There is something truly magical about a salad that captures the very essence of the changing seasons, and the Fall Harvest Salad with Roasted Butternut Squash and Pumpkin Seeds Recipe does just that beautifully. This vibrant dish combines the natural sweetness of roasted butternut squash, the crisp bite of fresh apples, and the satisfying crunch of toasted pumpkin seeds, all tossed with tangy feta and dried cranberries over a bed of mixed greens. Each bite bursts with textures and flavors that celebrate fall’s bounty in the most delicious way imaginable. Whether you’re looking for a hearty side or a light main, this salad is sure to become a new go-to favorite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this salad truly shine. Every component plays a vital role, contributing to the perfect blend of color, texture, and flavor that this Fall Harvest Salad delivers.
- 4 cups mixed greens (spinach, arugula, kale): A fresh, leafy base adding both nutrients and a variety of flavors from sweet to peppery.
- 1 medium butternut squash (approximately 2 cups cubed): Roasted to caramelized perfection, it brings warm sweetness and a tender bite.
- 1 large Honeycrisp or Granny Smith apple (sliced): Crisp and tart slices elevate every forkful with a juicy contrast.
- 1/2 cup raw pumpkin seeds (toasted): Adds a satisfying crunch and nutty depth, perfectly embodying autumn vibes.
- 1/2 cup dried cranberries (unsweetened): For a pop of tart sweetness that ties the flavors together.
- 1/3 cup crumbled feta cheese: Its salty tang enriches the salad’s complexity and creaminess.
- 1/4 cup balsamic vinaigrette: A luscious dressing that brings all elements into harmonious balance with its sweet and tangy notes.
How to Make Fall Harvest Salad with Roasted Butternut Squash and Pumpkin Seeds Recipe
Step 1: Prepare Your Oven and Squash
Begin by preheating your oven to 400°F (200°C), ensuring it’s hot and ready for roasting. Peel the butternut squash carefully, then cut it into roughly 1-inch cubes. Toss these cubes with a bit of olive oil, salt, and pepper—simple seasoning to enhance their natural sweetness and allow them to roast evenly. Spread them out on a lined baking sheet so each cube gets golden and tender while roasting.
Step 2: Roast the Butternut Squash
Roast the squash cubes for 25 to 30 minutes in the preheated oven, giving them a nice toss halfway through to promote even cooking. You’re aiming for a caramelized, lightly browned exterior with soft, melt-in-your-mouth insides. This step is what transforms the humble squash into the star flavor of the salad.
Step 3: Prepare the Greens and Other Fresh Ingredients
While the squash roasts, take a moment to thoroughly wash and dry your mixed greens. Pat them dry gently using paper towels or a salad spinner to keep the leaves crisp. Slice your chosen apple variety thinly, keeping that wonderful crunch and juicy freshness intact. These fresh ingredients balance the warm, roasted squash perfectly.
Step 4: Toast the Pumpkin Seeds
If your pumpkin seeds are raw, toast them lightly in a dry pan over medium heat for a few minutes until fragrant and golden. Stir constantly to avoid burning. This step amplifies their nutty flavor and adds a delightful crunch that’s essential to this salad’s textural charm.
Step 5: Combine Everything Together
In a large mixing bowl, gather your cooled roasted squash, crisp mixed greens, sliced apples, dried cranberries, crumbled feta, and toasted pumpkin seeds. Toss them gently so all these wonderful ingredients mingle without bruising the delicate greens or squishing the squash.
Step 6: Dress and Toss
Drizzle your 1/4 cup of balsamic vinaigrette over the salad mixture and toss just enough to coat everything evenly. This dressing brings a sweet-tart brightness that complements every component flawlessly, making your Fall Harvest Salad with Roasted Butternut Squash and Pumpkin Seeds Recipe sing with flavor.
Step 7: Serve Immediately
Enjoy this salad fresh on individual plates for a charming presentation or serve family-style right from the bowl. Its vibrant colors and inviting textures make it not only a delight to eat but also a feast for the eyes.
How to Serve Fall Harvest Salad with Roasted Butternut Squash and Pumpkin Seeds Recipe
Garnishes
For an extra touch of elegance and flavor, sprinkle a few additional toasted pumpkin seeds or a light grating of lemon zest over each serving. Fresh herbs like chopped parsley or thyme complement the fall flavors beautifully and add a pop of green.
