A Fall Harvest Salad that is full of sliced apples, roasted butternut squash, toasted pecans, and is tossed in a delicious maple apple cider vinegar dressing.  This kale or spinach salad with apples makes an easy, healthy, and vegan salad recipe for a Fall dinner party or Thanksgiving meal.

Want a few other healthy salad recipe ideas?  You might also enjoy this Chopped Kale Salad with Cranberries, Massaged Kale Salad with Avocado, Arugula Fig Salad, and this Roasted Beet Salad with Goat Cheese.

Fall Harvest Salad Inspiration

Recently we have been on a HUGE butternut squash kick.

And after I learned how easy it is to peel and cut butternut squash, it was game on!

This Maple Roasted Butternut Squash recipe has been my recent obsession.  It makes such a great side dish to many meals or tastes incredible when added to this Fall harvest salad!

Yes!  Roasted vegetables in a salad are SO incredibly good and a great way to make your salad feel even more filling.

The BEST Fall Salad with Apples

Salads are traditionally thought of as more of a Spring or Summer food.

But with a little bit of roasted squash, some toasted pecans, and slices of crisp apples – you can transform this warm-weather fare into the perfect Fall or Thanksgiving dish!

And I can’t forget to mention the BEST part of this Fall salad with apple… the apple cider vinegar dressing that it all gets tossed in with hints of fresh rosemary and pure maple syrup.

Seriously… it’s a lick-your-plate-worthy salad dressing that is PERFECT for Fall spinach or kale salads.

Below you will learn what Fall harvest salad ingredients you will need, different types of salad greens to use, what apples are best, how to make a Fall harvest salad, apple cider vinegar dressing instructions, as well as some prepping ahead, serving, and storing tips.

Fall Harvest Salad Ingredients

While the ingredients you will need for this Fall harvest salad are relatively easy-to-find, there may be a few substitutions you would like to make.

• Maple Roasted Butternut Squash – This recipe can be made ahead of time and stored in the refrigerator until ready to use.  You can also make these Roasted Sweet Potato Cubes if you have a hard time finding butternut squash in your grocery store.
• Pecans – Toasted pecans give a beautiful Fall flare to this salad.  If you’re not a fan of pecans, toasted walnuts or toasted  almonds can be substituted.
• Bell Pepper – A red or yellow bell pepper are best to use since they have a natural sweetness to them.
• Red Onion – While the purple of the onion adds a beautiful color to the salad, you might want to use a sweet onion if you do not like too much of an onion punch in your salads.
• Apple – Read more below to determine what types of apples are best for salads.
• Pumpkin Seeds – These add a nice crunch to the salad along with the pecans.
• Apple Cider Vinegar Dressing – Read more below about how to make this easy vinaigrette dressing.

Types of Salad Greens

There are quite a few different types of greens you can use in this recipe.  A few that I have personally tried and enjoyed include:

• Mixed Greens – This is probably the easiest and quickest to use if you are in a rush for a holiday gathering or dinner party.
• Kale – This leafy green packs the most nutritional punch.  Make sure you finely chop the kale so it is not tough and bitter.
• Spinach – Also relatively easy to use and prepare when you purchase the big box of spinach found in your produce section.
• Spinach and Kale Mix – This is how I make the majority of my salads since kale and spinach have loads of nutritional value!

Best Apples to Use

You will want to opt for a slightly sweeter and less tart apple for this Fall harvest salad.

Also, red apples look beautiful when paired with the green color of the salad.

A few varieties that will work well include:

• Fuji apples
• Gala apples
• Honeycrisp apples
• Jazz apples

Apple Cider Vinegar Dressing

Making homemade salad dressings is the best way to take your salad game to the next level.

Not only are they made with healthy oils and nutritious ingredients, but they taste incredibly fresh and add a vibrancy to what might normally be a boring ole’ salad.

To make Apple Cider Vinaigrette Dressing:

1. Add oil, apple cider vinegar, maple syrup, fresh rosemary, and salt to a high-speed blender, such as a Nutribullet, or in a mini-prep food processor.
2. Blend salad dressing for 20-30 seconds or until it begins to emulsify.
3. Use salad dressing immediately or store in the refrigerator for up to 2 weeks.

Cook’s Tip: You can always whisk the salad dressing together if you do not have one of the kitchen appliances mentioned above.  However, the apple cider vinaigrette will not get the same, thick, emulsified consistency that it will when blended at high speeds.

How to Make a Fall Harvest Salad

There are a few simple steps you will need to take to make a Fall salad with apples:

1. Prepare maple roasted butternut squash or roasted sweet potato cubes.
2. Toast pecans in the oven until fragrant and lightly browned.
3. Blend apple cider vinaigrette dressing  in a high-speed blender.
4. Toss greens and dressing in a large bowl until greens are completely coated.
5. Top salad with bell pepper, onion, apple, pumpkin seeds, pecans, and butternut squash.*

Cook’s Tip: Do not cut apples until just before serving.   Apples start oxidizing and will brown if cut too soon before serving.

Prepping Ahead

This Fall salad does require quite a bit of preparation ahead of time.

There are a few steps that you can easily meal prep before the big Thanksgiving or Christmas meal or dinner party to make the day-of serving a breeze:

• Make the apple cider vinaigrette dressing.  Store in refrigerator for up to 1 week until ready to use.
• Roast the butternut squash or sweet potato cubes.  Store in refrigerator for up to 3 days before serving.
• Toast the pecans up to 48 hours in advance.  Store in a ziplock bag at room temperature.
• Slice bell pepper and onion.  Store in refrigerator for up to 3 days before serving.

Other Healthy Fall Salad Recipes

Easy Broccoli Salad with Bacon

Sweet Potato Broccoli Quinoa Bowl

Chopped Kale Salad with Cranberries

5 from 2 votes

Print

Fall Harvest Salad with Apples

A Fall Harvest Salad that is full of sliced apples, roasted butternut squash, toasted pecans, and is tossed in a delicious maple apple cider vinegar dressing. 

Course Dinner, lunch, Salad

Cuisine American

Keyword Fall harvest salad, Fall salad, salad with apples

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 8 servings

Calories 258 kcal

Author London

Ingredients

• 2 cups maple roasted butternut squash
• ½ cup toasted pecans coarsely chopped
• 6-8 cups mixed greens kale, or spinach
• 1 small bell pepper yellow or red, thinly sliced
• ¼ red onion thinly sliced
• 1 small apple thinly sliced
• ¼ cup pumpkin seeds

Maple Apple Cider Vinaigrette Dressing:

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 3 Tbsp. pure maple syrup*
• 2 tsp. fresh rosemary finely chopped
• ¼ tsp. salt to taste

Instructions

1. Prepare maple roasted butternut squash or roasted sweet potato cubes.

2. Toast pecans in a 325 degree oven for 7-10 minutes.

3. Place all apple cider vinaigrette dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.

4. In a large bowl combine mixed greens and vinaigrette. Toss to completely coat the greens.
5. Top salad with bell pepper, onion, apple, pumpkin seeds, pecans, and butternut squash.*

6. Serve immediately as is or with Fried Goat Cheese and enjoy!

Recipe Notes

• Honey or agave nectar can be substituted for the maple syrup but will affect the flavor profile slightly.
• You can choose to serve the butternut squash and pecans slightly warm over the salad or at room temperature.

Nutrition Facts

Fall Harvest Salad with Apples

Amount Per Serving

Calories 258 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Sodium 71mg3%

Potassium 308mg9%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 8g9%

Protein 2g4%

Vitamin A 4139IU83%

Vitamin C 43mg52%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.