Autumn Bounty Bowl: Fall Harvest Salad Recipe

Autumn’s golden hues dance across crisp fall harvest salad with butternut squash and apple, bringing warmth to your plate.

Tender roasted butternut squash mingles with sweet apple chunks, creating a vibrant seasonal symphony.

Crisp greens provide a fresh backdrop for this colorful medley of flavors.

Toasted pecans add a delightful crunch that complements the soft, caramelized squash.

Tangy vinaigrette weaves through the ingredients, brightening every delectable bite.

The balance of sweet, savory, and earthy notes makes this salad a celebration of fall abundant harvest.

Serve this stunning dish and watch as your dinner companions savor each delicious forkful.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal

Servings: 5

Ingredients in Fall Harvest Salad with Squash & Apple

• Butternut Squash: Sweet autumn vegetable that caramelizes beautifully when roasted, adding rich flavor and creamy texture to the salad.
• Olive Oil: Helps squash roast evenly and develop golden-brown edges while enhancing overall taste.
• Italian Seasoning: Provides warm, herbaceous notes that complement the squash's natural sweetness.
• Garlic Powder: Adds subtle depth and aromatic warmth to the roasted vegetables.
• Salt and Black Pepper: Essential seasonings to elevate and balance the roasted squash's flavor.

• Baby Kale: Tender, nutrient-packed green with a mild flavor that serves as a delicate salad foundation.
• Apple: Crisp, sweet-tart fruit that brings freshness and juicy crunch to the harvest salad.
• Pomegranate Seeds: Bright ruby jewels that provide bursts of tangy sweetness and vibrant color.
• Feta Cheese: Creamy, salty cheese that adds rich, tangy contrast to the salad's ingredients.
• Toasted Pepitas: Crunchy, nutty seeds that introduce textural interest and earthy undertones.

• Apple Cider Vinegar: Bright, zesty liquid that adds balanced acidity to the dressing.
• Dijon Mustard: Provides sharp, tangy depth and helps emulsify the vinaigrette.
• Olive Oil: Creates smooth, silky base for the dressing and helps blend flavors.
• Salt and Black Pepper: Seasoning agents that round out the dressing's flavor profile.

Tools for Fall Harvest Salad Assembly

• Quarter sheet baking pan: Essential for roasting butternut squash evenly and creating crispy edges.
• Large mixing bowl: Perfect for tossing squash with seasonings and preparing the salad base.
• Small mixing bowl: Ideal for whisking together the tangy vinaigrette dressing.
• Whisk: Key tool for blending dressing ingredients smoothly and creating an emulsified texture.
• Sharp knife: Needed for cutting butternut squash and chopping apple into bite-sized pieces.
• Measuring spoons: Helpful for accurately portioning out seasonings and dressing ingredients.

Toss Together a Fall Harvest Salad in Minutes

Autumn Culinary Adventure

• Roasting Preparation Warm up your kitchen by preheating the oven to a cozy 400°F, creating the perfect environment for transforming butternut squash into golden deliciousness.
• Squash Transformation Coat the cubed butternut squash with a magical blend of herbs and seasonings, ensuring each piece is lovingly dressed for its flavor journey.
• Squash Transformation Spread the seasoned squash on a baking pan, allowing it to roast and develop deep, caramelized edges that will make your taste buds dance.
• Salad Symphony Gently layer baby kale as the foundation, then artfully scatter roasted squash, crisp apple slices, jewel-like pomegranate seeds, crumbly feta, and crunchy pepitas.
• Dressing Magic Whisk together a vibrant vinaigrette that will tie all the ingredients into a harmonious flavor experience, bringing brightness and depth to every bite.
• Final Touch Drizzle the dressing over the salad and give it a gentle toss, ensuring each ingredient is kissed by the tangy, smooth vinaigrette.

Tips to Elevate Your Fall Harvest Salad

• Cube butternut squash into similar-sized pieces for even cooking and caramelization, ensuring each bite delivers maximum flavor and texture.
• Swap baby kale with spinach, arugula, or mixed greens to suit personal taste preferences or accommodate seasonal availability.
• Enhance the salad's nutritional value by adding grilled chicken, crispy tofu, or roasted chickpeas for a more substantial meal that satisfies hunger.
• Experiment with different nuts like walnuts, almonds, or sunflower seeds instead of pepitas to introduce varied textures and nutty undertones to the salad.
• Prepare the vinaigrette ahead of time and store in a sealed container for up to a week, allowing flavors to meld and making meal prep easier and more convenient.

