Fall Harvest Salad with Butternut Squash and Apple

Fall Harvest Salad with Butternut Squash and Apple is a vibrant celebration of seasonal flavors that feels like a warm hug on a crisp autumn day. Bursting with roasted butternut squash, crisp apples, juicy pomegranate seeds, tangy feta, and toasty pepitas—all nestled on a bed of tender baby kale—this salad is as beautiful as it is delicious. Every bite balances sweet, savory, creamy, and crunchy notes, making it a perfect side dish or light main course. At just around 100 words, let me draw you in: this salad is easy to assemble, makes use of autumn’s bounty, and delivers an unforgettable flavor experience that feels both fresh and comforting.

Why You’ll Love This Fall Harvest Salad with Butternut Squash and Apple

This salad brings together the best of fall in one bowl! The roasted butternut squash provides warm, caramelized sweetness, while crisp apple chunks deliver a refreshing, juicy bite. Pomegranate seeds add a burst of tangy juice that brightens every forkful, and creamy feta offers savory richness. Toasted pepitas lend a crisp texture and nutty richness, perfectly complemented by the soft, earthy bite of baby kale. The apple cider vinaigrette brings everything together with its vibrant tang and gentle hint of sweetness. Whether for a cozy family dinner, potluck, or cozy solo meal, it’s both gorgeous and delicious.

Ingredients

• Butternut Squash & Seasoning
  • ½ large butternut squash, peeled and cut into ½ inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• Greens & Fruit
  • 1 (5 oz.) package baby kale
  • 1 medium apple, chopped into ½ inch pieces
  • ½ cup pomegranate seeds (from approximately ½ medium pomegranate)
• Cheese & Seeds
  • ¼ cup crumbled feta cheese
  • ½ cup toasted pepitas (shelled pumpkin seeds)
• Apple Cider Vinaigrette
  • 2 tablespoons apple cider vinegar
  • ¼ cup olive oil
  • ½ tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Step-by-Step: How to Make Fall Harvest Salad with Butternut Squash and Apple

1. Roast the Squash
   Preheat your oven to 400 °F. In a large mixing bowl, combine the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Toss until evenly coated. Spread in a single layer on a quarter-sheet baking pan and roast for about 30 minutes until tender and lightly caramelized on the edges to enhance its natural sweetness.
2. Toast the Pepitas (optional but delicious)
   In a small bowl, mix ½ cup raw pepitas with ½ tablespoon olive oil, 1 teaspoon honey, and ⅛ teaspoon salt. Spread on a parchment-lined quarter-sheet pan and bake at 350 °F for 8–10 minutes until golden and fragrant.
3. Assemble the Salad
   In a large serving bowl, combine the baby kale, roasted squash, chopped apple, pomegranate seeds, crumbled feta, and toasted pepitas.
4. Make the Dressing
   In a separate small bowl, whisk the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until smooth and emulsified.
5. Dress and Serve
   Drizzle desired amount of vinaigrette over the salad and gently toss to coat everything evenly. Serve immediately for best texture and flavor.

Helpful Tips

• Roast the squash until edges start to brown for deeper flavor.
• Be gentle when tossing the dressed salad to avoid bruising the kale or apples.
• If preparing ahead, keep the apple and dressing separate until serving.
• Honey in the pepitas adds sweetness and promotes even toasting.
• Add flaky sea salt just before serving for extra crunch and flavor.

Substitutions And Variations

• Greens: Feel free to substitute baby kale with baby spinach, arugula, or a spring mix for a different leafy texture and flavor profile.
• Fruit: Swap apple for pear for a softer, sweeter bite.
• Cheese: Try goat cheese, ricotta salata, or blue cheese for variety.
• Seeds & Nuts: Use almonds, walnuts, or sunflower seeds instead of pepitas.
• Dressing: Try a maple-Dijon or balsamic-honey vinaigrette for a twist.
• Grains: Add quinoa, farro, or wild rice for a heartier version.

Storage Instructions

This salad is best enjoyed right away. To store:

• Store the roasted squash, fresh greens, and vinaigrette in individual airtight containers in the refrigerator to maintain optimal freshness.
• Chop and add apple just before serving to prevent browning.
• Toss all ingredients together only when ready to eat.
• Leftovers can be refrigerated for up to 1–2 days.

