Fall Harvest Salad with Apple Cider Vinaigrette

Quick and easy to put together, this Fall Harvest Salad is filling, nutritious, and bursting with flavor.

It’s the perfect accompaniment to your Thanksgiving turkey, adding a touch of vibrant color and seasonal flavor to your holiday table, or you can serve it alongside a bowl of creamy cauliflower soup for a cozy weeknight dinner.

I have the BEST quinoa salad recipe to share with you today. Check out the colors in this gorgeous bowl; don’t you want to dive right in?

This salad combines so many great textures and autumn flavors: roasted butternut squash, crunchy pecans and pumpkin seeds, crumbled feta cheese, sweet cranberries, crispy apples, nutty quinoa, and hearty kale. All tossed together with a tangy apple cider vinaigrette. 

Great for lunch, as a light dinner, or at your next holiday gathering!

Why you’ll love this recipe

• It’s a great way to use up seasonal produce.
• It can be made in just 30 minutes, making it perfect for a quick and healthy weeknight dinner.
• This salad is a crowd-pleaser and an ideal dish to bring to any potluck or party. With numerous rave reviews on Instagram and Pinterest, you can expect everyone to be asking for the recipe.
• With make-ahead and storage tips, you can easily meal prep this salad for a healthy and delicious lunch throughout the week.

Serving suggestions

• Serve as a light lunch or dinner on its own.
• Pair it with a warm bowl of soup for a cozy fall meal.
• Add a protein such as grilled chicken or tofu for a more filling meal.
• Serve as a side dish at your next fall gathering or holiday feast, accompanied by freshly baked pumpkin dinner rolls.

Ingredients & easy swaps

Here are a few notes about the ingredients for this recipe:

• Butternut squash: peeled, cubed, and roasted in the oven. You can use pre-cut squash if you’re short on time, or try using sweet potatoes or another type of winter squash instead.
• Kale: I love this recipe with kale, but you can use any salad green you like. Try arugula, baby spinach, or another favorite.
• Quinoa: white, multi-color, or red quinoa — all work well. If you prefer, you can swap it out for wild rice, farro, or your preferred grain.
• Apples: use a crunchy variety, such as Honeycrisp, Pink Lady, Fuji, or Jazz, sliced or chopped. If you don’t have apples, try substituting pears, figs, or pomegranate seeds.
• Dried cranberries: add sweetness and a pop of color, but you could also use dried tart cherries or raisins.
• Nuts and seeds: pecans and roasted pumpkin seeds provide a satisfying crunch and healthy fats. Roast your own pepitas or buy them at the store. Walnuts, pistachios, or candied pecans would also make great alternatives.
• Crumbled feta cheese: it gives the salad a creamy, salty flavor. You can swap it out for blue, goat, cheddar, or Emmental cheese.
• Apple cider vinaigrette: a simple yet flavorful dressing made of honey, Dijon mustard, garlic, apple cider vinegar, and extra virgin olive oil.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

Recipe variations

There are so many delicious ways that you can customize this fall salad recipe:

• Add protein: toss in some chickpeas, leftover grilled chicken, shrimp, bacon, sliced steak, or tofu.
• Add other mix-ins: extra veggies (such as beets, carrots, green beans, or bell peppers), beans, olives, or sun-dried tomatoes would be other fun options for mix-ins.
• Use a different dressing: I also love making this salad with my pumpkin turmeric dressing for a different spin on the recipe.
• Make it vegan or dairy-free: leave out the cheese and sprinkle nutritional yeast over the top.

How to make the ultimate autumn salad

• Roast the butternut squash: cut the squash into cubes, toss with olive oil, salt, and pepper, and roast until tender.
• Prepare the quinoa: rinse the quinoa, cook it according to package instructions, fluff with a fork, and let it cool.
• Make the dressing: in a mason jar, combine honey, Dijon mustard, garlic, apple cider vinegar, and extra virgin olive oil. Shake until well combined.
• Massage the kale: kale can be tough and bitter. Place the kale in a large bowl and pour half of the vinaigrette over the top. Use your hands to gently massage the dressing into the kale for about 30 seconds, until it starts to soften.
• Assemble the salad: add the quinoa, roasted butternut squash, and chopped apples to the bowl with the kale and toss to combine.
• Serve: divide the salad between 3 plates, sprinkle with dried cranberries, pecans, pumpkin seeds, and crumbled feta cheese. Drizzle with the remaining dressing and serve.

Make-ahead and storage tips

Leftovers: this salad makes the perfect lunch the next day. Store leftovers in the fridge in an airtight container for up to 3 days.

Make-ahead and meal prep: if you want to prepare this salad in advance, I recommend storing the massaged kale, roasted butternut squash, and quinoa together in a sealed container in the fridge. Add the toppings, apple, and remaining dressing just before serving. 

Have you tried this quinoa harvest salad recipe yet? Did you make any modifications or put your own spin on it? Share your feedback with us in the comments below. We can’t wait to hear from you! And if you have any questions, we are always here to help!