35-Minute Fall Harvest Salad That Tastes Like Autumn

Oh my gosh, isn’t fall just the best time for cooking? The crisp air, the gorgeous colors, and all those cozy flavors coming together in one bowl – that’s exactly what this Fall Harvest Salad does. I first made it years ago when I was desperately looking for something quick but special to bring to my sister’s Thanksgiving, and now it’s become our family’s absolute must-have every autumn. The combination of sweet roasted squash, crunchy apples, and those tart little cranberries, all tied together with a maple dressing that tastes like liquid gold… it’s like wearing your favorite sweater in salad form.

What I love most (besides how ridiculously tasty it is) is how easily it comes together. Whether you’re throwing it together while juggling soccer practice pickups or want something showstopping for your holiday table, this salad delivers. And don’t even get me started on the meal planning potential – I make a big batch of the components every Sunday, then just assemble my lunches throughout the week. The flavors just get better as they mingle!

Why You’ll Love This Fall Harvest Salad

Okay, let me tell you why this salad has become my autumn obsession – and why you’ll be making it on repeat too:

• Weeknight superhero: Seriously, you can throw this together faster than you can say “pumpkin spice” – 35 minutes start to finish, promise!
• Flavor explosion: That perfect sweet-savory balance when maple syrup meets roast squash? Pure magic.
• Meal prep BFF: I stash the components separately in my fridge and suddenly have 4 days’ worth of Instagram-worthy lunches (bye bye, sad desk salads).
• Allergy/diet friendly: Gluten-free by nature, easily made vegan – just skip the feta. Works great with low-carb meal plans too!
• Holiday showstopper: Looks fancy enough for Thanksgiving but simple enough that you won’t stress over it.

Fun fact – I started making this after trying one of those expensive gluten-free meal delivery services and realizing how easy (and way cheaper!) it was to make my own seasonal bowls at home.

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Ingredients for Your Fall Harvest Salad

Okay, let’s get to the good stuff! Here’s everything you’ll need to make this gorgeous autumn bowl come to life. I’ve separated the salad fixings from the dressing because – confession time – I often make double batches of that maple vinaigrette to use on everything all week!

For the salad:

• 2 cups mixed greens (I use a combo of kale and baby spinach for texture)
• 1 cup roasted butternut squash, cut into 1/2-inch cubes (trust me – cube them small!)
• 1 crisp apple, thinly sliced (Honeycrisp or Fuji work beautifully)
• 1/4 cup dried cranberries (the chewier ones, not the rock-hard kind)
• 1/4 cup walnuts, roughly chopped
• 2 tbsp crumbled feta cheese (optional but oh so good)

For the maple vinaigrette:

• 2 tbsp good olive oil
• 1 tbsp pure maple syrup (none of that pancake syrup stuff!)
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard (this emulsifies everything perfectly)
• Pinch of salt and freshly ground black pepper

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Ingredient Notes and Substitutions

Here’s where you can really make this salad your own! I’ve tested all kinds of variations over the years – some intentional, some because I was out of ingredients (oops!). Some favorite swaps:

Squash alternatives: Sweet potatoes roast up beautifully if you can’t find butternut. I’ve even used roasted carrots in a pinch – just cut them into similar-sized pieces.

Nut options: Pecans or toasted almonds work wonderfully instead of walnuts. (Pro tip: toast any nuts in a dry pan for 2-3 minutes – the flavor difference is amazing!)

Vegan version: Simply skip the feta – the salad still has tons of flavor. For extra richness, try adding a handful of avocado instead.

Greens: Arugula adds a lovely peppery bite if you prefer something more bold than the mixed greens.

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How to Make Fall Harvest Salad

Alright, let’s get cooking! This salad comes together in just a few simple steps, but oh boy, does it taste like you spent hours on it. I remember the first time I made this – my nephew kept sneaking bites of the roasted squash before I could even assemble it! Here’s how we do it:

1. Roast that gorgeous squash: Preheat your oven to 400°F (no need to wait for it to fully preheat – we’re not making soufflé here!). Toss your cubed butternut squash with 1 tablespoon of olive oil, plus a good pinch of salt and pepper. Spread it out on a baking sheet in a single layer – don’t crowd them or they’ll steam instead of roast. Pop them in for about 20 minutes, stirring halfway, until they’re tender and have those beautiful caramelized edges.

