Fall Harvest Salad

$- 4 cups fresh mixed greens (arugula, spinach, kale) - 1 medium apple, cored and thinly sliced - 1 cup butternut squash, cubed and roasted - ½ cup pomegranate seeds, bursting with flavor - ½ cup walnuts, toasted and coarsely chopped for crunch - ¼ cup feta cheese, crumbled for creamy texture - ¼ cup dried cranberries, adding a sweet chewiness The fresh ingredients in this salad create a bright and tasty dish. The mix of greens gives you a base that is full of nutrients. I love using arugula, spinach, and kale together. Each green offers a unique taste and texture. Seasonal fruits like apple and pomegranate add sweetness and a pop of color. The apple provides a crisp crunch, while the pomegranate seeds burst with juicy flavor. Roasted butternut squash adds warmth and depth. It becomes tender and slightly sweet when cooked. The walnuts bring a nice crunch and healthy fats. They toast well and give a rich flavor. Feta cheese adds creaminess and a salty kick. Lastly, dried cranberries offer a chewy, sweet touch that brightens the salad. - 3 tablespoons apple cider vinegar for tang - 2 tablespoons pure maple syrup for a hint of sweetness - 3 tablespoons extra virgin olive oil The dressing is simple yet flavorful. Apple cider vinegar gives a tangy kick. It balances well with the sweetness of maple syrup. This syrup is pure and adds a rich, natural flavor. Extra virgin olive oil brings a smooth finish. It helps mix the dressing and coats the salad nicely. I recommend whisking these three together until well blended. Adjust the taste with salt and pepper for perfect balance. - Salt and freshly cracked black pepper to taste Salt and freshly cracked black pepper are key to enhancing all flavors. They help bring out the best in each ingredient. I always taste as I go along. This simple step ensures a well-seasoned salad that you and your guests will love. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step ensures the squash roasts evenly. Next, peel the butternut squash and cut it into bite-sized cubes. Use a sharp knife for safety and ease. Once cubed, place the squash into a mixing bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Toss the cubes well to coat them evenly. This helps enhance the flavor. Spread the seasoned squash on a baking sheet in one layer. Roast in the oven for 20 to 25 minutes. They should be golden brown and tender. When done, take them out and let them cool slightly. For the dressing, gather your ingredients. You need apple cider vinegar, pure maple syrup, and olive oil. In a small bowl, mix these ingredients together. Whisk them until they blend well. It should look smooth and shiny. Taste the dressing. If you want, adjust it with a little salt and pepper. This helps to balance the flavors. You can always add more vinegar for tang or syrup for sweetness, depending on your taste. Now, it’s time to combine all the salad ingredients. In a large salad bowl, add the fresh mixed greens. Then, toss in the sliced apple, cooled roasted butternut squash, pomegranate seeds, toasted walnuts, crumbled feta cheese, and dried cranberries. Each ingredient adds its own unique flavor and texture. Next, drizzle the prepared dressing over the salad. Using salad tongs, gently toss everything together. Make sure every piece gets a nice coating of dressing. This step ensures you get a burst of flavor in every bite. Choose fresh produce that is in season. Look for bright colors and firm textures. Local farmers' markets often have the best options. When picking apples, make sure they are ripe. Ripe apples give the salad a sweet, crisp bite. The same goes for your pomegranate seeds; they should be juicy and vibrant. Roasting butternut squash brings out its natural sweetness. Cut it into small cubes for quicker cooking. Drizzle with olive oil, salt, and pepper before roasting. Bake at 400°F (200°C) for 20-25 minutes. This method makes it tender and flavorful. For added crunch, toss in some seeds or extra nuts. You can also add cheese, like goat or blue cheese, for a different taste. Serve your salad in shallow bowls for a lovely look. Layer the ingredients for a colorful display. You can garnish it with extra pomegranate seeds and chopped walnuts. A slice of apple on the edge of each bowl adds a nice touch. Remember, we eat first with our eyes! Pro Tips Use Seasonal Ingredients: Opt for fresh, seasonal produce to enhance the flavors and nutrition of your salad. Autumn ingredients like apples and squash are not only delicious but also at their peak during this time. Customize Your Greens: Feel free to mix and match your greens! Try adding radicchio or escarole for a slightly bitter contrast that complements the sweetness of the other ingredients. Add Protein: To make this salad a complete meal, consider adding grilled chicken, chickpeas, or quinoa. This will enhance the heartiness and keep you satisfied for longer. Make Ahead: You can prep the salad components in advance. Store the greens, fruits, and toppings separately in the fridge, and mix them with the dressing just before serving to maintain freshness. {{image_4}} You can change the greens in your salad for a new taste. Try using romaine for a crisp crunch. Endive adds a nice bitter taste that can balance the sweet flavors. Both can work well with the other ingredients in the salad. When using romaine or endive, consider adding spices like cumin or coriander. These spices will mix nicely with the flavors you already have. They will make your salad even more exciting and tasty. If you want to switch up the nuts, try pecans or almonds. Both add a great crunch and flavor. For cheese, goat cheese works well, giving a creamy touch. For a vegan option, use sunflower seeds instead of nuts. They add protein and healthy fats. You can also swap the feta with a nut-based cheese for a dairy-free option. For the dressing, if you want to skip the honey, try agave syrup. It’s a sweet alternative that keeps the flavors bright. Autumn brings many vegetables you can add. Roasted beets can add color and earthiness. Thinly sliced carrots can add sweetness and crunch. You might also want to include unique fruits. Pears are a great choice for a soft, sweet bite. Persimmons can add a lovely texture and flavor twist. These add-ins will elevate your Fall Harvest Salad to a new level. To keep your salad fresh, store it in an airtight container. This helps lock in moisture and flavor. If you have extra salad dressing, store it separately. This keeps the greens crisp and prevents sogginess. Just drizzle the dressing on when you're ready to eat. If you have roasted butternut squash left, enjoy it warm or cold. You can reheat it in the oven or microwave. For second-day salads, add fresh greens or nuts. This adds crunch and keeps things interesting. You can also toss in new fruits for a fresh twist. When stored properly, salad ingredients last about 3 to 5 days. Keep an eye on freshness. If greens are wilting or turning brown, it's time to toss them. Also, check for any strange smells or colors. These are signs that the salad should not be consumed. A Fall Harvest Salad is a mix of seasonal flavors. It features fresh greens, like arugula, spinach, and kale. You can add sliced apples, roasted butternut squash, and vibrant pomegranate seeds. Toasted walnuts bring a nice crunch, while feta cheese adds creaminess. Dried cranberries offer a sweet touch. This salad is colorful and nutritious, perfect for fall. Yes, you can prepare this salad in advance! To keep it fresh, store the dressing separately. You can chop the fruits and veggies a day before. Just add them to a bowl and cover with plastic wrap. Wait to add the dressing until right before serving. This keeps the greens crisp and tasty. For a gluten-free salad, check your ingredients. Most items are already gluten-free. Use gluten-free dressings, like a simple olive oil and vinegar mix. Ensure your nuts and cheese are also gluten-free. If you want more variety, try sunflower seeds or pumpkin seeds instead of walnuts. You can easily adjust this salad for different diets. To make it vegan, skip the feta cheese and use a plant-based dressing. For a nut-free option, swap walnuts with seeds like pumpkin or sunflower. If you want a low-calorie version, reduce the amount of dressing and cheese. This salad is flexible and can meet many needs! This fall harvest salad combines fresh greens, seasonal fruits, and roasted butternut squash. You can easily make a tasty dressing with just apple cider vinegar, maple syrup, and olive oil. Remember to choose fresh ingredients for the best flavor. There are many ways to customize this salad, so feel free to get creative. With simple storage tips, your leftovers can still taste great. Enjoy crafting your perfect fall salad and savor the delicious flavors it brings to your table!$

