fall harvest salad

Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing. 

Fall Harvest Salad with Butternut Squash and Apple

butternut squash,

olive oil

Italian seasoning

garlic powder

salt

black pepper

(5 oz.) package baby kale

medium apple, cut into 1/2 inch pieces

pomegranate seeds

feta cheese, crumbled

apple cider vinegar

Dijon mustard

Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender.

In a large serving bowl, combine baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.

In a small mixing bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.

Yummy!!!! 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤.

Pinning this recipe to make ASAP-it looks amazing! I love the addition of honey to your toasted pepitas. So much delicious goodness in this recipe!

The flavors in this salad went so well together. It was the perfect salad to serve with a small roasted chicken. Easy dinner and everyone loved it!

Fall Harvest Salad made with fresh apples, candied walnuts, dried cranberries, feta or blue cheese, crispy bacon all tossed with arugula or spring mix in a homemade apple cider vinegar dressing. The best Fall salad recipe!

Fall Harvest Salad

Thick Cut Bacon

Spring Mix

Gala

Granny Smith Apple ((sliced))

Cranberries

Feta Cheese

Walnuts

Tablespoons Sugar

Water

Tablespoons Apple Cider Vinegar

Orange Zest

Tablespoons Fresh Squeezed Orange Juice

Dijon Mustard

Tablespoons Pure Maple Syrup

Extra-Virgin Olive Oil

Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay bacon slices on the rack. If you don&#39;t have a rack, use aluminum foil instead. Cook the bacon for about 20 minutes, depending on your desired level of crispiness. I prefer to cook my bacon for about 25 minutes. Carefully remove from the oven and place on a paper towel lined plate.

In a small saucepan, heat walnuts, sugar, and water over medium heat. Stir until the sugar and water create a thick coating around the walnuts. Remove from the pan and let cool on a piece of parchment paper or wax paper, sprayed with non-stick cooking spray.

In a large bowl, toss together spring mix, sliced apples, candied walnuts, cranberries, and feta or blue cheese. 

To make the dressing: whisk together vinegar, orange juice, orange zest, mustard, maple syrup, salt, and pepper. Drizzle in the extra-virgin olive oil.

When ready to serve, toss the salad with the dressing and top with the crumbled bacon. 

This amazing harvest salad is packed with roasted butternut squash, apples, pomegranate seeds, prosciutto, arugula, candied pecans, avocado, and a delicious homemade, tangy fall salad dressing! Topped with creamy goat cheese, this salad has all the flavors of the season &amp; is sure to leave you feeling satisfied for hours. Naturally gluten free &amp; grain free.

Fall Harvest Salad with Maple Apple Cider Vinaigrette

oz baby arugula

honeycrisp apple (thinly sliced)

prosciutto (cut

avocado

pomegranate arils

goat cheese (crumbled

maple syrup

garlic

tsp sea salt

butternut squash

tsp salt

raw, unsalted pecans

cayenne pepper

Combine the ingredients in a blender and blend on high for 30 seconds until very creamy. Alternatively, you can add the ingredients to a bowl and use an immersion blender. Set aside.

Maple Apple Cider Vinaigrette

Preheat your oven to 400 and line a baking sheet with parchment paper for easy cleanup.

Combine the squash, olive oil, salt, and maple syrup on the baking sheet and toss to coat using your hands. Bake the squash for 35-40 minutes until it is fork tender and beginning to brown.

Butternut Squash

Reduce oven temp to 350 (or preheat to this temp if making these ahead of time!) and line a small baking sheet with foil.

Add the pecans, maple syrup, cayenne, and salt to the baking sheet and toss to combine. Bake the pecans for 15 minutes. Let them cool for at least 5 minutes.

Candied pecans

Add the arugula, sliced apples, avocado, pomegranate seeds, prosciutto pieces, candied pecans, and roasted butternut squash to a large bowl. Toss with the dressing and add goat cheese on top, if desired. Enjoy!

Salad

This salad is full of all of your favorite fall flavors and colors, brought together with a delicious maple cider Dijon dressing. Wait to dress the salad until you are ready to serve so everything stays crisp!

Fall Harvest Salad Recipe by Tasty

acorn squash

extra virgin olive oil

nutmeg

thyme leaf

radicchio

bosc pear

baby spinach

cranberries

½ cup pecan, toasted and roughly chopped

blue cheese

mustard

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Trim the ends off the squash, then cut in half. Scoop out the seeds, then slice into ½-inch (1 ¼ cm) cubes.

