A delicious and nutritious Fall Harvest Salad recipe made with kale, roasted butternut squash, roasted Brussels sprouts, sliced Honeycrisp apple, goat cheese, dried cranberries, pomegranate seeds, and pepitas.
Enjoy all the best flavors of autumn with this Fall Harvest Salad. Hearty and textured, it combines roasted vegetables, crisp apple slices, creamy goat cheese, sweet dried fruit, and crunchy seeds, all tossed with a warm maple vinaigrette. Roast the squash and Brussels sprouts, whisk together the dressing, and combine the remaining ingredients for an impressive seasonal salad that works as a main course or a side.
This autumn salad pairs nicely with roast chicken and root vegetables, a vegan cauliflower casserole, or simple broiled asparagus.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other healthy salads you’ll love:
- Fall Harvest Salad Recipe with Maple Vinaigrette Recipe
What makes this recipe great
- Quick and easy — you can have a gourmet-feeling salad ready in about 30–45 minutes.
- Classic fall flavors — the mix of roasted squash, apples, goat cheese, cranberries and pepitas creates a balanced sweet-savory profile.
- Serve hot or cold — roasted vegetables are delicious warm, and the salad also holds up well chilled.
- Versatile — serve as a main or a side; add protein like grilled chicken, salmon, or hard-boiled eggs to make it heartier.
Recipe ingredients
- Baby kale or spinach — tender greens that hold the dressing well.
- Butternut squash — cubed and roasted (pre-cut bags work to save time).
- Brussels sprouts — halved if large, roasted until caramelized.
- Honeycrisp apple — or another crisp fall apple, thinly sliced.
- Carrots — shredded or pre-grated.
- Goat cheese — crumbled for a tangy, creamy element.
- Dried cranberries — add sweetness and chew.
- Pomegranate seeds — fresh seeds for bursts of acidity and color.
- Pumpkin seeds (pepitas) — raw or lightly toasted for crunch.
- Olive oil, apple cider vinegar, maple syrup, rubbed sage or dried thyme, ground cinnamon, salt and pepper for the maple vinaigrette.
Refer to the recipe card below for exact measurements and full ingredient list.
Additions/ Substitutions
- Swap apples for pears for a softer, juicier fruit.
- Replace dried cranberries with raisins if preferred.
- Use sliced almonds in place of pumpkin seeds for a different crunch.
- Substitute sweet potatoes for butternut squash.
- Use feta instead of goat cheese, or omit cheese to make the salad dairy-free, vegan, and paleo-friendly.
- Use honey instead of maple syrup if desired.
Step by step instructions
Step 1: Preheat the oven to 400°F. Toss cubed butternut squash and halved Brussels sprouts with a little olive oil, salt and pepper. Roast on a baking sheet for about 30 minutes, until tender and caramelized.
Step 2: Whisk the maple vinaigrette: combine olive oil, apple cider vinegar, maple syrup, salt, pepper, rubbed sage or thyme, and a pinch of cinnamon. Whisk until slightly thickened and well combined.
Step 3: Prepare the remaining ingredients: slice the apple, shred the carrots, crumble the goat cheese, and remove pomegranate seeds if needed.
Step 4: Assemble the salad. Either toss everything together in a large bowl, adding three-quarters of the dressing and tasting before adding more, or build individual plates: dress the kale mixture lightly, then top each plate with roasted squash, Brussels sprouts, apple slices, goat cheese, dried cranberries, pomegranate seeds and pepitas. Drizzle additional dressing if desired.
Expert tips
- Make-ahead: Roast the vegetables and prep the salad components in advance. Store separately from the dressing and combine just before serving to keep the greens crisp.
- Presentation: For a show-stopping plate, toss the base (kale, carrots, some seeds and fruit) with a portion of the dressing, then top each plate with roasted vegetables, apple slices and crumbled goat cheese.
- Storage: Leftovers keep well in an airtight container in the refrigerator for 2–3 days. If the salad becomes soggy, refresh it with a little extra dressing and a squeeze of lemon.
Recipe FAQs
Yes — grilled chicken, salmon, shrimp, or hard-boiled eggs are all great additions to boost protein and turn this into a full meal.
Honeycrisp is recommended for its crisp texture and bright flavor, but Gala, Empire, or any firm fall apple will work well.
Absolutely — a balsamic vinaigrette, tahini dressing, or a simple lemon vinaigrette are all great alternatives.
Other healthy salads you’ll love:
Sautéed Cabbage Cobb Salad
Pear, Pomegranate, and Almond Arugula Salad
Roasted Sweet Potato Salad
Grilled Chicken Greek Salad
Kale Cobb Salad
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Fall Harvest Salad Recipe with Maple Vinaigrette
Ingredients
Fall harvest salad ingredients:
- 5 ounces baby kale or spinach
- 2 cups cubed butternut squash (or a 12-ounce bag of pre-cut squash)
- 2 cups halved Brussels sprouts
- 1 Honeycrisp apple, sliced
- 1 cup shredded carrots
- 5 ounces crumbled goat cheese
- 1/2 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1/3 cup pumpkin seeds
Maple Vinaigrette ingredients:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon rubbed sage or thyme
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F. Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt and pepper. Roast for about 30 minutes until tender and lightly browned.
- While the vegetables roast, whisk together the olive oil, apple cider vinegar, maple syrup, salt, pepper, rubbed sage or thyme, and cinnamon until the dressing is combined and slightly thickened.
- Once the veggies are ready, assemble the salad either by mixing everything together or by plating individually.
- Option 1 — Mixing: Combine all salad ingredients in a large bowl, add 3/4 of the dressing, toss, and adjust seasoning or dressing to taste.
- Option 2 — Individual plates: Toss the kale and shredded carrots with half the dried cranberries, pomegranate seeds and pepitas and about 3/4 of the dressing. Divide this base among plates, then top each with roasted squash, Brussels sprouts, apple slices, goat cheese, remaining dried cranberries, pomegranate seeds, and pumpkin seeds. Drizzle extra dressing if desired.
Notes
- Make ahead: Roast and prep ingredients in advance. Store the dressing separately and combine before serving.
- Presentation: Making individual plates is a visually appealing option and great for entertaining.
- Storage: Keep leftovers in an airtight container in the refrigerator for 2–3 days.
Nutrition
Carbohydrates: 45 g
Protein: 12 g
Fat: 29 g
Saturated Fat: 8 g
Fiber: 8 g
Sugar: 28 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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