Celebrate the flavors of fall with this delicious Autumn Harvest Crunch Salad! It’s filled with crisp apples, roasted butternut squash, crunchy pecans, sweet dried cranberries, creamy feta cheese, and fresh greens. Everything is tossed with a homemade maple Dijon vinaigrette that brings all the flavors together.
This colorful salad is the perfect balance of sweet, savory, crunchy, and creamy. Whether you’re preparing a cozy weeknight dinner, hosting Thanksgiving, or looking for a fresh seasonal lunch, this autumn-inspired salad is guaranteed to brighten your table.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6
- Course: Salad, Side Dish
- Cuisine: American
- Cooking Method: Roasting and No-Cook Assembly
Ingredients
Why Yuma County, Arizona Is Called The ‘Winter Salad Bowl Capital’
For the Salad
- 5 cups mixed salad greens or baby kale
- 2 cups butternut squash, peeled and cubed
- 1 large crisp apple, thinly sliced
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- ½ cup crumbled feta cheese
- ¼ cup pumpkin seeds
- ¼ small red onion, thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cinnamon
For the Maple Dijon Dressing
Maple Cider Vinaigrette – Fustini’s Oils & Vinegars
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Step 1: Prepare the Butternut Squash
Roasted Butternut Squash with Bacon and Sage Recipe – Pillsbury.com
Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut it into small, evenly sized cubes.
Place the squash on a baking sheet. Drizzle with olive oil and season with cinnamon, salt, and black pepper. Toss until all the pieces are lightly coated.
Step 2: Roast Until Golden
Spread the squash in a single layer, leaving a little space between the pieces.
Roast for 20–25 minutes, turning halfway through, until the squash is fork-tender and lightly caramelized around the edges.
Remove from the oven and allow it to cool slightly before adding it to the salad.
Step 3: Prepare the Fresh Ingredients
Wash and thoroughly dry the salad greens. Thinly slice the apple and red onion.
Roughly chop the pecans if you prefer smaller pieces. Measure out the dried cranberries, pumpkin seeds, and crumbled feta cheese.
For extra freshness, toss the apple slices with a little lemon juice to help prevent browning.
Step 4: Make the Maple Dijon Dressing
Maple Dijon Dressing – Garlic & Zest
In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, honey, garlic powder, salt, and black pepper.
Whisk or shake until the dressing is smooth and well combined.
Taste and adjust the sweetness or acidity according to your preference.
Step 5: Assemble the Autumn Harvest Salad
Fall salad with kale, roasted squash and apples
Place the mixed greens or baby kale in a large serving bowl.
Add the roasted butternut squash, sliced apples, dried cranberries, red onion, pecans, and pumpkin seeds.
Sprinkle the crumbled feta cheese evenly over the top.
Step 6: Dress and Serve
Roasted Butternut Squash Salad | Olive & Mango
Drizzle the maple Dijon dressing over the salad just before serving.
Gently toss everything together until lightly coated. For a beautiful presentation, reserve a few pecans, cranberries, apple slices, and feta crumbles to sprinkle over the top.
Serve immediately and enjoy!
Tips for the Best Autumn Harvest Crunch Salad
- Don’t overcrowd the squash: Spread the cubes in a single layer so they roast instead of steam.
- Let squash cool slightly: Adding piping-hot squash directly to delicate greens can cause them to wilt.
- Use crisp apples: Honeycrisp, Fuji, and Pink Lady apples are excellent choices.
- Toast the pecans: Toast them in a dry skillet for 3–5 minutes to bring out their nutty flavor.
- Add dressing gradually: You can always add more, but too much dressing can make the greens soggy.
- Keep the toppings crunchy: Add pecans and pumpkin seeds shortly before serving.
Easy Variations
- Add grilled chicken: Top with sliced grilled chicken breast for a protein-rich main dish.
- Use sweet potatoes: Replace butternut squash with roasted sweet potato cubes.
- Try goat cheese: Swap feta for creamy goat cheese.
- Add pomegranate: Sprinkle in fresh pomegranate seeds for extra color and sweetness.
- Use walnuts: Replace pecans with toasted walnuts or sliced almonds.
- Make it vegan: Skip the feta and use maple syrup instead of honey in the dressing.
- Add quinoa: Mix in 1 cup of cooked and cooled quinoa to make the salad more filling.
What to Serve with Autumn Harvest Crunch Salad
This seasonal salad pairs beautifully with:
- Roasted chicken
- Thanksgiving turkey
- Grilled salmon
- Roasted pork tenderloin
- Garlic butter chicken
- Butternut squash soup
- Homemade dinner rolls
- Roasted vegetables
Storage and Make-Ahead Instructions
Refrigerator: Store leftover undressed salad in an airtight container for up to 2 days. If already dressed, enjoy it as soon as possible because the greens will gradually soften.
Dressing: Store the maple Dijon dressing in a sealed jar in the refrigerator for up to 5 days. Shake well before using.
Make Ahead: Roast the squash, prepare the dressing, wash the greens, and chop the nuts a day ahead. Store each component separately in the refrigerator. Slice the apples and assemble just before serving.
Freezing: Freezing the assembled salad is not recommended because the fresh greens, apples, and other toppings will lose their texture.
Frequently Asked Questions
1. What apples are best for Autumn Harvest Crunch Salad?
Honeycrisp, Fuji, and Pink Lady apples are excellent choices. They have a crisp texture and sweet flavor that complement the roasted squash and cranberries.
2. Can I make this salad ahead of time?
Yes! Prepare the roasted squash, dressing, and toppings ahead of time. Keep everything separate and assemble just before serving.
3. Can I use store-bought roasted squash?
Absolutely! Pre-cut or pre-roasted butternut squash can save preparation time. Just make sure it is cooled before adding it to the greens.
4. What can I use instead of pecans?
Walnuts, almonds, hazelnuts, or sunflower seeds are delicious alternatives.
5. Can I make this salad vegan?
Yes! Leave out the feta cheese and replace the honey in the dressing with additional maple syrup.
6. Is Autumn Harvest Crunch Salad good for Thanksgiving?
Definitely! Its beautiful fall colors, seasonal ingredients, and sweet-and-savory flavors make it a wonderful Thanksgiving side dish.
Printable Recipe Card
Autumn Harvest Crunch Salad
Simple Winter Salad with Roasted Squash – Eating Bird Food
A colorful fall salad with roasted butternut squash, crisp apples, pecans, cranberries, feta, and homemade maple Dijon dressing.
PREP TIME
20 minutes
COOK TIME
25 minutes
TOTAL TIME
45 minutes
SERVINGS
6
Ingredients
Salad
- 5 cups mixed greens or baby kale
- 2 cups cubed butternut squash
- 1 large apple, sliced
- ½ cup dried cranberries
- ½ cup chopped pecans
- ½ cup crumbled feta
- ¼ cup pumpkin seeds
- ¼ small red onion, sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cinnamon
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, cinnamon, salt, and pepper.
- Roast for 20–25 minutes until tender and golden. Cool slightly.
- Wash and dry the greens. Slice the apple and red onion.
- Whisk all dressing ingredients together until combined.
- Place greens in a large bowl. Add squash, apples, cranberries, onion, pecans, pumpkin seeds, and feta.
- Drizzle with dressing, gently toss, and serve.
Notes
- Add dressing just before serving.
- Replace feta with dairy-free cheese for a vegan version, and use maple syrup instead of honey.
- Refrigerate undressed leftovers for up to 2 days.
