Delicious Fall Harvest Salad Recipe – Perfect for Autumn Dinners, Thanksgiving & Healthy Meals!

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Introduction

Autumn is a time of abundance, where seasonal flavors like roasted squash, apples, and cranberries come together to create hearty and vibrant dishes. Lina Vexley’s Fall Harvest Salad is the perfect way to bring the essence of the season to your table. With roasted vegetables, fresh greens, nuts, and a light vinaigrette, this salad offers a beautiful balance of textures and flavors that are both satisfying and nutritious. It’s the ideal side dish for autumn dinners, a festive addition to Thanksgiving, or a wholesome and refreshing meal for healthy eating.

Delicious Fall Harvest Salad Recipe – Perfect for Autumn Dinners, Thanksgiving & Healthy Meals!

Delicious Fall Harvest Salad

This fall harvest salad combines roasted vegetables, fresh greens, cranberries, and nuts, making it the perfect dish for autumn dinners, Thanksgiving, and healthy meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 2 cups butternut squash peeled and cubed
  • 1 cup brussels sprouts trimmed and halved
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1/4 cup feta cheese crumbled
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the butternut squash cubes and Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
  • While the vegetables are roasting, prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, salt, and black pepper.
  • In a large bowl, combine the roasted butternut squash and Brussels sprouts with sliced apple, dried cranberries, and pumpkin seeds.
  • Drizzle the dressing over the salad and toss gently to combine all the ingredients.
  • Top with crumbled feta cheese and serve immediately, or refrigerate for 10-15 minutes to let the flavors meld.

Notes

This fall harvest salad can be customized by adding roasted pecans or goat cheese. It also pairs wonderfully with grilled chicken or turkey for a complete meal.

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 10mgSodium: 220mgPotassium: 500mgFiber: 7gSugar: 16gVitamin A: 120IUVitamin C: 35mgCalcium: 80mgIron: 2mg
Keyword Fall, Harvest, healthy, Thanksgiving
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How to Make the Recipe

  1. Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and Brussels sprouts with olive oil, salt, and black pepper. Roast them in the oven for 25-30 minutes until tender and lightly caramelized.
  2. Prepare the dressing: While the vegetables are roasting, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper in a small bowl to make the dressing.
  3. Assemble the salad: In a large bowl, combine the roasted butternut squash and Brussels sprouts with the sliced apple, dried cranberries, and pumpkin seeds.
  4. Toss and serve: Drizzle the dressing over the salad and toss gently to combine all the ingredients. Top with crumbled feta cheese and serve immediately, or refrigerate for 10-15 minutes to let the flavors meld.

Conclusion

This Delicious Fall Harvest Salad is a perfect blend of warm, roasted vegetables, fresh fruits, and crunchy seeds, making it an ideal dish for autumn dinners, Thanksgiving, or healthy meals throughout the season. The sweet-tangy dressing ties everything together, and the feta cheese adds a creamy touch. Whether served as a side or a main, this salad will be a beautiful, flavorful addition to any fall gathering. Enjoy the taste of the harvest with every bite!