Spread the squash on a baking sheet, then add the olive oil, salt, pepper, nutmeg, and thyme and toss to coat.

Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely.

Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice.

Cut the pear in half, scoop out the core, then thinly slice.

Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside.

In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. Drizzle some of the dressing over the salad and toss well to coat.

Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside.

https://vid.tasty.co/output/139993/landscape_480/1563990983

This Harvest Salad with Butternut Squash is fresh and green and loaded with flavor. Featuring maple pecans, cranberries, goat cheese, and a curry fig vinaigrette, it&#x27;s a welcome addition to Thanksgiving - or any fall and winter table!

Harvest Salad with Butternut Squash

field greens spinach

goat cheese

flaky sea salt

fig and ginger jam

honey

sweet curry powder

pecan

orange juice

kosher salt

For the butternut squash: Preheat oven to 375°...

For the butternut squash:  Preheat oven to 375° F. On a roasting pan, toss squash with olive oil to coat. Sprinkle with salt and pepper and toss again. Roast for 15 minutes. Stir. Roast for 15 minutes more and stir again. Roast an additional 10 minutes to fully soften and lightly caramelize the squash. Remove from oven and let cool. This can be prepared the day prior to serving. Just place cooled roasted squash in a container and refrigerate until ready to use.

For the maple pecans: In a nonstick skillet...

For the maple pecans:  In a nonstick skillet over medium to medium-high heat, toast the pecans for 3 to 5 minutes, or until warmed and fragrant. Drizzle maple syrup over pecans and stir to coat. Drizzle orange juice over pecans and stir to coat again. Spread pecans in an even layer in the skillet and cook for 2 minutes. Stir the pecans and cook for 2 minutes more.

Remove pecans to a plate and immediately sprinkle...

Remove pecans to a plate and immediately sprinkle with the sea salt. Separate the pecans and let cool completely. Leave pecans whole or chop them up a bit, if you like. These are best prepared the same day. If made the day prior, they will still be very good, but they won't have the same super crisp outer snap.

For the curry fig vinaigrette: Whisk all ingredients...

For the curry fig vinaigrette:  Whisk all ingredients until well combined. This can be prepared the day prior. Refrigerate in a covered jar or container until ready to use. Let come to room temperature before whisking to combine - it also works well to shake the vinaigrette vigorously in the covered jar!

To assemble the salad: Place half the greens...

To assemble the salad:  Place half the greens in a large salad bowl. Drizzle with some of the vinaigrette and then sprinkle on half the squash, half the cranberries, and half the goat cheese, followed by a sprinkling of salt and pepper. Add the rest of the greens, followed by the remaining squash, cranberries, and goat cheese. Drizzle with more of the vinaigrette. Sprinkle with flaky sea salt and freshly ground black pepper. You could also serve the vinaigrette on the side, instead of drizzling it on the salad, for individual servings. This would also help to preserve any leftover salad.

A mix of hearty greens, crunchy apples, wild rice and cooked veggies pair beautifully with this delicious apple vinaigrette for a satisfying autumn salad.

Harvest Salad + Apple Vinaigrette

wild rice*

potatoes

½ lb. fresh figs* (about 10)

cinnamon

cumin

kale* (washed and torn into small pieces)

radicchio (thinly sliced)

apple cider

walnuts

dates

Tablespoons apple cider vinegar

garlic (pressed)

sea salt

red pepper flakes

MAKE RICE: Rinse rice well under cool running water.  I used my instant pot with 3/4 cup rice and 1 cup water. 30 minutes on high, natural release.  It won&#39;t really save you much time, but the rice will come out PERFECT every time .If you&#39;re going to make the rice on the stovetop, add 1 1/2 cups water, bring to a boil. Reduce to simmer and cover.  Cook for 35 minutes, until all water has been absorbed.  Uncover, fluff with a fork.

ROAST SWEET POTATOES AND FIGS: Preheat oven to 400. Scrub sweet potatoes (no need to peel, just wash and pat dry) and cut into small wedges. Place on a rimmed baking sheet.  Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well.  Roast for 10 minutes. Meanwhile, cut figs in half and if they&#39;re large, 1/2 again.  After 10 minutes, add figs to roasting pan and toss to coat with the oil/spices.  Place everything back in oven and roast for another 8-10 minutes, until everything is tender.

MAKE DRESSING: Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.

PREP REMAINING PRODUCE: Tear or cut kale into bite sized pieces. Halve radicchio, cut out core, and thinly slice.  Cut apple in half, scoop out core/seeds and then thinly slice or cube.

