Fall Harvest Salad: A Cozy Autumn Delight You’ll Love

Enjoy this Fall Harvest Salad, a cozy dish with crisp apples, sweet butternut squash, and tangy apple cider dressing—perfect for autumn!

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Collection

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 bunch Kale Massaged to soften texture
2 cups Roasted Butternut Squash Cinnamon-roasted for flavor boost
1 medium Apple Can substitute with pear
1/2 cup Feta Cheese Omit for vegan option
1/2 cup Dried Cranberries Can replace with pomegranate or other dried fruit
1/4 cup Pepitas Toast for enhanced flavor

For the Dressing

1/4 cup Apple Cider Vinegar Dressing Balsamic vinaigrette is a good alternative

Equipment

baking sheet
mixing bowl
dry skillet
oven

Method

Step‑by‑Step Instructions for Fall Harvest Salad

Rinse and dry the kale, then tear into bite-sized pieces and massage with olive oil for 2-3 minutes.
Preheat oven to 400°F (200°C). Peel, seed, and cube butternut squash, then roast for 30-35 minutes until golden.
Chop the apple, crumble feta cheese, gather dried cranberries, and toast pepitas in a skillet for 3-5 minutes.
Combine roasted squash, kale, apple, feta, cranberries, and pepitas in a bowl and mix gently.
Drizzle apple cider dressing over the salad, toss gently to coat, and adjust dressing to taste.
Serve immediately or store in the fridge for up to 3 days, keeping components separate until ready to serve.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

This salad can be prepped ahead and is perfect for both festive gatherings and busy weeknights.

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