This Fall Harvest Salad combines roasted butternut squash, crisp apples, kale, and quinoa with a tangy apple cider vinaigrette. It’s ready in 30 minutes and makes a good Thanksgiving side or a filling lunch.

Three bowls of harvest salad with roasted butternut squash, quinoa, kale, apples, and pecans—an easy autumn salad perfect as a Thanksgiving side.

This fall harvest salad is one of my go-to salads, and I actually make it year-round because it’s so easy to adjust with whatever I have on hand.

For a weekday lunch, I’ll add roasted chickpeas, crispy breaded chicken, or grilled shrimp. I also serve it when I have people over. It’s always popular because it’s colorful and has lots of different textures.

Recipe Highlights

  • Meal-prep friendly: Keeps well for up to 3 days, so you can prepare a few lunches ahead.
  • Customizable: Add a protein, switch the grain or greens, or change the toppings depending on what you have on hand.
  • Plenty of texture: Every bite has a mix of tender, crisp, and crunchy textures.
  • Good for gatherings: Serve it as a side for Thanksgiving, holiday dinners, or fall get-togethers.

Key Ingredients & Substitutions

Ingredients for a quinoa fall salad: roasted butternut squash, kale, apples, feta, pecans, cranberries, pumpkin seeds, and apple cider vinaigrette.
  • Butternut squash: Peeled, cubed, and roasted until tender and lightly browned. Pre-cut squash saves time, and sweet potato or another winter squash works too.
  • Kale: Baby spinach or arugula can be used instead.
  • Quinoa: White, red, or multi-color. For a change, try wild rice or farro.
  • Apples: Choose a crisp variety like Honeycrisp, Pink Lady, Fuji, or Jazz. Pears are great substitutes, while figs or pomegranate arils add a different twist.
  • Dried cranberries: Raisins, dried cherries, or chopped dried apricots all work.
  • Nuts and seeds: I like roasted pumpkin seeds and pecans, but walnuts, pistachios, or candied nuts are delicious too.
  • Feta: Goat cheese, blue cheese, or Parmesan make tasty alternatives.
  • Apple cider vinaigrette: Made with olive oil, apple cider vinegar, Dijon mustard, garlic, and honey.

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

How to Make Fall Harvest Salad

  1. Add protein: Chickpeas, grilled chicken, shrimp, crispy bacon, salmon, or tofu make it more filling.
  2. Extra veggies: Roasted Brussels sprouts, sun-dried tomatoes, beets, green beans, or grilled bell peppers add texture and color.
  3. Switch the dressing: Try my creamy [pumpkin turmeric dressing] instead.
  4. Make it vegan or dairy-free: Skip the feta and add nutritional yeast for a cheesy flavor.

Recipe Variations

  • Add protein: Chickpeas, rotisserie chicken, shrimp, crispy bacon, sliced steak, or tofu make it more filling.
  • Extra veggies: Roasted Brussels sprouts, sun-dried tomatoes, beets, green beans, or grilled bell peppers add texture and color.
  • Switch the dressing: Try a creamy pumpkin turmeric dressing instead.
  • Make it vegan or dairy-free: Skip the cheese and sprinkle nutritional yeast for a cheesy taste.
Close-up of butternut squash salad with kale, quinoa, crisp apples, and tangy vinaigrette—a colorful and healthy autumn salad.

What to Serve With Fall Harvest Salad


I often have this salad for lunch on its own, but I also serve it as part of a larger fall meal. I like it with a bowl of pumpkin apple soup, warm cloverleaf dinner rolls, and apple cake for dessert. It’s also a good side for Thanksgiving or Christmas dinner.

Elena’s Tips

  • Cut everything into bite-sized pieces: This makes the salad easier to toss and eat.
  • Massage the kale: Use half of the dressing and massage the leaves for about 30 seconds to soften them.
  • Rinse the quinoa: Rinse thoroughly before cooking to remove any bitterness.
  • Let everything cool: Allow the quinoa and roasted squash to cool completely before adding them so the kale stays crisp.
  • Cut the apples last: Slice or chop them just before assembling the salad to keep them fresh and prevent browning.

