Introduction
Fall is a season of warm colors, crisp air, and bountiful harvests, and nothing captures this better than a hearty fall salad. My love for creating autumn-inspired salads began one October afternoon when I visited a local farmer’s market brimming with pumpkins, apples, pears, and earthy root vegetables. The combination of fresh produce and cozy flavors inspired me to experiment with seasonal ingredients. For me, Lina Vexley, fall salads are about more than nutrition—they embody the comfort and beauty of the season. Each recipe feels like a celebration of harvest, blending crunch, sweetness, and warmth into one perfect bowl.
Recipe (WP Recipe Maker JSON)
Fall Harvest Salad
Equipment
- Baking Sheet
- Large Salad Bowl
Ingredients
Salad Ingredients
- 3 cups mixed greens spinach, kale, or arugula
- 2 cups butternut squash cubed and roasted
- 1 apple thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup candied pecans
- 1/2 cup goat cheese crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
- In a large bowl, combine mixed greens, roasted squash, apple slices, dried cranberries, candied pecans, and goat cheese.
- In a small bowl, whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately and enjoy the flavors of fall in every bite.
Notes
Nutrition
How to Make Fall Salad Recipes
Making a fall-inspired salad is about showcasing the season’s bounty in a fresh, colorful way. Start with the foundation—hearty greens like kale, spinach, or arugula. Their earthy flavors balance beautifully with the sweetness of fall fruits and vegetables. Preheat the oven to 400°F (200°C) to roast the butternut squash. Toss the cubed squash with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for about 20–25 minutes until tender and slightly caramelized, which adds depth to the salad.
While the squash roasts, prepare the other ingredients. Thinly slice a crisp apple for a refreshing crunch. Measure out dried cranberries for sweetness, candied pecans for nutty richness, and crumble goat cheese for a creamy, tangy element. These contrasting textures are what make fall salads so satisfying. Once the roasted squash cools slightly, combine it with the greens, apples, cranberries, pecans, and goat cheese in a large salad bowl.
For the dressing, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. The maple syrup adds subtle sweetness, while the vinegar brings tang, and the mustard ties it all together with a mild sharpness. Drizzle this dressing over the salad and toss gently to coat all ingredients evenly.
The salad is best served immediately to maintain its fresh crunch, but it can also be prepped ahead by keeping the dressing separate until just before serving. For a heartier option, top the salad with roasted chicken, quinoa, or even roasted chickpeas for a vegetarian protein boost.
The result is a salad that reflects the season’s best qualities: warmth, sweetness, and vibrancy. Each bite captures the spirit of autumn, making it perfect for family dinners, festive gatherings, or a light yet satisfying weekday meal.
Conclusion
Fall salad recipes are a true celebration of the harvest season, combining fresh produce with warm, comforting flavors. With roasted squash, crisp apples, and the balance of tangy goat cheese and maple vinaigrette, these salads feel both wholesome and indulgent. For me, Lina Vexley, they are the perfect way to bring autumn to the table—colorful, nourishing, and deeply satisfying. Whether enjoyed as a main or side dish, fall salads embody the richness of the season and remind us that healthy food can be just as comforting as it is delicious.