Fall Harvest Salad

Ah, fall—when the air gets crisp, the leaves turn golden, and the flavors of the season come to life. This Fall Harvest Salad is like a celebration of everything that makes autumn so special. With tender roasted butternut squash, crispy apple slices, and a touch of tangy goat cheese, each bite is a flavor-packed combination of sweet, savory, and crunchy. Add in some candied pecans and a drizzle of maple vinaigrette, and you’ve got a salad that’s so satisfying, you might just forget it’s good for you. Trust me, you’re going to love this one.

Perfect for a cozy dinner or as a stunning side dish at Thanksgiving or any fall gathering, this salad is the embodiment of fall in a bowl. Plus, it’s so easy to throw together, yet feels like you’re indulging in something special.

Why You’ll Love Fall Harvest Salad

Seasonal Ingredients

This salad features all the best flavors of fall, from roasted squash to crisp apples. It’s the kind of dish that makes you feel connected to the season.

Sweet and Savory Balance

With the sweetness of the squash and apples, combined with the savory goat cheese and candied pecans, this salad hits all the right notes.

Refreshing and Light

Despite being hearty enough to stand on its own, it’s light and refreshing, perfect for a fall lunch or as a complement to your main dish.

Easy to Customize

You can easily swap ingredients based on what you have or your dietary preferences—add some roasted chicken for protein or try different cheese varieties like feta or blue cheese!

Ingredients

Here’s everything you’ll need to create this vibrant Fall Harvest Salad:

Butternut Squash

The star of the show! Roasted butternut squash adds a comforting, slightly sweet flavor to the salad.

Apples

Crisp, tart apples (like Granny Smith or Honeycrisp) add a lovely contrast to the squash and other ingredients.

Goat Cheese

Rich, creamy, and tangy goat cheese brings a savory depth to the salad, balancing out the sweetness of the fruits and squash.

Candied Pecans

For that satisfying crunch and a little sweetness, candied pecans are a must-have addition.

Mixed Greens

A variety of greens (like arugula, spinach, or baby kale) form the base of the salad and add a fresh, peppery bite.

Red Onion

Thinly sliced red onion adds a zesty kick to balance the richness of the other ingredients.

Dried Cranberries (optional)

Sweet and chewy cranberries make the salad even more festive and add a burst of color.

Maple Vinaigrette

A sweet and tangy dressing that brings everything together with a perfect touch of autumn flavor.

Instructions

1. Roast the Squash

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, drizzle with olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and golden, stirring halfway through.

2. Prepare the Candied Pecans

While the squash is roasting, heat a small pan over medium heat and toast the pecans with a little bit of butter and a sprinkle of sugar. Stir constantly for about 5-7 minutes, until they’re golden brown and caramelized. Set aside to cool.

3. Assemble the Salad

In a large bowl, toss the mixed greens, apple slices, roasted squash, red onion, and dried cranberries (if using). Gently crumble the goat cheese on top.

4. Make the Maple Vinaigrette

In a small jar, combine 3 tablespoons of olive oil, 1 tablespoon of maple syrup, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper. Shake well to combine.

5. Dress and Toss

Drizzle the maple vinaigrette over the salad and toss gently to coat everything evenly.

6. Add the Finishing Touches

Top with the candied pecans and a little more crumbled goat cheese, if desired.

7. Serve and Enjoy

Serve immediately, and enjoy this cozy, colorful, and flavor-packed fall salad!

Nutrition Facts (per serving)

• Calories: 250
• Protein: 6g
• Carbs: 28g
• Fat: 15g
• Fiber: 6g
• Sugar: 17g
• Sodium: 200mg
• Cholesterol: 10mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How to Serve Fall Harvest Salad

As a Side

This salad makes a fantastic side dish to roasted chicken, turkey, or pork. It’s perfect for holiday meals or cozy dinners.

As a Light Main

Add some grilled chicken, roasted turkey, or even a scoop of quinoa for a more substantial meal.

With Soup

Pair it with a bowl of creamy butternut squash soup or a hearty lentil soup for a warming, comforting meal.

For Entertaining

This salad is visually stunning, so it’s a great option for a dinner party or potluck. Serve it on a large platter for a beautiful, festive presentation.

Additional Tips

Make it Ahead

You can roast the butternut squash and prepare the candied pecans ahead of time. Just store them in airtight containers, and assemble the salad right before serving.

Swap the Cheese

If goat cheese isn’t your thing, try feta, blue cheese, or even sharp cheddar for a different twist.

Add Protein

For a more filling salad, add grilled chicken, bacon, or roasted chickpeas to make it a complete meal.

For a Vegan Version

Skip the goat cheese and use a dairy-free dressing or a tahini-based sauce instead of the maple vinaigrette. The salad will still be vibrant and flavorful!

FAQ Section

Q1: Can I use other types of squash?
A1: Yes! You can use acorn squash, kabocha, or even sweet potatoes as an alternative to butternut squash.

Q2: How can I make the salad ahead of time?
A2: Roast the squash and prepare the candied pecans in advance. Store everything separately in airtight containers and assemble the salad right before serving.

Q3: Can I substitute the goat cheese?
A3: Absolutely! You can swap goat cheese for feta, blue cheese, or even a sharp cheddar.

Q4: What kind of apples work best for this salad?
A4: Crisp and tart apples like Granny Smith, Honeycrisp, or Fuji work wonderfully in this salad.

Q5: Can I make this salad without the candied pecans?
A5: Of course! You can skip the pecans or use toasted almonds or walnuts for a similar crunch.

Q6: How do I store leftovers?
A6: Store leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the dressing separate until you’re ready to eat.

Q7: Can I use a different dressing?
A7: Absolutely! If you’re not a fan of maple vinaigrette, try a balsamic vinaigrette or a simple olive oil and lemon dressing.

Q8: Is this salad gluten-free?
A8: Yes, this salad is naturally gluten-free, making it a great option for those with dietary restrictions.

Q9: How can I make this salad more filling?
A9: Add some protein like grilled chicken, roasted turkey, or even a scoop of quinoa for a heartier version.

Q10: Can I make this salad without the dried cranberries?
A10: Yes! You can omit the cranberries or substitute them with raisins, currants, or even pomegranate seeds for a pop of color and sweetness.

Enjoy this Fall Harvest Salad—it’s a perfect way to celebrate the season with every bite!

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