If you’re looking to celebrate the cozy flavors of autumn in a bowl, the Fall Harvest Salad with Roasted Butternut Squash, Apples, and Pumpkin Seeds Recipe is your new go-to dish. This vibrant salad perfectly balances sweet, savory, and crunchy elements, offering a satisfying mix of textures and tastes that will brighten up any lunch or dinner. The roasted butternut squash brings a mellow sweetness, the crisp apples add a refreshing bite, and the toasted pumpkin seeds contribute a delightful crunch. Paired with tangy feta and a drizzle of balsamic vinaigrette, this salad captures the very essence of fall in every forkful.
Ingredients You’ll Need
Each ingredient in this Fall Harvest Salad with Roasted Butternut Squash, Apples, and Pumpkin Seeds Recipe is simple but important, coming together to create a delicious harmony of flavors and textures. These essentials highlight seasonal produce and pantry staples that you might already have on hand, making this salad both accessible and irresistibly fresh.
- 4 cups mixed greens: A blend of spinach, arugula, and kale provide a fresh, leafy base with varied textures and nutrients.
- 1 medium butternut squash (about 2 cups cubed): Roasted to caramelized perfection, it adds a warm, sweet flavor and tender bite.
- 1 large Honeycrisp or Granny Smith apple (sliced): Crisp and slightly tart, apples bring a juicy snap and seasonal sweetness.
- 1/2 cup raw pumpkin seeds (toasted): These add a nutty crunch that complements the softer ingredients beautifully.
- 1/2 cup dried cranberries (unsweetened): Offering bursts of cheerful tartness and chewy texture.
- 1/3 cup crumbled feta cheese: Adds a creamy, tangy element that balances the sweetness.
- 1/4 cup balsamic vinaigrette: A lush, slightly sweet dressing that ties the whole salad together with a bright finish.
How to Make Fall Harvest Salad with Roasted Butternut Squash, Apples, and Pumpkin Seeds Recipe
Step 1: Prepare the Oven and Squash
Start by preheating your oven to 400°F (200°C). While it’s warming up, peel the butternut squash and cut it into even cubes about 1-inch in size to ensure they roast evenly. Then toss the cubes with a little olive oil, salt, and pepper on a baking sheet lined with parchment paper. This simple seasoning lets the natural sweetness of the squash shine through as it roasts.
Step 2: Roast the Butternut Squash
Place the baking sheet in the oven and roast the squash for 25 to 30 minutes until tender and golden brown at the edges. Roasting intensifies the flavor and gives the squash a lovely caramelized texture that is key to this salad’s rustic charm.
Step 3: Prepare the Greens
While the squash is roasting, wash your mixed greens thoroughly and dry them well. Dry greens help the dressing stick and prevent the salad from becoming soggy. Using a salad spinner or patting them dry with a clean towel works perfectly for this step.
Step 4: Assemble the Salad
Once the squash has cooled slightly, combine it with the mixed greens, sliced apples, dried cranberries, crumbled feta, and toasted pumpkin seeds in a large serving bowl. Each ingredient contributes its own unique flavor and texture, blending into that perfect fall-inspired bite.
Step 5: Dress and Toss
Drizzle the balsamic vinaigrette evenly over the salad. Use tongs or salad servers to gently toss everything together, making sure each bite gets a hint of that tangy dressing. This step brings all the flavors together without overwhelming the delicate ingredients.
Step 6: Serve Immediately
Serve your Fall Harvest Salad with Roasted Butternut Squash, Apples, and Pumpkin Seeds Recipe right away for the freshest flavors, either plated individually or family-style in the bowl. This salad is as beautiful to look at as it is delicious to eat, with vibrant colors and inviting textures.
How to Serve Fall Harvest Salad with Roasted Butternut Squash, Apples, and Pumpkin Seeds Recipe
Garnishes
To elevate this salad further, consider sprinkling a few extra toasted pumpkin seeds on top just before serving for added crunch. Fresh herbs like chopped parsley or a sprinkle of cracked black pepper can also brighten the presentation and flavor.
Side Dishes
This salad pairs beautifully with hearty mains like grilled chicken, roasted pork, or even a simple quiche. It also works wonderfully alongside warm soups or rustic artisan bread to create a satisfying autumn meal.
