Oh, how I just LOVE this time of year! There’s something so magical about the crisp air, the changing leaves, and of course, all those amazing fall flavors. And when I’m craving something comforting yet still light and healthy, this Fall Harvest Salad is my absolute go-to. Seriously, I could eat it every day during autumn! It’s packed with all those cozy roasted veggies, a little bit of chew from the quinoa, and a burst of sweetness from the cranberries. It’s just too good to pass up!
Why You’ll Love This Fall Harvest Salad
- Super Easy to Make: Seriously, it practically makes itself while the veggies roast!
- Cozy Fall Flavors: Butternut squash, cranberries, maple syrup – it’s autumn in a bowl.
- Hearty & Satisfying: This isn’t your average side salad; it’s a meal in itself.
- Perfectly Balanced: Sweet, savory, tangy, and a little bit nutty – all the flavors play so well together.
- So Versatile: Great for lunches, dinners, potlucks, and easy to adapt with what you have.
- Healthy & Wholesome: Packed with veggies and good-for-you grains, you can feel great about eating this.
Essential Ingredients for Your Fall Harvest Salad
Alright, let’s talk about what makes this Fall Harvest Salad so darn good! It’s all about grabbing the best seasonal goodies and treating them right. Trust me, having everything prepped makes assembly a total breeze. Here’s what you’ll need:
For the Roasted Vegetables:
- 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 1 cup cooked quinoa (I like to use white or tri-color!)
- 1/2 cup dried cranberries (they add such a lovely tartness!)
- 1/2 cup toasted pumpkin seeds (aka pepitas – for that perfect crunch!)
- 1/4 cup crumbled goat cheese (this is optional, but oh-so-delicious if you’re using dairy!)
For the Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar (it’s got that perfect fall zing!)
- 1 teaspoon maple syrup (just a touch of sweetness)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Step-by-Step Guide to Making the
Making this Fall Harvest Salad is honestly a piece of cake, or should I say, a piece of autumn! You’ve got a little roasting, a little whisking, and then *bam* – a gorgeous, flavourful salad ready to go. Trust me, it’s easier than it looks, and the results are SO worth it.
Roasting the Autumn Vegetables
Okay, first things first, let’s get those veggies happy in the oven. Preheat your oven to a nice hot 400°F (200°C). Grab your cubed butternut squash and those pretty red onion wedges. Toss ’em all together on a baking sheet with 2 tablespoons of olive oil, half a teaspoon of salt, and a quarter teaspoon of pepper. Make sure everything’s coated nicely! Then, just spread them out in a single layer so they roast instead of steam. Pop them in for about 25-30 minutes. I like to give them a good flip halfway through so they get beautifully caramelized and tender all over. You’ll know they’re ready when they’re soft and have those yummy browned edges!
If you’re looking for another way to roast squash, this sage butternut squash gratin is also a winner!
Crafting the Tangy Vinaigrette
While those veggies are doing their thing in the oven, we’ll whip up this super simple vinaigrette. Grab a small bowl – honestly, any little dish will do! Add in 3 tablespoons of good olive oil, a tablespoon of apple cider vinegar (it’s got that perfect zing!), a teaspoon of maple syrup for just a hint of sweetness, half a teaspoon of Dijon mustard, and then your salt and pepper. Whisk it all up like you mean it until it’s nice and combined. No fancy equipment needed here; just a quick whisk and you’ve got yourself a killer dressing!
Assembling Your Fall Harvest Salad
Now for the fun part – putting it all together! Grab your biggest bowl. Add in that fluffy cooked quinoa, the gorgeous roasted butternut squash and red onion that just came out of the oven, your chewy dried cranberries, and those crunchy toasted pumpkin seeds. If you’re feeling fancy (or just love cheese!), now’s the time to crumble in that goat cheese. Give it all a gentle toss. Finally, pour that lovely vinaigrette over everything and give it another, more thorough toss to make sure every single bit of goodness gets coated. And there you have it – your beautiful Fall Harvest Salad is ready to shine!
Want to try another delicious quinoa salad? Check out this Mediterranean Quinoa Salad!
