Fall Harvest Salad

5 from 2 votes
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This Fall Harvest Salad is full of roasted squash, apples, maple flavors and lots of crunch from fresh kale. It’s easy, hearty and packed with nourishing flavor and ingredients.

It’s that special time of year where the days are warm and the nights and early mornings are chilly and crisp. It’s that time where you crave salads still but you want them more hearty and sweet with yummy fall flavors like apple and squash, cinnamon and nutmeg.

Fall Harvest Salad on blue plates with forks.
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Why You Need This Fall Kale Harvest Salad.

I’m a firm believer that no meal should be boring, not even salads. In fact, salads should be exciting! When created correctly, they pack in flavor and can serve as filling, satisfying, and delicious meals like this fall harvest salad.

This salad is dairy free, gluten free, easy to make and kid friendly. You will love this salad on it’s own, topped with chicken or as a side to your next big autumn meal.

Ingredients Needed

For The Salad

Quinoa. Cooked. This hearty grain is perfect for texture and adds great plant based protein to the dish.

Chopped Kale or a cruciferous vegetable salad mix. This fall harvest salad has some heavy, hearty ingredients so you want a strong vehicle to carry it all and to dress. *See Q&A for a homemade cruciferous vegetable salad mix

Apple. Apple gives it a nice fresh crunch and sweetness.

Butternut Squash. We will be roasting this with lots of flavors giving the salad a great savory pop.

Pumpkin seeds/Pepitas. These add some crunch and lots of vitamins and minerals to the salad.

For The Dressing.

Maple Syrup. For that fall flavor.

Apple Cider Vinegar. Another great addition to fall flavors.

Olive Oil. A light tasting high quality olive oil will be best.

Cinnamon. Trust me, this really takes it up a notch.

Paprika.

Garlic. fresh chopped or powder will work.

Kale Harvest Salad on blue plates with forks.

How To Make This Recipe

Steps for Fall Harvest Salad.
Fall Harvest Salad in a large white bowl.

Step 1: Peel, seed and chop butternut squash into small bitesized pieces. Toss in a large bowl add oil, salt, cinnamon and evenly coat the butternut squash. Bake on 400 degrees for 15 minutes, or until squash is tender and can be pieced with a fork. 

Step 2: Chop up kale and shred veggies if not using or add bagged salad to a large bowl. Chop apple and add, add cranberries and pumpkin seeds to mix. Once butternut squash is finished cooking, let it cook a bit and add it to the salad mix.

Step 3: Make your dressing! Add all ingredients to a medium size bowl and whisk well or use an immersion blender for an extra mixed dressing. The cinnamon will float a bit, but it will evenly coat salad. 

Recipe FAQ’s

Do I have to use quinoa?

No, you can use any other grain of choice.

Can I use honey instead of maple syrup?

Yes, you can.

I can’t find butternut squash.

Most all grocery stores will have it year round, if you can’t find it, you can use another squash or sweet potato instead.

How Do I Make My Own cruciferous vegetable salad mix

If this mix isn’t available near you, use 3 cups chopped/stemmed kale + 1 cup shredded red or green cabbage + 1 cup shredded brussel sprouts (about 1/2 pound)

Other Recipes To Try.

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Fall Harvest Salad
5 from 2 votes

Fall Harvest Salad

This Fall Harvest Salad is full of roasted squash, apples, maple flavors and lots of crunch. It's easy, hearty and packed with nourishing flavor and ingredients.
Prep: 10 minutes
Cook: 15 minutes
Servings: 4

Ingredients 

  • 3 cups butternut squash , chopped and skinned
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 cup chopped apple, *
  • 1 cup cooked quinoa , *
  • 1 10 oz package of cruciferous crunch salad mix, * see notes for alternative mix
  • ½ cup dried cranberries
  • ¼ cup pumpkin seeds

Maple Cinnamon Vinaigrette

  • 2 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • ¼ tsp cinnamon
  • ¼ tsp paprika
  • ¼ tsp minced garlic
  • ¼ tsp salt and pepper each

Instructions 

  • Peel, seed and chop butternut squash into small bitesized pieces. Toss in a large bowl add oil, salt, cinnamon and evenly coat the butternut squash. Bake on 400 degrees for 15 minutes, or until squash is tender and can be pieced with a fork.
  • Chop up kale and shred veggies if not using or add bagged salad to a large bowl. Chop apple and add, add cranberries and pumpkin seeds to mix. Once butternut squash is finished cooking, let it cook a bit and add it to the salad mix.
  • Make your dressing! Add all ingredients to a medium size bowl and whisk well or use an immersion blender for an extra mixed dressing. The cinnamon will float a bit, but it will evenly coat salad.
  • Toss salad well and serve immediately.

Notes

*chopped pear will also work
*you can sub the squash for sweet potato
*1 cup of raw quinoa makes about 2.5 cups cooked so measure accordingly or plan to have leftovers. 
*if this mix isn’t available near you, use 3 cups chopped/stemmed kale + 1 cup shredded red or green cabbage + 1 cup shredded brussel sprouts (about 1/2 pound)

Nutrition

Calories: 373kcal | Carbohydrates: 46g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 301mg | Potassium: 554mg | Fiber: 5g | Sugar: 22g | Vitamin A: 11192IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 373
Keyword: Fall, Harvest Salad,, salad
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Recipe Rating




2 Comments

  1. 5 stars
    SO GOOD!!!!! the cinnamon maple dressing is going to be a dressing I’ll continue to make on the regular. Bravo.

  2. 5 stars
    Wow this salad covers all the flavors and textures of fall. It was delicious