There’s something magical about a Fall Salad that captures the very essence of the season: vibrant colors, crisp apples, roast-sweet squash, toasted nuts, and a tangy-sweet maple vinaigrette. This salad isn’t just a side—it’s a cozy celebration in a bowl, brimming with flavors and textures that make every bite an autumnal adventure. Whether you need an impressive dish for your holiday table, a quick weeknight lunch, or a way to revel in all those harvest delights, this Fall Salad fits the bill beautifully (and yes, your friends will be asking for the recipe).

Ingredients You’ll Need

This hearty yet simple Fall Salad comes together with just a handful of fresh ingredients—each one contributing its own burst of flavor, crunch, or creamy richness. Here’s what you need (plus why you need it!).

Mixed salad greens: The base for everything; choose a blend of arugula, baby spinach, or spring mix for the best mix of peppery, tender, and colorful greens.
Honeycrisp or Gala apple: Thinly sliced for maximum crunch and a sweet, juicy contrast to the savory elements.
Roasted butternut squash cubes: Cooled before adding; their caramelized sweetness and velvety texture scream fall.
Candied or toasted pecans: For nutty, buttery crunch—go candied for a little extra treat, or stick with toasted for a more classic touch.
Dried cranberries: Tart, chewy, and irresistible, these add pops of color and tanginess.
Goat cheese or feta cheese: Creamy, tangy, and luxurious—either crumbled goat cheese or feta will work wonders here.
Pumpkin seeds (optional): For a toasty crunch and a nod to pumpkin season (feel free to skip or substitute with sunflower seeds if you prefer).
Olive oil (for the dressing): The silky, flavorful base to tie everything together.
Apple cider vinegar: Adds zing and balances out the salad’s sweetness.
Maple syrup: Sweet, subtle, and undeniably autumn—just a touch makes the dressing sing.
Dijon mustard: Rounds out the vinaigrette with a little hint of warmth and depth.
Salt and black pepper: To taste; don’t forget these essentials, as they bring out all the other flavors.

How to Make Fall Salad

Step 1: Whisk Together the Maple Vinaigrette

In a small bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Whisk briskly until the dressing is smooth and emulsified; it should look slightly creamy, thanks to that mustard. This sweet-tart vinaigrette is incredibly easy and makes all the difference—don’t skip it!

Step 2: Prep the Fresh Ingredients

Wash and thoroughly dry your greens to keep the salad crisp. Slice the apple into thin wedges (just before assembly so they stay fresh), and make sure your roasted butternut squash cubes have cooled—nobody wants wilted greens! If you’re going the extra mile with homemade roasted squash, that golden, caramelized flavor really brings this Fall Salad to life.

Step 3: Assemble the Base

Grab a large salad bowl and add your mixed greens first for a pillowy base. Top with the sliced apples, cooled roasted squash, pecans, dried cranberries, and a good sprinkle of goat or feta cheese. If you like extra crunch, this is when pumpkin seeds make their appearance!

Step 4: Dress and Toss

Just before serving, drizzle the maple vinaigrette evenly over the salad. Toss everything gently but thoroughly—make sure those beautiful flavors get introduced to each other in every layer. If you’re serving family style, you want each person to find a little bit of everything in their scoop.

Step 5: Serve and Savor

Serve your Fall Salad immediately for the freshest, crunchiest bite. If you have extra garnishes or want to add a little freshly ground black pepper on top, don’t hesitate—those little finishing touches make a big impression.

How to Serve Fall Salad

Garnishes

The best garnishes for a Fall Salad double down on texture and color. Try a few extra toasted pecans or additional pumpkin seeds sprinkled right before serving. A flurry of freshly cracked black pepper or a drizzle of thick balsamic glaze makes the dish pop and adds visual appeal. Don’t be afraid to add a handful of ruby pomegranate seeds for a little extra sparkle!

