As the leaves turn golden and the air gets crisp, I find myself craving the vibrant flavors of fall. The Autumn Harvest Salad is my go-to dish during this season. It’s not just a salad; it’s a celebration of everything autumn has to offer. Packed with roasted butternut squash, crunchy pecans, and sweet cranberries, this salad is a quick solution for busy days or a delightful centerpiece for gatherings. Whether you’re looking to impress your loved ones or simply enjoy a nutritious meal, this recipe brings warmth and comfort to your table.
Why You’ll Love This Autumn Harvest Salad
This Autumn Harvest Salad is a breeze to whip up, making it perfect for those hectic weeknights. With its vibrant colors and rich flavors, it’s a feast for the eyes and the palate. Each bite offers a delightful crunch, a hint of sweetness, and a satisfying heartiness. Plus, it’s packed with nutrients, so you can feel good about indulging. Trust me, this salad will quickly become a fall favorite!
Ingredients for Autumn Harvest Salad
Gathering the right ingredients is key to creating a delicious Autumn Harvest Salad. Here’s what you’ll need:
Mixed Greens: A blend of spinach, arugula, and kale adds a fresh, peppery base.
Roasted Butternut Squash: Sweet and nutty, it brings warmth and a beautiful golden hue.
Cooked Quinoa: This protein-packed grain adds a hearty texture and nutty flavor.
Dried Cranberries: Their sweetness balances the savory elements, making each bite pop.
Pecans: Crunchy and rich, they provide a delightful contrast to the soft squash.
Feta Cheese: Creamy and tangy, it elevates the salad with its bold flavor.
Red Onion: Thinly sliced for a sharp bite that complements the sweetness of the squash.
Olive Oil: A drizzle adds richness and helps the flavors meld together.
Apple Cider Vinegar: This tangy dressing ingredient brightens the salad and enhances the flavors.
Maple Syrup: A touch of sweetness that harmonizes beautifully with the other ingredients.
Dijon Mustard: Adds a subtle kick and depth to the dressing.
Salt and Pepper: Essential for seasoning and bringing out the flavors of each ingredient.
For those looking to customize, consider adding grilled chicken or chickpeas for extra protein. You can also swap pecans for walnuts or almonds to change up the flavor and texture. The exact quantities for each ingredient are available at the bottom of the article for easy printing.
How to Make Autumn Harvest Salad
Creating the Autumn Harvest Salad is as enjoyable as eating it. Follow these simple steps, and you’ll have a delicious dish ready in no time. Let’s dive in!
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F. While it warms up, grab your butternut squash and cut it into cubes. Spread the cubes on a baking sheet, making sure they’re in a single layer. Drizzle with olive oil, then sprinkle with salt and pepper. This seasoning enhances the natural sweetness of the squash. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Keep an eye on it; you want that golden color without burning!
Step 2: Combine the Salad Ingredients
In a large bowl, toss together your mixed greens, cooked quinoa, dried cranberries, chopped pecans, feta cheese, and red onion. The combination of textures and flavors is what makes this fall salad so delightful. Make sure everything is evenly distributed. This way, each bite is a perfect mix of crunch, sweetness, and creaminess.
Step 3: Prepare the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. This dressing is the magic that ties everything together. Whisk until it’s well combined and slightly emulsified. Taste it! Adjust the seasoning if needed. A little extra maple syrup can add more sweetness if you prefer.
Step 4: Toss the Salad
Now, pour the dressing over your salad mixture. Toss gently to combine, ensuring every ingredient is coated in that delicious dressing. Finally, add the roasted butternut squash and give it one last light toss. Serve immediately for a warm, comforting dish, or chill it in the fridge for about 30 minutes for a refreshing taste. Either way, you’re in for a treat!
Tips for Success
Use fresh, seasonal ingredients for the best flavor and nutrition.
Don’t overcrowd the baking sheet when roasting squash; this ensures even cooking.
Let the roasted squash cool slightly before adding it to the salad to maintain crisp greens.
Feel free to make the dressing ahead of time; it keeps well in the fridge.
Experiment with different nuts or cheeses to find your favorite combination!
Equipment Needed
Baking Sheet: A standard sheet works, but a rimmed one prevents spills.
Mixing Bowls: Use a large bowl for the salad and a small one for the dressing.
Whisk: A fork can substitute if you don’t have one.
Knife and Cutting Board: Essential for chopping veggies and squash.
Variations of Autumn Harvest Salad
Protein Boost: Add grilled chicken, chickpeas, or tofu for a heartier meal.
Nut Alternatives: Swap pecans for walnuts, almonds, or even sunflower seeds for a different crunch.
Cheese Options: Try goat cheese or blue cheese instead of feta for a unique flavor twist.
Vegan Version: Omit the cheese and use maple syrup in the dressing for a fully plant-based option.
Spice It Up: Add a pinch of cayenne pepper or chili flakes to the dressing for a kick.
Serving Suggestions for Autumn Harvest Salad
Pair with Grilled Chicken: A perfect protein addition that complements the salad’s flavors.
Serve with Crusty Bread: A warm baguette or sourdough is great for soaking up the dressing.
Enjoy with a Crisp White Wine: A chilled Sauvignon Blanc enhances the salad’s freshness.
Presentation Tip: Serve in a large, shallow bowl to showcase the vibrant colors.
FAQs about Autumn Harvest Salad
Can I make the Autumn Harvest Salad ahead of time?
Absolutely! You can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve. This keeps the greens crisp and fresh.
What can I substitute for butternut squash?
If butternut squash isn’t available, sweet potatoes or acorn squash work beautifully. They offer a similar sweetness and texture that complements the salad.
Is this salad suitable for meal prep?
Yes! The Autumn Harvest Salad is perfect for meal prep. Just store the ingredients separately and combine them when you’re ready to eat. It stays fresh for a few days in the fridge.
Can I add more protein to this salad?
Definitely! Grilled chicken, chickpeas, or even hard-boiled eggs are great additions. They’ll make your salad more filling and satisfying.
How can I make this salad vegan?
To make a vegan version, simply omit the feta cheese and use maple syrup in the dressing. You’ll still enjoy a delicious and nutritious meal!
Final Thoughts
The Autumn Harvest Salad is more than just a dish; it’s a celebration of the season’s bounty. Each bite is a delightful mix of flavors and textures that warms the soul. Whether you’re enjoying it solo or sharing it with friends and family, this salad brings a sense of comfort and joy to the table. It’s a reminder of the beauty in simplicity and the joy of cooking with fresh, seasonal ingredients. So, roll up your sleeves, embrace the fall vibes, and let this salad become a cherished part of your autumn traditions!
A delicious and nutritious salad featuring seasonal ingredients perfect for fall.
Ingredients
Scale
4 cups mixed greens (such as spinach, arugula, and kale)
1 cup roasted butternut squash, cubed
1 cup cooked quinoa
1/2 cup dried cranberries
1/2 cup pecans, chopped
1/2 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat your oven to 400°F. Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and slightly caramelized. Let cool.
In a large bowl, combine the mixed greens, cooked quinoa, dried cranberries, chopped pecans, feta cheese, and red onion.
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
Pour the dressing over the salad mixture and toss gently to combine.
Add the roasted butternut squash to the salad and toss lightly. Serve immediately or chill in the refrigerator for about 30 minutes before serving for a refreshing taste.
Notes
For added protein, consider adding grilled chicken or chickpeas to the salad.
Swap out the pecans for walnuts or almonds for a different flavor and texture.
