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Easy Fall Harvest Salad with Apple Cider Vinaigrette

fall harvest salad - featured image
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A family-friendly fall harvest salad featuring roasted butternut squash, crisp apples, crunchy pecans, and dried cranberries, all tossed in a sweet-tangy apple cider vinaigrette. Ready in under 30 minutes, it’s perfect for weeknight dinners or holiday gatherings.

Ingredients

  • For the Salad:
  • Butternut squash, peeled and cubed (about 3 cups)
  • Mixed salad greens (about 6 cups)
  • Honeycrisp apples, thinly sliced (2 medium)
  • Dried cranberries (1/2 cup)
  • Pecans, roughly chopped (1/2 cup)
  • Feta cheese, crumbled (1/3 cup)
  • Red onion, thinly sliced (1/4 cup)
  • For the Apple Cider Vinaigrette:
  • Apple cider (1/4 cup)
  • Apple cider vinegar (2 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Honey (1 tablespoon)
  • Extra-virgin olive oil (1/3 cup)
  • Salt and black pepper (to taste)
  • Garlic clove, minced (1 small)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash: peel, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces (about 3 cups). Toss with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
  3. While the squash roasts, make the apple cider vinaigrette: In a small jar or bowl, combine 1/4 cup apple cider, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 minced garlic clove, and a pinch of salt and pepper. Whisk or shake until combined. Slowly drizzle in 1/3 cup olive oil while whisking continuously to emulsify. Taste and adjust seasoning. Set aside.
  4. Toast the pecans: In a small dry skillet over medium heat, add the chopped pecans. Toast for 3-5 minutes, shaking frequently, until fragrant. Remove from heat and set aside to cool.
  5. Prepare the apples and onion: Thinly slice the apples (leave skin on). Thinly slice the red onion. If sensitive to raw onion, soak slices in cold water for 10 minutes, then drain and pat dry.
  6. Assemble the salad: In a large bowl, add 6 cups of mixed greens. Top with the roasted squash (let cool slightly), sliced apples, dried cranberries, toasted pecans, crumbled feta, and red onion.
  7. Dress and toss: Drizzle the apple cider vinaigrette over the salad—start with about half and add more to taste. Toss gently until evenly coated. Serve immediately.

Notes

For meal prep, keep the dressing separate and add just before serving. The vinaigrette actually gets better after sitting for a few hours. Toast nuts just before using for best flavor. Don’t overcrowd the baking sheet to ensure caramelization. Season as you go for layers of flavor.

Nutrition

Keywords: fall harvest salad, apple cider vinaigrette, butternut squash salad, easy fall salad, family-friendly salad, Thanksgiving salad

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