Fall Harvest Salad
Highlighted under: Healthy & Light
Embrace the flavors of the season with this vibrant Fall Harvest Salad, featuring a delightful mix of roasted butternut squash, crisp apples, tangy cranberries, and crunchy pecans. Tossed in a maple vinaigrette, this colorful and nourishing salad is perfect for Thanksgiving gatherings or cozy autumn dinners. A wholesome choice that showcases the best of fall produce, it's both satisfying and refreshing.
This Fall Harvest Salad is a celebration of seasonal ingredients that brings warmth to any table.
Seasonal Inspiration
As autumn unfolds, it's the perfect opportunity to celebrate the rich flavors and colors that this season brings. The Fall Harvest Salad is a beautiful representation of this vibrancy, showcasing the earthy sweetness of butternut squash, tart apples, and the crunch of pecans. These ingredients not only elevate your meal but also provide a plethora of nutrients, making it an excellent choice for health-conscious eaters. This salad perfectly embodies the spirit of fall gatherings and cozy dinners with loved ones.
Incorporating seasonal produce is not only better for the planet but also enhances the dining experience. Ingredients harvested during this time are at their peak flavor and nutrition, allowing for dishes that are both satisfying and refreshing. Utilizing these natural treasures in dishes like the Fall Harvest Salad ensures a meal that is as nourishing as it is delicious. This salad serves as a vibrant centerpiece for any autumn feast.
Nutritional Benefits
Each component of the Fall Harvest Salad brings its own unique set of health benefits. Butternut squash is loaded with vitamins A and C, which are crucial for healthy skin and immune function. Apples add dietary fiber and antioxidants, contributing to heart health and digestion. Dried cranberries offer anti-inflammatory properties and are known to support urinary health, while toasted pecans provide healthy fats and protein, making this salad a well-rounded option.
Topped with a simple maple vinaigrette, this dish maintains a low-calorie count while still delivering on flavor. Using natural sweeteners like maple syrup not only enhances the taste but also provides trace minerals, further enhancing the nutritional profile of the salad. Together, these ingredients create a perfect balance of flavors and textures that makes every bite enjoyable and guilt-free.
Serving Suggestions
The Fall Harvest Salad is incredibly versatile and can be served in numerous ways. For a light lunch, pair it with a simple protein like grilled chicken or chickpeas to make it more filling. If you're looking for a side dish for a holiday dinner, this salad complements roasted meats beautifully. Its vibrant colors and autumnal flavors will impress your guests, making it a standout addition to your table.
You can also customize this salad based on your preferences. Add ingredients such as quinoa for extra protein, or switch the pecans for walnuts for a different crunch. For an extra layer of flavor, consider adding roasted beets or a sprinkling of sunflower seeds. The possibilities are endless, allowing you to enjoy this recipe throughout the fall season.
Ingredients
Ingredients
Salad Ingredients
- 4 cups of arugula
- 2 cups roasted butternut squash, cubed
- 1 large apple, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
Maple Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- Salt and pepper to taste
Mix and match your favorite ingredients to personalize this salad!
Instructions
Instructions
Roast the Squash
Preheat the oven to 400°F (200°C). Spread the cubes of butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined.
Assemble the Salad
In a large bowl, combine the arugula, roasted squash, sliced apple, cranberries, and pecans. Drizzle with the vinaigrette and toss gently to coat.
Allow the salad to sit for a few minutes for the flavors to meld before serving.
Storage Tips
To ensure maximum freshness, store the salad components separately. Keep the arugula, roasted butternut squash, and other ingredients in airtight containers in the refrigerator. This will maintain their crispness and prevent sogginess from the vinaigrette. The salad can be prepped a day in advance, making it a convenient option for meal prep or large gatherings.
The maple vinaigrette can also be made ahead of time. Just whisk the ingredients together and store in the refrigerator for up to a week. This allows the flavors to meld beautifully, creating an even more delicious dressing for your salad. When ready to serve, simply combine all the ingredients and drizzle with the vinaigrette for a fresh and tasty meal.
Pairing Wine
When it comes to pairing wine with the Fall Harvest Salad, consider a light to medium-bodied white wine, such as a Chardonnay or Sauvignon Blanc. These wines have enough acidity to balance the sweetness of the butternut squash and maple vinaigrette while complementing the crisp apples in the dish. They create a harmonious flavor profile that enhances the overall dining experience.
For red wine lovers, a light Pinot Noir can also work well. Its fruity notes and subtle earthiness match beautifully with the roasted elements of the salad and the crunch of the pecans. Whichever pairing you choose, the right wine can elevate your meal and bring out the best flavors of this delightful autumn salad.
Questions About Recipes
→ Can I make this salad ahead of time?
Yes, you can prepare the ingredients in advance, but it's best to add the dressing just before serving.
Fall Harvest Salad
Embrace the flavors of the season with this vibrant Fall Harvest Salad, featuring a delightful mix of roasted butternut squash, crisp apples, tangy cranberries, and crunchy pecans. Tossed in a maple vinaigrette, this colorful and nourishing salad is perfect for Thanksgiving gatherings or cozy autumn dinners. A wholesome choice that showcases the best of fall produce, it's both satisfying and refreshing.
Created by: Emily
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Salad Ingredients
- 4 cups of arugula
- 2 cups roasted butternut squash, cubed
- 1 large apple, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
Maple Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- Salt and pepper to taste
How-To Steps
Preheat the oven to 400°F (200°C). Spread the cubes of butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until well combined.
In a large bowl, combine the arugula, roasted squash, sliced apple, cranberries, and pecans. Drizzle with the vinaigrette and toss gently to coat.
Nutritional Breakdown (Per Serving)
- Total Fat: 18g
- Carbohydrates: 40g
- Protein: 5g