Oh my gosh, have you noticed that crispness in the air? It means it’s officially time to swap out those watery summer veggies for something truly comforting! If you’re ready to dive headfirst into cozy food, I have the easiest, most flavor-packed recipe for you today: my absolute favorite Fall Harvest Salad With Butternut Squash And Apple. Seriously, this isn’t some fussy, complicated recipe. It comes together faster than you think, and the combination of warm, roasted sweet squash hugging crisp, tart apple slices? It’s just magic.
This salad is my go-to because it proves that harvest food doesn’t have to be heavy. It’s bright, it’s got crunch, and it tastes exactly like October feels. Trust me, once you try these flavors together, you’ll be making this salad all season long.
Why This Fall Harvest Salad With Butternut Squash And Apple Is Essential
I’m telling you, ditch the heavy casseroles for a minute! This salad is the perfect taste of the season without making you feel weighed down. It hits all the right notes, which is why I keep coming back to it.
- It’s lightning fast! You can roast the squash while you prep everything else. Maximum flavor for minimal effort.
- That incredible sweet and savory balance. The maple dressing sings alongside the fall spices from the squash.
- It feels appropriately cozy. This is the Fall Harvest Salad With Butternut Squash And Apple that makes everyone say, “Ahhh, yes, it’s officially autumn.”
Ingredients Needed for the Perfect Fall Harvest Salad With Butternut Squash And Apple
Okay, before we get to the roasting part, let’s talk about what you need to gather. I always lay everything out right by the cutting board so I don’t forget anything mid-chop. This salad relies on real, quality ingredients to pop!
We need that star squash, naturally, plus the crunch from the apple and pecans. Remember, the dried cranberries are non-negotiable; they give you those little bursts of chewy sweetness. If you’re curious about fruit sugar levels, I found this interesting read about the surprising sugar content of fruits, but trust me, the sweetness here is balanced perfectly.
Here’s the full shopping list:
- 1 small butternut squash, peeled and cubed (don’t skip peeling!)
- 2 tablespoons olive oil (for roasting)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 5 ounces mixed greens (whatever spring mix or baby spinach you love)
- 1 large apple, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup pecans, toasted until fragrant
For the Maple Vinaigrette Dressing
This dressing is simple, but it’s what pulls everything together. Keep this separate until serving time!
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup (the real stuff, please!)
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil (for emulsifying)
Expert Tips for Preparing the Butternut Squash for Your Fall Harvest Salad
Roasting the butternut squash is really the secret step here. It’s what transforms boring cubes into sweet, slightly caramelized jewels that make this Fall Harvest Salad With Butternut Squash And Apple taste like it took hours, not minutes.
My number one piece of advice? Do not crowd the pan! This is where people go wrong. If you pile the squash too high, it steams instead of roasts. You end up with mushy edges instead of that gorgeous, slightly browned exterior we need for texture.
When you toss it with just the two tablespoons of olive oil, salt, and pepper—make absolutely certain every single cube has some oil near it. Then, lay them out in a single layer on that baking sheet. Give them space to breathe! They should be able to sweat out moisture and get tender inside while developing those yummy caramelized edges outside.
If you have a really big squash, use two sheets! Seriously, overcrowding is the enemy of perfect roasting. This attention to detail is what separates a good salad from one that tastes like true fall comfort.
Step-by-Step Instructions for Assembling the Fall Harvest Salad With Butternut Squash And Apple
This is where it all comes together! It might seem like a lot of parts, but honestly, the actual assembly goes super fast once everything is cooked and prepped. We tackle the hot stuff first, then the cold stuff, and then we bring them together.
Roasting the Squash
First things first, you gotta get that oven hot! Set it to 400 degrees F (that’s about 200 Celsius). Then, take your pre-seasoned squash cubes—remember that olive oil, salt, and pepper we mixed earlier? Spread them out so they aren’t touching for that perfect roast. Pop those in the oven for about 20 to 25 minutes. You’re looking for them to be fork-tender, meaning a fork slides right in without a fight, and they should have just a little bit of lovely browning on the edges.
Making the Maple Vinaigrette
While the squash is happily roasting away, you can whip up the dressing. Grab a small bowl and whisk together the apple cider vinegar, that gorgeous maple syrup, and the Dijon mustard. Now for the trick: slowly, I mean slowly, whisk in the 1/4 cup of olive oil. You’re whisking until it turns a bit thicker—that means it’s emulsified! If you want to save this step for later, you can totally make this dressing ahead and keep it covered in the fridge for up to three days. It’s a lifesaver!