Side Dishes

This Fall Salad pairs perfectly with roasted chicken, pork tenderloin, or even a hearty lentil stew for a vegetarian feast. I love serving it alongside a crusty loaf of bread or warm apple cider soup—everything feels so autumnal and inviting. It’s equally at home on a Thanksgiving table or a weeknight dinner.

Creative Ways to Present

For a crowd, arrange your Fall Salad on a large, shallow platter and layer the toppings artfully—think of it as an edible mosaic. For individual servings, pile the salad into wide bowls and top each with a slice of apple, a heap of cheese, and a few standout garnishes. You can even serve in mini-mason jars for parties—completely portable and cute!

Make Ahead and Storage

Storing Leftovers

To keep your Fall Salad at its best, store any undressed leftovers in an airtight container in the refrigerator. Dressing the salad just before serving is key, as greens wilt quickly once tossed. Toppings like nuts and cheese can be stored separately to maintain their texture, and everything will stay fresh for up to 2 days.

Freezing

This recipe isn’t freezer-friendly, unfortunately. The fresh greens and juicy apples lose their structure and flavor when thawed. However, roasted squash cubes and nuts can be prepared ahead and frozen—just add them freshly thawed to your assembled salad.

Reheating

Reheating is generally unnecessary for this dish, but if you’ve made the roasted squash ahead, you can quickly warm it in a skillet or microwave before adding to the cold salad. Just let it cool slightly so it doesn’t wilt the greens. Everything else is best served cool or room temperature!

FAQs

Can I make this Fall Salad vegan?

Absolutely! Simply swap out the goat or feta cheese for your favorite plant-based alternative, or omit it altogether for a fully vegan salad. Be sure to check your maple syrup and Dijon mustard (some brands include non-vegan ingredients), and you’re good to go!

What other fruits work well in this salad?

Pears are a lovely swap for apples, or even thinly sliced grapes for a burst of sweetness. For a fancier twist, try roasted figs or persimmons—just keep the slices bite-sized for easy eating.

How can I add more protein?

To bulk up your Fall Salad for a main course, toss in some grilled chicken, sliced steak, leftover turkey, or a scoop of cooked quinoa. Chopped hard-boiled eggs or roasted chickpeas also add a satisfying, protein-packed punch.

Is there a substitute for butternut squash?

Yes! Roasted sweet potatoes are a fantastic and equally delicious alternative. Acorn squash or even delicata squash can be used too—just follow the same roasting and cooling instructions.

Will the apples brown if I make it ahead?

The best prevention is to slice the apples just before serving, but if you must prep early, toss them with a little lemon juice to help prevent browning. Store the slices separately and add right before assembling your Fall Salad.

Final Thoughts

If you’re searching for that perfect taste of the season, this Fall Salad delivers everything you love about autumn in every bite—sweet, savory, crunchy, and cozy. Give it a try and share it with friends and family; it just might become a new fall favorite!

Fall Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

This Fall Salad is a delightful mix of mixed greens, roasted butternut squash, crisp apples, candied pecans, and tangy goat cheese, all tossed in a maple-Dijon dressing. Perfect for autumn gatherings or a healthy meal any day.

Ingredients

Scale

Mixed Greens:

6 cups mixed salad greens (such as arugula, baby spinach, or spring mix)

Apple:

1 large Honeycrisp or Gala apple thinly sliced

Roasted Butternut Squash:

1 cup roasted butternut squash cubes (cooled)

Pecans:

1/2 cup candied or toasted pecans

Dried Cranberries:

1/4 cup dried cranberries

Goat Cheese or Feta Cheese:

1/4 cup crumbled goat cheese or feta cheese

Pumpkin Seeds (optional):

2 tablespoons pumpkin seeds

Dressing:

3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth.
Salad: In a large bowl, combine mixed greens, sliced apple, roasted butternut squash, pecans, cranberries, goat cheese, and pumpkin seeds. Just before serving, drizzle the dressing over the salad and toss gently to combine. Serve immediately.