Fall Harvest Salad

Fall Harvest Salad is a colorful, nutritious dish with roasted butternut squash, crisp apples, kale, quinoa, pecans, and a tangy apple cider vinaigrette. Light, filling, and versatile, it’s perfect as a seasonal side, a healthy lunch, or for meal prep.

Course Salad

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 568

Author Elena Tomasi

Equipment

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

Instructions

Roast the butternut squash

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

Rinse and drain the quinoa. In a small saucepan, combine 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 it's fluffy and the water is absorbed. Set aside to cool.

Make the apple cider vinaigrette

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

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

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, salmon, or sliced steak.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Add apples and dressing just before serving.
Make ahead: Prepare the quinoa and dressing up to 3 days in advance. Shake the dressing before using and add apples and toppings right before serving.

Nutrition