange Breakfast Cake for a morning-after treat.

What to Serve with Fall Harvest Salad

This Fall Harvest Salad pairs beautifully with roasted meats like turkey or chicken, making it an excellent side for Thanksgiving or any cozy dinner. You can also serve it alongside pasta dishes like Marry Me Pumpkin Chicken Pasta or warm soups like Harvest Delight Pumpkin Sage Bisque. If you want to go all-in on the fall theme, serve it with a slice of Easy Cinnamon Apple Cake for dessert. It’s a well-rounded, hearty menu that tastes like autumn should—fresh, comforting, and just a little sweet.

Key Tips for Making Fall Harvest Salad

1. Roast the squash until it’s golden, not mushy—that light caramelization makes a big difference.
2. Toast your walnuts for a richer, nuttier flavor (just 2–3 minutes in a dry pan does the trick).
3. Choose crisp apples like Honeycrisp or Fuji for the best crunch.
4. Make it vegan by skipping the feta or swapping it for vegan cheese.
5. For a meal-worthy version, toss in roasted chicken or quinoa for added protein.
6. Always dress the salad right before serving to keep your greens fresh and vibrant.

Storage and Reheating Tips for Fall Harvest Salad

If you’ve got leftovers, don’t worry—this salad holds up surprisingly well. Store undressed salad in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate jar so your greens stay crisp. If you’ve already dressed the salad, it’s best eaten within 24 hours. To reheat the squash for later, pop it in the oven at 350°F for about 5 minutes to bring back that warm, roasted flavor. You can also enjoy the salad cold for a refreshing twist—it’s still delicious either way.

FAQs

Can I make Fall Harvest Salad ahead of time?
Yes! Prep the roasted squash and vinaigrette in advance, then assemble right before serving.
Can I substitute the squash?
Absolutely—try roasted sweet potatoes or even pumpkin cubes.
Is this salad vegan-friendly?
Yes, just omit the feta cheese.
Can I use store-bought dressing?
Sure, but homemade maple vinaigrette really makes this salad shine.
What greens work best?
Kale and spinach are great options since they hold up well to the warm squash.

Final Thoughts

Fall Harvest Salad isn’t just another salad—it’s a celebration of the season. It’s wholesome, colorful, and the perfect way to bring those cozy autumn vibes right to your table. Whether you’re serving it at a holiday dinner or packing it for a weekday lunch, it’s guaranteed to impress. If you’re craving more fall goodness, try pairing it with our Cranberry Orange Breakfast Cake. Gather your ingredients, pour yourself a cozy drink, and enjoy a little taste of fall in every bite.

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