Nutritional Information

(Per serving, approx. 6 servings)

• Calories: ~210
• Fat: ~14 g
• Carbohydrates: ~18 g
• Fiber: ~4 g
• Protein: ~5 g
• Rich in: Vitamins A and C, calcium, iron, and healthy fats

Serving Suggestions

• Serve with roasted chicken, pork tenderloin, or grilled salmon.
• Add grilled sausage or roasted chickpeas to make it more filling and protein-packed.
• Include it in a fall-themed potluck or buffet spread.
• Pair with warm bread, cornbread, or hearty soup.
• Finish the salad with a drizzle of honey or a scattering of fresh herbs like chopped parsley or thyme to elevate both taste and presentation.

Frequently Asked Questions About Fall Harvest Salad with Butternut Squash and Apple

Can I make this salad vegan?
Yes! Omit the feta cheese or use a dairy-free alternative. Use maple syrup in place of honey for toasting pepitas.

Will the salad wilt if I dress it early?
The acidity in the apple cider vinaigrette may cause the greens to wilt over time, so it’s best to dress the salad just before serving.

Can I roast the squash and pepitas together?
For efficiency, roast the squash first. Once done, reduce the oven temperature and toast the pepitas—this streamlines the cooking process while ensuring both components are cooked to perfection.

How far in advance can I prep this?
You can prepare the roasted squash and vinaigrette a day in advance and store them separately until ready to assemble.

What dressing alternatives work well?
Try maple-mustard or balsamic-honey vinaigrette for a flavorful twist.

Conclusion

Thank you so much for exploring this Fall Harvest Salad with Butternut Squash and Apple—it’s one of my all‍-time favorites for its comforting flavors and gorgeous autumn vibe. I hope roasting the squash and tossing this colorful mix brings as much joy to your kitchen as it does to mine. The combination of sweet squash, crisp apple, juicy pomegranate, creamy feta, and crunchy pepitas is not only easy to pull together but downright delightful. Enjoy every flavorful bite, savor the ease and beauty of the salad, and know how grateful I am that you’re here enjoying these recipes. Happy cooking and warmest wishes, my fellow food‍-lover!

Fall Harvest Salad with Butternut Squash and Apple

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• Author: Lisa
• Total Time: https://chatgpt.com/g/g-6851508916a881918e50c2d69888eb12-article-creation/c/68b42d01-1a30-8320-9e06-c8ef0731d682#:~:text=TotalTime-,45minutes,-Yield6
• Yield: 6 servings 1x

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Description

This Fall Harvest Salad with Butternut Squash and Apple is a vibrant mix of roasted squash, crisp apples, pomegranate seeds, feta, and toasted pepitas over baby kale, tossed in a tangy apple cider vinaigrette. It’s a perfect fall dish that’s flavorful, nutritious, and easy to make.

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Ingredients

Scale 1x2x3x

½ large butternut squash, peeled and diced (about 4 cups)

2 tbsp olive oil

1 tsp Italian seasoning

1 tsp garlic powder

½ tsp salt

¼ tsp black pepper

1 (5 oz.) package baby kale

1 medium apple, chopped

½ cup pomegranate seeds

¼ cup crumbled feta

½ cup toasted pepitas

Apple Cider Vinaigrette:

2 tbsp apple cider vinegar

¼ cup olive oil

½ tbsp Dijon mustard

½ tsp salt

¼ tsp black pepper

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Instructions

• Roast the Squash
  Preheat your oven to 400 °F. In a large mixing bowl, combine the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Toss until evenly coated. Spread in a single layer on a quarter-sheet baking pan and roast for about 30 minutes until tender and lightly caramelized on the edges to enhance its natural sweetness.
• Toast the Pepitas (optional but delicious)
  In a small bowl, mix ½ cup raw pepitas with ½ tablespoon olive oil, 1 teaspoon honey, and ⅛ teaspoon salt. Spread on a parchment-lined quarter-sheet pan and bake at 350 °F for 8–10 minutes until golden and fragrant.
• Assemble the Salad
  In a large serving bowl, combine the baby kale, roasted squash, chopped apple, pomegranate seeds, crumbled feta, and toasted pepitas.
• Make the Dressing
  In a separate small bowl, whisk the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until smooth and emulsified.
• Dress and Serve
  Drizzle desired amount of vinaigrette over the salad and gently toss to coat everything evenly. Serve immediately for best texture and flavor

Notes

To prep ahead, store squash, kale, and dressing separately.

Add grains or protein like chickpeas or sausage for a heartier salad.

Best served fresh; leftovers keep for 1–2 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 6g
• Carbohydrates: 18g
• Protein: 5g