A vibrant salad featuring a mix of fresh greens, roasted butternut squash, and seasonal fruits and nuts.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 cups fresh mixed greens
1 medium apple, cored and thinly sliced
1 cup butternut squash, cubed and roasted
0.5 cup pomegranate seeds
0.5 cup walnuts, toasted and coarsely chopped
0.25 cup feta cheese, crumbled
0.25 cup dried cranberries
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
3 tablespoons extra virgin olive oil
to taste salt
to taste freshly cracked black pepper

Instructions

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss the cubes with olive oil, salt, and pepper until coated. Spread on a baking sheet and roast for 20-25 minutes until golden brown and tender. Allow to cool slightly.
Make the Dressing: In a small bowl, combine apple cider vinegar, maple syrup, and olive oil. Whisk until well blended. Adjust with salt and pepper as desired.
Combine the Salad: In a large bowl, mix the fresh greens, sliced apple, cooled roasted butternut squash, pomegranate seeds, toasted walnuts, crumbled feta cheese, and dried cranberries.
Dress the Salad: Drizzle the dressing over the salad and gently toss until well coated.
Serve: Divide the salad into individual bowls or plates, ensuring each serving includes a mix of toppings.

Notes

Serve in shallow bowls, garnishing with extra pomegranate seeds and chopped walnuts for a colorful touch.

Keyword fall, healthy, salad, vegetarian