What is a fall harvest salad?

A fall harvest salad is a dish that highlights the best of autumn produce. It typically includes ingredients like squash, apples, kale, nuts, and hearty grains, combined with warm spices or tangy dressings. These salads are comforting, nutrient-rich, and often served as a vibrant main course or festive side during the season.

Can I peel and chop butternut squash ahead of time?

Yes, and it’s a great way to save time. You can peel and cube butternut squash up to 3 days in advance. Store it in an airtight container in the refrigerator. This way, it’s ready to roast when you’re assembling your salad—just be sure to dry it slightly with a paper towel to remove excess moisture before roasting.

What is the fall harvest?

The fall harvest refers to the seasonal gathering of crops that reach their peak in autumn. This includes apples, pumpkins, squash, root vegetables, and leafy greens. It’s a time of abundance, flavor, and earthy warmth—making it ideal for recipes like this salad that celebrate those ingredients.

What are the 5 types of salads?

Salads generally fall into five categories: green salads (like this one), bound salads (potato or tuna salad), vegetable salads (chopped veggie mixes), fruit salads, and combination salads (a mix of proteins, greens, and other ingredients). This fall harvest salad is a perfect example of a green-combination hybrid—fresh, colorful, and complete.

Fall Harvest Salad with Butternut Squash and Apple: Seasonal Perfection

Description

Fall Harvest Salad with Butternut Squash and Apple delivers cozy flavors, vibrant textures, and seasonal freshness in every bite.

Ingredients

- 4 cups butternut squash, peeled and cubed (about 1/2 large squash)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces baby kale
- 1 medium apple, diced into 1/2-inch pieces
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/2 cup toasted pepitas (pumpkin seeds, shelled)

For the Apple Cider Vinaigrette:

- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper

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Instructions

Preheat oven to 400°F. Toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until soft and lightly browned.
In a large bowl, combine baby kale, roasted squash, apple, pomegranate seeds, feta cheese, and toasted pepitas.
In a separate bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
Drizzle the dressing over the salad and toss gently to mix.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Seasonal and Holiday Salads
Method: Roasting
Cuisine: American