Fall Salad: A Vibrant and Flavorful Dish for Autumn

As the leaves turn and the air becomes crisp, fall is the perfect time to enjoy a fresh, hearty salad that embraces the flavors of the season. Ella Chef, a culinary enthusiast who adores the flavors of fall, loves to create salads that are not only healthy but also packed with seasonal ingredients like apples, roasted squash, and cranberries. This fall salad is filled with rich flavors and textures, offering the perfect balance of sweetness, crunch, and earthiness. Whether you’re enjoying it as a light meal or as a side dish to a larger spread, this salad will bring warmth and comfort to your table.

Fall Salad Recipe

Autumn Harvest Salad

A hearty and refreshing fall salad with roasted squash, apples, cranberries, and a honey-mustard dressing—perfect for any fall gathering.
Prep Time 15 minutes
Cook Time 25 minutes
Roasting Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 200 kcal

Equipment

  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 1 small Butternut squash
  • 4 cups Mixed greens (such as spinach, arugula, or kale)
  • 1 medium Apple
  • 1/4 cup Dried cranberries
  • 1/4 cup Walnuts
  • 1/4 cup Feta cheese (optional)
  • 1 tbsp Olive oil
  • 1 tbsp Honey
  • 1 tbsp Dijon mustard
  • 2 tbsp Apple cider vinegar

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Peel and cube the butternut squash. Toss it with olive oil and season with salt and pepper.
  • Roast the squash in the oven for 20-25 minutes, or until it is tender and slightly caramelized. Remove from the oven and let it cool.
  • While the squash is roasting, slice the apple into thin wedges.
  • In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar to make the dressing.
  • Once the squash has cooled, combine it with the mixed greens, apple slices, dried cranberries, walnuts, and feta cheese (if using) in a large mixing bowl.
  • Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Notes

This salad can be served as a light meal or paired with grilled chicken or turkey for a heartier dish.

Nutrition

Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 350mgFiber: 6gSugar: 18gVitamin A: 1800IUVitamin C: 12mgCalcium: 80mgIron: 1.2mg
Keyword Cranberries, Fall, Roasted Squash, salad
Tried this recipe?Let us know how it was!

How to Make Autumn Harvest Salad

This autumn harvest salad is a perfect way to celebrate the flavors of fall. Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Roast the squash for about 20-25 minutes, or until it becomes tender and lightly caramelized. Remove from the oven and set aside to cool.

While the squash is roasting, slice a medium apple into thin wedges. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to create a tangy and slightly sweet dressing. Once the squash has cooled, combine it with mixed greens such as spinach, arugula, or kale, apple slices, dried cranberries, walnuts, and feta cheese (optional).

Drizzle the dressing over the salad and toss gently to combine. The result is a hearty yet light salad that’s perfect for a fall meal. Serve it as a side or pair it with grilled chicken or turkey for a full meal. The sweetness of the roasted squash, crunch of the apples, and tangy dressing will make this salad a new fall favorite.

Conclusion

This autumn harvest salad is a perfect way to embrace the season with fresh, vibrant ingredients. The roasted squash, crisp apples, and tangy dressing make it both hearty and refreshing, while the cranberries and walnuts add an extra pop of flavor and texture. Whether served as a side dish or as a light meal on its own, this salad will become a favorite in your fall recipe collection. Enjoy the flavors of autumn with every bite!