A healthy Fall salad recipe for Thanksgiving dinner with apples, pecans, butternut squash, and pumpkin seeds.
5 from 2 votes

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
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 258 kcal
Author London


  • 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


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

  2. 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.

  3. In a large bowl combine mixed greens and vinaigrette. Toss to completely coat the greens.
  4. Top salad with bell pepper, onion, apple, pumpkin seeds, pecans, and butternut squash.*
  5. Serve immediately as is or with Fried Goat Cheese and enjoy!

Recipe Notes

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.