Autumn’s Bounty: Fall Harvest Salad Apple Cider Vinaigrette Recipe

Golden leaves drift lazily outside while a vibrant fall harvest salad with apple cider vinaigrette beckons with seasonal charm.

Crisp autumn greens radiate earthy colors and textures that capture the essence of the season.

Roasted seasonal vegetables mingle with tender mixed greens, creating a symphony of flavors that dance across your plate.

Tangy apple cider vinaigrette adds a bright, zesty note that complements the hearty ingredients perfectly.

Sweet and savory elements intertwine, promising a delightful culinary experience that celebrates fall abundant harvest.

Each forkful brings warmth and comfort, connecting you to the rich bounty of the season.

Dive into this wholesome salad and let its robust flavors transport you to a cozy autumn afternoon.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 320 kcal

Servings: 5

What Goes in Fall Harvest Salad with Apple Cider Vinaigrette

• Butternut Squash: Brings autumnal sweetness and hearty texture, choose firm squash with deep orange color and no soft spots.
• Quinoa: Protein-packed grain providing nutty foundation, select pre-rinsed quinoa or rinse thoroughly to remove bitter coating.
• Kale: Robust leafy green with powerful nutrients, opt for crisp, dark green leaves without yellow edges.

• Apples: Adds crisp sweetness and refreshing bite, pick firm varieties like Honeycrisp or Gala for best texture.
• Pecans: Delivers rich, buttery crunch, select plump, intact nuts without any rancid smell.
• Pumpkin Seeds: Introduces earthy crispness, choose raw or lightly toasted seeds for maximum flavor.
• Cranberries: Provides tart burst of flavor, select dried cranberries without added sugars.

• Olive Oil: Creates smooth, rich base for vinaigrette, choose extra virgin for best quality.
• Apple Cider Vinegar: Delivers tangy brightness, select unfiltered variety for deeper flavor profile.
• Honey or Maple Syrup: Balances acidity with natural sweetness, use local honey or pure maple syrup.
• Dijon Mustard: Adds subtle heat and emulsification, pick smooth, sharp mustard.
• Garlic: Introduces aromatic depth, choose fresh cloves for most intense flavor.
• Feta Cheese: Provides creamy, salty counterpoint, select high-quality, crumbly cheese.
• Salt and Pepper: Essential for seasoning, use freshly ground black pepper for maximum impact.

Tools to Toss Fall Harvest Salad with Apple Cider Vinaigrette

• Baking sheet: Essential for roasting butternut squash evenly and creating crispy edges.
• Small saucepan: Perfect for cooking quinoa to fluffy perfection.
• Large mixing bowl: Ideal for massaging kale and combining salad ingredients.
• Whisk or mason jar: Great for blending vinaigrette ingredients smoothly.
• Cutting board: Necessary for chopping squash, apples, and preparing ingredients.
• Sharp knife: Required for precise dicing and preparing vegetables.
• Measuring cups and spoons: Helpful for accurately portioning ingredients.

Tossing Together Fall Harvest Salad with Apple Cider Vinaigrette

• Butternut Squash Roasting

Warm your oven and transform fresh squash cubes into golden, caramelized morsels by spreading them on a baking sheet and letting heat work its magic.

• Quinoa Preparation

Create a fluffy base for your salad by gently simmering quinoa until tender and light, allowing each grain to absorb water and become perfectly cooked.

• Vinaigrette Creation

Blend tangy apple cider vinegar with smooth olive oil, sweet honey, and zesty mustard to craft a vibrant dressing that will dance across your salad ingredients.

• Kale Transformation

Soften robust kale leaves by gently massaging them with a portion of dressing, breaking down their sturdy texture and infusing them with rich flavor.

• Salad Assembly

Layer your masterpiece by combining roasted squash, quinoa, crisp apple slices, and a sprinkle of cranberries, nuts, and creamy cheese. Finish with a drizzle of remaining vinaigrette for a harvest-inspired feast that celebrates seasonal produce.

Flavor Variations for Fall Harvest Salad with Apple Cider Vinaigrette

• Cut butternut squash into uniform, bite-sized cubes to ensure even roasting and faster cooking time.
• Rinse quinoa thoroughly before cooking to remove bitter coating and achieve fluffy, light grains that separate beautifully.
• Massaging kale with dressing breaks down tough fibers, making it more tender and easier to digest while enhancing flavor absorption.
• Replace butternut squash with roasted sweet potatoes, swap pecans for walnuts, or use goat cheese instead of feta to create endless flavor variations that match your pantry and taste preferences.
• Prepare components separately and store in refrigerator up to 3 days – roasted squash, cooked quinoa, and vinaigrette can be mixed just before serving to maintain maximum freshness and crisp textures.

Ways to Serve Fall Harvest Salad with Apple Cider Vinaigrette

• Cozy Autumn Dinner Centerpiece: Elevate this Fall Harvest Salad as a stunning main course for a chilly evening dinner party, pairing perfectly with a glass of crisp white wine or warm mulled cider.
• Protein Power Boost: Transform the salad into a complete meal by adding grilled chicken, seared salmon, or roasted turkey breast on top, making it a hearty and nutritious dinner option for busy weeknights.
• Meal Prep Magic: Prepare components separately in advance – roast squash, cook quinoa, and make vinaigrette – then assemble quickly during the week for a fast, delicious lunch that stays fresh in sealed containers for 3-4 days.
• Festive Holiday Side Dish: Serve this colorful salad alongside roasted turkey or ham during Thanksgiving or Christmas gatherings, offering a fresh and vibrant complement to traditional heavy holiday dishes.

How to Store Fall Harvest Salad with Apple Cider Vinaigrette

• Refrigerator Ready Technique: Store this salad in an airtight container in the refrigerator for up to 3 days, keeping dressing and ingredients separate to maintain crispness and prevent sogginess.
• Smart Ingredient Separation: Keep quinoa, roasted butternut squash, and chopped kale in separate containers to extend freshness and allow quick meal assembly during busy weekdays.
• Advance Prep Strategy: Roast squash, cook quinoa, and prepare vinaigrette up to 4 days before serving, dramatically reducing final salad preparation time and simplifying weeknight meal planning.
• Freezer Friendly Option: While fresh salad components are best, you can freeze roasted butternut squash and cooked quinoa for up to 2 months, providing convenient make-ahead ingredients for future meals.

Seasonal Harvest Salad with Apple Cider Vinaigrette Recipe

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4.7 from 27 reviews

• Total Time: 40 minutes
• Yield: 5 1x

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Description

Crisp fall harvest salad with apple cider vinaigrette celebrates seasonal produce with a delightful blend of flavors. Mixed greens, roasted butternut squash, and candied pecans create a perfect autumn lunch for you to savor.

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Ingredients

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• ⅔ cup (120 g) raw quinoa
• 1 cup (240 ml/8 fl oz) water
• 1 small butternut squash, peeled, seeded, and diced
• 2 cups (130 g) chopped kale leaves
• 2 small apples, cored and sliced or diced
• ½ tbsp olive oil
• ¼ cup (30 g) dried cranberries
• ¼ cup (30 g) pecans, roughly chopped
• ⅓ cup (50 g) crumbled feta cheese
• 1 ½ tbsps roasted pumpkin seeds
• Salt
• Freshly ground black pepper
• 3 tbsps extra virgin olive oil
• 2 ½ tbsps apple cider vinegar
• ¾ tbsp honey or maple syrup
• 1 ½ tsps Dijon mustard
• 1 garlic clove, minced
• Salt
• Ground black pepper

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Instructions

1. Roast Squash: Activate oven to 400°F. Distribute butternut squash cubes on baking sheet, coat with olive oil, season with salt and pepper. Roast for 16 minutes, rotating midway to ensure uniform caramelization, then cool completely.
2. Prepare Quinoa: Rinse quinoa thoroughly, drain. Combine with water in saucepan, bring to boil, then reduce heat. Simmer covered for 20 minutes until fluffy and light.
3. Create Vinaigrette: Whisk olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until smoothly integrated. Adjust seasoning to taste.
4. Massage Kale: Place kale in mixing bowl, drizzle with half the vinaigrette. Gently massage for 30 seconds to soften leaves and enhance flavor absorption.
5. Compose Salad: Blend cooled quinoa, roasted butternut squash, and apple slices into kale mixture. Toss thoroughly to distribute ingredients evenly.
6. Finish and Serve: Plate salad, garnish with cranberries, toasted pecans, pumpkin seeds, and crumbled feta cheese. Drizzle remaining vinaigrette on top and serve immediately to maintain optimal texture and temperature.

Notes

• Squash Roasting Tip: Ensure uniform cube sizes for even caramelization and consistent cooking throughout the butternut squash.
• Kale Preparation Technique: Massaging dressing into kale breaks down tough fibers, transforming its texture and enhancing flavor absorption.
• Quinoa Rinsing Importance: Thoroughly rinse quinoa to remove saponin coating, preventing potential bitter undertones in the final dish.
• Vinaigrette Balancing Trick: Taste and adjust dressing components to achieve perfect harmony between tangy, sweet, and savory elements.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 10 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Protein: 8 g
• Cholesterol: 10 mg