Oh, how I love autumn in the kitchen! When the air turns crisp and leaves start falling, I crave dishes that celebrate the season’s bounty. This autumn harvest salad recipe has been my go-to for years – it’s bursting with color, texture, and those cozy fall flavors we all adore. What makes it special? It’s ridiculously simple to throw together, yet tastes like you spent hours in the kitchen. Trust me, the combination of sweet roasted squash, tart cranberries, and crunchy pecans will have everyone asking for seconds. As someone who’s obsessed with seasonal cooking, I can tell you this salad perfectly captures autumn’s essence in every bite.
Why You’ll Love This Autumn Harvest Salad Recipe
This salad is everything you want in a fall dish – packed with flavor, easy to make, and endlessly adaptable. It’s the kind of recipe you’ll find yourself turning to again and again, whether you’re hosting a dinner party or just need a quick weeknight meal.
Seasonal Ingredients at Their Best
What makes this salad shine? The ingredients! Sweet roasted butternut squash, tart dried cranberries, and crunchy toasted pecans come together in perfect harmony. Each bite is a celebration of autumn’s best flavors. The feta adds a creamy tang that ties it all together beautifully.
Quick and Versatile
From start to finish, this salad comes together in just 30 minutes. And the best part? You can easily customize it to suit your tastes. Add grilled chicken for extra protein, or swap in goat cheese if you prefer. It’s a recipe that works as hard as you do!
Ingredients for Autumn Harvest Salad Recipe
Gathering the right ingredients is half the fun with this salad! Here’s what you’ll need to create that perfect autumn harmony in your bowl:
- 4 cups mixed greens (I love a combo of baby spinach and arugula for some peppery bite)
- 1 cup roasted butternut squash, cubed (about 1/2-inch pieces roast up perfectly)
- 1/2 cup packed dried cranberries (the tart ones work best to balance the sweetness)
- 1/2 cup crumbled feta cheese (don’t skimp – the creamy saltiness makes it!)
- 1/4 cup toasted pecans (trust me, toasting them brings out their magic)
- 2 tbsp good olive oil (this is your dressing base, so use the nice stuff)
- 1 tbsp balsamic vinegar (aged balsamic adds wonderful depth)
- Salt and freshly ground black pepper to taste (I’m generous with both)
See? Nothing too fancy – just simple, quality ingredients that sing together. The key is using everything at its peak – that’s when the real magic happens!
How to Make Autumn Harvest Salad Recipe
Ready to whip up this gorgeous fall salad? It’s easier than you think! Follow these simple steps, and you’ll have a vibrant bowl of autumn goodness ready in no time.
Preparing the Greens
First things first – let’s give those greens some love! Wash your mixed greens thoroughly (I swish them around in cold water like they’re taking a bath). Then comes the crucial step – drying them completely. Skip this, and you’ll end up with a sad, soggy salad. I use my salad spinner like it’s going out of style, then pat stubborn leaves dry with paper towels. This extra minute makes all the difference!
Assembling the Salad
Now for the fun part – bringing everything together! In a big bowl (and I mean BIG – you want room to toss), drizzle your perfectly dry greens with olive oil and balsamic vinegar. Use your clean hands to gently massage the dressing into every leaf – this helps soften them just right. Next, scatter over your roasted squash cubes (still slightly warm is divine), dried cranberries, and crumbled feta. Finish with those glorious toasted pecans – they’ll add the perfect crunch!
Give everything one last gentle toss – just enough to distribute the ingredients without smashing them. Season with salt and pepper to taste, and voila! Autumn in a bowl, ready to wow.
Expert Tips for the Best Autumn Harvest Salad Recipe
After making this salad more times than I can count, I’ve picked up some tricks that take it from good to “Wow, can I have the recipe?” good. First – always toast your pecans in a dry pan until fragrant. That nutty aroma filling your kitchen? That’s flavor magic happening! Second tip? Dress the greens right before serving. Nothing worse than wilted leaves swimming in dressing.
