There's something magical about fall flavors coming together in one bowl, and this autumn harvest salad captures that feeling perfectly. I've been making this recipe for years, and it never fails to impress at family gatherings and holiday tables. The combination of sweet honeycrisp apples, tangy feta, crunchy pecans, and roasted vegetables creates a symphony of textures and tastes that celebrates the season.
This autumn harvest salad is more than just another side dish; it's a complete meal that satisfies your cravings for both comfort and freshness. Whether you're preparing for Thanksgiving dinner or simply want a nutritious weeknight meal, this autumn harvest salad delivers every time. The best part? You can customize it based on what's available at your local farmers market, making it truly yours.
Background & Why This Recipe Became My Fall Favorite
I first discovered the magic of autumn harvest salad during a potluck dinner where someone brought a version loaded with roasted butternut squash and cranberries. The warm vegetables against the cool, crisp greens created this incredible contrast that had everyone asking for the recipe. Since then, I've perfected my own version that balances sweet and savory notes while keeping things simple enough for busy weeknights.
What makes this autumn harvest salad stand out is its versatility. You can serve it warm with freshly roasted vegetables, or prepare components ahead for quick assembly throughout the week. The maple dijon dressing ties everything together with its perfect balance of sweetness and tang. This isn't just another salad; it's a celebration of everything beautiful about autumn cooking, from the vibrant colors to the comforting flavors that remind us why fall is such a special season for food lovers.
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Ingredients
For the Salad Base:
- Mixed greens (spinach, arugula, and butter lettuce work beautifully)
- Honeycrisp apples, thinly sliced
- Medium butternut squash, cubed (about 3 cups)
- Brussels sprouts, halved
- Sweet potato, cubed
- Dried cranberries
- Crumbled feta cheese (or dairy-free alternative)
- Pecans, roughly chopped
- Olive oil for roasting
- Salt and black pepper to taste
For the Maple Dijon Vinaigrette:
- Olive oil
- Apple cider vinegar
- Pure maple syrup
- Dijon mustard
- Honey
- Garlic, minced
- Salt
- Pinch of black pepper
See recipe card for quantities.
Instructions
Step 1; Roast the Fall Vegetables
- Preheat your oven to 425°F and line two baking sheets with parchment paper.
- Toss the cubed butternut squash and sweet potato with 1 tablespoon olive oil, salt, and pepper on one baking sheet.
- On the second sheet, toss Brussels sprouts with remaining olive oil and season well.
- Roast both pans for 25-30 minutes, flipping halfway through, until vegetables are golden and caramelized.
- Remove from oven and let cool for 5-10 minutes before adding to your salad.
Step 2; Toast the Pecans
- While vegetables roast, place pecans in a dry skillet over medium heat.
- Toast for 4-5 minutes, stirring frequently, until fragrant and slightly darkened.
- Remove immediately to prevent burning and set aside to cool.
Step 3; Prepare the Maple Vinaigrette
- In a mason jar or small bowl, combine olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
- Add honey, minced garlic, salt, and pepper.
- Shake vigorously or whisk until the dressing is emulsified and smooth.
- Taste and adjust sweetness or tanginess according to your preference.
Step 4; Assemble Your Autumn Harvest Salad
- Spread mixed greens across a large serving platter or individual bowls.
- Arrange warm roasted vegetables over the greens, distributing them evenly.
- Scatter sliced honeycrisp apples, dried cranberries, and toasted pecans throughout.
- Sprinkle crumbled feta cheese over the top.
- Drizzle with maple dijon vinaigrette just before serving, or serve dressing on the side.
Expert Cooking Tips
Getting the perfect autumn harvest salad requires attention to a few key details:
Roasting Vegetables for Maximum Flavor
Don't overcrowd your baking sheets. Give vegetables space so they caramelize rather than steam. If your pieces are touching, they'll release moisture and become soggy instead of developing those beautiful crispy edges. I always use two separate pans for different vegetables since they cook at slightly different rates.
