If you’re looking to capture the very essence of the season on your plate, the Autumn Harvest Salad is the answer. Packed with vibrant roasted vegetables, sweet crisp apples, toasted nuts, and creamy cheese, this dish is a celebration of fall’s best flavors and colors. Each forkful delivers a delightful mix of crunch, sweetness, and earthy depth—all tossed in a tangy homemade vinaigrette that brings it all together. Whether you want to serve it as a stunning starter or a hearty main, this Autumn Harvest Salad is about to become your cool-weather staple.

Autumn Harvest Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Autumn Harvest Salad lies in its simple, wholesome ingredients—each chosen for their ability to bring something special to the table. Every component plays an important role in taste, texture, or even that visual wow factor!

Roasted butternut squash: Adds sweet, earthy softness and a gorgeous orange pop to every bite.
Baby kale or mixed greens: These form the crisp, refreshing base, perfectly balancing the hearty toppings.
Crisp apple (Honeycrisp or Fuji): For juicy crunch and a burst of fresh, autumnal sweetness.
Pomegranate arils: Tiny jewels of tartness that add both color and zing to the salad.
Toasted pecans or walnuts: A rich, nutty bite that gives the salad irresistible texture.
Goat cheese or feta crumbles: Creamy, tangy bites that contrast beautifully with the sweet and savory flavors.
Red onion, thinly sliced: Offers a punchy, sharp flavor that wakes up the palate.
Olive oil: Essential for roasting the squash and making your vinaigrette shine.
Maple vinaigrette (olive oil, maple syrup, apple cider vinegar, Dijon, salt, pepper): This homemade dressing ties all the flavors together in the most delightful way.

How to Make Autumn Harvest Salad

Step 1: Roast the Squash

Start by tossing your butternut squash cubes in a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in a hot oven until caramelized and tender—this brings out their natural sweetness and gorgeous color, setting the tone for the whole Autumn Harvest Salad.

Step 2: Toast the Nuts

While the squash is roasting, scatter your pecans or walnuts on a small baking tray and toast them in the oven for just a few minutes. Keep a close eye—they go from golden to burnt in a flash! Toasting brings out that irresistible nutty aroma that makes the salad extra special.

Step 3: Prep the Greens and Produce

Rinse and dry your greens well; nobody likes soggy salad leaves! Slice the apple into thin matchsticks or wedges (tossing them in a bit of lemon juice will keep them bright), then thinly slice the red onion. This keeps everything crisp and fresh.

Step 4: Whisk the Maple Vinaigrette

In a small bowl or jar, vigorously whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified. The maple brings out the sweetness in all your autumn ingredients and really ties the whole Autumn Harvest Salad together.

Step 5: Assemble Your Autumn Harvest Salad

Pile your greens onto a big platter or salad bowl, scatter over the roasted squash, apples, red onion, nuts, and pomegranate. Crumble the goat cheese or feta over everything, then drizzle generously with the vinaigrette right before serving for that perfect glossy finish.

How to Serve Autumn Harvest Salad

Garnishes

A final flourish of pomegranate arils, extra cheese, and even a few fresh herb leaves (think parsley or chervil) make the Autumn Harvest Salad look as inviting as it tastes. A few extra grinds of black pepper can also add a bit of drama right at the table!

Side Dishes

Pair your Autumn Harvest Salad with a bowl of roasted tomato soup, a hearty grain like farro, or even simple grilled chicken for a cozy and satisfying meal. It’s also lovely alongside crusty bread for scooping up every last sweet and tangy bite.

Creative Ways to Present

Impress your guests by serving the salad in a hollowed-out pumpkin bowl, or portion into individual mason jars for a picnic-perfect presentation. You can even layer all the ingredients in a tall trifle dish for a show-stopping centerpiece at your next fall gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Autumn Harvest Salad, store it in an airtight container in the fridge. For best texture, keep the dressing separate and drizzle just before eating—the greens will stay nice and crisp!

Freezing

Salad greens and roasted veggies don’t freeze well, so it’s best to enjoy your Autumn Harvest Salad fresh. However, you can make and freeze the vinaigrette days ahead for ultimate convenience.

Reheating

If you want to repurpose leftover roasted squash, gently rewarm it in the microwave or oven before adding to a fresh batch of greens, but don’t heat the dressed salad, as the greens will wilt.

FAQs

Can I make the salad vegan?

Absolutely! Simply leave out the cheese or swap it for a plant-based crumble—every other component is naturally vegan, so this Autumn Harvest Salad easily adapts.

What apples work best?

I love the sweet-tart crunch of Honeycrisp or Fuji apples, but feel free to experiment with what’s in season. Even a tart Granny Smith adds a nice pop!

Can I swap out the squash?

Sure thing. Roasted sweet potato or delicata squash both work beautifully and keep that hearty, autumnal feel in the Autumn Harvest Salad.

How long does the dressing last?

Maple vinaigrette will keep for about one week in the fridge. Store it in a sealed jar and give it a good shake before using.

How do I keep apples from browning?

A quick toss in lemon juice or apple cider vinegar does the trick. This preserves their color and freshness until you’re ready to serve.

Final Thoughts

There’s just something magical about gathering these autumn flavors in one beautiful bowl. If you’ve never tried making an Autumn Harvest Salad, I can’t recommend it enough—it might just become the highlight of your fall table! Grab those seasonal veggies, whip up that delicious maple vinaigrette, and enjoy the very best of the harvest.

Autumn Harvest Salad Recipe