Welcome the cozy embrace of autumn with a truly exceptional dish: this delightful Fall Harvest Salad. Bursting with the quintessential flavors of the season, it’s far more than just a side dish—it’s a vibrant celebration of fall produce, perfect for holiday gatherings, special family dinners, or even a wholesome weeknight meal. Featuring tender roasted butternut squash, savory crispy bacon, crunchy toasted pecans, and sweet dried cranberries, this salad offers an irresistible symphony of textures and tastes that will have everyone asking for seconds. Get ready to add this versatile and incredibly flavorful salad to your favorite recipe rotation, as you’ll undoubtedly want to prepare it time and time again.
Should you find yourself with extra butternut squash after preparing this wonderful recipe, don’t let it go to waste! Butternut squash is incredibly versatile. You could easily transform it into a savory Butternut Squash Quiche with Kale for a hearty breakfast or brunch, or perhaps a comforting Butternut Squash Chili with Beef for a warming meal on a chilly evening. These recipes are fantastic ways to enjoy the earthy sweetness of this seasonal vegetable.
While I may not always embrace the dropping temperatures that signal autumn’s arrival, there’s one aspect of the season I absolutely adore: its incredible array of flavors. From sweet and earthy squashes to crisp apples and warm spices, fall ingredients hold a special place in my culinary heart. It’s no wonder then that this Fall Harvest Salad has become a perennial favorite in my kitchen, capturing the very essence of what makes autumn dining so special.
For those who frequently visit, you’ll know that butternut squash ranks high among my most cherished vegetables. Its natural sweetness and velvety texture, especially when roasted to perfection, make it an exceptional addition to almost any dish. Integrating this golden squash into a vibrant salad was simply a natural progression, elevating a simple greens base into something truly spectacular. This particular rendition of our Fall Harvest Salad is thoughtfully crafted with a delightful medley of ingredients. Picture perfectly roasted, caramelized butternut squash, crumbled tangy feta cheese (or goat cheese, if you prefer), richly toasted pecans, subtly sweet dried cranberries, and a bed of crisp, fresh mixed greens. Each component plays a crucial role, contributing to a balanced and exciting flavor profile. And let’s not forget the star of the show for the dressing: a homemade apple cider vinegar vinaigrette that beautifully ties all these autumnal flavors together with its bright, zesty, and slightly sweet notes. It’s truly the perfect finishing touch, making every bite a harmonious blend of sweet, savory, and tangy.
Key Ingredients for Your Perfect Fall Harvest Salad
Crafting an unforgettable salad begins with selecting the finest ingredients. Each component in this Fall Harvest Salad is chosen to contribute a distinct flavor and texture, ensuring a harmonious and incredibly satisfying dish. Here’s a closer look at what you’ll need and why each element is essential:
- Butternut Squash: This is the star of our autumn salad, providing a natural sweetness and a beautiful, tender texture when roasted. For optimal results and quick cooking, aim for butternut squash cubes that are roughly 1/2 inch in size. If you’re buying pre-cubed squash, a quick chop might be necessary to ensure uniformity, which helps it cook evenly and caramelize beautifully. Butternut squash is also packed with vitamins A and C, and a good source of fiber, making this salad both delicious and nutritious.
- Oil: You’ll need a good quality oil for two purposes: roasting the butternut squash and creating the luscious vinaigrette. Avocado oil is my preferred choice for its high smoke point and neutral flavor, allowing the other ingredients to shine. However, extra virgin olive oil or a neutral vegetable oil would also work wonderfully. Choose an oil that complements the overall flavors without overpowering them.
- Bacon: Crispy, salty bacon bits introduce an incredible depth of savory flavor and a delightful textural contrast to the sweetness of the squash and cranberries. It adds that perfect umami punch. If you’re preparing this salad for vegetarian guests or prefer a meat-free option, simply omit the bacon. The salad remains absolutely delicious and vibrant without it, offering a wonderful plant-based alternative.
- Greens: The foundation of any great salad! I find that a vibrant mix of fresh greens provides an excellent base for this salad, offering a slight bitterness that balances the other rich flavors. Feel free to use your favorite variety; baby spinach, arugula, or even chopped kale (massaged for tenderness) would be excellent choices, each adding its own unique character and nutritional benefits.
- Feta Cheese: Crumbled feta cheese introduces a tangy, salty, and slightly creamy element that brightens the entire salad. Its piquant flavor is a fantastic counterpoint to the sweetness. If feta isn’t your preference, crumbled goat cheese offers a milder, earthier creaminess, while a sprinkle of blue cheese can add a bolder, more pungent kick for those who love it.
