Fall Harvest Salad with Butternut Squash and Apple (Cozy & Colorful!)

There’s something magical about crisp apples, golden squash, and crunchy pecans all tossed together in a cozy bowl of fall goodness. This Fall Harvest Salad with Butternut Squash and Apple brings warmth, texture, and just the right hint of sweetness to your table and it’s so simple to throw together.

Whether you’re hosting a Thanksgiving spread or just craving something hearty-but-healthy, this one hits all the right notes.

Why You’ll Crave This Fall Harvest Salad

You know that first cool day of fall when you’re still in your hoodie but dreaming of roasted veggies? This salad gets that moment.

It’s sweet, savory, crunchy, and creamy all at once. It’s perfect as a side for cozy dinners or a satisfying lunch all by itself. And the best part? You can prep it ahead, so it’s ready when you are.

Ingredients You’ll Need

Here’s what makes this salad shine:

• 1 medium butternut squash, peeled and cubed
• 1 crisp apple (like Honeycrisp or Fuji), thinly sliced
• 5 cups mixed greens (baby spinach, kale, or arugula work great)
• ⅓ cup crumbled feta cheese
• ¼ cup candied or toasted pecans
• ¼ cup pomegranate seeds or dried cranberries
• Olive oil, salt, pepper

Maple Dressing:

• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• Pinch of cinnamon and salt

Tip: No butternut squash? Try sweet potatoes instead. You can also sub in walnuts or goat cheese if you’re feeling fancy.

How to Make It (Step-by-Step)

Roast the Butternut Squash

Preheat your oven to 400°F. Toss the cubed squash with olive oil, salt, pepper, and a sprinkle of cinnamon if you like. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

Prep the Salad Ingredients

While the squash roasts, get your greens washed and dried. Massage kale with a bit of olive oil if using it makes a huge difference in texture. Slice your apple thin, crumble the feta, and toast those pecans for a little extra crunch.

Want a refreshing partner for this? Try this easy Asian cucumber salad it’s crisp and tangy and plays beautifully next to this salad’s sweetness.

Whisk the Maple Dressing

In a small bowl, whisk maple syrup, cider vinegar, Dijon mustard, olive oil, cinnamon, and a pinch of salt. Taste and adjust more maple if you like it sweeter, more vinegar for tang.

Assemble the Salad

In a large bowl or platter, layer your greens, then add roasted squash, apples, feta, pecans, and pomegranate. Drizzle with dressing just before serving and toss gently.

Tip: For a splash of color and bite, this cucumber tomato salad makes a great sidekick.

Tips for the Best Fall Salad

• Texture matters: Mix crunchy (pecans), creamy (feta), and juicy (apple) to keep every bite interesting.
• Dress lightly: This salad is best when it’s kissed with dressing, not drenched.
• Meal prep trick: Roast squash ahead and keep all ingredients separate until ready to serve.

Serving Suggestions

This salad’s a showstopper on your Thanksgiving table, but also casual enough for a Tuesday dinner. Pair it with roast chicken, a cozy soup, or even a sandwich.

For something creamy and cooling on the side, check out this creamy cucumber salad it’s the yin to this salad’s yang.

Storing Leftovers

• Keep undressed salad in an airtight container in the fridge for up to 3 days.
• Store dressing separately to keep greens crisp.
• Apples may brown slightly, so splash with lemon juice if prepping ahead.

FAQ

Try it, friend!

This fall harvest salad is more than just a pretty plate it’s a cozy celebration in every bite. Make it for a gathering, or just for you (because you deserve it).

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