Introduction

As the crisp autumn air sets in and the leaves turn vibrant shades of red and orange, there’s no better way to celebrate the season than with a fresh, flavorful salad. Inspired by the bounty of autumn, Lina Vexley shares her personal fall salad recipe that has become a family favorite for gatherings. This salad is not only visually stunning but also packed with seasonal ingredients that bring both comfort and health to the table. The mix of roasted squash, apple slices, and a tangy vinaigrette creates a perfect balance of sweet, savory, and crunchy textures.

Delicious Fall Salad

This vibrant fall salad combines seasonal ingredients like roasted squash, apples, and walnuts with a honey mustard dressing. Perfect for any autumn gathering!

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine American

Servings servings

Calories 250 kcal

Ingredients

1 small butternut squash peeled, cubed
2 cups mixed salad greens
1 apple sliced
1/2 cup walnuts chopped
1 tbsp olive oil
2 tbsp honey
1 tbsp mustard
1 tbsp apple cider vinegar

Instructions

Preheat your oven to 400°F (200°C). Spread the cubed squash on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes until tender.
In a small bowl, whisk together honey, mustard, and apple cider vinegar to create the dressing.
In a large bowl, toss the salad greens, roasted squash, apple slices, and walnuts.
Drizzle the dressing over the salad and toss to coat. Serve immediately.

Notes

This salad is best served fresh, but the roasted squash can be prepared ahead of time. You can also add other seasonal ingredients such as cranberries or goat cheese for extra flavor!

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 50mgPotassium: 300mgFiber: 5gSugar: 12gVitamin A: 250IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Keyword Autumn, Fall, healthy, vegetarian

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How to Make the Recipe

To start, preheat your oven to 400°F (200°C). Take a butternut squash, peel and cube it into bite-sized pieces. Spread them out on a baking sheet and drizzle with a tablespoon of olive oil. Toss the squash to coat evenly and roast in the oven for 20-25 minutes, or until tender and lightly browned. While the squash is roasting, prepare the salad dressing by whisking together honey, mustard, and apple cider vinegar in a small bowl. The sweet and tangy combination will complement the squash beautifully.

Next, prepare the salad base by combining mixed salad greens in a large bowl. Once the squash is roasted and cooled slightly, add it to the bowl along with thinly sliced apples and chopped walnuts for a delightful crunch. Drizzle the prepared honey mustard dressing over the salad and toss gently to coat everything evenly.

For a final touch, you can garnish the salad with additional walnuts or even sprinkle some crumbled goat cheese for added richness. This simple yet elegant dish captures the essence of autumn, offering warmth from the roasted squash and a refreshing crunch from the apples and greens. The honey mustard dressing ties it all together, making it a perfect side dish for fall gatherings or a wholesome, light main course.

Conclusion

This fall salad is not only a treat for the taste buds but also a vibrant addition to any autumn table. It combines seasonal flavors and textures in a way that’s both satisfying and nourishing. Whether you’re hosting a Thanksgiving dinner or simply enjoying a quiet evening at home, this recipe will surely become a go-to favorite for healthy eating. Don’t forget to share this delightful dish with friends and family—it’s the perfect way to celebrate the season’s harvest in the most delicious way!