- Pecans: These provide a much-needed crunch and a rich, buttery flavor that complements the other fall ingredients perfectly. Toasting the pecans beforehand is a small but crucial step that significantly enhances their flavor and aroma, bringing out their natural nuttiness. You can leave them whole for a substantial bite or roughly chop them for easier distribution throughout the salad. Walnuts are another excellent alternative if you prefer.
- Dried Cranberries: A touch of natural sweetness and tartness is essential, and dried cranberries deliver just that. Their vibrant color and chewy texture add another layer of interest, balancing the savory and earthy notes of the other ingredients. Dried cherries or golden raisins could also be used for a similar effect.
- Apple Cider Vinegar: This is the cornerstone of our bright and tangy vinaigrette. Apple cider vinegar not only provides the necessary acidity to cut through the richness of the salad but also infuses it with an extra layer of distinctive fall flavor that is both crisp and aromatic.
- Honey: To gently sweeten the dressing and round out its acidity, a touch of honey is included. It provides a natural, subtle sweetness that enhances the overall flavor profile. If you prefer a less sweet dressing, feel free to reduce the amount by half, or you could substitute with maple syrup for another autumnal touch.
- Mustard: Dijon mustard acts as an emulsifier for the dressing, helping to bind the oil and vinegar together, while also adding a subtle punginess and depth of flavor. If you enjoy a bit more texture and a rustic touch, whole grain mustard can be a fantastic alternative.
- Lemon Juice: A squeeze of fresh lemon juice is added to the dressing for an extra boost of bright acidity. It lifts the flavors, adding a vibrant freshness that makes the vinaigrette truly sparkle.
- Garlic: When using raw garlic in a dressing, it’s imperative to mince it very finely. This ensures that its pungent flavor is evenly distributed and not overwhelming, adding an aromatic foundation to the vinaigrette.
- Salt and Pepper: These fundamental seasonings are crucial for enhancing all the flavors. You’ll want to season the butternut squash before roasting to bring out its natural sweetness and season the dressing to taste, ensuring it’s perfectly balanced.
Crafting Your Fall Harvest Salad: A Step-by-Step Guide
Creating this delicious Fall Harvest Salad is a straightforward process, broken down into simple, manageable steps. By following these instructions, you’ll achieve a perfectly balanced and flavorful dish that highlights the best of autumn’s bounty.
STEP 1: Roast the Butternut Squash to Golden Perfection. Begin by preheating your oven to 400°F (200°C). This ensures your squash cooks evenly and develops a beautiful caramelization. Take your cubed butternut squash and spread it out in a single layer on a large baking sheet. Drizzle generously with two tablespoons of your chosen oil – avocado oil works wonderfully here. Season the squash liberally with salt and freshly ground black pepper to taste. Use your hands to toss the squash, ensuring each piece is thoroughly coated. Transfer the baking sheet to the preheated oven and roast for approximately 40-45 minutes. During this time, it’s essential to stir the squash several times (every 10-15 minutes) to promote even browning and tenderness. The squash is ready when it’s fork-tender and exhibits a lovely golden-brown hue on the edges, indicating that its natural sugars have caramelized, enhancing its sweetness.
STEP 2: Prepare the Zesty Apple Cider Vinaigrette. While the butternut squash is roasting in the oven, you can efficiently prepare the salad dressing. In a small jar with a tight-fitting lid (a mason jar works perfectly), combine all the dressing ingredients: 1/4 cup avocado oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, 2 teaspoons fresh lemon juice, and 1 clove of finely minced garlic. Secure the lid tightly and shake vigorously until all the ingredients are thoroughly combined and emulsified into a creamy, smooth vinaigrette. Taste the dressing and adjust seasonings if necessary, adding more salt or pepper to achieve your desired balance. Once prepared, transfer the dressing to the refrigerator. Chilling the dressing allows the flavors to meld beautifully and keeps it fresh until you’re ready to assemble the rest of your salad.
STEP 3: Crisp the Savory Bacon. For that irresistible crunch and savory depth, prepare your bacon. Dice the bacon into small, even pieces – this allows it to cook more uniformly and distribute better throughout the salad. Place the diced bacon in a cold skillet (this helps it render fat slowly and become crispier) and cook over medium-high heat. Stir occasionally until the bacon pieces are beautifully golden brown and delightfully crispy. Once cooked, remove the bacon from the skillet using a slotted spoon and transfer it to a plate lined with paper towels. This step is crucial for draining excess grease, ensuring your bacon remains perfectly crisp and not greasy. Let it cool slightly.