2. Whip up the dressing: While the squash is roasting, make your maple vinaigrette. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon maple syrup (the real stuff!), 1 tablespoon apple cider vinegar, ½ teaspoon Dijon mustard, and a pinch each of salt and pepper. Keep whisking until it’s nicely emulsified – about 30 seconds should do it. Give it a taste and adjust – want it sweeter? Add a smidge more maple. More tang? Another splash of vinegar!

3. Assemble your masterpiece: In a big bowl, combine your greens, roasted squash (let it cool just a minute so it doesn’t wilt your greens), apple slices, cranberries, and walnuts. Drizzle about half the dressing over everything and toss gently – I use my clean hands for this part. Add more dressing as needed (you might have some leftover) and toss again until every leaf is lightly coated.

4. The finishing touches: Transfer to a serving bowl or plate and sprinkle with feta if you’re using it. I like to reserve a few apple slices and walnuts to scatter on top for presentation – makes it look like it came from one of those fancy meal delivery services!

Tips for Perfect Fall Harvest Salad

Over the years (and countless batches) I’ve picked up some tricks that make this salad foolproof:

• Don’t drown your greens: Start with half the dressing, toss, then add more if needed. You can always add, but you can’t take away!
• Keep apples crisp: If prepping ahead, toss apple slices with a touch of lemon juice to prevent browning.
• Meal prep magic: Store components separately – dressings in small jars, greens wrapped in damp paper towels. Assemble just before eating.
• Temperature matters: Let roasted squash cool slightly before adding to greens to avoid wilting.
• Leftover love: Any extra dressing keeps beautifully in the fridge for up to a week – perfect for drizzling on roasted veggies!

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Serving and Storing Your Fall Harvest Salad

Oh, this salad just shines in so many settings! For weeknights, I love pairing it with a simple roasted chicken or serving smaller portions alongside soup (butternut squash bisque with this salad? Yes please!). When holidays roll around, it makes the prettiest starter – I serve it in my grandmother’s big wooden salad bowl with extra cranberries sprinkled on top for that festive touch.

Now, let’s talk meal prep because I’m obsessed with making components ahead. Keep the dressing separate until serving – trust me, soggy greens are sad greens! The undressed salad mixture (greens, apples, nuts, etc.) stays fresh in an airtight container for up to 2 days. That maple vinaigrette? It lives happily in a jar in the fridge for a full week. Roasted squash can be stored separately for up to 4 days – just give it a quick warm-up in a 350°F oven for 5 minutes to bring back that perfect texture before adding to your salad.

Pro tip: If you’re packing lunch portions, layer ingredients in a mason jar with dressing at the bottom and greens on top. When ready to eat, just shake it all together – instant fresh salad without the sogginess!

Nutritional Information

Just a quick note – nutrition values can vary based on your exact ingredients (especially that amazing feta you might add!) but generally, one serving of this Fall Harvest Salad comes in at around 220 calories with 4g fiber for that satisfying crunch. It’s packed with vitamin A from the squash and healthy fats from walnuts—perfect if you’re watching calories or following weight loss programs. Remember, homemade always beats those pricey meal delivery services when it comes to knowing exactly what’s in your food!

Fall Harvest Salad

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A crisp autumn salad with roasted squash, apples, walnuts, and cranberries, topped with a maple vinaigrette. Perfect for weeknight dinners or holiday gatherings.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups mixed greens (kale, spinach, or arugula)
• 1 cup roasted butternut squash, cubed
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 2 tbsp crumbled feta cheese (optional)
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine mixed greens, roasted squash, apple slices, cranberries, and walnuts.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Top with crumbled feta cheese if desired. Serve immediately.

Notes

• For extra crunch, toast the walnuts in a dry pan for 2-3 minutes.
• Swap butternut squash with roasted sweet potatoes if preferred.
• Make it vegan by omitting the feta cheese.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 12g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 5mg