Fall Harvest Salad
This Fall Harvest Salad is everything I love about fall in one bowl! It’s got the perfect balance of sweet and savory flavors, with tender roasted butternut squash, crisp apples, creamy feta and plenty of crunch. A tangy apple cider vinaigrette ties it all together, and it’s just as perfect for a weeknight dinner as it is for your holiday table!
I can never get enough fall salads, especially when they’re packed with sweet and savory flavors.
My pear cranberry salad and persimmon salad have been family favorites for years, and this Fall Harvest Salad is right up there with them.
There’s so much going on in every bite. There’s sweet roasted butternut squash, crisp apple, salty feta, tart cranberries and crunchy pepitas. The hearty kale holds up beautifully to all of those textures and flavors, and the apple cider vinaigrette brings everything together.
It’s special enough for Thanksgiving or holiday dinners, but I also love it for meal prep. The components can be prepped ahead, making it perfect for busy nights or lunches.
This makes a wonderful fall side dish with almost anything you’re serving!
Why you’ll love this recipe
- It’s packed with fall flavor. Roasted butternut squash and crisp apple make this a true autumn salad.
- Most of the prep can be done ahead. Roast the squash, prep the kale, toast the pepitas and make the dressing in advance.
- It’s easy to customize. Swap the greens, squash, fruit, cheese or nuts based on what you have on hand.
- It’s perfect for holidays or everyday meals. Serve it as a Thanksgiving side dish, or add protein and make it dinner.
Recipe ingredients
- Kale. Tuscan or curly kale both work beautifully because they’re hearty enough to stand up to the roasted squash and vinaigrette. I recommend preparing it as you would my massaged kale salad to soften its texture and mellow the bitterness. Baby kale or your favorite greens also work well.
- Roasted butternut squash. My cinnamon roasted butternut squash adds a subtle warm flavor that works especially well here. You can also roast the squash simply with salt and pepper. If you’re starting with a whole squash, see my tutorial on how to peel and cut butternut squash for step-by-step instructions.
- Apple. A crisp apple gives the salad freshness and crunch. Use your favorite variety or substitute pear.
- Feta cheese. Feta adds a creamy, salty contrast to the sweet squash and apple. Goat cheese or manchego are also delicious, or simply omit the cheese for a dairy-free salad.
- Dried cranberries. They add chewy texture and tart-sweet flavor. Pomegranate arils are a great seasonal substitute.
- Pepitas. Toasted pumpkin seeds add plenty of crunch. Walnuts, pecans, sunflower seeds or another favorite nut or seed may be substituted.
- 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.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This fall kale salad is easy to assemble, especially when you prep a few of the components in advance.
Pro tip: Roast the butternut squash, prep the kale, toast the pepitas and make the dressing up to 1–2 days ahead. When you’re ready to eat, all that’s left to do is slice the apple and assemble the salad.
See the recipe card below for full instructions.
- Prep the kale. Place the chopped kale in a large bowl. Massage it with a small amount of olive oil until it softens and reduces slightly in volume.
- Add the toppings and dressing. Add the roasted butternut squash, sliced apple, feta, dried cranberries and pepitas. Drizzle with enough apple cider vinaigrette to coat the ingredients and toss gently to combine.
Tips for success
- Massage the kale before assembling the salad. It makes the leaves softer, less bitter and much more enjoyable to eat.
- Let the squash cool slightly. Adding piping-hot roasted squash can wilt the kale more than you want and soften the other ingredients.
- Don’t add the apple too early. Slice it shortly before assembling the salad for the best color and crisp texture.
- Dress the salad to taste. Start with less vinaigrette than you think you need, toss well, then add more as necessary.
- Toast the pepitas. It only takes a few minutes and brings out their nutty flavor.
- For meal prep, store the components separately. This keeps everything fresh and lets you assemble individual portions as needed.
Recipe FAQs
Yes. This is a great salad to prep ahead because most of the components store well separately.
Prep the kale, roast the butternut squash, toast the pepitas and prepare the dressing up to 1–2 days in advance. Store the components separately in the refrigerator, then slice the apple and assemble the salad when you’re ready to serve.
A crisp apple works best because it provides a nice contrast to the tender roasted squash and kale. Choose a variety that you enjoy eating fresh, whether you prefer sweet or tart.
See my apple produce guide for a list of apple varieties and flavor profiles for each.
Absolutely. Baby kale is an easy substitute that doesn’t require massaging. Spinach, arugula and mixed greens also work, but they’re more delicate, so wait until just before serving to add the dressing.
Roasted delicata or kabocha squash and sweet potatoes are all great substitutes. This is also an easy way to use leftover roasted vegetables.
Serving suggestions
This harvest fall salad works just as well for a weeknight dinner as it does on a holiday table.
- Serve it alongside dry brine roast turkey or crock pot ham for Thanksgiving, Friendsgiving or Christmas.
- For an easy weeknight meal, pair it with air fryer pork chops or air fryer chicken breast for an easy weeknight dinner.
- It’s also a great side dish for lemon garlic roasted chicken or pork loin roast for Sunday dinner.
- For lunch, add your favorite protein and portion the components into individual containers for easy meal prep.
Storage and meal prep
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the apple will discolor and pepitas will soften over time.
- For best results, store the roasted squash, kale, toppings and dressing separately and assemble the salad as needed.
- If you’re preparing this for a holiday or dinner party, roast the squash and prep the kale and dressing a day or two ahead, then assemble the salad shortly before serving.
More fall 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
Ingredients
- 1 bunch curly kale washed, torn and preferably massaged; see note 2
- 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 it with a tablespoon of olive oil to tenderize it and tame the bitter flavor as desired.1 bunch curly kale
- Add the roasted butternut squash, apple, dried cranberries, feta cheese and pepitas, then toss with apple cider vinegar dressing to coat. Serve immediately and enjoy!2 cups roasted butternut squash, 1 large apple, 1/2 cup feta cheese, 1/2 cup toasted pepitas, apple cider vinegar dressing
Notes
- Pro tip: Prep the kale, roasted butternut squash, pepitas and apple cider dressing 1–2 days in advance for quick assembly.
- For best results, use massaged kale as it is much softer and milder in flavor. Baby kale, spinach, arugula or mixed greens may be substituted for the kale.
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
4 Comments on “Fall Harvest Salad”
Had to make substitutions due to not having all the ingredients. Used spinach, goat cheese, your butternut squash and dressing recipes and it was all eaten for our Thanksgiving dinner yesterday. Everyone loved it!
I’m so glad that everyone enjoyed it Cindi and your substitutions sound great! Thank you for your feedback!
I made this for a luncheon of 15 friends (along with a carrot ginger soup) and it was a huge hit!
I’m so glad it was a hit! Thanks for sharing and for leaving a review. 🙂