Harvest Bowl Salad with Apple Cider Vinaigrette – Colorful & Delicious Fall Recipe
When the first crisp breeze of fall rolls in, I always find myself craving a hearty yet fresh salad that feels like autumn in a bowl. The first time I made this Harvest Bowl Salad with Apple Cider Vinaigrette, it reminded me of visiting local apple orchards as a child. The sweet crunch of apples, the earthy roasted squash, and the tart pop of pomegranate instantly transported me back to those golden afternoons. This salad isn’t just a side dish it’s a full celebration of fall flavors. And with the maple-kissed apple cider vinaigrette, you’ll find yourself reaching for seconds.
Harvest Bowl Salad with Apple Cider Vinaigrette
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender. Let cool.
- In a mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake until emulsified.
- In a large bowl, combine mixed greens and shaved Brussels sprouts as your salad base.
- Layer in diced apples, halved grapes, and pomegranate arils.
- Add in the roasted squash and gently mix to combine.
- Sprinkle with toasted pumpkin seeds and crumbled goat cheese.
- Drizzle with the vinaigrette and toss gently just before serving.
Nutrition
Notes
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Table of Contents
Why You’ll Love This Harvest Bowl Salad
This salad has all the flavors of fall layered in one bowl: crisp apples, roasted squash, juicy grapes, and crunchy pumpkin seeds. Every bite is a balance of sweet, tangy, creamy, and savory.
- Perfect for fall gatherings – it’s a showstopper for Thanksgiving or Friendsgiving.
- Nutrient-packed and hearty – loaded with fiber, vitamins, and antioxidants.
- Quick to assemble – most prep can be done ahead of time.
- Versatile – works as a main dish with added protein or as a festive side.
It’s the kind of recipe that turns a simple dinner into something memorable.
Ingredients for the Best Harvest Bowl
Here’s what you’ll need to bring this autumn-inspired salad to life:
| Ingredient | Amount | Substitution Tips |
| Mixed greens | 6 cups | Use spinach, kale, or arugula for different textures |
| Brussels sprouts | 1 cup, shaved | Use cabbage for a milder crunch |
| Butternut squash | 1 cup, cubed | Try sweet potatoes or acorn squash |
| Apple | 1 cup, diced | Honeycrisp or Fuji are best for sweetness & crunch |
| Grapes | 1 cup, halved | Swap with pears or dried cranberries |
| Pomegranate arils | ½ cup | Dried cherries can be used off-season |
| Pumpkin seeds | ¼ cup, toasted | Walnuts or pecans add a similar crunch |
| Goat cheese | ¼ cup, crumbled | Feta or blue cheese for a tangy twist |
Apple Cider Vinaigrette:
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- Pinch of salt & pepper
How to Make Harvest Bowl Salad Step-by-Step
- Roast the butternut squash
Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and golden. Let it cool. - Make the vinaigrette
In a mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake until creamy and emulsified. - Assemble the base
In a large bowl, add mixed greens and shaved Brussels sprouts for crunch. - Add seasonal fruits
Layer in diced apples, halved grapes, and pomegranate arils for sweetness and freshness. - Add roasted elements
Gently fold in the roasted squash for warmth and earthy flavor. - Top it off
Sprinkle with toasted pumpkin seeds and crumbled goat cheese. - Dress & serve
Just before serving, drizzle the vinaigrette and toss lightly.
Visualize a platter bursting with colors: orange squash, ruby-red pomegranate, deep greens, and snowy white goat cheese it’s a salad that looks as good as it tastes.
How to Serve This Fall Harvest Salad
This salad shines on its own, but here’s how to take it up a notch:
- Holiday centerpiece – serve it on a large wooden board or platter for rustic charm.
- Pair with proteins – roast chicken, grilled salmon, or even crispy chickpeas make it a meal.
- Seasonal twist – add roasted beets in winter or fresh strawberries in spring.
- Bread pairing – serve alongside warm sourdough or pumpkin bread for extra comfort.
It’s versatile enough for weeknight dinners yet elegant enough for holiday entertaining.
Pro Tips for Perfecting Harvest Bowl Salad
- Massage your greens – if using kale, massage with olive oil for a softer bite.
- Roast ahead – squash can be roasted a day in advance for easy assembly.
- Balance flavors – if using sweeter apples, add extra Dijon for more tang.
- Goat cheese trick – freeze for 10 minutes before crumbling for perfect chunks.
- Pumpkin seed crunch – toast them in a dry skillet for 2–3 minutes until fragrant.
Small tweaks make a big difference in elevating this salad.
Common Mistakes to Avoid
- Overdressing – add vinaigrette gradually to avoid soggy greens.
- Skipping the roast – raw squash won’t have the same caramelized flavor.
- Wrong apples – avoid mealy varieties; crisp apples work best.
- Premixing too early – wait until serving to dress, or your salad will wilt.
- Forgetting texture – each element should add contrast: soft, crunchy, juicy.
Storage and Reheating Instructions
| Storage Method | How Long | Tips |
| Salad (undressed) | 2 days in fridge | Keep toppings separate for best texture |
| Vinaigrette | 1 week in fridge | Shake well before each use |
| Roasted squash | 3–4 days in fridge | Reheat in oven at 350°F for 5 minutes |
Freezing isn’t recommended since fresh fruits and greens lose texture after thawing.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Prep all ingredients separately. Combine just before serving to keep it fresh.
What protein goes best with this harvest bowl?
Grilled chicken, salmon, shrimp, or even lentils work beautifully.
Can I make this vegan?
Absolutely. Swap goat cheese for vegan cheese or omit it. Use maple syrup as listed.
What if I don’t like Brussels sprouts?
Substitute with shredded kale, cabbage, or extra greens.
Can I use bottled apple cider vinaigrette?
Yes, but homemade is fresher and takes just 2 minutes.
Conclusion
This Harvest Bowl Salad with Apple Cider Vinaigrette is more than just a recipe it’s a cozy taste of fall that brings color and comfort to your table. Whether you serve it at a holiday feast, a family dinner, or simply for yourself on a chilly evening, it’s guaranteed to impress. Save this recipe now, and bring autumn’s best to your kitchen anytime you crave it.
