Autumn Harvest Salad with Apple Cider Vinaigrette

This Autumn Harvest Salad is everything you love about fall in one beautiful, vibrant bowl. It’s a hearty and satisfying salad that’s bursting with a wonderful mix of textures and sweet and savory flavors. It features a bed of mixed greens topped with tender roasted butternut squash, crisp apple slices, chewy dried cranberries, and crunchy toasted pecans. A crumble of tangy goat cheese and a zesty apple cider vinaigrette bring it all together.

Perfect as a stunning side dish for a holiday meal like Thanksgiving, or as a healthy and filling lunch, this salad is a true celebration of the season. It’s surprisingly easy to assemble and is a fantastic way to enjoy the best produce that autumn has to offer.

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Why You’ll Love This Recipe

• Packed with Fall Flavors: The perfect combination of sweet, savory, and tangy seasonal ingredients.
• Healthy & Nourishing: Loaded with nutrient-rich greens, vegetables, and healthy fats.
• Stunning Holiday Side Dish: A beautiful and elegant addition to any Thanksgiving or holiday table.
• Easy to Assemble: The components can be prepped ahead of time for quick and easy assembly.

Ingredients

For the Salad:

• 5 oz Mixed Greens or Spring Mix
• 1 small Butternut Squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 Honeycrisp or Gala Apple, thinly sliced
• 1/2 cup Dried Cranberries
• 1/2 cup Pecan Halves, toasted
• 4 oz Goat Cheese, crumbled

For the Apple Cider Vinaigrette:

• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Apple Cider Vinegar
• 2 tablespoons Maple Syrup
• 1 tablespoon Dijon Mustard
• 1 small Garlic Clove, minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Step-by-Step Instructions

1. Roast the Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the butternut squash cubes with a tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized. Let it cool slightly.
2. Make the Vinaigrette: While the squash is roasting, combine all the vinaigrette ingredients (olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper) in a small bowl or a jar with a lid. Whisk or shake until well combined and emulsified.
3. Toast the Pecans: Place the pecan halves in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they are fragrant and slightly darkened.
4. Assemble the Salad: In a large salad bowl, combine the mixed greens, cooled roasted butternut squash, sliced apple, dried cranberries, and toasted pecans.
5. Dress and Serve: Drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more dressing as needed. Top with the crumbled goat cheese and serve immediately.

Tips & Variations

• Pro Tip: To save time, you can often find pre-cubed butternut squash in the produce section of your grocery store.
• Add Protein: Make this a complete meal by topping it with grilled chicken, roasted salmon, or a can of drained chickpeas.
• Different Cheese: If you’re not a fan of goat cheese, crumbled feta or blue cheese would also be delicious.
• Nut Swap: Toasted walnuts, pumpkin seeds (pepitas), or sliced almonds are great substitutes for the pecans.

Frequently Asked Questions (FAQ)

• Can I make this salad ahead of time?
  • Yes, you can prepare all the components in advance. Roast the squash, make the dressing, and toast the nuts. Store them in separate airtight containers in the refrigerator. Assemble the salad just before serving to keep the greens from getting soggy.
• How do I store leftovers?
  • It’s best to store the salad and dressing separately. If you have leftover dressed salad, it will keep in the refrigerator for a day, but the greens will be wilted.
• Is this recipe gluten-free?
  • Yes, this salad is naturally gluten-free.

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Serving Suggestions

• This Autumn Harvest Salad is the perfect side dish for roasted turkey, chicken, or pork loin. It’s also a fantastic standalone lunch or a light dinner. For a beautiful presentation, arrange the ingredients on a large platter instead of tossing them in a bowl.

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Autumn Harvest Salad

This hearty Autumn Harvest Salad combines roasted butternut squash, crisp apples, candied pecans, and pomegranate arils over fresh greens. Tossed with a homemade honey cider vinaigrette, it’s the perfect seasonal side or light meal for fall gatherings.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Salads, Side Dishes

Cuisine: American, Thanksgiving

Calories: 213

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup apple cider (not apple juice)
• 1/3 cup honey
• 3 tablespoons apple cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup extra virgin olive oil (or canola oil)
• 1 large bag mixed greens (spring mix, spinach, etc.)
• 1-2 medium apples, sliced or diced
• 1 whole butternut squash, diced and roasted
• 1 handful candied pecans (or other nuts)
• 1 handful pepitas (pumpkin seeds)
• 1 handful feta cheese, crumbled
• 1 handful pomegranate arils
• 1 small red onion, thinly sliced
• shredded or diced roasted chicken (optional)

Equipment

• Blender
• large salad bowl
• Knife and cutting board
• Baking sheet (for squash)

Method

 

1. Place apple cider, honey, vinegar, salt, and pepper in a blender and blend until honey is incorporated. Slowly drizzle in the oil while blending on low until fully emulsified.
2. Taste and adjust salt, pepper, or vinegar as needed.
3. Place greens in a large bowl. Top with apples, roasted butternut squash, pecans, pepitas, feta, pomegranate arils, and red onion. Add chicken if using.
4. Toss salad with dressing just before serving.

Notes

Best enjoyed freshly assembled. Prep ingredients ahead and toss before serving. To roast squash: peel, cube, season with olive oil, salt, and pepper, and roast at 400°F for about 20 minutes. Prevent apples from browning by tossing them with lemon water. Add chicken to make it a complete meal.

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