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Colorful harvest bowl salad with roasted butternut squash, apples, goat cheese, candied pecans, and fresh greens, served with apple cider vinaigrette.
Callie Brooks

Harvest Bowl Salad with Apple Cider Vinaigrette

A cozy autumn-inspired salad that combines sweet apples, roasted squash, grapes, and pomegranate with creamy goat cheese and crunchy pumpkin seeds, topped with a tangy maple-sweetened apple cider vinaigrette.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 cups mixed greens
  • 1 cup shaved Brussels sprouts
  • 1 cup butternut squash, cubed
  • 1 cup apple, diced (Honeycrisp or Fuji)
  • 1 cup grapes, halved
  • 0.5 cup pomegranate arils
  • 0.25 cup toasted pumpkin seeds
  • 0.25 cup crumbled goat cheese
  • 0.5 cup olive oil
  • 0.25 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 pinch salt and pepper

Equipment

  • baking sheet
  • oven
  • large salad bowl
  • mason jar or bowl for dressing
  • knife and cutting board

Method
 

  1. 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.
  2. In a mason jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake until emulsified.
  3. In a large bowl, combine mixed greens and shaved Brussels sprouts as your salad base.
  4. Layer in diced apples, halved grapes, and pomegranate arils.
  5. Add in the roasted squash and gently mix to combine.
  6. Sprinkle with toasted pumpkin seeds and crumbled goat cheese.
  7. Drizzle with the vinaigrette and toss gently just before serving.

Nutrition

Calories: 370kcalCarbohydrates: 29gProtein: 6gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 10mgSodium: 180mgPotassium: 570mgFiber: 5gSugar: 18gVitamin A: 6800IUVitamin C: 36mgCalcium: 120mgIron: 2.1mg

Notes

Prep ingredients ahead but dress only before serving to prevent sogginess. Massage kale or sturdy greens for tenderness. Swap Brussels sprouts with shredded cabbage if preferred. For added protein, top with roasted chicken or crispy chickpeas.

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