Apple Selection and Preparation
Honeycrisp apples are ideal because they stay crisp and don't brown quickly, but Granny Smith or Pink Lady apples work wonderfully too. Slice them right before assembling to maintain freshness. If you need to prep ahead, toss apple slices in a little lemon juice to prevent browning.
Dressing Distribution
Start with less dressing than you think you need. You can always add more, but overdressed salad becomes soggy. I typically drizzle about half the dressing over the salad and serve the rest on the side so everyone can adjust to their taste.
Temperature Matters
The contrast between warm roasted vegetables and cool crisp greens is what makes this salad special. Serve the salad within 15 minutes of the vegetables coming out of the oven for the best experience.
Make It a Complete Meal
Add grilled chicken, salmon, or chickpeas to transform this side dish into a hearty main course. The flavors complement protein beautifully, and you'll have a balanced meal that keeps you satisfied for hours.
Recipe Variations & Substitutions
Dietary Adaptations
This autumn harvest salad easily adapts to various dietary needs:
Vegan Version: Skip the feta cheese or replace it with cashew cheese. Use only maple syrup in the dressing instead of honey. The salad is just as delicious without dairy, and nutritional yeast adds a savory depth if you miss the cheese flavor.
Paleo Friendly: Omit the feta and use honey instead of maple syrup in the dressing. Add extra nuts or seeds for healthy fats and protein.
Gluten-Free: This recipe is naturally gluten-free, making it perfect for thanksgiving gatherings where dietary restrictions vary.
Vegetable Swaps
- Replace butternut squash with acorn squash or pumpkin
- Swap Brussels sprouts for broccoli florets or cauliflower
- Use beets instead of sweet potatoes for an earthy sweetness
- Add roasted carrots or parsnips for extra color and flavor
Nut and Cheese Alternatives
- Substitute pecans with walnuts, almonds, or pepitas for nut-free options
- Try goat cheese, blue cheese, or shaved parmesan instead of feta
- Add sunflower seeds or pumpkin seeds for crunch without nuts
Fruit Variations
- Replace cranberries with pomegranate arils or dried cherries
- Use pears instead of apples for a softer, sweeter profile
- Add fresh figs when in season for elegant presentation
Equipment Recommendations
- Two large rimmed baking sheets for roasting vegetables without crowding
- Sharp chef's knife for cutting vegetables uniformly
- Mason jar with tight lid for making the autumn harvest salad dressing
- Large wooden salad bowl for beautiful presentation
- Salad spinner to ensure greens are completely dry
- Cast iron skillet for toasting nuts evenly
Storage & Meal Prep Tips
Storing Components Separately
The secret to successful meal prep with this autumn harvest salad is keeping components separate:
Roasted Vegetables: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes to restore crispiness before serving.
Greens: Wash, dry thoroughly, and store in a container lined with paper towels. They'll stay fresh for 3-4 days.
Dressing: The maple vinaigrette keeps for up to 2 weeks in the refrigerator. Shake well before using.
Nuts and Cheese: Store separately in small containers or bags to maintain their texture.
Assembly Tips
- Toss the salad just before serving to prevent wilting
- Add apples fresh each time; they don't store well once sliced
- For packed lunches, layer ingredients with dressing at the bottom, hearty vegetables in the middle, and greens on top
- The autumn harvest salad tastes best within 2 hours of assembly
Grandma's Secret That Changed Everything
Here's something I learned from years of making this autumn harvest salad; the temperature of your ingredients matters more than you think. Grandma always said that the magic happens when warm meets cold. She'd insist on roasting the vegetables until they were almost too hot to handle, then immediately tossing them with ice-cold greens. That temperature contrast doesn't just feel amazing in your mouth; it actually helps the greens wilt slightly where they touch the warm vegetables, creating pockets of tenderness throughout the salad.
The second game-changing tip? Always dress your greens lightly first, then add the toppings. This ensures every leaf gets coated with flavor instead of all the dressing pooling at the bottom of the bowl. When you make your autumn harvest salad this way, each bite delivers that perfect balance of flavors and textures that keeps people coming back for seconds.
