Fall Harvest Salad with Butternut Squash and Apple for Cozy Autumn Dinners
The first time I created this Autumn Spinach Salad Recipe, I knew it would become a staple on my fall table. The roasted butternut squash was tender and caramelized, the apples were crisp and refreshing, and the bursts of juicy pomegranate reminded me of all the vibrant flavors that make autumn salad recipes so comforting. It was the kind of dish that felt hearty yet refreshing the perfect balance when you want a healthy salad that celebrates the season.
Whether you call it a butternut squash salad, a harvest salad, or even an acorn squash salad with pomegranate variation, this recipe works beautifully for a fall dinner, holiday spread, or cozy weeknight meal.
Autumn Spinach Salad with Roasted Squash and Apple
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, thyme, ½ tsp salt, and ¼ tsp pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
- Meanwhile, prepare the dressing by whisking together 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, ½ tsp salt, and ¼ tsp pepper until emulsified.
- In a large mixing bowl, combine greens, sliced apples, pomegranate arils, crumbled goat cheese, and toasted nuts.
- Add the roasted squash to the salad once slightly cooled.
- Drizzle the dressing over the salad just before serving and toss gently to coat.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love this harvest salad
- Bursting with color — it’s one of those harvest salad recipes that looks as good as it tastes.
- Full of cozy fall flavors — roasted squash, apples, and maple dressing.
- A versatile autumn salad — perfect for Thanksgiving, Friendsgiving, or weeknight meals.
- Light yet satisfying — one of the best healthy salads for fall.
- Easily customizable — switch out apples for pears, goat cheese for feta, or walnuts for pecans.
Ingredients for this autumn salad recipe
| Ingredient | Measurement | Substitution Tips |
| Butternut squash | 1 medium, cubed (½-inch) | Substitute with acorn squash for a delicious acorn squash salad with pomegranate |
| Olive oil | 2 tbsp (for roasting) + 3 tbsp (for vinaigrette) | Avocado oil also works |
| Dried thyme | 1 tsp | Fresh thyme enhances flavor |
| Salt & pepper | 1 tsp salt + ½ tsp pepper (divided) | Adjust to taste |
| Mixed greens | 6 cups | Use spinach for a classic autumn spinach salad recipe |
| Apple | 1 medium, thinly sliced | Honeycrisp, Fuji, or Gala are best |
| Pomegranate arils | ½ cup | Dried cranberries for a simpler twist |
| Goat cheese | ½ cup, crumbled | Feta or blue cheese for a sharper bite |
| Pecans or walnuts | ¼ cup, toasted | Pumpkin seeds for nut-free |
| Apple cider vinegar | 1 tbsp | White wine vinegar works too |
| Maple syrup | 1 tbsp | Honey or agave as substitutes |
| Dijon mustard | 1 tsp | Whole grain mustard for texture |
How to make this butternut squash salad
- Roast the squash: Toss cubed butternut squash with olive oil, thyme, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until golden and tender.
- Make the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper until smooth.
- Assemble the salad: In a large bowl, add spinach or mixed greens, roasted squash, crisp apples, pomegranate arils, goat cheese, and toasted nuts.
- Dress and serve: Drizzle with vinaigrette, toss gently, and enjoy warm or room temperature.
This is one of those harvest salad recipes that’s not only easy but also beautiful enough to impress guests.
How to serve this autumn salad
- As a fall dinner: Add grilled chicken, salmon, or quinoa to make it a complete meal.
- Holiday-ready: A gorgeous side dish for Thanksgiving or Christmas tables.
- Seasonal variation: Turn it into an acorn squash salad with pomegranate for a sweeter, nuttier flavor.
- Pairings: Works perfectly with roasted turkey, pork tenderloin, or soups from your collection of autumn salad recipes.
Tips for the perfect harvest salad
- Roast squash evenly – spread in a single layer so it caramelizes.
- Use crisp apples for the best crunch.
- Toast nuts before adding – it deepens their flavor.
- Try spinach or arugula to turn it into an autumn spinach salad recipe variation.
- Adjust dressing sweetness by balancing maple syrup and Dijon.
Common mistakes to avoid
- Overcrowding squash on the pan — this steams instead of roasting.
- Adding dressing too early — keep it separate until ready to serve.
- Skipping cooling time — slightly cooled squash prevents wilted greens.
- Using soft apples — avoid mushy varieties like Red Delicious.
Storage & reheating
| Storage Method | Duration | Notes |
| Assembled salad (undressed) | 2 days in fridge | Keep vinaigrette separate |
| Dressing | 1 week in fridge | Shake well before use |
| Roasted squash | 3–4 days in airtight container | Reheat at 350°F for 5–8 minutes |
| Freezer | Not ideal | Greens do not freeze well |
For meal prep, store squash, vinaigrette, and greens separately and combine when serving.
FAQs
Can I use acorn squash instead of butternut squash?
Yes! That turns this into a delicious acorn squash salad with pomegranate, equally perfect for fall.
Is this salad healthy?
Absolutely. With roasted vegetables, fresh fruit, and leafy greens, it’s one of the best healthy salads for fall.
Can I make this salad vegan?
Yes, just skip the goat cheese or use a vegan cheese alternative.
What proteins go well with this autumn salad?
Grilled chicken, roasted turkey, or even chickpeas make it hearty enough for a fall dinner.
Conclusion
This Fall Harvest Salad with Butternut Squash and Apple is everything you want in an autumn salad recipe: cozy, colorful, and deliciously balanced. Whether you make it as a butternut squash salad, an acorn squash salad with pomegranate, or a classic autumn spinach salad recipe, it’s the kind of dish that makes healthy eating feel festive.
Save this recipe for your next fall dinner or holiday gathering it’s one of those harvest salad recipes you’ll want to make again and again.
