This Fall Harvest Salad is packed with yummy butternut squash, sweet apples, and crunchy nuts. It’s colorful and fresh, making it a perfect choice for autumn meals!
I love how the sweet and savory flavors mix together. Sometimes I sneak extra apples into my bowl—can you blame me for wanting more crunchy goodness? 🍏
Making this salad is easy! Just roast the squash, toss everything together, and you have a healthy dish ready in no time. Enjoy it as a side or a light meal—I can’t get enough of it!
Key Ingredients & Substitutions
Butternut Squash: This sweet squash adds a creamy texture. If you can’t find it, you can use pumpkin or sweet potatoes instead. They offer a similar taste and texture.
Mixed Greens: While I usually go for arugula, any mixed greens work well. Spinach or kale can be nice substitutes if you want a heartier option.
Apples: I love using Fuji or Honeycrisp apples for their sweetness and crunch. If they’re unavailable, try Granny Smith for a tart contrast or any crunchy apple available.
Feta Cheese: Feta provides a salty contrast to the sweetness. If you’re avoiding dairy, try using dairy-free feta or leave it out entirely for a lighter salad.
Pecans: Toasted pecans add a lovely crunch. Walnuts or almonds can be substituted or even sunflower seeds for a nut-free option.
How Can You Roast Butternut Squash to Perfection?
Roasting butternut squash brings out its sweetness and makes it super tender. Here’s how to do it right:
- Preheat your oven to 400°F (200°C) for an even roast.
- Toss the squash cubes in olive oil, salt, pepper, and herbs, as seasoning helps enhance the flavors.
- Spread them out on a baking sheet in a single layer. This way, they will cook evenly.
- Roast for 25-30 minutes, turning halfway to ensure they brown nicely without burning.
- Let them cool slightly before adding to the salad for the best texture.
These roasting tips will help you enjoy perfectly caramelized and flavorful squash every time!
Fall Harvest Salad with Butternut Squash & Apple
Ingredients You’ll Need:
For the Salad:
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 5 cups mixed greens or arugula
- 1 large apple, thinly sliced (e.g., Fuji or Honeycrisp)
- 1/2 cup crumbled feta cheese
- 1/3 cup pecans, toasted
- 1/4 cup pomegranate seeds
- 2 tablespoons pumpkin seeds (pepitas)
- 1 teaspoon dried herbs (such as thyme or Italian seasoning)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prep and around 30 minutes to cook the butternut squash. With a little assembly time afterward, you’ll have a fresh, vibrant salad ready in about 45 minutes total. Perfect for autumn gatherings!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your butternut squash gets nice and crispy when roasted.
2. Prepare the Butternut Squash:
In a bowl, toss the butternut squash cubes with 1 tablespoon of olive oil and season with salt, pepper, and dried herbs. Mix well to coat all the pieces.
3. Roast the Squash:
Spread the seasoned squash on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning them halfway through until they’re tender and slightly caramelized. Once done, take them out and let them cool for a few minutes.
4. Make the Dressing:
While the squash is roasting, whisk together the dressing. In a small bowl, mix together 3 tablespoons of olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper. Taste and adjust as needed.
5. Assemble the Salad:
In a large salad bowl, combine the mixed greens, sliced apples, toasted pecans, pomegranate seeds, pumpkin seeds, and crumbled feta. Gently mix everything together so the ingredients are nicely combined.
6. Add the Roasted Squash:
Once the butternut squash has slightly cooled, add it to the salad bowl. It adds a lovely warmth to the dish.
7. Drizzle and Toss:
Pour the dressing over your salad and toss gently to ensure everything is well coated and combined.
8. Serve and Enjoy!
Serve immediately while the salad is fresh and vibrant. Enjoy the flavors of autumn in every bite!
Can I Use Frozen Butternut Squash?
Yes! If you’re using frozen butternut squash, there’s no need to thaw it first. Just toss it directly on the baking sheet with the seasoning, adjusting the roasting time to around 35-40 minutes until it’s tender.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the feta cheese or substitute it with a plant-based version. You can also enhance flavor by adding more nuts or seeds for richness!
Can I Prepare This Salad in Advance?
Yes, you can prepare the roasted butternut squash and dressing ahead of time. Keep the salad components separate in the fridge and combine them just before serving to keep the greens crisp and fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. However, keep the dressing separate until you’re ready to eat to prevent the greens from wilting.
