Harvest Salad is the ultimate seasonal salad—fresh, hearty, and packed with autumn-inspired flavors. You’ll love how the sweetness of apples or pears pairs with the tang of vinaigrette and the crunch of nuts or seeds. It’s an easy recipe that works as a main course or a side dish and is perfect for holidays, meal prep, or weekday lunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mixed greens (such as baby spinach, arugula, or spring mix)
Roasted butternut squash or sweet potatoes, cubed
Apple or pear, thinly sliced
Dried cranberries or pomegranate seeds
Goat cheese or feta cheese, crumbled
Pecans or walnuts, toasted
Red onion, thinly sliced
Olive oil
Apple cider vinegar or balsamic vinegar
Dijon mustard
Honey or maple syrup
Salt
Black pepper
Directions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash or sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes or until tender and slightly caramelized. Let cool.
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to make the dressing.
In a large salad bowl, combine the mixed greens, sliced apples or pears, dried cranberries, toasted nuts, red onion, and roasted vegetables.
Add the crumbled cheese and drizzle with the vinaigrette.
Toss gently until everything is evenly coated. Serve immediately or refrigerate until ready to serve.
Servings and timing
Serves: 4–6 people Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Grain Boost: Add cooked quinoa, farro, or wild rice for extra heartiness.
Protein Packed: Top with grilled chicken, salmon, or roasted chickpeas for a filling meal.
Nut-Free Option: Use sunflower or pumpkin seeds instead of nuts.
Cheese Swap: Substitute blue cheese or shaved Parmesan for goat cheese.
Sweet Touch: Add roasted beets or fresh figs for extra color and flavor.
Storage/Reheating
Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate and add it just before serving to maintain freshness. If using roasted vegetables, they can be reheated slightly in the microwave or eaten cold. Avoid freezing, as the greens will wilt.
FAQs
Can I make Harvest Salad ahead of time?
Yes, prep all the ingredients ahead of time and store them separately. Combine just before serving for the best texture.
What’s the best dressing for Harvest Salad?
A tangy vinaigrette made with olive oil, apple cider vinegar, Dijon mustard, and honey perfectly complements the sweet and savory ingredients.
Can I use different greens?
Absolutely! Kale, spinach, or a mix of arugula and romaine all work beautifully.
How do I keep apples from browning?
Toss sliced apples in a bit of lemon juice before adding them to the salad.
Can I serve it warm?
Yes, serve the salad with slightly warm roasted vegetables for a comforting, fall-inspired twist.
Is this salad vegan?
It can be! Simply skip the cheese or use a plant-based alternative and maple syrup instead of honey in the dressing.
What nuts are best for this salad?
Toasted pecans and walnuts add great flavor and crunch, but almonds or pistachios also work well.
Can I use store-bought dressing?
Yes, a good-quality balsamic or apple cider vinaigrette works perfectly if you’re short on time.
How long does the dressing last?
Homemade vinaigrette will keep in the refrigerator for up to one week in a sealed jar.
Can I add protein to make it a main dish?
Definitely—grilled chicken, steak, shrimp, or tofu make it a complete and satisfying meal.
Conclusion
Harvest Salad is a vibrant, nutritious dish that celebrates the flavors of fall in every bite. With its mix of sweet fruits, earthy vegetables, and crunchy nuts, it’s a satisfying blend of textures and tastes. Whether served as a side at a holiday gathering or enjoyed as a light main course, this salad is a fresh, seasonal favorite that never disappoints.
A colorful and wholesome fall-inspired salad made with mixed greens, roasted vegetables, crisp apples, toasted nuts, and tangy vinaigrette. This Harvest Salad is the perfect balance of sweet, savory, and crunchy flavors.
Ingredients
6 cups mixed greens (such as spinach, arugula, or spring mix)
2 cups roasted butternut squash or sweet potatoes, cubed
1 apple or pear, thinly sliced
¼ cup dried cranberries or pomegranate seeds
½ cup goat cheese or feta cheese, crumbled
½ cup pecans or walnuts, toasted
¼ red onion, thinly sliced
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C).
Toss cubed butternut squash or sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes or until tender and slightly caramelized. Let cool slightly.
In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to make the vinaigrette.
In a large salad bowl, combine mixed greens, roasted vegetables, sliced apples or pears, dried cranberries, toasted nuts, and red onion.
Add crumbled cheese on top and drizzle with vinaigrette.
Toss gently until everything is evenly coated. Serve immediately or refrigerate until ready to serve.
Notes
For added protein, top with grilled chicken, salmon, or roasted chickpeas.To make it vegan, omit the cheese or use a dairy-free alternative and use maple syrup in the dressing.Add cooked quinoa or farro for extra heartiness.Store salad and dressing separately to keep it fresh for up to 3 days.Toss apples in lemon juice to prevent browning if prepping ahead.
