The crisp air of autumn brings a delightful array of flavors, and nothing celebrates this season quite like a Fall Harvest Salad. Picture vibrant greens mingling with roasted butternut squash, tart cranberries, and crunchy pecans, all drizzled with a tangy maple vinaigrette that dances on your taste buds. This salad is the perfect way to usher in sweater weather while indulging in nature’s bounty.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Fall Harvest Salad</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What are the best vegetables for fall harvest salad?
- Can I make this salad ahead of time?
- How do I add protein to my fall harvest salad?
- 📖 Recipe Card
As I tossed my very first Fall Harvest Salad during a family gathering, I could hear the crunching of fresh ingredients harmonizing with the warm laughter of loved ones. The colors were so vivid that they could have inspired an artist’s palette! It’s not just a salad; it’s a celebration of autumn—the ideal centerpiece for your Thanksgiving feast or an everyday meal that will make you feel like you’re wrapped in a cozy blanket.
Why You'll Love This Recipe
- This Fall Harvest Salad offers an effortless way to embrace seasonal flavors while being packed with nutrition
- The vibrant colors and textures create an eye-catching dish for any occasion
- Enjoy its versatility; it pairs beautifully with grilled chicken or can be served as a delightful vegetarian option
- Plus, it’s quick to prepare, making it perfect for busy weeknights!
Every time I whip up this Fall Harvest Salad, my friends rave about how deliciously fresh it tastes!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Mixed Greens: A blend of baby spinach and arugula provides both flavor and nutrition—choose organic when possible for the best taste.
Butternut Squash: Roast until tender and caramelized; it adds sweetness and complements the other flavors beautifully.
Dried Cranberries: These little jewels bring a tart burst that perfectly balances the sweetness of the squash.
Pecans: Toasted pecans add crunch and earthiness—don’t skip this step for maximum flavor!
Feta Cheese: Crumbled feta lends creaminess and sharpness—feel free to substitute goat cheese if you prefer.
Maple Syrup: Use pure maple syrup for the dressing; it enhances the natural sweetness without overpowering the dish.
Olive Oil: A good quality extra virgin olive oil elevates the vinaigrette and brings all flavors together flawlessly.
Apple Cider Vinegar: Its tangy punch brightens the salad; choose unfiltered varieties for added health benefits.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Fall Harvest Salad
Prepare Your Ingredients: Start by washing your greens thoroughly to remove any dirt or grit. Dry them well using a salad spinner or paper towels until they are crisp.
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the squash into cubes, toss in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until golden brown.
Toss Together Greens and Add-Ins: In a large bowl, combine your mixed greens with dried cranberries and toasted pecans. The colors should be vibrant and inviting!
Make Your Dressing: Whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper in a small bowl. Taste test it—you want that sweet-tangy balance!
Add Roasted Squash: Once cooled slightly, fold in the roasted butternut squash carefully into your greens mixture. The warmth from the squash will slightly wilt the greens but that’s okay!
Add Feta Cheese: Finally, sprinkle crumbled feta cheese over the top right before serving. This adds creaminess that takes this salad over-the-top delicious.
Enjoy your Fall Harvest Salad as a light lunch on its own or as a side dish at dinner—it’s sure to impress everyone around your table!
You Must Know
- Fall harvest salad is a delightful way to celebrate seasonal ingredients
- This vibrant dish combines textures and flavors, making every bite a culinary adventure
- The freshness of the produce paired with the crunch of nuts creates a satisfying salad that can steal the spotlight at any gathering
Perfecting the Cooking Process
Start by roasting your veggies to bring out their natural sweetness, then mix in fresh greens while preparing the dressing. This sequence ensures everything is warm and flavorful when served.
Add Your Touch
Feel free to swap ingredients based on what you have. Try adding roasted chickpeas for protein or pears for extra sweetness. The options are endless!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently if desired, but it’s best enjoyed fresh.
Chef's Helpful Tips
- When selecting your ingredients, aim for a colorful variety to enhance both taste and presentation
- Always taste your dressing before adding it to ensure perfect seasoning
- Finally, let your salad sit for about 10 minutes after mixing to allow flavors to meld beautifully
It was during Thanksgiving last year when I first served this fall harvest salad. My aunt, usually skeptical of anything green, went back for seconds! That moment made me realize how powerful fresh ingredients can be.
FAQ
What are the best vegetables for fall harvest salad?
Root vegetables like carrots and sweet potatoes work beautifully in a fall harvest salad.
Can I make this salad ahead of time?
Yes! Prepare the components separately and combine them just before serving for freshness.
How do I add protein to my fall harvest salad?
Consider adding grilled chicken, feta cheese, or toasted nuts for an extra protein boost.
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📖 Recipe Card
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Fall Harvest Salad
- Total Time: 40 minutes
- Yield: Serves 6
Description
Celebrate the flavors of autumn with this vibrant Fall Harvest Salad, featuring a delightful blend of mixed greens, roasted butternut squash, tart cranberries, and crunchy pecans—all drizzled with a tangy maple vinaigrette. This salad is not only visually stunning but also packed with nutrition, making it perfect for Thanksgiving gatherings or a cozy weeknight dinner. Experience the warmth of the season in every bite!
Ingredients
- 4 cups mixed greens (baby spinach and arugula)
- 2 cups butternut squash (cubed)
- 1 cup dried cranberries
- 1 cup pecans (toasted)
- ½ cup feta cheese (crumbled)
- 3 tbsp pure maple syrup
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden brown.
- Wash and dry mixed greens thoroughly. In a large bowl, combine greens, dried cranberries, and toasted pecans.
- In a separate bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper to create the dressing.
- Once the squash has cooled slightly, add it to the greens mixture. Drizzle with dressing and gently toss.
- Top with crumbled feta cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 15g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