Tips for the Perfect Fall Harvest Salad
You know, sometimes the little things make all the difference, right? To make sure your Fall Harvest Salad is absolutely perfect every single time, I’ve picked up a few tricks along the way. First off, don’t be shy with the roasting time! You want those veggies to get a little tender and have those lovely, sweet caramelized edges. Trust me, it’s worth the extra few minutes. Also, toasting those pumpkin seeds yourself makes a HUGE difference in flavor and crunch – just a few minutes in a dry skillet until they smell amazing. And my personal secret? If I have any leftover roasted chicken or some crispy bacon bits, I’ll toss those in too for an extra protein punch! It just takes it to a whole new level.
Oh, and if you haven’t tried roasting cauliflower with honey and curry, you’re missing out! It makes a fantastic side dish that works wonders with fall flavors: Honey Curry Roasted Cauliflower
Ingredient Notes and Substitutions for Fall Harvest Salad
So, you’ve got your recipe, but maybe you don’t have *exactly* what’s listed, or you want to tweak it a bit? No worries at all! The beauty of a Fall Harvest Salad is how adaptable it is. If butternut squash isn’t your jam, or you just can’t find any, sweet potatoes are an absolute dream in this salad! Just cube ’em up and roast them the same way. Sometimes I’ll even toss in some Brussels sprouts or chunks of apple when they’re in season. For the crunch, if pumpkin seeds aren’t around, toasted pecans or walnuts are fantastic. And if you’re keeping it vegan, just skip the goat cheese – it’s still amazing!
Speaking of sweet potatoes, you’ll probably love this Sweet Potato Buddha Bowl recipe too!
Frequently Asked Questions about Fall Harvest Salad
Got questions about whipping up this delicious Fall Harvest Salad? I’ve got you covered! It’s one of my favorites because it’s so forgiving and always turns out beautifully.
Can I make this Fall Harvest Salad ahead of time?
Oh yes, absolutely! I often make this Fall Harvest Salad a day in advance. Just keep the vinaigrette separate and toss it all together right before serving. The flavors actually meld together even better overnight, so it’s perfect for meal prep or taking to a potluck!
What other vegetables can I use in this salad?
That’s the best part – it’s so adaptable! Besides butternut squash and red onion, you can totally toss in roasted Brussels sprouts, chunks of sweet potato, cauliflower florets, or even cubes of apple for extra sweetness. Just make sure to cut them into bite-sized pieces so they roast evenly.
Is this salad vegan?
The base recipe is naturally vegan! The only thing that isn’t is the optional goat cheese. If you’re keeping it vegan, just leave it out – it’s still incredibly flavorful without it. You could also add some toasted pecans or walnuts for extra crunch instead of cheese!
How do I toast pumpkin seeds (pepitas)?
It’s super easy and makes them so much tastier! Just take your raw pepitas and toss them in a dry skillet over medium heat. Stir them constantly for about 3-5 minutes, just until they start to puff up a bit and smell fragrant. Be careful not to burn them! Let them cool completely before adding them to your salad.
Can I substitute the quinoa?
You sure can! If quinoa isn’t your favorite, cooked farro or even brown rice would be delicious in this salad. You want something with a nice texture that can hold up to those yummy roasted veggies and dressing. If you want something grain-free, you could even try some roasted chickpeas!
If you love quinoa salads and want another option, you’ve got to try my Crunchy Thai Quinoa Salad!
Nutritional Information Estimate
Just a heads-up, these numbers are approximate! The exact nutritional info for this Fall Harvest Salad can change depending on the specific brands you use and if you, you know, go a little heavy on the pumpkin seeds (totally understandable!). This estimate is based on one serving of the recipe as written, including the optional goat cheese.
Share Your Fall Harvest Salad Creations!
I just LOVE seeing what you all make! Seriously, when you whip up this Fall Harvest Salad, I’d be absolutely thrilled if you’d pop back here and leave a comment telling me how it turned out. Did you try any fun substitutions? Did it disappear in minutes at your dinner table? And if you snap a pic, please share it on social media and tag me – I live for seeing your beautiful creations!
Fall Harvest Salad
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and red onion wedges with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- In a large bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and toasted pumpkin seeds. If using, add the crumbled goat cheese.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients.
- Serve immediately or chill for later.