FAQ
What are some questions on salads?
Common salad questions include how to keep greens fresh, what makes a salad filling enough for a meal, which dressings pair best with different ingredients, and how to prevent salad from getting soggy. For this autumn harvest salad, focus on ingredient quality, proper storage, and timing your assembly correctly.
What is the best season for harvest salads?
Fall is absolutely the best season for harvest salads because that's when root vegetables, squash, apples, and hearty greens are at their peak. September through November offers the finest produce for creating an autumn harvest salad, though you can enjoy these flavors throughout winter using stored squash and root vegetables.
What is in the autumn salad at Salad and Go?
While restaurant versions vary, most autumn salads feature mixed greens, roasted seasonal vegetables like butternut squash, apples, nuts, dried fruit, cheese, and a sweet vinaigrette. This autumn harvest salad recipe gives you a similar experience with better quality ingredients and the ability to customize everything to your preferences.
What is a fall harvest salad?
A fall harvest salad celebrates autumn's bounty by combining seasonal ingredients like roasted squash, sweet potatoes, apples, cranberries, nuts, and hearty greens with a flavorful dressing. The autumn harvest salad represents the transition from light summer salads to heartier, more substantial dishes that satisfy during cooler weather.
Final Thoughts on Your New Favorite Fall Recipe
This autumn harvest salad has become a staple at my table for good reason. It brings together everything wonderful about fall cooking; vibrant colors, rich flavors, and that perfect balance between healthy and indulgent. The combination of roasted vegetables, crisp apples, and maple vinaigrette creates something truly special that works for casual weeknight dinners and holiday celebrations alike.
I encourage you to make this autumn harvest salad your own by experimenting with different vegetables, nuts, and cheeses based on what you love. Once you master the basic technique, you'll find yourself reaching for this recipe again and again throughout the season. If you're looking for more cozy fall recipes, try my Autumn Harvest Beef Stew Recipe for a hearty main course, or warm up with my Cozy Autumn Wild Rice Soup Recipe that pairs beautifully with this salad for a complete autumn feast.
With love from my kitchen to yours,
Taylor Monroe
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Pairing
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Autumn Harvest Salad Recipe
Equipment
- 2 Large rimmed baking sheets For roasting vegetables evenly
- 1 Salad bowl Large enough to toss and serve
- 1 Mason jar To mix the maple dijon vinaigrette
- 1 Chef’s knife For chopping vegetables and apples
- 1 Cast-iron skillet To toast the pecans
- 1 Salad spinner Keeps greens crisp and dry
Ingredients
For the Salad
- 6 cups mixed greens spinach, arugula, or butter lettuce
- 2 large honeycrisp apples thinly sliced
- 1 medium butternut squash peeled and cubed (about 3 cups)
- 2 cups Brussels sprouts halved
- 1 large sweet potato cubed
- ½ cup dried cranberries unsweetened preferred
- ¾ cup feta cheese crumbled (or dairy-free alternative)
- ⅔ cup pecans roughly chopped
- 2 tablespoon olive oil for roasting
- salt and black pepper to taste
For the Maple Dijon Vinaigrette
- ⅓ cup olive oil extra virgin
- 3 tablespoon apple cider vinegar
- 2 tablespoon maple syrup pure maple syrup
- 1 tablespoon Dijon mustard smooth or grainy
- 1 teaspoon honey optional, adds sweetness
- 1 clove garlic minced
- ¼ teaspoon salt
- 1 pinch black pepper to taste
Instructions
- Preheat oven to 425°F and line baking sheets with parchment paper.
- Toss butternut squash, sweet potato, and Brussels sprouts with olive oil, salt, and pepper. Roast 25–30 minutes, flipping halfway.
- Toast pecans in a dry skillet for 4–5 minutes until fragrant.
- Whisk olive oil, vinegar, maple syrup, mustard, honey, garlic, salt, and pepper until smooth.
- Arrange greens on platter, top with roasted veggies, apples, cranberries, pecans, and feta.
- Drizzle with vinaigrette just before serving.
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