Autumn Harvest Salad is a vibrant, flavor-packed dish that bursts with seasonal goodness. Combining crisp apples, roasted butternut squash, crunchy pecans, tangy pomegranate arils, and creamy feta—all tied together by a sweet‑tangy Honey Cider Vinaigrette—this salad is both nourishing and festive. Perfect for easy weeknight dinners or fall gatherings, it’s customizable and comes together quickly. Whether you love sweet, savory, crunchy, or creamy, Autumn Harvest Salad delivers layers of taste and texture that make every bite satisfying and memorable.
Why You’ll Love This Autumn Harvest Salad
- Seasonally inspired: The ingredients—apples, squash, pomegranate—highlight the best of autumn’s harvest.
- Flavor harmony: Sweet cider vinaigrette balances savory roasted squash, creamy feta, and tangy pomegranates, creating a symphony of taste.
- Nutrient-rich: Loaded with fiber, vitamins, healthy fats from olive oil, and protein if you add chicken.
- Versatile and easy: Prep ahead, toss before serving, and it works as a side dish, light lunch, or show-stopping potluck contribution.
- Crowd‑pleaser: Festive enough for fall showers, dinners with friends, or even holiday spreads.
Ingredients
For the Honey Cider Vinaigrette
- ⅓ cup apple cider (not apple juice—for authentic tang and natural flavor)
- ⅓ cup honey
- 3 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¾ cup extra-virgin olive oil (or feel free to use canola or your preferred neutral oil)
For the Salad
- Approximately 1 large bag of mixed greens—choose spring mix, baby spinach mix, or your favorite blend
- 1–2 apples, thinly sliced or diced (choose crisp varieties like Honeycrisp or Gala)
- Roasted butternut squash, diced (see note on roasting below)
- A handful each of:
- Candied pecans (or roasted pecans, walnuts, or almonds)
- Pepitas (pumpkin seeds)
- Feta cheese, crumbled
- Pomegranate arils
- ½ small red onion, thinly sliced
- Optional: Shredded or diced roasted chicken for protein
Step‑by‑Step: How to Make Autumn Harvest Salad
1. Make the Honey Cider Vinaigrette
- Combine the apple cider, honey, apple cider vinegar, salt, and pepper in a blender. Blend until the honey begins to incorporate, stopping to scrape down the sides if necessary.
- With the blender running on low, slowly pour in the oil in a thin, steady stream until the dressing becomes creamy and emulsified.
2. Roast the Butternut Squash
(See detailed note below for prep steps.)
- Preheat your oven to 400°F (about 204°C).
- Slice the squash in half lengthwise—separate the long top from the rounded bottom. Cut each section in half again lengthwise.
- Scoop out the seeds, peel the squash, and dice into bite-sized pieces.
- Toss with a drizzle of olive oil, sprinkle on salt and pepper, and lay pieces on a foil‑lined baking sheet.
- Roast 20 minutes or until tender and lightly golden—set aside to cool slightly.
3. Assemble the Salad
- Place your greens in a large serving bowl.
- Add toppings: Layer on the roasted squash, sliced apples, candied pecans, pepitas, crumbled feta, pomegranate arils, and thin red onion slices.
- Dress and serve: Drizzle with Honey Cider Vinaigrette, toss gently to combine, and serve right away.
Helpful Tips
- Keep apples fresh: Prevent browning by tossing slices in a splash of lemon juice or lightly coating them with vinaigrette.
- Maintain freshness: Assemble and dress the salad just before serving for the best texture and crispness.
- Upgrade your nuts: For added crunch, toast the pecans or combine half candied with half plain.
- Enhance flavor: Stir in fresh herbs like parsley, mint, or thyme to brighten the salad or dressing.
Substitutions And Variations
- Greens alternative: Swap spring mix for arugula, kale, or baby chard for a deeper, earthier taste.
- Fruit: Use pear slices instead of apples, or swap pomegranate arils for dried cranberries.
- Cheese options: Goat cheese or blue cheese offer tangy creaminess if feta isn’t on hand.
- Vinaigrette variations: Replace honey with maple syrup, or swap apple cider vinegar for white wine or sherry vinegar for a twist.
- For vegans: Simply omit the feta or use a plant-based cheese alternative.
- Extra crunch: Add croutons or roasted chickpeas.
Storage Instructions
- Dressing: Keep in a tightly sealed jar in the refrigerator for up to one week. Shake well before using.
- Roasted squash: Store in a sealed container in the fridge for up to 4 days.
- Salad components: Keep all elements separate—greens, roasted squash, apples, nuts, seeds, and cheese—for up to 2 days. Assemble just before serving.
- Whole salad (dressed): Best enjoyed immediately. If needed, store leftovers in an airtight container and consume within 1 day—note the greens may soften, and flavors meld for a different texture.
