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.

Fall Harvest Salad With Apple Cider Vinaigrette

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

Scale

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