Make Ahead & Storage

Make ahead: Cook the quinoa and roast the butternut squash ahead of time, then refrigerate once cooled. The vinaigrette can also be made up to 3 days in advance. Add the apples, toppings, and dressing just before serving.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Two bowls of kale and apple salad with quinoa and apple cider vinaigrette—a fresh, gluten-free Thanksgiving salad idea.

More Fall Recipes

If you’ve made this fall harvest salad recipe, leave a comment and rating below. I’d love to know how it turned out for you.

Colorful fall harvest salad with kale, roasted butternut squash, quinoa, and apple cider vinaigrette.
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How To Make It: Fall Harvest Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
(5 stars) 9 ratings
Fall Harvest Salad combines roasted butternut squash, crisp apples, kale, and quinoa with a tangy apple cider vinaigrette. Serve it as a fall side dish, for lunch, or make it ahead for meal prep.

Ingredients

For the salad

  • 1 small butternut squash, peeled, seeded, and diced
  • ½ tablespoon olive oil
  • salt and freshly ground pepper
  • ⅔ cup (120 g) raw quinoa
  • 1 cup (240 ml) water
  • 2 cups (130 g) chopped kale leaves
  • 2 small apples, cored and sliced or diced

Toppings

  • ¼ cup (30 g) dried cranberries
  • ¼ cup (30 g) pecans, roughly chopped
  • ⅓ cup (50 g) crumbled feta cheese, I used reduced-fat
  • 1½ tablespoon roasted pumpkin seeds

For the apple cider vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 2½ tablespoons apple cider vinegar
  • ¾ tablespoon honey or maple syrup
  • 1½ teaspoons Dijon mustard
  • 1 garlic clove, minced
  • salt and ground black pepper

Equipment

Instructions

Roast the butternut squash

  1. Preheat the oven to 400°F (200°C). 
    Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet.
    Roast for 16 minutes, flipping halfway through, until golden and tender.
    Remove it from the oven and let it cool completely.

Cook the quinoa

  1. Rinse and drain the quinoa. Add it to a small saucepan with 1 cup (240 ml) of water and bring to a boil.
    Reduce the heat to low, cover, and simmer for about 20 minutes, or until the quinoa is fluffy and the water has been absorbed.

Make the apple cider vinaigrette

  1. Whisk all the vinaigrette ingredients in a small bowl, or shake in a jar with a tight lid.
    Taste and adjust the seasoning as needed.

Massage the kale

  1. Place the chopped kale in a large mixing bowl.
    Add half of the vinaigrette and massage with your hands for about 30 seconds, until the leaves soften.

Assemble the salad

  1. Add the cooled quinoa, roasted squash, and chopped apples to the kale. Toss to combine. 
    Divide between 3 plates. Top with pecans, pumpkin seeds, cranberries, and feta.
    Drizzle with the remaining vinaigrette just before serving.

Notes

  • Servings: About 3 portions as a main dish. Adjust as needed.
  • Butternut squash: Pre-cut squash saves time. 
  • Apples: Use crisp varieties like Honeycrisp, Pink Lady, Fuji, or Jazz, chopped or sliced.
  • Vegan/dairy-free option: Skip the cheese and sprinkle with nutritional yeast for a cheesy flavor.
  • Add protein: Great with chickpeas, grilled chicken, tofu, shrimp, salmon, or sliced steak.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. 
  • Make ahead: Cook the quinoa, roast the butternut squash, and prepare the dressing up to 3 days in advance. Refrigerate separately, then add the apples and toppings just before serving.

Nutrition

Serving: 1 portion, Calories: 568 kcal, Carbohydrates: 71.8 g, Protein: 12.5 g, Fat: 28.9 g, Saturated Fat: 5 g, Cholesterol: 5 mg, Sodium: 213 mg, Fiber: 10 g, Sugar: 11 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Salad
Cuisine: American