Fall Harvest Salad That Deserves a Spot on Your Table

Not all salads are created equal. Some are an afterthought, a little green on the side of the plate. But this fall harvest salad? It’s the one that makes people go back for seconds. Fresh, colorful, and just the right mix of sweet and savory, it’s a recipe that fits just as easily into a weeknight dinner as it does on a holiday spread.

The best part: it comes together in about 20–30 minutes, which means you can pull it off even on a busy night.

Fall Harvest Salad Recipe

Serves: 8

Time: 20–30 minutes

Ingredients

For the Squash

• 1 medium butternut squash, cubed

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Dressing

• ⅓ cup olive oil

• ¼ cup apple cider vinegar

• 2–3 tablespoons honey or maple syrup

• 1 tablespoon Dijon mustard

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Salad

• 6 cups mixed baby greens

• 1 medium apple, thinly sliced

• ½ cup dried cranberries

• ½ cup pomegranate seeds

• ⅓ cup candied pecans or walnuts

• ¼ red onion, thinly sliced

• ⅓ cup crumbled goat cheese or feta

Instructions

1. Roast the squash. Toss the cubes with olive oil and seasonings. Roast at 400°F for about 20 minutes, or until golden and tender.

2. Make the dressing. Whisk (or shake in a jar) the olive oil, vinegar, honey/maple syrup, Dijon, salt, and pepper until well combined.

3. Assemble the salad. Add the greens to a large bowl, then layer on the roasted squash, apple slices, cranberries, pomegranate seeds, nuts, onion, and cheese.

4. Dress and serve. Drizzle with dressing just before serving and give it a light toss.

Why It Works

• The roasted squash adds warmth and substance.

• The apple, cranberries, and pomegranate bring a crisp sweetness.

• The nuts, onion, and cheese round it out with crunch, sharpness, and creaminess.

It’s a balance of flavors and textures that feels seasonal and satisfying without being heavy.

A Couple Tips

• Not into mixed baby greens? Swap them for baby spinach, peppery arugula, or even kale. (If you go the kale route, give it a quick massage with a little dressing first—it helps soften the leaves and makes them much more enjoyable to eat.)

• Making this ahead? Keep the dressing on the side until you’re ready to serve. That way the greens stay crisp, and you’ll avoid the dreaded soggy salad.