Toss your favorite autumn ingredients together and you’ll have this Fall Harvest Salad — a bowl of crisp, sweet, and savory flavors finished with a bright apple cider vinegar dressing. Many components can be prepared ahead of time, which makes this salad ideal for meal prep, weeknight dinners, and holiday entertaining.
I love fall salads, especially those that combine seasonal produce with contrasting textures and a tangy dressing. This Fall Harvest Salad brings together kale, roasted butternut squash, crisp apple, dried cranberries, toasted pepitas, and crumbled feta for a balance of sweet, salty, and earthy notes. It’s essentially autumn in a bowl and is simple enough to make any night of the week.
Why you’ll love this recipe:
- This Harvest Salad is packed with sweet and savory fall flavors and makes a vibrant seasonal side or light main.
- Components can be prepped in advance — roast the squash and toast the pepitas ahead of time to speed assembly.
- It’s naturally gluten-free and vegetarian; omit the cheese to make it dairy-free and vegan.
- Highly adaptable: swap greens, nuts, or dried fruit to suit your tastes or what’s in season.
Recipe ingredients
- Kale — Tuscan or curly kale is preferred for texture and flavor. For a milder bite, use massaged kale or baby kale.
- Roasted butternut squash — Cinnamon-roasted squash adds warmth, but simple roasted squash seasoned with salt and pepper also works. You can substitute roasted sweet potato or delicata squash.
- Apple — Any crisp variety, cored and chopped. Pears can be used as an alternative.
- Feta cheese — Adds salt and creaminess; swap goat cheese or manchego, or omit for a dairy-free version.
- Dried cranberries — Provide a sweet-tart contrast; pomegranate seeds or another dried fruit are good substitutes.
- Pepitas (toasted) — Toasted pepitas bring crunch and a nutty flavor; sunflower seeds or nuts can be used instead.
- Dressing — A sweet-tangy apple cider vinegar dressing pairs perfectly with these ingredients. Balsamic vinaigrette or your favorite store-bought dressing will also work.
See the recipe section below for exact quantities and nutrition information.
How to make this Harvest Fall Salad
This salad is quick and forgiving. Most of the work can be done ahead so assembling it takes only minutes.
Pro tip: Prepare the kale, roast the squash, toast the pepitas, and make the dressing 1–2 days before you plan to serve. Store components separately and toss just before serving.
- Place the torn kale in a large bowl and, if desired, massage it with a little oil to soften the leaves.
- Add the roasted butternut squash, chopped apple, dried cranberries, crumbled feta, and toasted pepitas.
- Drizzle with apple cider vinegar dressing and toss gently until everything is evenly coated. Serve immediately.
Recipe FAQs
Can I prep this fall harvest salad ahead of time?
Yes. Roast the squash, toast pepitas, wash and tear the kale (or massage it), and make the dressing 1–2 days in advance. Store each component in airtight containers in the refrigerator and combine them with the dressing just before serving. Prepared portions will keep in the fridge for up to three days.
Serving suggestions
This Fall Harvest Salad is versatile and pairs well with many main dishes:
- Serve it on holiday tables alongside roasted turkey or glazed ham.
- Pair it with roasted or grilled chicken, pork chops, or pork loin for an easy weeknight dinner.
- Portion into containers for meal-prep lunches.
- Make it dairy-free and add chickpeas or white beans for extra protein.
Recipe notes
- Advance prep: Roasted squash, pepitas, and dressing can all be made ahead to simplify assembly.
- Massaging kale softens its texture and mellows bitterness, but you can swap it for any greens you prefer.
- To toast pepitas: Heat a dry skillet over medium heat and toast the pepitas until golden and fragrant, about 4–6 minutes, stirring frequently.
- Seasonal swaps: Try roasted delicata, kabocha squash, or sweet potato in place of butternut; swap apple for pear.
More salad recipes you’ll love:
- Broccoli kale salad with poppy seed dressing
- Butternut squash quinoa salad
- Roasted delicata squash salad
- Holiday mixed greens salad
- Kale apple salad
- Kale salad with goat cheese, cranberries, and orange
- Kale slaw with apples and creamy maple dressing
- Arugula orange pomegranate salad
- Spinach salad with apple, cranberries, and walnuts
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media to share what you made.
Fall Harvest Salad — Recipe
Servings: 6 servings
Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins
This Fall Harvest Salad brings together roasted squash, crisp apple, hearty kale, dried cranberries, pepitas, and feta, all tossed in a sweet-tangy apple cider vinegar dressing. It’s a great side dish or light main that can be prepped ahead.
Ingredients
- 1 bunch curly kale, washed, torn, and preferably massaged
- 2 cups roasted butternut squash
- 1 large apple, cored and chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/2 cup toasted pepitas
- Apple cider vinegar dressing, to taste
- 1/4 cup dried cranberries (optional)
Instructions
- Place the kale in a large bowl and massage with a little oil if you want to tenderize it.
- Add roasted butternut squash, dried cranberries, chopped apple, feta, and toasted pepitas.
- Drizzle with apple cider vinegar dressing and toss gently to coat. Serve immediately.
Notes
- Prep components ahead for easy assembly. Store separately in airtight containers.
- The dressing is listed separately and is not included in the nutrition estimate below.
- To toast pepitas: place in a dry skillet over medium heat and stir until golden and fragrant, about 4–6 minutes.
Nutrition (per serving, estimate)
- Calories: 111 kcal
- Carbohydrates: 13 g
- Protein: 5 g
- Fat: 6 g
- Fiber: 3 g
- Vitamin A: 7199 IU · Vitamin C: 32 mg
All recipes and images © Flavor the Moments.
Note: This post was originally published in November 2022. Photos and recipe text have been updated to provide clearer instructions and more recipe information.