Side Dishes
This salad pairs wonderfully with warm, crusty bread or a simple roasted chicken for a more substantial meal. It’s equally wonderful alongside a creamy soup like butternut squash bisque, making your fall dining experience complete.
Creative Ways to Present
Try serving the salad in beautiful glass bowls to showcase the layers of color or individually portion it into small mason jars for a charming, portable option. You can even place roasted squash cubes on top as small “lodges” of flavor and texture to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers. This keeps the mixed greens fresh and prevents the salad from becoming soggy. The roasted squash can be kept with the dressing and other ingredients but add the greens fresh when ready to eat.
Freezing
This salad is best enjoyed fresh, so we don’t recommend freezing it. The fresh greens and apples lose their texture after freezing, and the dressing may separate, affecting flavor and presentation.
Reheating
If you want to enjoy the roasted butternut squash warm, reheat it gently in the oven or microwave before tossing with the fresh ingredients. However, the salad as a whole is intended to be served chilled or at room temperature.
FAQs
Can I use other types of squash for this salad?
Absolutely! While butternut squash is classic for its sweetness and texture, delicata or acorn squash can be wonderful substitutes if you roast them until tender and caramelized.
What can I substitute for feta cheese if I’m allergic to dairy?
Try using crumbled tofu marinated in lemon juice and herbs or a tangy vegan cheese alternative to maintain that creamy, savory contrast without dairy.
How long does this salad stay fresh after tossing?
Once tossed with dressing, the salad is best enjoyed within a few hours to keep the greens crisp and the flavors vibrant.
Is it okay to use store-bought balsamic vinaigrette?
Yes! A quality store-bought balsamic vinaigrette works well, but you could also whip up a quick homemade version with balsamic vinegar, olive oil, mustard, and honey for an even fresher touch.
Can I prepare parts of the salad in advance?
Definitely! Roasting the squash and toasting the pumpkin seeds can be done a day ahead. Keep all components separate and assemble shortly before serving to preserve freshness.
Final Thoughts
This Fall Harvest Salad with Roasted Butternut Squash and Pumpkin Seeds Recipe is hands-down one of those dishes that feels like a warm hug on a crisp autumn day. It’s vibrant, nourishing, and endlessly comforting while still being light and fresh. I truly hope you make it your own and enjoy the delightful mix of textures and flavors that celebrate everything wonderful about fall. Give it a try — I promise this salad will become a seasonal favorite you can’t wait to share with friends and family!
Print
Fall Harvest Salad with Roasted Butternut Squash and Pumpkin Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Fall Harvest Salad featuring roasted butternut squash, crisp apples, toasted pumpkin seeds, dried cranberries, and creamy feta, all tossed in a tangy balsamic vinaigrette. Perfect for a cozy autumn meal filled with seasonal flavors and textures.
Ingredients
Salad
- 4 cups mixed greens (spinach, arugula, kale)
- 1 medium butternut squash (approximately 2 cups cubed)
- 1 large Honeycrisp or Granny Smith apple (sliced)
- 1/2 cup raw pumpkin seeds (toasted)
- 1/2 cup dried cranberries (unsweetened)
- 1/3 cup crumbled feta cheese
Dressing
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare Squash: Peel and cube the butternut squash into bite-sized pieces. Toss them with olive oil, salt, and pepper on a lined baking sheet to ensure even roasting.
- Roast Squash: Roast the squash in the preheated oven for 25-30 minutes until they are tender and golden brown, developing a sweet, caramelized flavor.
- Wash Greens: Thoroughly wash and dry the mixed greens (spinach, arugula, kale) to ensure freshness and remove any grit.
- Combine Ingredients: In a large mixing bowl, combine the cooled roasted butternut squash, mixed greens, sliced apple, dried cranberries, crumbled feta cheese, and toasted pumpkin seeds.
- Add Dressing: Drizzle the balsamic vinaigrette evenly over the salad ingredients and toss gently to coat everything nicely without bruising the delicate greens.
- Serve: Serve the salad immediately either plated individually or family-style from the bowl for a fresh, autumn-inspired meal.
Notes
- To toast pumpkin seeds, spread them on a baking sheet and roast at 350°F (175°C) for 5-7 minutes until lightly browned and fragrant.
- You can substitute feta cheese with goat cheese or omit for a vegan option.
- Use fresh, crisp apples like Honeycrisp or Granny Smith for the best texture contrast.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- Store leftover salad components separately to keep greens from wilting.
