Fall Harvest Salad with Apple Cider Vinaigrette

Fall Harvest Salad with Apple Cider Vinaigrette is a vibrant and flavorful dish that captures the essence of autumn. With crisp greens, sweet apples, roasted squash, crunchy pecans, tangy goat cheese, and dried cranberries, this salad is topped with a zesty apple cider vinaigrette.

It’s perfect as a light main course or a stunning side dish for your holiday table.

Kitchen Equipment Needed

• Large salad bowl
• Small mixing bowl or jar with a lid
• Whisk or fork
• Cutting board and knife

Ingredients

For the Salad:

• 6 cups mixed greens (spinach, arugula, or kale)
• 1 medium apple (Honeycrisp or Granny Smith), thinly sliced
• 1 cup roasted butternut squash cubes
• ½ cup dried cranberries
• ½ cup pecans, toasted
• ¼ cup crumbled goat cheese (or feta)
• ¼ small red onion, thinly sliced

For the Apple Cider Vinaigrette:

• ¼ cup apple cider vinegar
• 1 tsp Dijon mustard
• 2 tsp honey or maple syrup
• ⅓ cup olive oil
• Salt and pepper to taste

Directions

1. Roast the Squash (if needed):

• Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized. Let cool before adding to the salad.

2. Prepare the Apple Cider Vinaigrette:

• In a small bowl or jar, combine apple cider vinegar, Dijon mustard, honey or maple syrup, olive oil, salt, and pepper. Whisk or shake well until emulsified. Taste and adjust seasoning if needed.

3. Assemble the Salad:

• In a large salad bowl, layer the mixed greens, sliced apple, roasted squash, dried cranberries, toasted pecans, goat cheese, and red onion.

4. Dress and Serve:

• Drizzle the salad with the apple cider vinaigrette just before serving. Toss gently to combine and serve immediately.

Prep Time
15 minutes

Cook Time
(if roasting squash) 25 minutes

Total Time
40 minutes

Nutrition (per serving, approx. 6 servings)

Calories: ~220

Protein: 3g

Carbohydrates: 18g

Fat: 16g

Fiber: 3g

Sodium: 150mg

Expert Tips

• For a heartier salad, add grilled chicken, roasted turkey, or quinoa.
• Use a mandoline for perfectly thin apple and onion slices.
• Make the vinaigrette ahead of time—it keeps well in the refrigerator for up to a week.

FAQs

Can I use a different type of squash?

Absolutely! Acorn squash or delicata squash work just as well.

What’s a good substitute for goat cheese?

Feta, blue cheese, or even shaved Parmesan can be used.

How do I keep the apple slices from browning?

Toss them with a little lemon juice before adding to the salad.

Storing & Reheating

Storing: Store undressed salad in an airtight container in the refrigerator for up to 2 days. Store the dressing separately.

Reheating: Serve chilled or at room temperature—no reheating needed!

Substitutions & Variations

• Swap pecans for walnuts, almonds, or pumpkin seeds for a nut-free option.
• Use pears instead of apples for a different flavor profile.
• Add roasted beets or pomegranate arils for extra color and texture.

Fall Harvest Salad with Apple Cider Vinaigrette

Fall Harvest Salad with Apple Cider Vinaigrette is a vibrant and flavorful dish that captures the essence of autumn. With crisp greens, sweet apples, roasted squash, crunchy pecans, tangy goat cheese, and dried cranberries, this salad is topped with a zesty apple cider vinaigrette.

Print Recipe Pin Recipe

Equipment

• - Large salad bowl
• - Small mixing bowl or jar with a lid
• - Whisk or fork
• - Cutting board and knife

Ingredients

  

• **For the Salad:**
• - 6 cups mixed greens spinach, arugula, or kale
• - 1 medium apple Honeycrisp or Granny Smith, thinly sliced
• - 1 cup roasted butternut squash cubes
• - ½ cup dried cranberries
• - ½ cup pecans toasted
• - ¼ cup crumbled goat cheese or feta
• - ¼ small red onion thinly sliced
• **For the Apple Cider Vinaigrette:**
• - ¼ cup apple cider vinegar
• - 1 tsp Dijon mustard
• - 2 tsp honey or maple syrup
• - ⅓ cup olive oil
• - Salt and pepper to taste

Instructions

 

• **1. Roast the Squash (if needed):**
• - Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized. Let cool before adding to the salad.
• **2. Prepare the Apple Cider Vinaigrette:**
• - In a small bowl or jar, combine apple cider vinegar, Dijon mustard, honey or maple syrup, olive oil, salt, and pepper. Whisk or shake well until emulsified. Taste and adjust seasoning if needed.
• **3. Assemble the Salad:**
• - In a large salad bowl, layer the mixed greens, sliced apple, roasted squash, dried cranberries, toasted pecans, goat cheese, and red onion.
• **4. Dress and Serve:**
• - Drizzle the salad with the apple cider vinaigrette just before serving. Toss gently to combine and serve immediately.