Name: Fall Harvest Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 small butternut squash, peeled, seeded, and diced; ½ tablespoon olive oil; Salt and freshly ground pepper, to taste; ⅔ cup (120 g) raw quinoa; 1 cup (240 ml) water; 2 cups (130 g) chopped kale leaves; 2 small apples, cored and sliced or diced; ¼ cup (30 g) dried cranberries; ¼ cup (30 g) pecans, roughly chopped; ⅓ cup (50 g) crumbled reduced-fat feta cheese; 1 ½ tablespoons roasted pumpkin seeds; 3 tablespoons extra virgin olive oil; 2 ½ tablespoons apple cider vinegar; ¾ tablespoon honey or maple syrup; 1 ½ teaspoons Dijon mustard; 1 garlic clove, minced; Salt and ground black pepper, to taste

If you’re on the hunt for a vibrant, tasty way to celebrate seasonal flavors, I can’t recommend this Fall Harvest Salad Recipe enough. It’s packed with all the cozy, comforting tastes of autumn—roasted butternut squash, crisp apples, and hearty quinoa—tossed together with a tangy apple cider vinaigrette that just sings. Whether you’re serving it as a light lunch or bringing it to a potluck, this salad absolutely delivers on flavor and texture in the best way imaginable. Stick around, because I’ll share some tips to make it effortless and delicious every time.

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Why You’ll Love This Recipe

Seasonal Freshness: This salad makes the most of fall’s best produce, delivering rich, comforting autumn flavors.
Balanced Nutrition: With quinoa, kale, and nuts, it’s both hearty and healthy—a perfect way to eat well without sacrificing taste.
Make-Ahead Friendly: You can prep key elements in advance, making weeknight dinners or entertaining a breeze.
Crowd-Pleaser: My family goes crazy for this, and guests always ask for seconds!

A white bowl holds a fresh salad with multiple layers: the base is made of dark green curly kale leaves, mixed evenly with small light beige quinoa grains. On top, bright orange chunks of soft squash or pumpkin are scattered throughout. Thin red and white slices of apple add a crisp texture and color contrast, placed randomly among the greens. Small, dark red dried cranberries are mixed in, providing pops of deep color. There are also light brown pecan halves and green pumpkin seeds spread across the salad, along with small white crumbles of cheese that contrast with the other colors. The bowl sits on a white marbled surface, and the photo is taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic here comes from combining earthy squash, crisp apples, and nutty quinoa with that bright apple cider vinaigrette. It’s a perfect harmony of sweet, savory, and tangy. Plus, the toppings add delightful crunch and creaminess.

Butternut squash: Roasted until caramelized, it adds warmth and subtle sweetness to the salad.
Olive oil: Use good quality extra virgin for roasting and dressing—it really makes the flavors pop.
Quinoa: This supergrain is a great gluten-free base and adds texture and protein.
Kale leaves: Massaging kale softens it and prevents bitterness, making it tender and delicious.
Apples: Crisp varieties like Honeycrisp or Pink Lady bring fresh sweetness and a bit of tartness.
Dried cranberries: They add a chewy, tangy contrast that complements the squash perfectly.
Pecans: Roughly chopped for crunch and a lovely nutty flavor.
Feta cheese: A little crumbled feta adds creaminess and a subtle saltiness—feel free to use reduced-fat or skip for dairy-free.
Pumpkin seeds: Roasted seeds amp up the fall vibe with extra texture and nutrition.
Apple cider vinegar: The star of the vinaigrette, giving a tangy brightness that ties everything together.
Honey or maple syrup: To balance acidity with a touch of natural sweetness.
Dijon mustard: Adds depth and a subtle kick to the dressing.
Garlic clove: Freshly minced for a punch of flavor in the vinaigrette.
Salt and freshly ground black pepper: Essential for bringing out all the flavors in every component.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Fall Harvest Salad Recipe is how easy it is to tweak to suit your tastes or dietary needs. Feel free to make it your own!

Vegan twist: Swap out feta for toasted pumpkin seeds or sprinkle on nutritional yeast for a cheesy flavor without dairy.
Protein boost: I like adding chickpeas or grilled chicken for a more filling meal, especially when serving for dinner.
Fruit swap: Pears or pomegranate seeds work beautifully instead of apples, adding a different seasonal flair.
Nut alternatives: Walnuts or almonds can replace pecans and give a slightly different crunch and flavor.

How to Make Fall Harvest Salad Recipe

Step 1: Roast the Butternut Squash to Perfection

Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast it for about 16 minutes, flipping halfway through so each piece caramelizes evenly. You’ll know it’s ready when the squash is tender and golden—this roasting step brings out a lovely sweetness that makes all the difference!