ASSEMBLE SALAD:  Begin with the kale and massage it with your hands to soften.  Then add the radicchio, wild rice, roasted veggies and apples.Use a platter and artfully arrange ingredients then drizzle on dressing or toss everything together in a large bowl, using about 1/2 of dressing to begin with, adding more as needed.

Dressing will stay good in the fridge, in an airtight container for 2 weeks.

MEAL PREP:  Rice, roasted veggies and dressing can be made and stored separately up to 3 days in advance.  Greens and radicchio can be washed and cut, stored in an airtight container with a paper towel up to 3 days ahead.  Apple needs to be cut at the last minute, and also the salad can be assembled just before serving.

This Fall Harvest Salad is packed with so many delicious seasonal ingredients!  It's great for lunch and keeps well in the refrigerator for a few days.

curly kale, ribs removed and chopped up

chickpeas,

red onion

parsley

water oil

tahini

dijon mustard

garlic,

Pre-heat oven to 425 degrees F.  Peel butternut squash, but it in half, scoop out all the seeds and dice into bite size pieces.  On a large sheet pan, toss together butternut squash, olive oil and salt.  Roast squash until fork tender, 30-40 minutes.

Add all dressing ingredients to a small bowl, or jar, and mix until combined.  You may need to add extra water/oil depending on the consistency of your tahini.  The brand I buy is pretty liquidy.  Add chopped kale to a large bowl and drizzle on about 1 tablespoon of the dressing.  Use your hands to massage the dressing into the kale for about 30 seconds.

Next, add the roasted butternut squash and remaining ingredients and mix until combined.  Top with fresh parsley, if desired and drizzle on desired amount of salad dressing for your individual serving.

Think fluffy quinoa, spiced crispy chickpeas, and honeynut squash, paired with kale, toasted pumpkin seeds, and raisins, tossed in a maple tahini dressing. Like doesn’t this salad scream fall?! Plus, it’s the perfect hybrid dish that functions as a standalone meal and a show-stopping side dish. 

Roasted Fall Harvest Salad

(13.4 oz) chickpeas, drained and rinsed

(200 g) honeynut squash, cubed

tsp each ground cumin and coriander

tsp each onion granules, garlic granules, cayenne pepper, and ceylon cinnamon

Olive oil and kosher salt

(100 g) quinoa, dry

(70 g) dino kale,

(40 g) toasted pepitas/pumpkin seeds

(50 g) golden raisins

(64 g) tahini

(40 g) lemon juice

tbsp unsweetened apple cider

garlic granules, cayenne pepper, and ceylon cinnamon

tsp kosher salt,

Roast the chickpeas and squash

Preheat your oven to 450°F and line a sheet pan with parchment paper. Dump the chickpeas and squash onto the pan, sprinkle with the spices, and a generous amount of olive oil and salt. Toss to mix thoroughly and roast in the oven for 25-30 minutes or until the chickpeas are crispy. 

While the chickpeas and squash roast, make the quinoa

My method for fluffy is a 1:2 ratio of quinoa to water. So for 1/2  cup of quinoa, use 1 cup of water, along with a large pinch of salt. Place the pot on the stove, bring it to a boil, then reduce the heat to medium-low, and partially cover the pot. Let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. This next step is key, turn the heat off, fully cover the pot with the lid, and let the quinoa sit for 10 minutes. The “sitting” helps the quinoa steam and cook off any excess water. 

Prep the kale

De-stem the kale using your hands (grab the stem with one hand, and use the other hand to take off the leaves going up the stem). Chop the kale into small pieces, add to a bowl, drizzle with a little EVOO, and sprinkle with salt. Then massage the kale leaves with your hands until they soften &#8211; the kale will go down in bulk as well. 

Make the maple tahini dressing

Add all of the ingredients into a jar and whisk to combine &#8211; the dressing should be silky smooth and creamy. Adjust salt as needed. Add an additional 1-2 tbsp of apple cider as needed to thin out the dressing to a consistency you like.

Assemble

Dump the roasted chickpeas and squash into the bowl of kale, along with the quinoa, golden raisins/Medjool dates, and toasted pepitas. Drizzle over half the dressing and toss to combine. Keep the reserved dressing for serving the salad in individual bowls. 

Great salad! I usually don’t make recipes that don’t have reviews, but this one was worth the risk. I ended up chopping the remainder of the apple and added it to the salad. My husband enjoyed it too!

