This easy fall harvest salad is made with favorite autumn fruits and vegetables. Ingredients like butternut squash, apples, pumpkin seeds and pomegranate seeds come together for a beautiful and delicious fall-inspired recipe.
About The Recipe
This is a hearty, healthy salad that is ideal as a stand-alone dinner or side dish. It’s quick to make (ready in about 15 minutes) and easy to customize. You can swap out ingredients for ones that you have on hand and use more of the ingredients that are your favorite.
The best part of this salad is the mix of flavors and textures. It’s crunchy, sweet, fruity, and nutty all in one! It’s satisfying and full of variety, making it an impressive recipe for guests or special occasions.
What Salad Dressing to Use:
For salad dressing, I love to pair this recipe with Apple Cider Vinaigrette, but you can use any of your favorite salad dressings. Balsamic vinaigrette or dressings with sweet/fruity flavors are also recommended.
Fall Harvest Salad Ingredients
The full recipe is at the bottom of this page, but here’s a quick look at what you need to make this recipe:
- 2 cups butternut squash, cubed (I used frozen)
- 4 cups mixed greens (I used a pre-made mix of spinach, romaine and kale)
- 1 red apple, thinly sliced
- 1 green apple, thinly sliced
- 1/2 cup pecans
- 1 avocado, chopped
- 1/2 cup pumpkin seeds
- 1/2 cup pomegranate seeds
- Salt & pepper, to taste
Popular Substitutions & Additions:
- Cranberries: add these or use them in place of pomegranate seeds
- Walnuts: a popular substitution for pecans
- Mixed greens: feel free to use your favorite salad mix – kale and spinach mixes are most popular
- Butternut squash: I used pre-packaged frozen, cubed butternut squash. You can also buy it fresh and cook it yourself.
How to Make Fall Harvest Salad
Step 1:
If using frozen butternut squash, heat in the microwave or on the stovetop to defrost. If cooking butternut squash, toss it in olive oil and roast in the oven at 375 degrees for 15 minutes or until cooked through. Set aside to cool.
Step 2:
Prepare your salad: in a large bowl, add your mixed greens and then top with all of the remaining ingredients. I like to add the ingredients in the following order: butternut squash, apples, pecans, avocado, pumpkin seeds, pomegranate seeds.
Step 3:
Sprinkle with salt and pepper to taste.
Step 4:
Drizzle with your favorite salad dressing. I love to pair this salad with a homemade Apple Cider Vinaigrette.
How to Store This Fall Harvest Salad
The best way to store this recipe is to keep it in an airtight container in your fridge. If possible, store it separate from your salad dressing and wait to add the butternut squash before serving (it can release moisture that will wilt your salad). The avocado may also go brown after a day in the fridge, so it’s best to cut this at the same time you serve your salad.
Stored properly, this recipe will stay good in the freezer for 3 – 5 days, but the texture will begin to change (it won’t be as crisp). It’s best to enjoy this salad in the first couple days after you make it.
Fall Harvest Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This fall harvest salad is ready in 15 minutes and is full of favorite autumn fruits and vegetables. Not only is it beautiful — it’s full of satisfying flavors and textures that make it crunchy, sweet, fruity, and fresh!
Ingredients
- 2 cups butternut squash, cubed (I used frozen)
- 4 cups mixed greens (I used a pre-made mix of spinach & kale)
- 1 red apple, thinly sliced
- 1 green apple, thinly sliced
- 1/2 cup pecans
- 1 avocado chopped
- 1/2 cup pumpkin seeds
- 1/2 cup pomegranate seeds
- salt & pepper, to taste
Instructions
-
If using frozen butternut squash, heat in the microwave or on the stovetop to defrost. If cooking butternut squash, toss it in olive oil and roast in the oven at 375 degrees for 15 minutes or until cooked through. Set aside to cool.
-
Prepare your salad: in a large bowl, add your mixed greens and then top with all of the remaining ingredients. I like to add the ingredients in the following order: butternut squash, apples, pecans, avocado, pumpkin seeds, pomegranate seeds.
-
Sprinkle with salt and pepper to taste.
-
Drizzle with your favorite salad dressing. I love to pair this salad with a homemade Apple Cider Vinaigrette (linked below).
Notes
Recommended dressing: Apple Cider Vinaigrette.
- Prep Time: 10
- Cook Time: 15
- Category: Salad
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