Ways to Serve Fall Harvest Salad

• Autumn Gathering Centerpiece: Wow your dinner guests by arranging this vibrant salad in a large rustic wooden bowl, showcasing the colorful layers of golden squash, deep green kale, and bright pomegranate seeds.
• Protein Power Boost: Add grilled chicken breast, seared salmon, or crispy tofu on top to transform this salad into a complete and satisfying meal that keeps you full and energized.
• Wine and Dine Pairing: Complement the salad's sweet and tangy flavors with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio, which will beautifully enhance the dish's delicate autumn notes.
• Brunch Brilliance: Serve this salad alongside fluffy scrambled eggs or as a fresh side dish during weekend brunches, bringing a burst of seasonal color and nutrition to your morning spread.

Storage Ideas for Leftover Fall Harvest Salad

• Fridge-Fresh Strategy: Store prepared salad components separately in airtight containers to maintain crispness. Keep roasted squash, chopped apples, and salad greens in different compartments for maximum freshness.
• Smart Meal Prep Technique: Prepare butternut squash and dressing up to 3 days ahead. Chop apples just before serving to prevent browning and maintain optimal texture.
• Leftover Love Hack: Refrigerate undressed salad components for quick lunch assembly. Consume within 2-3 days for best flavor and nutritional quality.
• Temperature Transition Tip: Allow refrigerated ingredients to sit at room temperature for 10-15 minutes before serving. This helps enhance ingredient flavors and ensures a more enjoyable eating experience.

Seasonal Harvest Salad with Butternut Squash and Apple Recipe

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4.5 from 28 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Seasonal Sunset Harvest Salad delights diners with roasted butternut squash, crisp apples, and tangy goat cheese. Nutty pecans and maple vinaigrette complete this elegant autumn-inspired dish you’ll savor.

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Ingredients

Scale 1x2x3x

• ½ large butternut squash, cut into ½-inch cubes (about 4 cups / ~1 L)
• 1 (5 oz / 142 g) package baby kale
• 1 medium apple, cut into ½-inch pieces
• ½ cup (120 ml) pomegranate seeds (seeds from ½ medium pomegranate)
• ½ cup (70 g) pepitas (shelled pumpkin seeds), toasted
• ¼ cup (30 g) feta cheese, crumbled
• 2 tbsps olive oil
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsps apple cider vinegar
• ¼ cup (60 ml) olive oil
• ½ tbsp Dijon mustard
• ½ tsp salt
• ¼ tsp ground black pepper

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Instructions

1. Preheat: Set oven to 400°F, creating an ideal roasting environment for maximizing flavor development.
2. Prepare Squash: Toss butternut squash cubes with olive oil and seasonings, ensuring thorough and even coating for optimal caramelization.
3. Roast Squash: Spread seasoned cubes on a baking sheet, allowing generous spacing to achieve crispy, golden-brown edges. Roast for 30 minutes, turning midway to ensure uniform cooking.
4. Compose Salad Base: Layer baby kale as the foundational green, creating a vibrant and nutritious canvas for additional ingredients.
5. Add Texture and Flavor: Strategically arrange sliced apples, pomegranate seeds, crumbled feta, and toasted pepitas across the kale, building a complex flavor profile with varied textures.
6. Create Vinaigrette: Whisk apple cider vinegar, olive oil, Dijon mustard, and seasonings into a smooth, balanced dressing that will unite all salad components.
7. Finalize Salad: Gently fold roasted squash into the prepared salad, then delicately drizzle vinaigrette, ensuring each ingredient is lightly coated and harmoniously blended.

Notes

• Roast with Care: Space cubes evenly on the baking sheet to achieve crispy, caramelized edges without steaming the squash.
• Temperature Matters: Maintain a consistent 400°F to ensure optimal roasting and prevent burning or uneven cooking.
• Dressing Technique: Whisk vinaigrette ingredients thoroughly to create a smooth, well-emulsified dressing that clings perfectly to salad components.
• Serve Strategically: Allow roasted squash to cool slightly before adding to salad to prevent wilting delicate greens and maintain textural contrast.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 8 g
• Sodium: 230 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 7 g
• Cholesterol: 10 mg