As the air turns crisp and leaves begin to fall, there’s no better time to enjoy a Fall Harvest Salad with Apple Cider Vinaigrette. This vibrant bowl captures everything wonderful about autumn—crunchy apples, earthy roasted vegetables, toasted nuts, and a tangy-sweet dressing made from apple cider vinegar. It’s a celebration of the season on a plate, balancing freshness with hearty flavors perfect for lunch, dinner, or a festive side.
Learn more about creative autumn side dishes in our Maple Roasted Carrots with Tahini & Pomegranate.
Table of Contents
Table of Contents
What Makes a Fall Harvest Salad Special
The beauty of seasonal ingredients in fall salads
Fall is the season of abundance, and this salad makes the most of it. From crisp apples to roasted butternut squash, each ingredient tells a story of freshness and comfort. Using seasonal produce not only enhances flavor but ensures nutrient-packed meals that taste as good as they look.
Why apple cider vinaigrette elevates autumn flavors
The apple cider vinaigrette adds the perfect balance of tanginess and sweetness. It enhances roasted vegetables and complements the natural sweetness of apples and cranberries. The touch of maple syrup and Dijon mustard brings the flavors together, creating a light yet flavorful dressing that ties the salad beautifully.
Key Ingredients for the Perfect Fall Harvest Salad
Fresh greens and fall produce: kale, spinach, apples, and more
The best salads begin with a base of dark, leafy greens. Kale and spinach provide fiber and nutrients, while sliced Honeycrisp or Gala apples add a refreshing crunch. Roasted butternut squash or sweet potatoes introduce a creamy texture and natural sweetness.
Adding crunch and texture: nuts, seeds, and roasted vegetables
To balance textures, sprinkle roasted pecans or walnuts and toss in pumpkin seeds. These not only add crunch but healthy fats and minerals. Roasted vegetables such as Brussels sprouts or beets bring depth and warmth—turning a simple salad into a satisfying meal.
Check out our Maple Roasted Brussels Sprouts with Apples & Cranberries for another fall favorite.
How to Make the Apple Cider Vinaigrette
Simple apple cider vinaigrette recipe (step-by-step)
This quick vinaigrette is made in minutes with pantry staples.
Ingredients:
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Steps:
- Whisk apple cider vinegar, Dijon mustard, and maple syrup.
- Slowly drizzle in olive oil while whisking.
- Season with salt and pepper.
- Store in a jar and shake before serving.
Tips for achieving the perfect balance of sweet and tangy
If you prefer more sweetness, increase the maple syrup slightly. For extra tang, add a dash of lemon juice. The key is tasting as you mix to achieve the ideal flavor for your palate.
Step-by-Step Recipe for Fall Harvest Salad with Apple Cider Vinaigrette
Ingredient list and preparation
| Ingredient | Quantity |
|---|---|
| Baby kale or spinach | 4 cups |
| Roasted butternut squash | 1 cup |
| Apple (sliced thin) | 1 |
| Dried cranberries | ¼ cup |
| Toasted pecans | ¼ cup |
| Feta or goat cheese (optional) | ¼ cup |
| Apple cider vinaigrette | As needed |
Assembling the salad like a pro
- Place greens in a large bowl.
- Top with roasted squash, apples, and cranberries.
- Sprinkle pecans and cheese.
- Drizzle the apple cider vinaigrette and toss gently.
- Serve immediately for a crisp, refreshing bite.
Discover great ideas like our Citrus Pomegranate Salad with Honey.
Delicious Variations and Add-Ins
Vegetarian and vegan-friendly options
For a vegan version, skip the cheese and add roasted chickpeas for extra protein. You can also swap maple syrup for agave nectar in the vinaigrette if preferred.
Protein-rich toppings: grilled chicken, salmon, or chickpeas
Transform this salad into a complete meal with protein. Add slices of grilled chicken or top with baked salmon for a dinner-ready option. Looking for inspiration? Try our Pomegranate and Orange Glazed Salmon.
Pairing Ideas – What to Serve with a Fall Harvest Salad
Perfect pairings for dinner or lunch
This salad pairs beautifully with roasted meats, soups, or sandwiches. It’s equally satisfying as a light main course.
Drinks and desserts that complement autumn salads
Pair with sparkling apple cider, herbal tea, or white wine (non-alcoholic versions work great). For dessert, don’t miss our festive Pomegranate White Cheddar Cheese Ball.
Nutritional Benefits of Fall Harvest Salad
Vitamins, antioxidants, and healthy fats
This salad is packed with vitamin A, C, and E from leafy greens and squash. The nuts provide omega-3 fatty acids and proteins, making it a nourishing meal choice.
How apple cider vinegar supports digestion and wellness
Apple cider vinegar has natural probiotics and acetic acid, aiding digestion and promoting gut health. It’s a great low-calorie dressing base for health-conscious eaters.
FAQs
How do you make an easy Fall Harvest Salad with Apple Cider Vinaigrette?
It’s simple! Toss together fresh greens like kale or spinach, roasted butternut squash, crisp apple slices, dried cranberries, and toasted pecans or walnuts. Then drizzle everything with a homemade apple cider vinaigrette made from apple cider vinegar, olive oil, Dijon mustard, and maple syrup. It takes less than 30 minutes and tastes like autumn in a bowl.
Can I make a winter version of this salad?
Yes. During winter, swap lighter greens for heartier ones like arugula or baby kale, and use roasted root veggies such as carrots, parsnips, or beets. The apple cider vinaigrette still adds the same sweet-tangy flavor that balances the earthy vegetables perfectly.
What makes a great harvest salad vinaigrette?
A great harvest vinaigrette combines tangy, sweet, and savory flavors. Mix apple cider vinegar, olive oil, maple syrup or honey, and a touch of Dijon mustard. This dressing enhances roasted vegetables and fruits, making your salad taste rich and balanced.
What’s the best recipe for apple cider vinaigrette?
The classic version includes ¼ cup apple cider vinegar, ½ cup olive oil, 1 tablespoon Dijon mustard, and 2 tablespoons maple syrup. Whisk or shake well until smooth. For a twist, add a pinch of garlic powder, cinnamon, or a squeeze of lemon juice.
Conclusion
A Fall Harvest Salad with Apple Cider Vinaigrette isn’t just a side—it’s a celebration of the season’s best flavors. It’s colorful, nutritious, and easy to make. Whether you serve it for Thanksgiving dinner or a cozy weekday lunch, it will impress every guest with its simplicity and taste.
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Fall Harvest Salad with Apple Cider Vinaigrette – A Fresh, Flavor-Packed Autumn Delight
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Fall Harvest Salad with Apple Cider Vinaigrette captures the essence of autumn in every bite. With crisp apples, roasted butternut squash, crunchy nuts, and a sweet-tangy vinaigrette made from apple cider vinegar and maple syrup, this salad is both nourishing and satisfying. Perfect as a light main or a festive side for Thanksgiving or any cozy fall meal.
Ingredients
- For the Salad:
- 4 cups baby kale or spinach
- 1 cup roasted butternut squash (cubed)
- 1 apple (Honeycrisp or Gala, thinly sliced)
- ¼ cup dried cranberries
- ¼ cup toasted pecans or walnuts
- ¼ cup feta or goat cheese (optional)
- For the Apple Cider Vinaigrette:
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons pure maple syrup
- ½ cup extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Prepare the roasted squash: Toss cubed butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and caramelized.
- Make the vinaigrette: In a small bowl, whisk together apple cider vinegar, Dijon mustard, and maple syrup. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
- Assemble the salad: In a large bowl, add kale or spinach. Top with roasted squash, sliced apples, cranberries, and pecans.
- Add cheese (optional): Sprinkle feta or goat cheese over the salad for a creamy texture.
- Dress and serve: Drizzle with the apple cider vinaigrette just before serving and toss gently to coat evenly. Serve immediately.
Notes
Make-Ahead Tip: Keep the vinaigrette separate until ready to serve to maintain freshness.
Vegan Option: Skip cheese or replace with plant-based alternatives.
Protein Add-In: Add grilled chicken, salmon, or roasted chickpeas for a heartier meal.
Storage: Store leftovers (without dressing) in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Tossed / Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 8 mg
Keywords: fall harvest salad, apple cider vinaigrette, autumn salad recipe, healthy fall recipes, kale apple salad