Tossing the Fall Harvest Salad With Butternut Squash And Apple
Once the squash has cooled just enough so it won’t wilt your greens, it’s time to build the masterpiece. In your biggest mixing bowl, combine your mixed greens, the cooled roasted squash, the thinly sliced apple, those chewy dried cranberries, and the toasted pecans. Oh, and if you haven’t toasted those pecans yet, do it now! Just dry-fry them in a skillet for three to five minutes until you smell them—but watch ‘em close, they burn fast! Drizzle that homemade dressing over everything and toss it gently. We don’t want mushy apples, so be careful with your tossing motion. Serve this Fall Harvest Salad With Butternut Squash And Apple right away so everything stays crisp!
Ingredient Notes and Substitutions for Your Fall Harvest Salad
So, you might be looking at the list and wondering about swaps, and that’s totally normal! I love teaching people how to make a recipe their own. If you’re out of pecans, don’t panic! Walnuts are an excellent substitute; they have a slightly more earthy flavor that plays really nicely with the maple in the dressing.
When it comes to the apple, texture is everything here. We need crunch! Skip the soft Red Delicious types. You want something crisp that won’t turn to mush when tossed with the dressing. My favorites are Honeycrisp or even a tart Granny Smith if you like that extra zing to cut through the sweetness of the squash.
Also, about that squash—if you’re in a real hurry, you *could* use sweet potato, but I really urge you to stick with the butternut, alright? The slight nutty flavor of the squash just complements the maple in a way sweet potato can’t quite match in this specific Fall Harvest Salad With Butternut Squash And Apple.
Storage and Make-Ahead Tips for This Fall Harvest Salad With Butternut Squash And Apple
The only downside to a magnificent salad like this is that leftovers, if tossed together, won’t be nearly as good the next day. Soggy greens are definitely not the vibe we are going for! So, if you know you won’t gobble the whole thing down immediately, you have to store the components separately. It takes two minutes now to save texture later!
Keep the mixed greens in their original bag or a sealed container. You can even toss the greens with a tiny bit of paper towel to wick away any extra moisture—that’s my secret for keeping them crisp!
The roasted butternut squash? It keeps wonderfully! Place the cooled cubes in a separate airtight container. It’s actually kind of great for lunch the next day because it keeps its lovely roasted flavor. You can even make this Fall Harvest Salad With Butternut Squash And Apple component by component for three days.
Now, remember that amazing maple vinaigrette? I mentioned it before, but it bears repeating: Make it ahead! Whisk it all up and seal it tight. It stays perfectly good in the fridge for up to three days. If it solidifies a bit, just let it sit on the counter for 15 minutes and give it a vigorous shake or quick whisk before you dress your next batch of salad greens.
When you are ready to eat, just combine the cold, crisp components with the room-temperature, dressing-coated squash and nuts, and you’ve got a totally fresh salad all over again!
Serving Suggestions for the Fall Harvest Salad With Butternut Squash And Apple
This Fall Harvest Salad With Butternut Squash And Apple is fantastic on its own for a super light lunch, but sometimes you need something a little heartier, especially when the evening chill really sets in. I love transforming this into a complete meal with just one extra step!
If you’re serving this as a centerpiece for dinner, you absolutely must pair it with a simple, lean protein. Grilled chicken breast that’s been seasoned lightly with salt and maybe a little smoked paprika is perfect—it doesn’t compete with the maple or apple flavors but gives you substance.
For my vegetarian friends, or if you just want to double down on the earthy fall theme, serving this salad alongside a small scoop of creamy, lemon-flavored quinoa is Heaven. The quinoa provides that fluffy, substantial base, and the salad acts like the bright, gorgeous topping.
Because this salad has such strong seasonal flavors—squash, apples, pecans—it sits right next to roasted pork tenderloin like it was made for it. Seriously, try putting a forkful of that savory pork next to the sweet, vinegary crunch. It’s honestly the best bite of fall you’ll have.
Don’t feel tied down to a main course, either! This makes an incredible side dish for Thanksgiving or any big autumn potluck. It adds that much-needed freshness next to heavier bread stuffing or mashed potatoes. It’s just such a versatile Fall Harvest Salad With Butternut Squash And Apple!
