If you are looking for a salad that captures the warm, vibrant flavors of the season, the Fall Harvest Salad with Apples Recipe is an absolute must-try. This beautiful blend of maple roasted butternut squash, crisp apples, toasted pecans, and lively greens perfectly balances sweetness, crunch, and tang, making it a bright, nourishing dish that feels right at home on any autumn table. Whether for a family dinner or a festive gathering, this salad is bursting with texture and color, truly celebrating the essence of the harvest season in every bite.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but thoughtful, featuring ingredients that each bring a unique flavor, texture, or color to the bowl. Each element is carefully chosen to build layers of taste—from sweet and savory to crisp and nutty—making every forkful an exciting experience.
- 2 cups maple roasted butternut squash: Sweet and tender, these cubes add a warm, caramelized depth.
- ½ cup toasted pecans (coarsely chopped): The toasty nuts provide a satisfying crunch and a hint of buttery richness.
- 6-8 cups mixed greens (kale, or spinach): A fresh, leafy base packed with earthy flavor and vibrant color.
- 1 small bell pepper (yellow or red, thinly sliced): Adds a pop of color and a sweet crunch to brighten the salad.
- ¼ red onion (thinly sliced): Offers a sharp bite that cuts through the sweetness for balance.
- 1 small apple (thinly sliced): Crisp and juicy, a quintessential fall ingredient providing freshness and a touch of tartness.
- ¼ cup pumpkin seeds: Crunchy little gems that contribute an earthy note and inviting bite.
- ½ cup olive oil: Creates a smooth, rich dressing base that ties all flavors together.
- ¼ cup apple cider vinegar: Adds acidity and a fruity tang to awaken the palate.
- 3 Tbsp. pure maple syrup: Naturally sweetens and rounds out the dressing perfectly.
- 2 tsp. fresh rosemary (finely chopped): A fragrant herb that lends an aromatic, woodsy nuance.
- ¼ tsp. salt (to taste): Enhances all the flavors so nothing falls flat.
How to Make Fall Harvest Salad with Apples Recipe
Step 1: Prepare the Maple Roasted Butternut Squash
Start by roasting your butternut squash so it develops a naturally sweet, caramelized flavor that will anchor the salad. If you prefer, roasted sweet potato cubes work beautifully here, adding a similar tender sweetness that’s perfect for this dish.
Step 2: Toast the Pecans
Enhance the flavor of the pecans by toasting them in a 325 degree oven for 7 to 10 minutes. This step unlocks their rich, nutty oils and gives a satisfying crunch that contrasts beautifully with the soft squash and greens.
Step 3: Make the Apple Cider Vinaigrette Dressing
Blend together apple cider vinegar, olive oil, pure maple syrup, fresh rosemary, and salt in a high-speed blender or a mini food processor for 20 to 30 seconds. You want a smooth, emulsified dressing that will coat the salad leaves with a subtle sweetness and herbal zing, perfectly complementing the natural flavors of the harvest ingredients.
Step 4: Toss Greens with Dressing
In a large bowl, combine the mixed greens with your freshly made vinaigrette. Toss thoroughly to ensure every leaf is dressed and bursting with flavor. This not only amps up the taste but also helps soften the greens slightly for a more tender bite.
Step 5: Assemble the Salad
Layer the dressed greens with thin slices of bell pepper, red onion, apple, pumpkin seeds, toasted pecans, and the warm maple roasted butternut squash. This mix of colors and textures makes the salad as delightful to look at as it is to eat.
Step 6: Serve Immediately
For best freshness and crunch, serve right away. You can enjoy this salad just as it is or elevate it by adding a few slices of fried goat cheese for a creamy, tangy contrast that’s simply irresistible.
How to Serve Fall Harvest Salad with Apples Recipe
Garnishes
Feel free to sprinkle a little extra pumpkin seeds or chopped fresh rosemary on top for a fragrant and crunchy garnish. Adding a dusting of crumbled feta or goat cheese can introduce a luscious creaminess that beautifully offsets the crisp textures.
Side Dishes
This salad pairs wonderfully with warm, hearty sides like crusty artisan bread, roasted chicken, or a savory autumn soup. Its bright and sweet notes provide a refreshing contrast to richer dishes, rounding out the meal perfectly.
