Side Dishes

Autumn Harvest Salad Recipe

ByCaleb Dawson October 11, 2025October 11, 2025

Introduction

This Autumn Harvest Salad brings together seasonal flavors and textures for a fresh, vibrant dish. Perfect as a light lunch or a colorful side, it combines sweet, savory, and tangy elements in every bite.

A fresh salad is arranged on a white square plate set on a white marbled surface, sprinkled with autumn leaves around. The base layer consists of various green leafy lettuce, providing a mix of dark and light green colors with a textured, leafy look. On top of the greens, there are thin slices of light yellow-green apples, scattered evenly, showing smooth and firm textures. Bright orange chunks of roasted pumpkin or squash are placed in between the apple slices, adding a soft and slightly shiny texture. Small dollops of white, soft cheese are scattered across the salad, adding a creamy contrast. Dark red dried cranberries and light brown whole walnuts are sprinkled evenly on top, adding varying shapes and a crunchy texture. A dark brown balsamic glaze or dressing is drizzled casually over the entire dish, creating a glossy effect. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mixed greens
1 cup roasted butternut squash cubes
1 apple, thinly sliced
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
1/4 cup chopped walnuts
1/4 cup balsamic vinaigrette

Instructions

Step 1: Arrange the mixed greens evenly on a serving platter.
Step 2: Top the greens with roasted butternut squash cubes, apple slices, dried cranberries, crumbled goat cheese, and chopped walnuts.
Step 3: Drizzle the balsamic vinaigrette over the entire salad just before serving to keep everything fresh and crisp.

Tips & Variations

For extra crunch, toast the walnuts lightly before adding them to the salad.
Substitute goat cheese with feta or blue cheese for a different flavor profile.
Add cooked quinoa or farro for a more filling meal.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Combine and toss with vinaigrette just before serving to prevent sogginess. Leftover salad with dressing should be eaten within a few hours for best texture.

How to Serve

A white rectangular plate holds a colorful layered salad on a white marbled surface. The base layer is fresh green leafy lettuce with various shades of green and a soft texture. On top, there are slices of pale yellow and red apple pieces arranged evenly. Bright orange roasted squash chunks form the next layer, adding warmth and color. Scattered among these are whole walnuts with a natural brown color and rough texture. Small dollops of soft white goat cheese are spread throughout, contrasting with the vibrant colors. Dried cranberries with a deep red, slightly shiny appearance are sprinkled to add pops of color. The entire dish is lightly drizzled with a glossy dark balsamic glaze. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prep the components ahead of time, but it’s best to keep the dressing separate and add it right before serving to maintain crispness.

What can I use instead of roasted butternut squash?

Roasted sweet potatoes or pumpkin cubes make excellent substitutes and keep the autumnal flavor.

Autumn Harvest Salad Recipe

★★★★★

4.4 from 55 reviews

A vibrant and nutritious Autumn Harvest Salad combining fresh mixed greens with sweet roasted butternut squash, crisp apple slices, tangy dried cranberries, creamy goat cheese, and crunchy walnuts, all brought together with a rich balsamic vinaigrette dressing. Perfect for a light and seasonal meal that captures the flavors of fall.

Author: Caleb
Prep Time: 10 minutes
Cook Time: 30 minutes (for roasting butternut squash)
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Base

2 cups mixed greens

Toppings

1 cup roasted butternut squash cubes
1 apple, thinly sliced
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
1/4 cup chopped walnuts

Dressing

1/4 cup balsamic vinaigrette

Instructions

Prepare the base: Arrange the 2 cups of mixed greens evenly on a large serving platter or bowl, creating a fresh and vibrant foundation for the salad.
Add roasted butternut squash: Distribute 1 cup of roasted butternut squash cubes evenly over the mixed greens, adding warm, sweet flavor and a tender texture.
Layer apple slices: Thinly slice 1 apple and arrange the slices over the salad, providing a crisp and juicy contrast to the squash.
Sprinkle dried cranberries: Scatter 1/4 cup of dried cranberries across the salad to introduce sweetness and chewy texture.
Add goat cheese and walnuts: Sprinkle 1/4 cup of crumbled goat cheese and 1/4 cup of chopped walnuts on top for creaminess and crunch, balancing the flavor profile.
Drizzle dressing: Just before serving, drizzle 1/4 cup of balsamic vinaigrette evenly over the salad to tie all ingredients together with a tangy and flavorful finish.

Notes

Roast the butternut squash in advance for convenience—toss cubes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.
For added protein, consider adding grilled chicken or chickpeas.
Walnuts can be toasted to enhance their flavor before adding to the salad.
Use any apple variety you prefer, such as Fuji, Honeycrisp, or Granny Smith, depending on your desired sweetness or tartness.
Store leftovers separately to prevent the greens from wilting due to the dressing.

Keywords: Autumn Harvest Salad, butternut squash salad, fall salad recipe, mixed greens salad, healthy fall recipes, vegetarian autumn salad

Caleb Dawson

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