Fresh Autumn Salad Recipe – Perfect for Fall Meals, Thanksgiving & Healthy Gatherings!

by
Jump to Recipe Print Recipe

Introduction

Autumn is a time of rich harvests and vibrant flavors, and this Fresh Autumn Salad is the perfect way to embrace the season. Lina Vexley’s recipe brings together crisp greens, sweet roasted squash, crunchy nuts, and tart apples for a salad that’s as colorful as it is flavorful. Tossed in a light vinaigrette and topped with dried cranberries and feta, this salad offers a perfect balance of sweetness, crunch, and tang. Whether you’re looking for a healthy side dish for Thanksgiving or a fresh, fall-inspired meal for family gatherings, this salad is sure to impress.

Fresh Autumn Salad Recipe – Perfect for Fall Meals, Thanksgiving & Healthy Gatherings!

Fresh Autumn Salad

This fresh autumn salad features roasted squash, crisp apples, mixed greens, nuts, and a light vinaigrette, making it the perfect dish for fall meals, Thanksgiving, and healthy gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 230 kcal

Ingredients
  

  • 2 cups butternut squash peeled and cubed
  • 1 cup mixed greens such as arugula, spinach, or kale
  • 1/4 cup walnuts chopped
  • 1/4 cup feta cheese crumbled
  • 1/4 cup dried cranberries
  • 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 cubed butternut squash with olive oil, salt, and black pepper. Roast for 25 minutes, or until tender and slightly caramelized.
  • While the squash roasts, prepare the dressing by whisking together olive oil, apple cider vinegar, honey, salt, and black pepper.
  • In a large bowl, combine the mixed greens, roasted butternut squash, apple slices, chopped walnuts, dried cranberries, and crumbled feta cheese.
  • Drizzle the dressing over the salad and toss gently to combine all the ingredients.
  • Serve immediately, or refrigerate for 10-15 minutes to allow the flavors to meld together.

Notes

This fresh autumn salad is customizable—feel free to add roasted pecans, goat cheese, or roasted carrots for extra flavor. For a vegan version, omit the cheese.

Nutrition

Calories: 230kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gCholesterol: 10mgSodium: 180mgPotassium: 450mgFiber: 5gSugar: 15gVitamin A: 90IUVitamin C: 25mgCalcium: 60mgIron: 1.5mg
Keyword Autumn, Fall, healthy, Thanksgiving
Tried this recipe?Let us know how it was!

How to Make the Recipe

  1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and black pepper, and roast for 25 minutes or until tender and caramelized.
  2. Make the dressing: While the squash roasts, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper to make a tangy dressing.
  3. Assemble the salad: In a large bowl, combine mixed greens, roasted butternut squash, apple slices, chopped walnuts, dried cranberries, and crumbled feta cheese.
  4. Toss and serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately, or refrigerate for 10-15 minutes to let the flavors meld.

Conclusion

This Fresh Autumn Salad is a perfect balance of sweet and savory, with roasted squash bringing warmth, apples adding a crisp bite, and cranberries giving it a tart kick. The crunchy walnuts and creamy feta cheese make this dish even more satisfying. Whether you’re serving it for Thanksgiving, a cozy fall dinner, or a healthy snack, this salad is sure to bring a festive touch to your table. Enjoy the flavors of autumn with every bite!