This Fall Harvest Salad with Butternut Squash and Apple is bursting with seasonal flavors, from caramelized roasted squash to crisp apples, all tossed in a tangy maple vinaigrette. It’s a perfect way to celebrate autumn, whether you’re serving it as a side dish or a light, healthy dinner.
The first time I made this salad, it was for a cozy fall dinner with friends, and it instantly became a favorite. The combination of sweet roasted butternut squash, tart apples, and crunchy pecans feels like fall in every bite. Plus, it’s simple to put together and makes a stunning addition to any table. Let’s dive in and make this delicious seasonal salad!
What’s Inside This Recipe?
My Take on Fall Harvest Salad with Butternut Squash and Apple
What I love most about this salad is how it captures the essence of fall. The warm roasted butternut squash pairs beautifully with the crispness of fresh apples, while the maple vinaigrette ties everything together with a subtle sweetness. It strikes just the right balance between indulgent flavors and wholesome ingredients, making it a go-to for both weeknight meals and special occasions.
This recipe is also endlessly adaptable. You can swap out ingredients based on what you have on hand or your personal taste. I’ve added dried cranberries for a pop of tartness and crumbled goat cheese for creaminess, but feel free to get creative. It’s a versatile, crowd-pleasing dish that just feels like autumn comfort food.
Ingredients
This Harvest Salad with Butternut Squash and Apple comes together with simple, fresh ingredients that highlight the best of fall. Here’s what you’ll need:
For the salad:
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 6 cups mixed greens (baby spinach, arugula, or a spring mix work well)
- 1 large apple, thinly sliced (Honeycrisp or Fuji are perfect)
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese (or feta, if preferred)
- 1/4 cup pecans, toasted
For the maple vinaigrette:
- Salt and pepper, to taste
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Optional tools: A baking sheet for roasting the squash and a small jar to shake up the vinaigrette.
How to Make Fall Harvest Salad with Butternut Squash and Apple
This salad is easy to prepare and comes together in just a few steps. Here’s how I make it:
1. Roast the Butternut Squash
Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out evenly on a baking sheet.
Roast for about 20-25 minutes, stirring halfway through, until the squash is tender and slightly caramelized. Let it cool for a few minutes before adding it to the salad.
2. Prepare the Vinaigrette
While the squash is roasting, make the maple vinaigrette. Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small jar. Shake well until emulsified, or whisk together in a bowl.
3. Assemble the Salad
In a large bowl, combine the mixed greens, sliced apple, dried cranberries, goat cheese, and toasted pecans. Once the roasted squash has cooled slightly, add it to the salad.
4. Dress and Toss
Drizzle the maple vinaigrette over the salad and toss gently to combine. Start with half the dressing and add more as needed to coat everything evenly.
5. Serve and Enjoy
Transfer the salad to a serving platter or individual plates. Serve immediately and enjoy the fresh, vibrant flavors of fall!
How to Serve Your Fall Harvest Salad with Butternut Squash and Apple
This salad makes a beautiful side dish for a cozy fall dinner or a holiday spread. It pairs wonderfully with roasted chicken, turkey, or a hearty soup like butternut squash bisque. You can also enjoy it as a light main course—just add some grilled chicken or chickpeas for extra protein.
For presentation, I like to arrange the salad on a large platter, layering the roasted squash and apple slices on top for a pop of color. A sprinkle of extra goat cheese or cranberries is a nice finishing touch.
Storing and Enjoying Leftovers
If you have leftovers, store the salad and dressing separately to keep the greens from getting soggy. Place the salad in an airtight container and refrigerate for up to 2 days. The vinaigrette can be stored in the fridge for up to a week just give it a good shake before using.
To reheat the squash, simply warm it in the oven or microwave and add it back to the salad when ready to serve.
Top Tips for Customizing Your Fall Harvest Salad
- Switch up the greens: While I love using a mix of spinach and arugula, you can use kale or even romaine for a different texture.
- Add some crunch: Swap pecans for walnuts, almonds, or even roasted pumpkin seeds for extra fall vibes.
- Make it vegan: Skip the goat cheese or use a plant-based alternative for a dairy-free version.
- Experiment with fruit: Pears or pomegranate arils are fantastic substitutes for apples if you want to mix it up.
Your Questions About Fall Harvest Salad with Butternut Squash and Apple Answered
Can I make this salad ahead of time?
Yes! You can roast the butternut squash and make the vinaigrette up to a day in advance. Assemble the salad just before serving to keep it fresh and vibrant.
What type of apple works best?
I recommend using a sweet-tart variety like Honeycrisp, Fuji, or Pink Lady. Their crisp texture and balanced flavor complement the roasted squash perfectly.
Can I use pre-cut butternut squash?
Absolutely! Pre-cut squash is a great time-saver. Just be sure to check the size of the cubes—smaller pieces will roast faster.
Is this salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check any store-bought items like the Dijon mustard to ensure they’re certified gluten-free if needed.
A crunchy, sweet, and savory harvest delight!
This Fall Harvest Salad with Butternut Squash and Apple is a true celebration of autumn’s best ingredients. It’s easy to prepare, loaded with flavor, and versatile enough to enjoy as a side dish or main course. I can’t wait for you to try it!
If you make this Harvest Salad with Butternut Squash and Apple recipe, let me know how it turns out in the comments below. I’d love to hear your favorite variations or serving ideas. Don’t forget to share it with friends and family,nothing brings people together like a delicious meal! And if you’re looking for more fall-inspired dishes, check out my other harvest salad recipes for even more seasonal inspiration.
Harvest Salad with Butternut Squash and Apple
Ingredients
For the salad:
- 1 medium butternut squash peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 cups mixed greens baby spinach, arugula, or a spring mix work well
- 1 large apple thinly sliced (Honeycrisp or Fuji are perfect)
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese or feta, if preferred
- 1/4 cup pecans toasted
For the maple vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Roast the Butternut Squash
- Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out evenly on a baking sheet.
- Roast for about 20-25 minutes, stirring halfway through, until the squash is tender and slightly caramelized. Let it cool for a few minutes before adding it to the salad.
Prepare the Vinaigrette
- While the squash is roasting, make the maple vinaigrette. Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small jar. Shake well until emulsified, or whisk together in a bowl.
Assemble the Salad
- In a large bowl, combine the mixed greens, sliced apple, dried cranberries, goat cheese, and toasted pecans. Once the roasted squash has cooled slightly, add it to the salad.
Dress and Toss
- Drizzle the maple vinaigrette over the salad and toss gently to combine. Start with half the dressing and add more as needed to coat everything evenly.
Serve and Enjoy
- Transfer the salad to a serving platter or individual plates. Serve immediately and enjoy the fresh, vibrant flavors of fall!
