Delicious Fall Harvest Salad with Butternut Squash and Apple

Ever find yourself starving at noon and all you want is something fresh but also hearty? Fall Harvest Salad with Butternut Squash and Apple is my kind of answer when sweater weather rolls in. You know, when it’s not quite cold enough for soup but you’re over all the basic summer salads—suddenly this zesty, crunchy bowl just calls your name. It’s like autumn jumped into your lunchbox. And hey, if you want more killer veggie ideas, this roasted beet salad with citrus and feta or this fun avocado corn summer salad with cilantro are both chef’s kiss too. Let’s get into the tasty details.

Why You’ll Love Fall Harvest Salad

Look, I’ve made this salad about a bazillion times now and every single time, it surprises me (in a good way). The butternut squash, when roasted up nice and sweet, just makes everything taste like fall on your fork. Then you get bites of crisp apple and a little earthy crunch from the nuts—well, sometimes I grab pecans and other days walnuts, because I’m not loyal. And the vinaigrette? It’s balanced so you don’t need to buy anything fancy.

One thing too—this salad doesn’t get soggy in your lunchbox like a sad desk salad, so you can prep ahead. My neighbor across the street tried it at a picnic and said, “You could serve this at a five-star restaurant” (her words, not mine). And if you’ve got picky eaters, just tell them it’s basically sweet croutons and apple. Usually works.

I promise, once you’ve tried mixing up roasted veggies and apples in a bowl, you’ll never look at sad old lettuce the same way.

Simple Ingredients

Grab these things and you’re pretty much halfway there. No need to overthink it.

• Butternut squash (peeled, chopped smallish, about 2 cups)
• Apple (one crisp one, like Honeycrisp or Fuji)
• Mixed greens (spinach, kale, or whatever is lounging in the fridge)
• Red onion (just a handful, thinly sliced)
• Goat cheese or feta (crumbled, totally optional but so good)
• Pecans or walnuts (about ½ cup, rough chopped)
• Olive oil, balsamic vinegar, Dijon mustard, maple syrup (this is for the dressing and trust me—don’t skip)
• Bit of salt and pepper

All of this is easy to double if you’re feeding a crowd. And a tip: the more colorful it looks, the tastier it seems.

How to Make This Harvest Salad (step-by-step photos)

First, crank your oven to 400°F (yeah, hotter is better for the squash). Toss your cubes of butternut squash with olive oil, a pinch of salt, and pepper. Throw them on a baking sheet and roast for about 25 minutes. You want ‘em a little golden and soft but not mushy. I once set off my smoke alarm by roasting too long—oops. Keep an eye.

While the squash cools, slice your apple thin (leave the skin for extra crunch, in my opinion), chop up the nuts, and slice the onion. Layer your mixed greens in a huge bowl. Add everything—just toss in the cooled squash, apple, onion, nuts, and cheese.

For the dressing, whisk together 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon, and a drizzle of maple syrup. Taste it—if you like it tangier, add a bit more vinegar.

Pour it all over, toss, and serve up!

This salad was perfection for our Thanksgiving—it vanished in ten minutes. Even my kids ate seconds. -Lisa H.

Ingredient	Amount	Nutritional Benefits
Butternut Squash	2 cups	Rich in vitamins A and C; supports vision and boosts the immune system.
Apple	1 medium	Good source of fiber; helps with digestion and weight management.
Mixed Greens	4 cups	Packed with antioxidants; enhances heart health.
Red Onion	1/4 cup	Contains quercetin; has anti-inflammatory properties.
Goat Cheese or Feta	1/4 cup	Source of calcium and protein; good for bone health.
Pecans or Walnuts	1/2 cup	High in omega-3 fatty acids; supports brain health.

What Makes A Great Fall Salad

I believe it’s all about layers of texture and a bit of sweet-and-savory play. The roasted butternut squash brings warmth and softness, the apples stay crisp (cannot overstate how good that is), and the nuts plus cheese add those extra pockets of flavor. Mixed greens just hold it all together.

Plus, versatility? Huge bonus. You can swap in pears if you don’t have apples, and maybe try dried cranberries for a pop of tartness—heck, someone once told me they used pomegranate seeds. I feel like there are no rules with a Fall Harvest Salad with Butternut Squash and Apple, just vibes. If you like it nutty or a touch spicy, go wild with your own twists.

This is also a solid way to sneak in veggies without anyone really noticing. If you need a little extra fall meal inspo, check out this delicious autumn chopped salad with warm roasted veggies. Even picky eaters won’t complain when it’s all mixed together just right.

Top tips

• Roast squash at high heat for best caramelization.
• Dress just before serving if you want super crisp greens.
• Add protein (like cooked chicken or chickpeas) to make it a meal.

And if you end up loving this, a beet and orange summer salad is another light but filling option for the season.

Common Questions

How do I store leftovers?
Just keep the salad and dressing separate if you can. Greens wilt fast if left dressed overnight, but undressed they keep 1-2 days easy.

Do I have to roast my own squash?
Nah. Grab pre-cut squash from the store and toss it in oil + salt before roasting. If you’re really short on time, microwaving the squash works, but it’s not as flavorful.

Can I swap out the cheese?
Sure. Goat cheese, feta, even a sprinkle of sharp cheddar. Or skip it if dairy’s not your thing.

Best apple variety for this recipe?
I always reach for Honeycrisp or Fuji but any crisp, slightly tart apple works.

What’s your go-to shortcut?
Honestly, bagged salad mix. Saves so much time, especially if you’re making multiple dishes for a party.

Your New Favorite Lunch Awaits

Alright, you made it to the end, so you must be at least a little hungry now. If a Fall Harvest Salad with Butternut Squash and Apple can cozy up your lunch break, then that’s a win. You might want to browse a few more flavors of fall like this fun pear and gorgonzola salad or grab some inspiration from these external healthy salad resources. Give it a shot this week—what’s the worst that can happen? You might find your new five-star favorite, I swear.

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