Toss all of your favorite fall ingredients into a bowl and you’ll have this Fall Harvest Salad! It’s packed with sweet and savory flavors and it’s tossed in a tangy apple cider vinegar dressing. Components can be prepped in advance so this salad is great for meal prep and holiday entertaining!

fall harvest salad in a bowl with toppings alongside

It doesn’t get better for me than fall salads, especially when they’re packed with sweet and savory flavors.

My pear salad and persimmon salad have been family favorites for years, and this Fall Harvest Salad isn’t far behind.

It includes some of my favorite autumn produce, including crisp apple and roasted butternut squash, and it is truly fall in a bowl.

It’s guaranteed to dazzle your guests at holiday gatherings and dinner parties, or make your weeknight extra special.

Table of contents

Fall harvest salad with butternut squash and apple in a bowl

Why you’ll love this recipe:

  • This Harvest Salad recipe is packed with sweet and savory flavors and is literally fall in a bowl.
  • It’s makes a healthy side dish or lunch, and the ingredients may be prepped in advance.
  • It’s gluten-free, vegetarian and may be made dairy-free and vegan by omitting the cheese.
  • It’s extremely versatile and can be customized with your favorite greens, cheese, nuts and dressing.

Recipe ingredients

Harvest salad recipe ingredients

Ingredient notes

  • Kale. Tuscan and curly kale are my favorite for this salad. They’re both nice and hardy and the bitter flavor pairs perfectly with the sweetness of the butternut squash, apples and cranberries. It’s best to use massaged kale to soften it, or you can use baby kale or your favorite greens instead.
  • Roasted butternut squash. I’ve used my cinnamon roasted butternut squash for this recipe as the cinnamon adds a nice layer of flavor. You can also season the squash simply with salt and pepper or your favorite herbs and seasoning, or sub with roasted sweet potatoes, kabocha or delicata squash.
  • Apple. Use your favorite variety, or substitute the apple with pear.
  • Feta cheese. Sub with goat cheese, manchego or omit to make this recipe vegan.
  • Dried cranberries. Sub with your favorite dried fruit or pomegranate.
  • Pepitas. Toasted pepitas are my favorite for this fall harvest salad, or you can sub with sunflower seeds or your favorite nuts.
  • Dressing. My sweet, tangy apple cider vinegar dressing pairs perfectly with the salad ingredients. It can be substituted with balsamic vinaigrette dressing or your favorite store bought brand.

How to make this harvest fall salad

This harvest fall salad recipe is extremely easy to make, and most of the prep can be done completely in advance.

Pro tip: Prep the kale, roasted butternut squash, pepitas and dressing in advance to make salad assembly go very quickly.

See the recipe card below for full instructions.

How to make fall harvest salad recipe
  1. Place the kale in a large bowl and massage it with a bit of oil if desired.
  2. Add the roasted butternut squash, apple, feta cheese, and pepitas, then toss with enough apple cider vinegar dressing to coat.
Harvest fall salad in a bowl with salad servers digging in

FAQs

Can I prep this fall harvest salad with butternut squash in advance?

This harvest salad recipe is great for meal prep. You can prep the kale, roast the butternut squash, toast the pepitas and prepare the dressing 1-2 days in advance, then toss with the dressing just before serving.

You can also portion the salad into individual containers and store in the refrigerator for up to 3 days.

Serving suggestions

This fall harvest salad is extremely versatile and can be served so many ways!

Recipe notes

  • Pro tip: Prep the kale, roasted butternut squash, pepitas and dressing in advance to make salad assembly go very quickly.
  • For best results, use massaged kale as it is much softer and milder in flavor. Not a fan of kale? Use your favorite greens.
  • Make this recipe dairy-free and vegan by omitting the feta cheese.
  • Seasonal swaps: Sub the butternut squash with roasted delicata, kabocha squash, or sweet potato, and the apple may be subbed with pear.
Salad server digging into fall harvest salad

More salad recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

fall harvest salad in a bowl with toppings alongside

Fall Harvest Salad

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
0 minutes
Total Time: 55 minutes
This Fall Harvest Salad is packed with sweet and savory flavors and is tossed with a sweet, tangy apple cider vinegar dressing. It makes a great side dish or lunch and it can be prepped in advance!
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Equipment

Ingredients

  • 1 bunch curly kale washed, torn and preferably massaged (see notes)
  • 2 cups roasted butternut squash
  • 1 large apple cored and chopped
  • 1/2 cup feta cheese sub with goat cheese or omit to make dairy-free
  • 1/2 cup toasted pepitas sub with sunflower seeds or your favorite nuts
  • apple cider vinegar dressing

Instructions 

  • Place the kale in a large bowl and massage with a bit of oil to tenderize it if desired.
  • Add the roasted butternut squash, dried cranberries, feta cheese and pepitas, then toss with the desired amount of apple cider vinegar dressing to coat. Serve and enjoy!

Notes

  • Pro tip: Prep the kale, roasted butternut squash, pepitas and dressing in advance to make salad assembly go very quickly.
  • For best results, use massaged kale as it is much softer and milder in flavor. Not a fan of kale? Use your favorite greens.
  • The dressing is not included in the nutrition information as it is included in a separate post.
  • To toast pepitas:  Place in a pan over medium heat and toast until golden and fragrant, about 5 minutes.
  • Seasonal swaps: Sub the butternut squash with roasted delicata, kabocha squash, or sweet potato, and the apple may be subbed with pear.

Nutrition

Calories: 111kcal, Carbohydrates: 13g, Protein: 5g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 11mg, Sodium: 157mg, Potassium: 330mg, Fiber: 3g, Sugar: 5g, Vitamin A: 7199IU, Vitamin C: 32mg, Calcium: 144mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salads
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in November 2022. The photos have been updated and the text has been modified to include more recipe information.

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