Amazing autumnal flavours! I added some creamy gorgonzola and pickled red onion and it was the best thing ever. Bet it would be great with goat cheese and pecans as well! Also, as someone from the Netherlands, thanks for including the grams!

This was sooo good. We are in full on fall weather where I live so I was wanting something cozy, clean and flavorful. This was it!!! It's definitely the flavor of fall. My husband is not a salad person because  "he's always hungry after"; however, he enjoyed this one because it was hearty and filled him up. 

I substituted butternut squash because I already had one that needed to be used but otherwise followed the recipe exactly- will definitely make again.

Delicious! Dressing was a breeze to make in the Vitamix. Next time will add some goat cheese as well!

I used butternut and curly kale, because that's what was in my CSA, and chopped-up apple instead of raisins, because I'm drowning in apples from my CSA and prefer those to raisins. Dried figs would be good, too. I also toasted the squash seeds instead of pumpkin seeds--no sense throwing them away. When I run out of those, I'll probably use my maple/cayenne toasted walnuts because I love those in salads. Do you peel the apple you put in the dressing? I didn't, and it was fine--not smooth, but tasty. I'll probably add a bit more maple syrup; I like my salad dressings a little on the sweet side.

LOVE this! The spice blend on the squash is incredible.

I loved this salad! This is the first time I made tahini dressing and I've wanted to for a while. I really loved the whole combo, as did my boyfriend.

I loved this recipe!  I was happy to find organic honeynut squash at my local Meijer.  I used dates instead of the raisins and it was fantastic.  Made great leftovers as well.  I will be making again.

My new favourite recipe! I swapped the squash for sweet potato and the kale for spinach - soo delicious! Super filling too and doesn’t feel like you’re eating salad :)

This looks delicious, I will be making it tonight.
Should this be served when the quinoa is warm?

Loved this recipe and will definitely make again! Like others have commented I chopped up the other half of the apple for the salad which was a great addition. I also used farro instead of quinoa because my husband’s teeth can’t handle quinoa. This recipe made more than enough for 4 servings for us. Very delicious!

This was fantastic. I made 1 cup of quinoa so we’d have more leftovers. I can’t wait to make it again.

Just made this recipe and I am so pleased with the result! I made a few changes (added some chicken to the squash and chickpeas, used hummus instead of tahini and apple sauce instead of the apple as it was all I had available) and it turned out great. I like heating the quinoa and chickpeas mix and add the dressing and kale salad when serving. Delicious!!

My wife shared this recipe with me and I made it last night. I have to say, this was great! I followed the spirit of this and made a few small adjustments based on what I had on hand. 

- Made about double the dressing, which was enough for a total of 3 servings
- Used hummus instead of tahini 
- Used a lime instead of lemon (just what I had and I do love lime)
- Added some fresh goat cheese 
- Didn’t have raisins
- Had baby kale on hand, skipped the oil massage 😆
- Had butternut squash on hand

Again, this was great. I also was just about to skip the apple but I can say, don’t do it! Just wanted to share my thanks!

This delicious salad is so hearty and filling! I had a fresh bunch of kale on hand but I substituted Macintosh apple, sweet potato, cannellini beans, and bulgur wheat for the honeycrisp, squash, chickpeas, and quinoa. So yummy!! Will definitely be making this again!

So yummy! Put pomegranate seeds and feta cheese on top just for fun 😋 I will 100% make this again

Have been making this salad a few times already (and in bulk). Also brought it to a few gatherings and it's always gone in minutes. I make it with pearl couscous and add some vegan feta, very nice! Thanks for the great recipe.

I made this salad and it came out well, but decided to mix pumpkin seeds with pistachios. :)

I just read the book Fast Like a Girl, and I feel like this salad is perfect for some of the books hormone feasting recommendations. It turned out delicious and full of flavor! Thank you!

Love this salad! I’ve tried this recipe both ways now, since I remembered how much I loved it filling every fall flavor craving I had last year! I will say, I personally liked the originally dressing recipe more and felt like it lacked apple flavor without that real apple. Chopped some fresh apple into my second bowl!

I love this salad so much. I did make a couple changes to suit my tastes. Instead of squash, I chop sweet potato in small cubes, season &amp; roast. Instead of raisins, I use dried cranberries. So delicious. Make it!!!

Top 8 fall harvest salad recipes from across the web

The most viewed fall harvest salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 8 fall harvest salad recipes from across the web

The most viewed fall harvest salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed fall harvest salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine