As autumn rolls in, so does the craving for hearty, nourishing meals filled with seasonal ingredients. A harvest salad recipe is the perfect way to enjoy the flavors of fall, combining crisp greens, roasted vegetables, and crunchy nuts for a satisfying meal.

If you’re looking for other seasonal ideas, check out my Autumn Pasta Salad recipe. It’s packed with comforting flavors and is just as easy to prepare. Today, I will be focusing on creating a delicious fall salad that brings together all the tastes of the season in one beautiful bowl salad​.

Why This Harvest Salad Recipe Is Perfect for Fall

My harvest salad recipe brings together fall’s best ingredients into a satisfying meal or side dish. It’s loaded with roasted butternut squash, crisp apples, crunchy pecans, and tangy cranberries, all tossed in a homemade maple vinaigrette. This fall salad is inspired by the popular harvest bowl sweetgreen​ offers, delivering a perfect blend of sweet and savory flavors.

This recipe is highly customizable, so feel free to add your own favorite autumn ingredients. From sweet potatoes to pomegranate seeds, you can make this bowl your own seasonal masterpiece!

Ingredients Used to Make Harvest Salad Recipe

• 4 cups mixed salad greens (spinach, arugula, or kale)
• 1 cup roasted butternut squash, diced
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted
• 1/4 cup goat cheese or feta, crumbled (optional)

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

How to Make Harvest Salad Recipe

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Inactive Time: 0 minutes
• Total Time: 35 minutes
• Author: Jen Sharpin | So Damn Delish
• Yield: 4 servings
• Cuisine: American
• Method: No-cook (dressing) and roasted (squash)

1. Prepare the Ingredients: Roast the butternut squash by tossing it with a little olive oil, salt, and pepper. Bake at 400°F (200°C) for 20-25 minutes or until tender and caramelized.
2. Assemble the Salad: In a large salad bowl, add the mixed greens, roasted butternut squash, apple slices, dried cranberries, toasted pecans, and goat cheese (if using).
3. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper. Drizzle over the salad ingredients.
4. Toss and Serve: Gently toss everything to combine, ensuring the dressing coats all ingredients evenly. Serve immediately and enjoy this taste of autumn.

Notes

• You can substitute pecans with walnuts or almonds if desired.
• Add a sprinkle of cinnamon to the squash before roasting for extra warmth.
• This salad pairs wonderfully with a warm bowl of soup on a chilly day.

Nutrition Facts (per serving)

• Calories: 280 kcal
• Sugar: 15g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 10mg

Variations on the Harvest Salad Recipe

For a heartier fall salad, try adding cooked grains like quinoa or farro to the mix. These add an extra layer of texture and make this bowl salad​ even more filling. You could also toss in roasted sweet potatoes, pumpkin seeds, or pomegranate arils for a pop of color and flavor.

For a vegan twist, leave out the goat cheese and use a touch more maple syrup in the dressing to balance the flavors. If you’re a fan of the harvest bowl sweetgreen style, consider adding protein options like chickpeas or roasted tofu.

This harvest salad recipe brings together the best flavors of autumn with every bite. With ingredients like roasted squash, crisp apples, and a hint of maple, it’s a simple yet satisfying dish for fall gatherings or weeknight dinners. Try it out and let So Damn Delish help you savor the season one delicious bowl at a time.

Harvest Salad Recipe: Fall Flavors in Every Delicious Bite

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Enjoy a seasonal harvest salad recipe filled with fall flavors and with guidance from So Damn Delish to bring warmth and health to your table, so delicious!

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• Mixed salad greens, butternut squash, apple, cranberries
• Pecans, goat cheese, olive oil, apple cider vinegar
• Maple syrup, salt, and pepper

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Instructions

1. Roast butternut squash until tender.
2. Combine salad greens, roasted squash, apple, cranberries, pecans, and cheese.
3. Whisk together dressing ingredients; pour over salad and toss.

Notes

• You can substitute pecans with walnuts or almonds if desired.
• Add a sprinkle of cinnamon to the squash before roasting for extra warmth.
• This salad pairs wonderfully with a warm bowl of soup on a chilly day.

• Author: SoDamnDelish
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salads & Soups
• Method: No-cook (dressing) and roasted (squash)
• Cuisine: American

Nutrition

• Calories: 280 kcal
• Sugar: 15g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 10mg