Lina Vexley has always been inspired by the vibrant colors and flavors of fall. One crisp afternoon, as she wandered through her local farmers’ market, she stumbled upon the perfect autumn ingredients—roasted squash, apples, and fresh greens. Inspired, she decided to create a salad that would embody the essence of the season. After a few trials and tweaks, she perfected this Fall Harvest Salad recipe, which quickly became a favorite among her friends and family. The combination of roasted vegetables, crisp greens, and a tangy dressing makes it a go-to dish for fall gatherings.
Fall Harvest Salad Recipe in WP Recipe Maker Format
Fall Harvest Salad
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 apple sliced
- 2 cups mixed greens
- 1/4 cup walnuts toasted
- 1/4 cup feta cheese crumbled
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25 minutes, or until tender and slightly caramelized.
- In a small bowl, whisk together the honey, apple cider vinegar, salt, and pepper to create the dressing.
- Once the squash is done, let it cool slightly. In a large bowl, combine the roasted squash, mixed greens, apple slices, toasted walnuts, and crumbled feta.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 15 minutes before serving.
Notes
Nutrition
How to Make Fall Harvest Salad
To prepare the Fall Harvest Salad, start by preheating your oven to 400°F (200°C). Cut the butternut squash into cubes, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast the squash for about 25 minutes, or until it’s tender and golden.
While the squash is roasting, prepare the dressing. In a small bowl, whisk together honey, apple cider vinegar, salt, and pepper. Set it aside.
Once the squash is done, let it cool slightly. In a large bowl, combine the roasted squash, mixed greens, sliced apples, toasted walnuts, and crumbled feta cheese.
Drizzle the honey-mustard dressing over the salad and toss everything together gently, ensuring each ingredient is coated in the dressing. You can serve it right away, or chill it in the refrigerator for 15 minutes for a refreshing, cold salad.
This Fall Harvest Salad is a wonderful mix of sweet and savory flavors, with the roasted squash adding richness, the apples providing crispness, and the walnuts giving a satisfying crunch. The honey mustard dressing ties everything together beautifully, making this salad the perfect addition to your fall menu.
Conclusion
Lina Vexley’s Fall Harvest Salad is the perfect way to embrace the flavors of autumn. It combines roasted squash, fresh apples, and crunchy walnuts, all drizzled with a tangy honey mustard dressing. This salad is not only a feast for the eyes with its vibrant colors, but also a delicious and healthy side dish for any fall gathering. Whether you serve it as a light meal or alongside a main course, this seasonal salad will become a favorite in your fall repertoire.