Frequently Asked Questions About the Fall Harvest Salad With Butternut Squash And Apple
Can I use sweet potato instead of butternut squash in this salad?
You totally can, but be aware that the flavor profile changes a bit! Sweet potatoes are sweeter and starchier than butternut squash. If you go that route, make sure you roast your sweet potatoes just as carefully—don’t crowd the pan so you still get those edges caramelized. Also, you might want to dial back the maple syrup in the dressing just a tiny bit, since sweet potato brings more natural sweetness to the plate! But yes, it’s a great swap if you prefer that flavor for your fall salad.
How do I keep my apple slices from browning while I prep everything else?
Oh, the dreaded apple browning! It happens instantly, right? Here’s my trick—it costs practically nothing, so you should definitely try it next time you cut apples for this Fall Harvest Salad With Butternut Squash And Apple. Put your thinly sliced apples into a bowl filled with cool water and throw in about a tablespoon of lemon juice or even a splash of the apple cider vinegar from the dressing recipe. Let them soak while you finish roasting the squash. When you pull them out to drain, they’ll be perfectly white and crisp, ready for tossing!
Can this Fall Harvest Salad With Butternut Squash And Apple be made vegan?
That’s an easy “Yes!” In fact, this recipe, as written, is practically vegan already, which is wonderful for serving a crowd with different dietary needs. We aren’t using any cheese or meat, and the only potential issue might be the maple syrup if you are very strict. Maple syrup is plant-based, so that’s fine! The only thing you need to check is the Dijon mustard you buy, as some obscure brands might contain weird additives, but 99% of Dijon mustard is vegan. You’re good to go!
My pecans aren’t toasting well, what am I doing wrong?
Pecans are tricky little nuts! If they aren’t toasting in the skillet, it means your heat is too low, or you’re moving them around way too much. Remember what I said about the squash? Space matters! For the nuts, medium heat is your friend. Put them in a dry pan—no oil needed—and spread them out. Then, just let them sit for about a minute before gently shaking the pan. You should hear them start lightly crackling! Take them off the heat the SECOND you smell that deep, nutty aroma, even if they look slightly light. That carryover heat will toast them perfectly once they hit the salad.
Estimated Nutritional Snapshot
I always tell people that while this Fall Harvest Salad With Butternut Squash And Apple is loaded with fresh produce—which is great!—it still has to fit into your day’s plan. Since we’re using olive oil liberally in the dressing and to roast the squash, it does have a decent amount of healthy fat.
Please remember that these numbers are just a guideline! They are based on dividing our recipe total by four servings, assuming standard ingredient amounts. If you add extra pecans or use a very heavy hand with the maple syrup in the dressing, those numbers will shift a bit. It’s an estimate, darling, not a science report!
Here is what you can generally expect per serving for this beautiful fall salad:
- Serving Size: 1 serving
- Calories: Approximately 350
- Fat: About 24g (mostly healthy unsaturated fats!)
- Saturated Fat: Only around 3g
- Trans Fat: 0g, hooray!
- Carbohydrates: Roughly 32g
- Fiber: A solid 6g—thanks, squash and nuts!
- Protein: About 5g
- Sugar: Around 20g (naturally occurring from maple and fruit)
- Sodium: About 250mg
- Cholesterol: 0mg
Fall Harvest Salad With Butternut Squash And Apple
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple salad featuring roasted butternut squash, crisp apple, and mixed greens.
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces mixed greens
- 1 large apple, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup pecans, toasted
- For Dressing: 3 tablespoons apple cider vinegar
- For Dressing: 1 tablespoon maple syrup
- For Dressing: 1 teaspoon Dijon mustard
- For Dressing: 1/4 cup olive oil
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 20 to 25 minutes, or until tender and lightly browned. Let it cool slightly.
- While the squash roasts, whisk together the apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.
- Slowly whisk in the 1/4 cup of olive oil until the dressing emulsifies.
- In a large bowl, combine the mixed greens, cooled roasted squash, sliced apple, dried cranberries, and toasted pecans.
- Drizzle the dressing over the salad and toss gently to coat. Serve immediately.
Notes
- You can toast pecans in a dry skillet over medium heat for 3 to 5 minutes, watching carefully to prevent burning.
- Substitute walnuts for pecans if desired.
- Make the dressing ahead of time and store it in the refrigerator for up to three days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 250
- Fat: 24
- Saturated Fat: 3
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: fall salad, butternut squash, apple, harvest salad, pecans, dried cranberries