STEP 4: Assemble Your Glorious Fall Harvest Salad. Now for the grand finale – assembling your masterpiece! In a large, spacious serving bowl, arrange your fresh mixed greens as the base. Next, artfully scatter the crispy bacon bits, crumbled feta cheese, toasted pecans, and sweet dried cranberries over the greens. Finally, add the star of the show: the roasted butternut squash. I highly recommend adding the squash while it’s still slightly warm; this gentle warmth subtly wilts the greens and enhances the aromas, creating a more inviting and complex salad experience. At this point, you have two excellent options for serving: either drizzle the prepared apple cider vinaigrette generously over the entire salad just before serving, tossing gently to coat, or, for those who prefer to customize their dressing amount, serve the vinaigrette on the side. This allows each person to add the perfect amount of tangy dressing to their individual portion, ensuring maximum enjoyment for everyone at the table.
Essential Tips and Clever Tricks for a Flawless Fall Harvest Salad
To ensure your Fall Harvest Salad is not only delicious but also easy to prepare and enjoy, consider these helpful tips and tricks:
Warm Honey for Seamless Blending: When preparing the apple cider vinaigrette, honey can sometimes be thick and a bit challenging to incorporate smoothly into the other ingredients. A simple trick is to gently warm the honey for a few seconds in the microwave (or in a small saucepan over low heat) until it becomes more fluid. This makes it much easier to mix evenly into the dressing, ensuring a perfectly emulsified and consistent texture without any stubborn clumps. Just be careful not to overheat it.
Smart Make-Ahead Preparation: This salad is an ideal choice for busy weeknights or holiday entertaining, thanks to its make-ahead potential. Both the roasted butternut squash and the apple cider vinaigrette can be prepared in advance. Roast the squash a day or two before, let it cool completely, and store it in an airtight container in the refrigerator. The dressing can also be made several days ahead and kept chilled. By having these components ready, assembling the salad just before serving becomes a quick and stress-free process, allowing you more time to enjoy your guests or relax.
Storing Leftovers for Optimal Freshness: The key to enjoying leftover salad is to prevent it from becoming soggy. If you plan to have leftovers, it’s best to store each component of the salad separately (greens, roasted squash, bacon, cheese, pecans, cranberries) in individual airtight containers in the refrigerator. Crucially, do not add the dressing to the entire salad if you anticipate having leftovers. Once the dressing is added, the greens tend to wilt quickly. When you’re ready to enjoy your next portion, simply assemble a fresh plate and drizzle with dressing as needed. This method ensures that every serving is as crisp and vibrant as the first.
Endless Possibilities: Customize Your Fall Harvest Salad
One of the many wonderful qualities of this Fall Harvest Salad is its incredible versatility. While I believe the original combination of flavors is truly perfect, there are countless ways to customize it to suit your preferences, dietary needs, or what you have on hand. Don’t be afraid to get creative and make this recipe truly your own! Here are some inspiring ideas to “change it up”:
- Sweet Potato Swap: If butternut squash isn’t readily available or if you’re simply looking for a slight variation, sweet potatoes make an excellent substitute. Roast them in the same manner as the butternut squash; their inherent sweetness and vibrant color will add a delightful twist to the salad’s flavor profile and aesthetic. Both are root vegetables rich in beta-carotene and fiber, ensuring your salad remains wholesome.
- Embrace Fall Fruits: Elevate the autumnal theme by incorporating more seasonal fruit. Thinly sliced crisp apples, such as Honeycrisp or Fuji, or sweet, juicy pears, like Bosc or Anjou, add a refreshing crunch and natural sweetness. Their delicate flavors pair beautifully with the robustness of the squash and the tang of the cranberries. You could also add a handful of fresh pomegranate seeds for a burst of jewel-toned color and juicy, tart pop, especially if dried cranberries aren’t your favorite.
- Turn it into a Main Dish: This salad is hearty enough to be a side, but with a simple addition of protein, it easily transforms into a satisfying main course. Consider adding grilled chicken breast (marinated in herbs or lemon), perfectly cooked steak slices, or succulent pan-seared shrimp. For a vegetarian main, consider adding roasted chickpeas for extra protein and crunch, or crumbled goat cheese and a sprinkle of toasted pumpkin seeds for more substance.
- Nutty Variations: While pecans offer a buttery richness, feel free to experiment with other nuts. Toasted walnuts would bring an earthy, slightly bitter note, while candied pecans or walnuts would add an extra layer of sweetness and crunch. For an unexpected twist, consider toasted hazelnuts, which have a wonderful aroma and texture that complements fall flavors beautifully.
