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+ servings
A healthy Fall salad recipe for Thanksgiving dinner with apples, pecans, butternut squash, and pumpkin seeds.
3.86 from 7 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


  • 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

  • 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.