Welcome the cozy flavors of the season with the ultimate Autumn Harvest Salad. This recipe isn’t just a bowl of greens; it’s a vibrant celebration of fall’s best offerings. We’re talking sweet roasted butternut squash, crisp Honeycrisp apples, crunchy pecans, and creamy goat cheese, all brought together with a tangy apple cider vinaigrette. It’s the perfect, show-stopping dish for everything from a simple weeknight dinner to the centerpiece of your Thanksgiving table.
Get ready to create a salad that is bursting with texture and flavor in every single bite. This is the salad that will make everyone ask for the recipe.
Why This is the Ultimate Autumn Harvest Salad
This recipe stands out for its perfect balance of flavors and textures. The sweetness from the maple syrup in the dressing and the roasted squash contrasts beautifully with the tangy apple cider vinegar and sharp goat cheese. You get satisfying crunch from the toasted pecans and crisp apples, which pairs wonderfully with the tender squash and fresh greens. Best of all, this Autumn Harvest Salad is incredibly versatile and easy to customize to your liking.
Key Ingredients for Your Fall Masterpiece
The magic of this salad lies in its combination of simple, high-quality ingredients. Each component plays a crucial role in creating the final, delicious result.
- The Greens: A base of mixed greens or baby spinach provides a tender foundation.
- The Squash: Roasted butternut squash adds a sweet, earthy, and hearty element.
- The Fruit: A crisp Honeycrisp apple brings a sweet and juicy crunch.
- The Nuts: Toasted pecans deliver a warm, nutty flavor and a delightful texture.
- The Cheese: Crumbled goat cheese adds a creamy, tangy finish.
- The Dressing: A homemade apple cider vinaigrette ties everything together.
How to Make the Perfect Autumn Harvest Salad
Making this stunning salad is easier than you think. We’ll start by preparing the individual components before bringing them all together.
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Set aside to cool slightly.
Step 2: Prepare the Apple Cider Vinaigrette
While the squash roasts, make the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and finely chopped shallot. Season with salt and pepper to taste.
Step 3: Toast the Pecans
Place the pecans in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant. This simple step dramatically enhances their flavor.
Step 4: Assemble the Salad
In a large salad bowl, combine the mixed greens, cooled butternut squash, chopped apple, toasted pecans, dried cranberries, and crumbled goat cheese. Drizzle with the vinaigrette and toss gently to combine. Serve immediately and enjoy!
Tips for Success
Follow these simple tips to make your salad truly exceptional.
- Don’t Dress It Too Soon: Wait to add the dressing until just before serving to prevent the greens from becoming soggy.
- Let the Squash Cool: Ensure the roasted squash has cooled for at least 10 minutes before adding it to the salad to avoid wilting the greens.
- Taste Your Dressing: Adjust the sweetness or acidity of your vinaigrette to your preference before dressing the salad.
Delicious Variations & Substitutions
One of the best things about this Autumn Harvest Salad is its versatility. Feel free to make it your own!
- Add Protein: Turn this into a main course by adding grilled chicken or chickpeas.
- Switch the Cheese: Not a fan of goat cheese? Try crumbled feta, blue cheese, or shaved Parmesan instead.
- Use Different Nuts: Candied walnuts or toasted almonds would be just as delicious as pecans.
- Try Another Fruit: Sliced pears are a fantastic substitute for apples.
What to Serve with Your Harvest Salad
This salad is hearty enough for a light lunch on its own, but it also pairs beautifully with a variety of main courses. Serve it alongside some Simple Baked Pork Chops for a comforting weeknight meal. It’s also the perfect complement to a warm bowl of Loaded Baked Potato Soup. And of course, it’s a must-have side dish for any holiday feast, especially next to a Cranberry Orange Glazed Turkey Breast.
Storage and Make-Ahead Tips
To make this salad ahead of time, prepare the components and store them separately in airtight containers in the refrigerator. The roasted squash, toasted pecans, and vinaigrette can be made up to 3 days in advance. When you’re ready to serve, simply assemble the salad with the fresh greens and apples.
Frequently Asked Questions
Yes, you can prep the components in advance. Roast the squash, make the dressing, and toast the nuts up to 3 days ahead. Store them in separate airtight containers in the fridge and assemble just before serving to keep the greens crisp.
To make this a complete meal, add grilled chicken, shredded rotisserie chicken, chickpeas, or quinoa. These additions make it a satisfying and balanced main course.
Feel free to swap pecans for walnuts or candied almonds, goat cheese for feta or blue cheese, and apples for pears. You can also use roasted sweet potatoes instead of butternut squash for a different flavor.
A tangy and slightly sweet dressing like an apple cider vinaigrette is the perfect complement. It balances the earthy squash and sweet apples beautifully, tying all the fall flavors together.
It pairs wonderfully with roasted chicken, baked pork chops, or a hearty soup. It’s also a classic side dish for a full Thanksgiving or holiday meal.
The Perfect Autumn Harvest Salad Recipe
Autumn Harvest Salad with Creamy Apple Cider Vinaigrette
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with 1 tbsp of olive oil and season with salt and pepper. Arrange in a single layer.
- Roast for 20-25 minutes, flipping halfway through, until the squash is tender and has started to caramelize at the edges. Remove from the oven and let it cool slightly.
- While the squash is roasting, prepare the vinaigrette. In a medium bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk or shake vigorously until well emulsified.
- In a large salad bowl, combine the mixed greens, cooled roasted butternut squash, sliced apple, toasted pecans, dried cranberries, and crumbled goat cheese.
- Drizzle about half of the vinaigrette over the salad and toss gently to combine. Add more dressing as needed, until the salad is coated to your liking. Serve immediately.
Notes
Make It Ahead: You can roast the squash, toast the nuts, and make the dressing up to 3 days in advance. Store them in separate airtight containers in the refrigerator. Assemble just before serving for the best texture.
Share Your Creation!
I hope you love this delicious Autumn Harvest Salad recipe as much as I do! It’s a true taste of the season. If you make it, I would love to see it! Please leave a comment below or share a photo on Pinterest. Your feedback helps support our community of home cooks!
