A cozy mix of roasted butternut squash, crisp apple slices, goat cheese, and baby greens, this fall harvest salad is all crunch, tang, and warm spice.
Imagine your kitchen smells like roasted garlic, sweet squash, and autumn leaves (if autumn had a scent). That’s the vibe here. We’re basically serving sweater weather in a bowl.
This is your “oh wow, fall really IS the best season” moment… just on a plate. The fall harvest salad lands somewhere between wholesome and indulgent. It’s got roasted squash that’s soft and caramelized at the edges, tart apples for bite, creamy goat cheese, and little pops of pomegranate and cranberry to keep things interesting. A zingy apple cider dressing pulls it all together like a cozy hug. It works as a weeknight dinner, yes, but also feels just fancy enough to plop on the table for guests. It’s relaxed but impressive. Like that friend who always brings the best wine.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Fall Harvest Salad
Let’s be honest: salads can be boring. But not this one. This one walks into the room with caramelized squash and doesn’t need to shout.
- Ridiculously simple to make: You chop, roast, whisk, toss, and voilà—seasonal magic with barely any stress.
- Full of textures and color: Creamy goat cheese, crunchy candied nuts, crispy apples, juicy pomegranate—utterly delightful in every forkful.
- Pairs with sweet or savory mains: It’s just at home next to a pork roast as it is a grilled cheese sandwich (trust me).
- Taste-buds wake-up call: The tangy cider vinaigrette brightens everything. It’s like a zesty little bow on top.
- Seasonal but not basic: Yes, it’s got squash and apples, but it’s a full production, not a pumpkin spice afterthought.
- Meal-worthy, snack-worthy, and leftover-friendly: You’ll go back to the fridge to “check something” and find yourself eating it straight from the bowl.
Ingredient Notes
Let’s talk about what’s really happening in this bowl. These ingredients play well together, and there’s room to riff if needed.
- Butternut squash: Roasting it brings out that soft, maple-y sweetness. You want caramelization, so don’t crowd the pan.
- Italian seasoning and garlic powder: Low effort, high reward. They bring depth without making things overly fussy.
- Olive oil: You’ll use it to roast the squash and to make the dressing, so pick a nice one if you have it.
- Apple cider vinegar: A tangy little backbone to the dressing. Adds brightness to all the cozy ingredients.
- Honey or maple syrup: Either works, so use what you’ve got. A little sweetness balances the vinegar and Dijon.
- Dijon mustard: Just a small spoonful, but it gives that mouthwatering zing in the dressing.
- Mixed baby greens: Peppery arugula? Soft spinach? Use a ready-made blend or make your own mix.
- Apple slices: Crisp is the goal. I like Honeycrisp or Pink Lady, but Granny Smith works if you want it tart.
- Dried cranberries and pomegranate seeds: Sweet-tart chewy and juicy pops—don’t skip them, they do heavy flavor-lifting.
- Candied nuts: Pecans or walnuts are both great. That sugary crunch though? Necessary.
- Red onion: Just a few slivers. Adds bite and contrast to all the softer ingredients.
- Goat cheese or feta: Choose your saltiness level. Goat cheese is creamier, feta has more “oomph.”
How To Make This Fall Harvest Salad
Once your squash is chopped and in the oven, everything else comes together like clockwork. And don’t worry—no fancy techniques required here.
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Roast the squash: Toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Spread it all out on a sheet pan—try not to crowd it or it’ll just steam. Roast at 400°F for 25 to 30 minutes, stirring halfway through, until it’s fork-tender and golden on the edges. Let it cool slightly before tossing.
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Make your dressing: Whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon, salt, and pepper in a bowl. Or, toss it all in a jar with a lid and shake it like a maraca. Taste it. Want it sweeter? Add a drizzle more honey. A little sharper? More vinegar. You’re the boss.
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Build the base: In a large bowl, add your baby greens, apple slices (make them thin but not see-through), dried cranberries, pomegranate seeds, red onion slices, and candied nuts. Toss gently with your hands or big tongs to get things mingling.
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Dress that thing: Drizzle a few tablespoons of dressing over the salad, then toss again until the leaves are lightly coated but not drowning. You can always add more once it’s plated.
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Top and serve: Now add the cooled squash and crumble the goat cheese or feta over the top. Give it one last gentle toss or just serve it as-is. It’s beautiful either way.
Storage Options
Leftovers will keep just fine in the fridge, though you’ll want to store the dressed greens separately from the roasted squash if you can. Otherwise, those lovely crisp greens can get a little… limp and sad.
The roasted butternut squash itself stores beautifully in an airtight container for three to four days. Warm it quickly in a skillet or just eat it cold—it’s tasty either way.
The vinaigrette can hang out in your fridge for up to a week. Shake it up a bit before using again, since the oil and vinegar naturally separate.
As for freezing? I wouldn’t recommend freezing the assembled salad. The textures take a nosedive. However, you can roast the squash ahead and freeze that part—when thawed and reheated, it’s still great tossed into the mix. Oh, and the dressing? Keep that fresh.
Variations and Substitutions
Want to mix things up or empty out that fridge drawer? Totally encouraged. This salad is flexible.
