This Fall Harvest Salad features roasted squash, crisp apples, maple-scented dressing and plenty of crunchy kale. It’s simple to make, nourishing, and full of comforting autumn flavor.
During those days that are warm and the mornings and evenings that turn crisp, you may still crave salad but want something heartier and sweeter. This salad answers that: think apple and squash with warming spices like cinnamon and nutmeg.
Why You Need This Fall Kale Harvest Salad.
Salads don’t have to be boring — when built with the right components they become exciting, filling meals. This Fall Harvest Salad is hearty, dairy-free and gluten-free, and works well on its own, topped with chicken, or as a seasonal side for a larger meal.
Ingredients Needed
For the Salad
Quinoa: Cooked quinoa adds a hearty texture and plant-based protein.
Chopped kale or a cruciferous vegetable salad mix: The robust greens hold up well to the heavier ingredients and dressing.
Apple: Adds fresh crunch and natural sweetness.
Butternut squash: Roasted with spices for a sweet-savory pop.
Pumpkin seeds (pepitas): Provide crunch and nutrition.
For the Dressing
Maple syrup: Brings classic fall flavor.
Apple cider vinegar: Adds bright acidity.
Olive oil: Use a light, good-quality olive oil.
Cinnamon: A small amount elevates the dressing.
Paprika and garlic: Add warmth and depth; fresh or powdered garlic both work.
How To Make This Recipe
Step 1: Peel, seed and chop the butternut squash into small bite-sized pieces. Toss in a bowl with olive oil, salt and cinnamon until evenly coated. Roast at 400°F (200°C) for about 15 minutes, or until tender and easily pierced with a fork.
Step 2: Chop the kale (or use a prepped cruciferous mix) and place in a large bowl. Add chopped apple, dried cranberries and pumpkin seeds. When the roasted squash has cooled slightly, add it to the greens and mix.
Step 3: Make the dressing by combining maple syrup, apple cider vinegar, olive oil, cinnamon, paprika, garlic, and salt and pepper in a bowl. Whisk vigorously or blend briefly for a smooth emulsion. The cinnamon may float at first, but will distribute when tossed with the salad.
Finish by tossing the salad well with the dressing and serving immediately for the best texture.
Recipe FAQ’s
No — any grain you prefer (couscous, farro, brown rice) works well in this salad.
Yes, honey is a fine substitute if you don’t need to keep the recipe vegan.
If butternut isn’t available, use another winter squash or sweet potato; they roast and sweeten similarly.
Combine 3 cups chopped and stemmed kale, 1 cup shredded red or green cabbage, and 1 cup shredded Brussels sprouts (about 1/2 pound) for a homemade mix.
Other Recipes To Try.
- Brussel Sprout Salad With Cranberries
- Kale Salad With Lemon Honey Dressing
- Harvest Pizza
If you enjoy this recipe, please leave a comment and follow for more seasonal dishes. Thanks for being here.
Fall Harvest Salad
Ingredients
- 3 cups butternut squash, chopped and skinned
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp cinnamon
- 1 cup chopped apple
- 1 cup cooked quinoa
- 1 (10 oz) package cruciferous crunch salad mix (or homemade mix)
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
Maple Cinnamon Vinaigrette
- 2 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 4 tbsp olive oil
- ¼ tsp cinnamon
- ¼ tsp paprika
- ¼ tsp minced garlic
- ¼ tsp salt and pepper each
Instructions
- Peel, seed and chop butternut squash into small bite-sized pieces. Toss with oil, salt and cinnamon and roast at 400°F for about 15 minutes, until tender.
- Chop kale or use a bagged cruciferous mix. Add chopped apple, cranberries and pumpkin seeds. When squash is cool enough, add to the salad.
- Whisk or blend dressing ingredients until combined. Toss with salad until evenly coated.
- Serve immediately for best texture.
Notes
* Chopped pear can be used instead of apple.
* Swap squash for sweet potato if desired.
* 1 cup raw quinoa yields about 2.5 cups cooked — plan accordingly.
* Homemade cruciferous mix: 3 cups chopped kale + 1 cup shredded cabbage + 1 cup shredded Brussels sprouts.
Nutrition
Carbohydrates: 46 g |
Protein: 4 g |
Fat: 21 g |
Fiber: 5 g |
Sugar: 22 g
Nutrition information is an approximation.
Additional Info
Author: Bailey Rhatigan
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 373
Keyword: Fall, Harvest Salad, salad