Nutritional Information
Per serving (approximate):
- Calories: 213 kcal
- Carbohydrates: 27 g
- Protein: 3 g (higher if you add chicken)
- Total Fat: 12 g (2 g saturated, 1 g polyunsaturated, 8 g monounsaturated)
- Cholesterol: 4 mg
- Sodium: 108 mg
- Potassium: 546 mg
- Fiber: 4 g
- Sugar: 12 g
- Vitamin A: 13,543 IU
- Vitamin C: 34 mg
- Calcium: 94 mg
- Iron: 1 mg
Serving Suggestions
- Autumn dinner party: Serve this as a centerpiece salad—its colors and textures are stunning.
- Light lunch: Pair with warm squash soup, crusty bread, or a grain side like quinoa.
- Brunch: Bring contrast with strong cheese, hearty quiche, or savory breakfast dishes.
- Meal prep: Add roasted chicken, chickpeas, or sliced turkey to bulk up for on-the-go lunches.
Frequently Asked Questions About Autumn Harvest Salad
Is the Honey Cider Vinaigrette very sweet?
It’s gently sweet with a bright apple tang—balances well against savory and tart elements. Adjust by adding more vinegar for tang or honey/maple for sweet.
Can I make this dairy‑free?
Absolutely! Skip the feta or use a dairy‑free cheese alternative. A sprinkle of nutritional yeast gives a cheesy umami feel.
How long will the Salad stay good if prepped in advance?
Prepped ingredients (roast, slice, de‑seed) are good for 2–4 days refrigerated (squash lasts longer). Once dressed, eat within a day—greens may soften but still taste great.
What nuts work best?
Candied pecans add sweetness and crunch, but toasted walnuts, almonds, or even sunflower seeds mix well too if you want fewer allergens or different flavors.
Can I omit apples or squash?
Yes. Apples add crisp sweetness, and roasted squash gives warm, savory contrast. Without them, the salad shifts lighter. You can replace with pear, roasted sweet potato, or butternut cubes.
Conclusion
Thank you so much for trying this Autumn Harvest Salad—I truly hope it becomes one of your fall favorites. I love how easy it is to assemble, how deeply flavorful every bite is, and how it embodies the coziness and abundance of the season. This salad is versatile enough for busy weeknights and beautiful enough for weekend gatherings. Sending warm wishes for delightful cooking—may each forkful of this salad bring you joy and connection. Enjoy every bite, and thanks for being part of our food‑loving community!
Print
Autumn Harvest Salad
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Autumn Harvest Salad is a vibrant mix of seasonal ingredients like roasted butternut squash, crisp apples, feta, and crunchy pecans, all tossed in a sweet-tangy honey cider vinaigrette. A perfect fall salad that’s both beautiful and delicious.
Ingredients
Honey Cider Vinaigrette
⅓ cup apple cider
⅓ cup honey
3 tbsp apple cider vinegar
¼ tsp salt
⅛ tsp black pepper
¾ cup olive oil
Salad
1 large bag spring mix or baby spinach
1–2 apples, sliced or diced
1 roasted butternut squash, diced
Handful of candied pecans
Handful of pepitas
Handful of crumbled feta
Handful of pomegranate arils
½ small red onion, thinly sliced
Optional: shredded roasted chicken
Instructions
1. Make the Honey Cider Vinaigrette
- Combine the apple cider, honey, apple cider vinegar, salt, and pepper in a blender. Blend until the honey begins to incorporate, stopping to scrape down the sides if necessary.
- With the blender running on low, slowly pour in the oil in a thin, steady stream until the dressing becomes creamy and emulsified.
2. Roast the Butternut Squash
(See detailed note below for prep steps.)
- Preheat your oven to 400°F (about 204°C).
- Slice the squash in half lengthwise—separate the long top from the rounded bottom. Cut each section in half again lengthwise.
- Scoop out the seeds, peel the squash, and dice into bite-sized pieces.
- Toss with a drizzle of olive oil, sprinkle on salt and pepper, and lay pieces on a foil‑lined baking sheet.
- Roast 20 minutes or until tender and lightly golden—set aside to cool slightly.
3. Assemble the Salad
- Place your greens in a large serving bowl.
- Add toppings: Layer on the roasted squash, sliced apples, candied pecans, pepitas, crumbled feta, pomegranate arils, and thin red onion slices.
- Dress and serve: Drizzle with Honey Cider Vinaigrette, toss gently to combine, and serve right away.
Notes
To prevent browning, toss apple slices in lemon juice or a bit of vinaigrette. Assemble and dress the salad just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Sugar: 12g
- Carbohydrates: 27g
- Protein: 3g