Go Back
The foundation of any great salad lies in its greens, and the Fall Harvest Salad is no exception. A mix of arugula, kale, and spinach brings not only a variety of textures but also a rich tapestry of nutrients to the dish.

Fall Harvest Salad

Celebrate the flavors of autumn with the delicious Fall Harvest Salad! This vibrant dish features a mix of greens, roasted butternut squash, protein-packed quinoa, and a tangy apple cider vinaigrette, creating a feast for the eyes and the palate. Perfect for gatherings or weekday meals, it's nutritious and easy to make. Discover the health benefits and culinary tips that will make this salad a seasonal favorite in your kitchen. #FallHarvestSalad #HealthyEating #AutumnRecipes #SaladIdeas #SeasonalEating #Quinoa #RoastedVegetables
Pin Recipe Print Recipe

Ingredients
  

4 cups mixed greens (arugula, kale, and spinach)

1 cup roasted butternut squash, diced

1 cup cooked quinoa

1/2 cup dried cranberries

1/2 cup crumbled goat cheese

1/3 cup pecans, toasted and chopped

1/4 cup red onion, thinly sliced

1/4 cup apple cider vinaigrette (store-bought or homemade)

Salt and pepper to taste

Instructions
 

Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and dice it into small cubes. Toss with olive oil, salt, and pepper, and spread out on a baking sheet. Roast for 25-30 minutes or until tender and caramelized. Let it cool.

    Cook the Quinoa: Rinse 1/2 cup of quinoa under cold water, then combine it with 1 cup of water in a pot. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

      Assemble the Salad: In a large mixing bowl, combine the mixed greens, roasted butternut squash, cooked quinoa, dried cranberries, red onion, and toasted pecans. Gently toss to mix.

        Add Dressing: Drizzle the apple cider vinaigrette over the salad. Toss gently to coat all ingredients evenly. Season with salt and pepper to taste.

          Serve: Transfer the salad to a serving platter or individual bowls. Top with crumbled goat cheese for an extra layer of flavor. Enjoy immediately or let it chill in the fridge for 30 minutes for a refreshing cold salad.

            Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings