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Harvest Salad – A Delightful Autumn Dish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 34 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian, Gluten Free

Description

Harvest Salad is a delightful autumn dish that combines the fresh, crisp flavors of mixed greens, apple, and pear with the warm, roasted taste of butternut squash. Enhanced by dried cranberries, candied nuts, creamy goat cheese, and a tangy maple-Dijon dressing, this salad offers the perfect balance of sweet, savory, and tart, making it an ideal seasonal meal or side dish.


Ingredients

Scale

Salad Ingredients

  • 6 cups mixed greens (such as arugula, spinach, and romaine)
  • 1 medium apple, thinly sliced
  • 1 ripe pear, sliced
  • ½ cup roasted butternut squash cubes
  • ¼ cup dried cranberries
  • ¼ cup candied pecans or walnuts
  • ¼ cup crumbled goat cheese or feta
  • 2 tablespoons red onion, thinly sliced

Dressing Ingredients

  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


Instructions

  1. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until the mixture is fully combined and emulsified.
  2. Assemble the Salad: In a large salad bowl, layer the mixed greens, sliced apple, pear, roasted butternut squash cubes, dried cranberries, candied pecans or walnuts, crumbled goat cheese or feta, and thinly sliced red onion evenly.
  3. Add the Dressing: Drizzle the prepared dressing over the salad ingredients. Toss gently yet thoroughly to evenly coat all ingredients with the dressing without bruising the delicate greens.
  4. Serve or Store: Serve the salad immediately to enjoy the freshest flavors, or refrigerate the salad components separately and combine them just before serving to maintain maximum freshness and texture.

Notes

  • Roast the butternut squash in advance by tossing it with olive oil, salt, and a sprinkle of cinnamon for extra warmth and flavor.
  • Feel free to substitute goat cheese with blue cheese or swap out the candied nuts for pumpkin seeds to suit taste preferences or allergies.
  • This salad pairs well with grilled chicken or turkey for added protein if desired.