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Use sweet potatoes instead of squash: They roast up just as golden and sweet, with a slightly denser texture. A tasty twist without much extra effort.
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Swap apples for pears: Ripe but firm pears (like Bosc or Anjou) bring a soft, floral sweetness that works beautifully here.
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Add grains like farro or quinoa: This turns the salad into more of a meal-meal. Farro brings chew, quinoa keeps it gluten-free.
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Use arugula or kale for greens: Arugula adds pepperiness, while massaged kale keeps its structure if you’re dressing it ahead.
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Go dairy-free with avocado: Creamy avocado slices give richness without the cheese. Bonus: they’re green. Extra salad vibes.
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Add protein like chicken or salmon: Leftover grilled chicken or a hunk of pan-seared salmon would make this soar from side to stellar dinner.
What to Serve with Fall Harvest Salad
This fall harvest salad is perfectly happy solo, but it’s also a team player. Here are a few ways to pair it up on your plate.
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For a light but cozy dinner, serve with a hunk of crusty bread and a bowl of soup—maybe something earthy like squash or creamy tomato. It’s giving fireside vibes, no fireplace needed.
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Planning a cozy autumn brunch? This salad loves being neighbors with a spinach quiche or bacon-studded tart. Bonus: it looks like effort even if you just made the salad.
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Tuck it next to something meaty and savory, like pan-seared pork chops or a roast chicken. The bright, sweet-tart flavors balance all that richness like a charm.
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Serving for Thanksgiving? It’s a fantastic alternative (or companion) to traditional cranberry sauce. Speaking of, check out this easy homemade cranberry sauce.
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If your dinner plan is more snacky, round it out with cheese and crackers, olives, and maybe a cheeky glass of wine. Salad ≠ boring anymore.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this fall harvest salad ahead of time?
Yes, but with a couple of small tricks. Roast the squash and make the dressing in advance, then chill them separately. Slice the apples and red onion just before serving to keep everything fresh and crisp. You can even assemble everything except the greens and dressing a couple of hours before. Just add those last to avoid sogginess.
What kind of apples are best for this salad?
Go for something crisp that holds its shape and has a bit of tartness. Honeycrisp, Pink Lady, or even a Granny Smith work beautifully. You want that crunch and contrast to the roasted squash and creamy cheese.
Can I serve this salad warm?
Absolutely! In fact, it’s even better slightly warm. Just layer the warm squash over the greens right before serving. Maybe let it cool just enough so it doesn’t wilt the greens immediately. The contrast of warm and cool textures is kind of irresistible.
Is it okay to switch the cheese or leave it out?
Of course! Goat cheese adds that creamy-tangy balance, but crumbled feta, blue cheese, or even shaved parmesan can work nicely. Dairy-free? Add avocado or just skip it—there’s still lots of flavor and texture happening.
Fall Harvest Salad
Ingredients
Roasted Butternut Squash
- 1 medium (3 cups) butternut squash peeled, seeded, and cut into ½-inch cubes (about 3 cups)
- 1 1/2 tbsp (22 ml) olive oil
- 1 tsp Italian seasoning
- 3/4 tsp (0.75 tsp) garlic powder
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.25 tsp) freshly ground black pepper
Apple Cider Vinaigrette
- 3 tbsp (44 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) honey or maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp (0.25 tsp) salt or to taste
- 1/8 tsp (0.125 tsp) black pepper
Salad
- 5 oz (142 g) mixed baby greens such as arugula, spinach, spring mix
- 1 crisp apple cored and thinly sliced (Honeycrisp, Pink Lady, or Granny Smith)
- 1/4 cup (30 g) dried cranberries
- 1/4 cup (35 g) pomegranate seeds
- 1/3 cup (35 g) candied pecans or walnuts roughly chopped
- 1/4 (0.25) small red onion thinly sliced
- 2 oz (56 g) goat cheese or feta crumbled
Equipment
- Sheet Pan
- Large Salad Bowl
- Chef’s knife
Instructions
- Roast the squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Spread in a single layer on a sheet pan (don’t crowd the pan). Roast for 25–30 minutes, stirring halfway, until tender and golden on the edges. Allow to cool slightly.
- Make the dressing: In a bowl or jar, whisk (or shake) together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper. Taste and adjust sweetness or tanginess as needed.
- Build the base: In a large salad bowl, combine baby greens, apple slices, dried cranberries, pomegranate seeds, red onion slices, and candied nuts. Gently toss to combine.
- Add the dressing: Drizzle a few tablespoons of vinaigrette over the salad and toss gently to lightly coat. Add more dressing to taste if needed.
- Finish and serve: Top with slightly cooled roasted squash and crumble goat cheese or feta over the top. Give the salad a final gentle toss, or serve as is.
Notes
- Store leftover roasted squash and dressing separately from greens for best texture.
- Feel free to swap in sweet potatoes, pears, kale, or avocado—or add grains or proteins to make it heartier.
- This salad can be served warm with the squash fresh from the oven.
- For dairy-free, omit cheese or replace with sliced avocado.
