This Autumn Harvest Salad is a true celebration of fall in a bowl: crisp apples, juicy pears, sweet roasted squash, tangy goat cheese, and crunchy pecans all nestled in a heap of leafy greens, with a drizzle of fruity vinaigrette bringing every flavor together. It’s a recipe that hits every note—sweet, savory, creamy, and fresh—with every bite, and it’s dazzling enough for your holiday table but easy enough for any cozy weeknight dinner. If you’re looking for a wholesome, beautiful dish that captures the very best of the season, this is the Autumn Harvest Salad that will steal the show!
Ingredients You’ll Need
This gorgeous salad uses simple autumnal ingredients, each one earning its place for color, crunch, or rich flavor. Here’s what you need and why each part matters—these are the building blocks of your perfect Autumn Harvest Salad.
- Mixed Greens (6 cups): Your fresh base—try arugula for a peppery kick, spinach for mildness, or a spring mix for a pop of color and texture.
- Apple (1 medium, thinly sliced): For crisp sweetness and a touch of tartness—Honeycrisp or Gala apples work beautifully here.
- Pear (1, thinly sliced): Juicy, floral pear slices balance the apples with a softer sweetness and luscious texture.
- Roasted Butternut Squash Cubes (½ cup): Their caramelized, tender bite brings earthy sweetness and autumn gold to your salad.
- Dried Cranberries (⅓ cup): Tiny gems of chewy, tart fruitiness add pops of bright flavor throughout.
- Candied Pecans or Walnuts (¼ cup): Each bite offers buttery crunch and candied richness—use walnuts or pecans, whichever you love.
- Goat Cheese or Feta (¼ cup, crumbled): Creamy, tangy cheese softens every forkful—goat cheese for silkiness or feta for a briny bite.
- Pumpkin Seeds (Pepitas, 2 tbsp): Nutty and packed with crunch, they add color and texture plus a nutritional boost.
- Balsamic or Apple Cider Vinaigrette (¼ cup): The salad’s bright, zippy finish—a tangy-sweet vinaigrette ties every flavor together.
How to Make Autumn Harvest Salad
Step 1: Prep and Assemble Your Produce
Start by gathering all your Autumn Harvest Salad ingredients for easy assembly. Wash and dry your greens thoroughly so they stay crisp—nobody likes soggy salad! Next, slice your apple and pear thinly so they fan out attractively across your salad layers. If you’re roasting butternut squash yourself, now’s the time to get those golden cubes ready (or use pre-cooked for convenience).
Step 2: Layer the Salad
In the largest salad bowl you own, create a bed of mixed greens. Artfully layer on your apple and pear slices; nestle the roasted butternut squash cubes next, followed by a scatter of dried cranberries and candied nuts. Finish by dotting with crumbled goat cheese and a final sprinkle of crunchy pumpkin seeds. Every layer of your Autumn Harvest Salad should be visible for that irresistible “wow” factor!
Step 3: Dress and Toss
Just before serving, drizzle your balsamic or apple cider vinaigrette evenly over the top. Use salad tongs—or just your clean hands!—to gently toss everything together. You want a light, even coating so each bite glistens but nothing gets soggy. Serve it right away to enjoy the full contrast of crisp, creamy, and crunchy.
How to Serve Autumn Harvest Salad
Garnishes
Finish your Autumn Harvest Salad with a flourish by sprinkling a few extra pumpkin seeds, a crumble of goat cheese, or even pomegranate arils on top. A final twist of cracked black pepper or a dash of flaky salt elevates all those flavors just before it hits the table.
Side Dishes
This salad pairs beautifully with herby roasted chicken, a crusty loaf of sourdough, or a simple bowl of soup (butternut or pumpkin are especially lovely). The fresh, tart flavors and rich textures of the salad cut right through savory mains, making it a wonderful complement for nearly any autumn meal.
Creative Ways to Present
Take your Autumn Harvest Salad up a notch by arranging the ingredients on a large platter in rainbow stripes or pretty piles, then drizzle the vinaigrette over at the table so guests can appreciate every vibrant color. For a special dinner, serve individually plated salads with an artful fan of apple and pear on each plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Autumn Harvest Salad, simply transfer it to an airtight container and store in the fridge for up to two days. Keep in mind that the greens may wilt slightly after being dressed, but the flavors will remain delicious!
Freezing
Salad greens don’t freeze well, so it’s best to enjoy your Autumn Harvest Salad fresh. However, you can freeze the roasted squash and toasted nuts separately for future salads, then simply thaw and add them when you’re ready to assemble.
Reheating
There’s no need to reheat this salad, but if you enjoyed it with roasted squash that you’ve stored separately, a quick zap in the microwave or toss in a skillet will bring those cubes back to their sweet, warm best before tossing them back into your salad.
FAQs
Can I add protein to this salad?
Definitely! Grilled chicken, roasted chickpeas, or even seared salmon are all fantastic protein boosts for this Autumn Harvest Salad. They turn it from a side into a satisfying meal.
What type Salad
A tangy balsamic vinaigrette brings out the sweet notes of the fruit and squash, but apple cider vinaigrette is another stellar match that amplifies the autumn flavor profile of your salad.
How do I roast butternut squash for this recipe?
Toss peeled, cubed squash in olive oil, salt, and pepper. Roast at 400°F (200°C) for about 20–25 minutes until golden and tender, turning once for even browning—let cool before adding to your Autumn Harvest Salad.
Is this recipe gluten-free and vegetarian?
Yes! This Autumn Harvest Salad is naturally gluten-free and vegetarian, making it a crowd-pleasing option for gatherings with various dietary needs.
What’s the best way to keep apples and pears from browning?
After slicing, toss your apples and pears in a little lemon juice or apple cider vinegar. This quick trick keeps them looking fresh and crisp until you’re ready to serve.
Final Thoughts
If you’re ready to embrace everything wonderful about the season, invite this Autumn Harvest Salad to your table. With stunning colors, crunchy textures, and a parade of fall flavors in every bite, it’s a side (or main!) you’ll look forward to making again and again. Gather your favorite autumn produce and savor the best of the harvest—your tastebuds (and your guests) will thank you!
Print
Autumn Harvest Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
This Autumn Harvest Salad is a delightful combination of mixed greens, fresh fruits, roasted squash, dried cranberries, nuts, cheese, and seeds, all tossed in a flavorful vinaigrette. It’s a perfect balance of sweet and savory, making it a refreshing and nutritious salad for the fall season.
Ingredients
Mixed Greens:
6 cups mixed greens (such as arugula, spinach, or spring mix)
Apple and Pear:
1 medium apple (thinly sliced), 1 pear (thinly sliced)
Roasted Butternut Squash:
½ cup roasted butternut squash cubes
Dried Cranberries:
⅓ cup dried cranberries
Nuts:
¼ cup candied pecans or walnuts
Cheese:
¼ cup crumbled goat cheese or feta
Seeds:
2 tablespoons pumpkin seeds (pepitas)
Vinaigrette:
¼ cup balsamic vinaigrette or apple cider vinaigrette
Instructions
- Layer Ingredients: In a large salad bowl, layer the mixed greens, apple slices, pear slices, roasted butternut squash, dried cranberries, nuts, goat cheese, and pumpkin seeds.
- Drizzle with Vinaigrette: Just before serving, drizzle with vinaigrette.
- Toss and Serve: Gently toss to combine and serve immediately.
Notes
- For added protein, top with grilled chicken or roasted chickpeas.
- You can roast the butternut squash in advance or use pre-cooked store-bought cubes for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (unless roasting squash)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