Creative Ways to Present
Serve the Fall Harvest Salad with Apples Recipe in hollowed-out apples or small pumpkin bowls for an eye-catching presentation ideal for holiday dinners. Alternatively, consider layering ingredients in a clear glass jar for an inviting visual display that’s perfect for packed lunches or picnics.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad components separately if possible—keep the dressing in its own container and the salad ingredients refrigerated in airtight containers. Toss everything together just before serving to maintain crispness and freshness.
Freezing
Due to the fresh greens and delicate textures, freezing this salad is not recommended. The leaves and vinaigrette do not freeze well and will lose their appealing texture and flavor upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature. If you’d like to reheat the roasted butternut squash separately, do so gently in the oven or microwave, then add it back to the freshly tossed greens and other salad ingredients when serving.
FAQs
Can I substitute the butternut squash with another vegetable?
Absolutely! Roasted sweet potatoes or even pumpkin cubes work wonderfully as alternatives, maintaining the sweet, tender element the squash brings to the salad.
How long can I keep the salad before it loses freshness?
For optimum flavor and texture, it’s best to enjoy the salad the day it’s made. If stored properly with dressing separate, leftovers can last up to two days in the refrigerator.
Is this salad suitable for vegans?
The basic Fall Harvest Salad with Apples Recipe is vegan-friendly, especially if you skip any optional cheese garnishes. The dressing and main ingredients contain no animal products.
Can I prepare the dressing ahead of time?
Yes, the apple cider vinaigrette can be made ahead and stored in the refrigerator for up to one week. Just give it a good shake or stir before tossing with the salad.
What kind of apples work best in this recipe?
Choose a crisp and slightly tart apple like Honeycrisp, Gala, or Fuji to add a refreshing contrast and crunch that brightens the salad.
Final Thoughts
The Fall Harvest Salad with Apples Recipe is truly a celebration of autumn’s best flavors in one beautiful dish. With its delightful combination of sweet, savory, crunchy, and fresh elements, it’s a recipe you’ll return to season after season. I wholeheartedly encourage you to give it a try—this salad not only tastes incredible but also feels like a warm hug from the season itself.
Print
Fall Harvest Salad with Apples Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fall Harvest Salad with Apples is a vibrant and nutritious salad combining maple roasted butternut squash, toasted pecans, fresh mixed greens, crisp bell pepper, red onion, and sweet apple slices. It’s enhanced with a homemade apple cider vinaigrette featuring pure maple syrup and fresh rosemary, creating a perfect balance of sweet and savory flavors ideal for autumn meals.
Ingredients
Salad Ingredients
- 2 cups maple roasted butternut squash
- ½ cup toasted pecans (coarsely chopped)
- 6–8 cups mixed greens (kale or spinach)
- 1 small bell pepper (yellow or red, thinly sliced)
- ¼ red onion (thinly sliced)
- 1 small apple (thinly sliced)
- ¼ cup pumpkin seeds
Dressing Ingredients
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 3 Tbsp. pure maple syrup
- 2 tsp. fresh rosemary (finely chopped)
- ¼ tsp. salt (to taste)
Instructions
- Prepare Maple Roasted Butternut Squash: Roast cubed butternut squash with maple syrup until tender and caramelized. If you prefer, substitute with roasted sweet potato cubes.
- Toast Pecans: Spread pecans on a baking sheet and toast in the oven at 325°F (163°C) for 7-10 minutes until fragrant and slightly browned.
- Make Dressing: Combine olive oil, apple cider vinegar, pure maple syrup, fresh rosemary, and salt in a high-speed blender or mini food processor. Blend for 20-30 seconds until the dressing is smooth and emulsified.
- Toss Greens with Dressing: In a large bowl, add the mixed greens and pour the vinaigrette over them. Toss thoroughly to evenly coat all the greens with the dressing.
- Assemble the Salad: Top the dressed greens with sliced bell pepper, red onion, apple slices, pumpkin seeds, toasted pecans, and the maple roasted butternut squash cubes.
- Serve: Serve immediately as a fresh, crunchy salad or accompany with fried goat cheese for an extra rich flavor.
Notes
- The butternut squash can be roasted in advance and stored in the refrigerator for up to 3 days.
- Use any mix of greens such as kale, spinach, or arugula based on preference.
- For a vegan option, omit fried goat cheese if serving with it.
- Adjust the maple syrup in the dressing to taste for more or less sweetness.
- To toast pecans without an oven, use a dry skillet over medium heat, stirring frequently until fragrant.