Creative Ways to Present
For a festive touch, serve the salad in hollowed-out mini pumpkins or large apple shells to impress guests at a harvest party. Alternatively, layering the ingredients in clear glass jars makes for a visually stunning presentation and perfect portion control when serving a crowd.
Make Ahead and Storage
Storing Leftovers
If you have leftover salad, store it in an airtight container in the refrigerator. Keep the dressing separate if possible to prevent the greens from getting soggy. The roasted squash and pumpkin seeds will maintain their texture best when combined right before serving again.
Freezing
This salad is best enjoyed fresh as freezing mixed greens and fresh apples doesn’t preserve their texture well. However, you can freeze roasted butternut squash in a separate container for up to two months and roast fresh squash when you want to make the salad again.
Reheating
Reheat leftover roasted butternut squash gently in the oven or microwave before mixing into fresh greens. Avoid reheating the entire salad as the apples and greens will wilt, losing their crisp, refreshing qualities.
FAQs
Can I use different types of squash for this salad?
Absolutely! While butternut squash is ideal for its sweetness and texture, other varieties like kabocha or acorn squash can also work well. Just be sure to adjust the roasting time based on the squash’s density and moisture content.
What are good substitutes for pumpkin seeds?
If you don’t have pumpkin seeds, you can use toasted pecans, walnuts, or sunflower seeds for a similar crunchy texture and nutty flavor. Each option adds its own unique twist.
Is it possible to make this salad vegan?
Yes! Simply omit the feta cheese or replace it with a plant-based alternative or crumbled tofu. The salad still packs plenty of flavor and texture without the cheese.
Can I prepare this salad entirely in advance?
To keep the salad fresh and vibrant, it’s best to roast the squash and toast the seeds ahead of time, but combine all ingredients and dress the salad just before serving.
How long will this salad stay fresh in the fridge?
When stored properly with the dressing separate, the components will stay fresh for about 2 days, allowing you to enjoy this salad at its best.
Final Thoughts
If you want a salad that truly captures the essence of autumn, the Fall Harvest Salad with Roasted Butternut Squash, Apples, and Pumpkin Seeds Recipe is a must-try. It’s easy to make, packed with balanced flavors, and always brings a little bit of seasonal magic to your table. Trust me, once you try it, this harvest bowl of goodness will become a beloved favorite in your recipe rotation.
Print
Fall Harvest Salad with Roasted Butternut Squash, Apples, and Pumpkin Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Fall Harvest Salad featuring roasted butternut squash, crisp apples, toasted pumpkin seeds, dried cranberries, and tangy feta cheese, all tossed in a rich balsamic vinaigrette. Perfect for autumn gatherings or a wholesome everyday meal.
Ingredients
Salad Ingredients
- 4 cups mixed greens (spinach, arugula, kale)
- 1 medium butternut squash (approximately 2 cups cubed)
- 1 large Honeycrisp or Granny Smith apple (sliced)
- 1/2 cup raw pumpkin seeds (toasted)
- 1/2 cup dried cranberries (unsweetened)
- 1/3 cup crumbled feta cheese
Dressing
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare Squash: Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper to coat them evenly and place on a lined baking sheet.
- Roast Squash: Roast the squash in the preheated oven for 25-30 minutes until they are tender and golden brown. Allow them to cool slightly before adding to the salad.
- Prepare Greens: Wash and dry the mixed greens thoroughly to remove any dirt and excess moisture.
- Assemble Salad: In a large bowl, combine the cooled roasted butternut squash, mixed greens, sliced apple, dried cranberries, crumbled feta cheese, and toasted pumpkin seeds.
- Add Dressing: Drizzle the balsamic vinaigrette over the salad ingredients and toss gently until all components are evenly coated.
- Serve: Serve the salad immediately either plated individually or family-style from the serving bowl for a fresh, autumn-inspired meal.
Notes
- To toast pumpkin seeds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- For a vegan variation, omit feta cheese or substitute with a plant-based cheese alternative.
- Use seasonal apples like Honeycrisp or Granny Smith for the best crispness and flavor contrast.
- Ensure the butternut squash is cooked through and slightly caramelized for enhanced sweetness.
- This salad can be made ahead by roasting the squash and assembling just before serving to keep greens fresh.