Here’s my secret weapon – roast extra squash! Keep some in the fridge for quick salad assemblies later in the week. And when cranberries seem too sweet, a squeeze of fresh orange juice balances everything beautifully. Last pro move? Taste as you go – maybe you want more tang from the balsamic or an extra pinch of salt. Trust your palate!
Ingredient Substitutions & Variations
The beauty of this autumn harvest salad? You can tweak it endlessly to match what you’ve got on hand or what you’re craving! Swap the feta for creamy goat cheese if you prefer something milder, or try blue cheese for an extra punch. No pecans? Walnuts or even toasted pumpkin seeds work wonderfully. For my vegan friends, skip the cheese or use crumbled tofu with a nutritional yeast sprinkle – still delicious!
Sometimes I switch up the greens too – kale holds up great if you’re prepping ahead, while radicchio adds a lovely bitter contrast. The key is keeping that perfect balance of sweet, savory, and crunch. This salad is your canvas – have fun with it!
Serving Suggestions for Autumn Harvest Salad Recipe
This salad shines as the star of any autumn table, but it plays well with others too! I love serving it with thick slices of warm, crusty bread – perfect for sopping up that delicious dressing. For heartier meals, top it with grilled chicken or roasted turkey. It’s also fantastic alongside a simple soup – think butternut squash or creamy pumpkin. The colors alone will make your table look like fall exploded in the best way!
Storing and Reheating
Here’s the deal with leftovers – and trust me, you’ll want to keep any extras! Store your undressed salad in an airtight container in the fridge for up to 2 days (just keep the greens and toppings separate from the dressing). The squash might lose a bit of its crispness, but the flavors actually deepen beautifully overnight. No reheating needed – this salad tastes fantastic cold or at room temperature. Pro tip: Toast fresh pecans right before serving to bring back that perfect crunch!
Nutritional Information
Here’s the scoop on what you’re enjoying – but remember, nutrition can vary based on brands and exact ingredients used. For one generous serving of this autumn harvest salad, you’re looking at about 280 calories, 16g of fat (the good kind from nuts and olive oil!), 30g of carbs (those sweet cranberries and squash do their thing), and 6g of protein. Not too shabby for a salad that tastes this indulgent!
Frequently Asked Questions
Can I make this autumn harvest salad ahead of time? Absolutely! Just keep the components separate until serving. Roast the squash up to 3 days in advance, and store the greens, toppings, and dressing separately. Assemble right before eating for the freshest texture. The flavors actually get better as they mingle!
What’s the best way to roast butternut squash for this salad? My foolproof method: Toss 1-inch cubes with olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes until caramelized and tender. Stir halfway through for even browning. Let them cool slightly before adding to the salad – that warmth makes the flavors pop!
Can I use fresh cranberries instead of dried? While you could, fresh cranberries are too tart raw. If you’re set on fresh, try lightly sautéing them with a touch of maple syrup first. But honestly? The chewy sweetness of dried cranberries works perfectly against the squash and feta.
Is there a dairy-free version of this autumn salad? You bet! Skip the feta or use a plant-based alternative. I love crumbling roasted chickpeas for protein and texture. The dressing already works great as-is – just stick with the olive oil and balsamic combo.
For more delicious salad recipes, check out this collection of recipes.
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**Irresistible 30-Minute Autumn Harvest Salad Recipe You Need**
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossed
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and flavorful salad packed with seasonal ingredients perfect for autumn.
Ingredients
- 4 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens.
- Toss the greens with olive oil and balsamic vinegar.
- Add roasted butternut squash, dried cranberries, and feta cheese.
- Sprinkle toasted pecans on top.
- Season with salt and pepper.
- Serve immediately.
Notes
- Use pre-roasted squash for quicker prep.
- Substitute walnuts if pecans are unavailable.
- Add grilled chicken for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: autumn salad, harvest salad, seasonal salad, fall recipe