- Different Cheeses: Beyond feta, many cheeses can enhance this salad. Try crumbled goat cheese for a milder, creamier tang, or a shaved Parmesan for a salty, umami kick. A mild blue cheese would offer a pungent contrast for those who enjoy bolder flavors.
- Herbaceous Touches: Fresh herbs can brighten any salad. A sprinkle of fresh chopped parsley, chives, or even a few tender sage leaves (finely minced) can add an aromatic dimension to the overall flavor profile.
Explore More Favorite Salad Creations
If you’ve enjoyed this Fall Harvest Salad and are looking to expand your salad repertoire, you’re in luck! Here are some other cherished salad recipes that are sure to delight your taste buds, perfect for any occasion:
Southwest Chicken Salad: A vibrant and zesty salad packed with flavor, featuring tender chicken, black beans, corn, and a creamy dressing.
Olive Garden Salad: Recreate the beloved restaurant classic at home with this crisp, fresh salad, complete with signature Italian dressing and all the fixings.
Winter Salad with Lemon Poppy Seed Dressing: A refreshing and bright salad perfect for the colder months, featuring seasonal fruits and a light, citrusy dressing.
Italian Chopped Salad: A robust and satisfying chopped salad brimming with Italian meats, cheeses, and vegetables, all tossed in a tangy vinaigrette.
CRAVING MORE DELICIOUS, FREE RECIPES?
Don’t miss out on our latest culinary adventures! Subscribe to my free recipe newsletter today to receive new, family-friendly recipes delivered straight to your inbox every week. For daily inspiration, behind-the-scenes glimpses, and more delectable ideas, be sure to connect with me on Pinterest, Facebook, and Instagram. Join our community of food lovers!
Fall Harvest Salad
Deborah Harroun
15
45
1
8 servings
Salad
American
Pin Recipe
Ingredients
Salad
- 3 cups cubed butternut squash
- 2 tablespoons avocado oil
- Salt and pepper to taste
- 1/2 lb. Bacon
- 8 oz mixed greens
- 1/3 cup feta cheese
- 1/3 cup toasted pecans
- 1/3 cup dried cranberries
Dressing
- 1/4 cup avocado oil
- 2 tablespoons apple cider vinegar
- 2 tablespoon honey
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1 clove garlic finely minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400ºF (200°C).
- Place the cubed butternut squash on a large baking sheet. Drizzle with 2 tablespoons of avocado oil, then season generously with salt and pepper. Stir to ensure all pieces are coated. Place in the hot oven and roast until the squash is tender and beautifully golden brown, which should take approximately 45 minutes, stirring the squash several times during baking to encourage even cooking and caramelization.
- While the squash is roasting, prepare the dressing. Combine 1/4 cup of avocado oil, apple cider vinegar, honey, lemon juice, dijon mustard, and finely minced garlic in a small jar. Secure the lid tightly and shake vigorously to combine and emulsify the ingredients. Taste the dressing and season with additional salt and pepper, if needed, to achieve a perfect balance of flavors. Refrigerate the dressing until you are ready to assemble the salad.
- Cut the bacon into small pieces. Cook the bacon in a skillet over medium-high heat until it is deliciously crispy. Once cooked, remove the bacon pieces from the skillet and transfer them to a plate lined with paper towels to drain any excess fat and cool.
- To assemble the salad, place your mixed greens in a large serving bowl. Artfully arrange the crispy bacon, crumbled feta cheese, toasted pecans, dried cranberries, and the warm roasted butternut squash over the bed of greens.
- Finally, you can either drizzle the prepared dressing over the top of the entire salad just before serving, or serve the salad with the dressing on the side, allowing each person to add it to their own portion according to their preference.
Recipe Notes:
The nutrition information provided is an estimate only and should be used as a general guide. Calorie and macronutrient counts can vary depending on the specific brands and products used for your ingredients. Always refer to product labels for precise nutritional data.
Nutrition Information
Calories: 322kcal (16%),
Carbohydrates: 19g (6%),
Protein: 6g (12%),
Fat: 25g (38%),
Saturated Fat: 6g (38%),
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 14g,
Cholesterol: 24mg (8%),
Sodium: 378mg (16%),
Potassium: 397mg (11%),
Fiber: 3g (13%),
Sugar: 11g (12%)
fall salad, harvest salad, holiday side dish, butternut squash salad, autumn salad, seasonal vegetables