Harvest Salad

As autumn rolls in, the air turns crisp, and the harvest season flourishes with vibrant produce. There is an uplifting quality to enjoying a harvest salad, which captures the essence of this time of year beautifully. This dish is a delightful combination of textures and flavors that celebrate seasonal offerings while also providing numerous nutritional benefits.

A harvest salad is a beautiful medley of seasonal fruits and vegetables that combines vivid colors and a range of flavors. Each ingredient contributes unique flavors and textures to a dish that is both visually striking and nourishing. As you try out new components, remember that harvest salads are more than just a meal; they invite you to appreciate the bounty of nature in the fall. So, gather your favorite seasonal ingredients and craft a harvest salad that reflects the nourishing flavors of autumn!

Harvest Salad with Apple Cider Vinaigrette

Servings: 4–6

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: ~45 minutes

Salad Ingredients

• 2 cups butternut squash, peeled and cubed

• 1 tbsp olive oil

• Salt and pepper, to taste

• 5 oz baby spinach & arugula mix

• 1 cup cooked quinoa (any color)

• 1 red Honeycrisp apple, diced or thinly sliced

• ½ cup pomegranate seeds

• ¼ cup dried cranberries

• ¼ cup roasted pumpkin seeds (pepitas)

• ⅓ cup crumbled feta cheese

Apple Cider Vinaigrette

• ¼ cup olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp honey

• 1 tsp Dijon mustard

• 1 clove garlic, minced or grated

• Salt and black pepper, to taste

Instructions

Step 1: Roast the Butternut Squash

1. Preheat oven to 400°F (200°C).

2. Toss cubed squash with olive oil, salt, and pepper.

3. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.

4. Let cool slightly before adding to salad.

Step 2: Make the Vinaigrette

1. In a jar or small bowl, whisk together:

   • Olive oil, apple cider vinegar, honey, Dijon mustard, and garlic.

2. Season with salt and pepper to taste. Shake or whisk until emulsified.

Step 3: Assemble the Salad

1. In a large bowl, layer:

   • Spinach & arugula mix

   • Cooked quinoa

   • Roasted butternut squash

   • Apple slices, pomegranate seeds, cranberries, pumpkin seeds, and feta

2. Drizzle with apple cider vinaigrette and toss gently.

Step 4: Serve

Serve immediately, or chill for 30 minutes to let the flavors meld. Great as a standalone meal or a hearty side dish.

Optional Additions

• Add grilled chicken or roasted turkey for protein.

• Swap feta with goat cheese or blue cheese.

• Use farro or wild rice instead of quinoa for a different texture.