Step 2: Cook the Quinoa Until Fluffy

While the squash roasts, rinse your quinoa well under cold water to remove any bitterness. Combine it with one cup of water in a small saucepan and bring to a boil. Then reduce to low, cover, and let it simmer for about 20 minutes until the quinoa is fluffy and all the water is absorbed. Set it aside to cool—using cooled quinoa helps keep the salad fresh and refreshing.

Step 3: Whisk Up the Apple Cider Vinaigrette

Next, I like to mix the dressing while everything else comes together. Whisk apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl, or shake it up in a jar for easy cleanup. Give it a taste and adjust—sometimes I add a bit more honey if I want it sweeter.

Step 4: Massage the Kale

Place your chopped kale into a large bowl and pour in half the vinaigrette. Using clean hands, massage the kale for about 30 seconds. This simple technique softens the kale, making it much more pleasant to eat and a little easier on the digestion too. You’ll notice it darkens and shrinks a bit—that’s exactly what you want.

Step 5: Assemble and Top Your Fall Harvest Salad

Once the kale is softened, add the cooled quinoa, roasted squash, and crisp apples. Toss everything gently to combine. Divide the salad between plates and finish with your toppings—pecans, pumpkin seeds, dried cranberries, and crumbled feta. Drizzle the remaining vinaigrette just before serving, and you’re ready to impress.

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Pro Tips for Making Fall Harvest Salad Recipe

Roast Evenly: Cut the butternut squash into uniform pieces so they cook evenly and caramelize nicely.
Massage Kale Thoroughly: Don’t skip or rush this step—it transforms the kale’s texture and reduces bitterness.
Prep Ahead: Cooking quinoa and making the dressing a day or two before saves so much time when you’re busy.
Add Toppings Last: To keep nuts crunchy and apples crisp, add them right before serving.

How to Serve Fall Harvest Salad Recipe

Two white bowls are filled with layered salad on a white marbled surface. The bottom layer is made of dark green curly kale leaves, scattered with light beige quinoa grains. On top, there are small chunks of orange butternut squash, red apple slices with skin, and deep red dried cranberries. White crumbled cheese and brown pecan halves are spread across for texture. Green pumpkin seeds are sprinkled over everything, adding small shiny spots. Around the bowls, there are small white dishes holding dried cranberries and pumpkin seeds, and a small jar with light yellow dressing. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this salad with a sprinkle of toasted pecans and pumpkin seeds because they add a welcome crunch. Dried cranberries bring just the right touch of tart sweetness, and crumbled feta adds creaminess that balances the textures beautifully.

Side Dishes

This salad stands well on its own, but I often pair it with warm crusty bread or a simple roasted chicken for a heartier meal. It also complements cozy soups like butternut squash bisque or lentil stew perfectly.

Creative Ways to Present

For special occasions, I sometimes serve this salad in hollowed-out mini pumpkins or acorn squash bowls—that simple touch really impresses guests and makes the meal feel festive. Layering the salad in mason jars for takeaway lunches is another favorite trick I use.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge, but I always keep the apples and dressing separate until right before serving. This way, everything stays crisp and fresh, and the salad doesn’t get soggy. It keeps well for up to three days.

Freezing

Freezing this salad isn’t ideal because the kale and apples lose their texture when thawed. However, you can freeze cooked quinoa and roasted butternut squash separately if you want to prep ahead. Just thaw and assemble fresh when you’re ready to eat.

Reheating

This salad is best served cold or at room temperature, so no reheating necessary. If you want to warm the roasted squash or quinoa separately, do so gently in the microwave or a pan before tossing together. Then add fresh kale and apples to keep their crunch.

FAQs

Can I make the Fall Harvest Salad Recipe vegan?

Absolutely! Just omit the feta cheese or substitute it with crumbled tofu, avocado, or nutritional yeast for that cheesy flavor without dairy. The rest of the salad remains perfectly delicious and packed with nutrients.
How far in advance can I prepare this salad?

You can roast the butternut squash, cook the quinoa, and make the dressing up to 3 days ahead. Store these components separately and toss everything together with fresh kale and apples right before serving for best taste and texture.
What if I can’t find butternut squash?

Butternut squash is ideal here, but you can substitute with other sweet winter squashes like acorn or delicata, or even roasted sweet potatoes. Just adjust roasting time according to the vegetable used.
Can I use different greens instead of kale?

Yes! While kale holds up well to massaging and adds a hearty texture, baby spinach, chard, or even mixed greens can work. Just be mindful that more delicate greens don’t need as much massaging and should be added last.

Final Thoughts

I absolutely love how this Fall Harvest Salad Recipe captures the essence of autumn in every bite. It’s one of those dishes I turn to when I want something fresh, vibrant, but still comfortingly seasonal. It’s easy enough to whip up any weeknight but impressive enough for guests too. Give it a go—you’ll see why my family keeps asking me to make it again and again!