The Perfect Autumn Harvest Salad Recipe for Cozy Fall Dinners

Autumn harvest salads burst with seasonal warmth and vibrant colors that dance across your plate.

Crisp vegetables and hearty greens mingle together, creating a symphony of textures and flavors.

Earthy ingredients reflect the changing landscape as summer transitions into cooler months.

Rich, nourishing components convert simple ingredients into a culinary celebration of nature’s bounty.

Each carefully selected element tells a story of local farms and agricultural traditions.

Balanced combinations highlight the subtle sweetness and robust characteristics of fall produce.

Comfort meets nutrition in this delightful recipe that promises to elevate your dining experience.

What Sets Autumn Harvest Salad Apart on Your Fall Table

• Savor Seasonal Sensations: This autumn harvest salad bursts with vibrant, fresh ingredients that capture the essence of fall's rich, warm flavors.
• Master Easy Gourmet Techniques: Roasting butternut squash transforms simple ingredients into a restaurant-quality dish with minimal cooking skills required, making sophisticated cooking accessible to everyone.
• Celebrate Textural Delights: Crisp arugula, creamy roasted squash, crunchy almonds, and juicy pomegranate arils create a symphony of textures that dance deliciously in every bite.
• Boost Nutritional Wellness: Packed with antioxidant-rich ingredients like butternut squash, pomegranate, and nuts, this salad delivers a powerful punch of nutrients in a single, elegant serving.

A Closer Look at the Fresh Ingredients in This Autumn Salad

Main Ingredients:

Roasted Butternut Squash: – Butternut Squash: Sweet and nutty vegetable that adds hearty texture and rich autumn flavor to the salad. – Olive Oil: Helps roast squash evenly and adds smooth, rich coating. – Salt and Pepper: Essential seasonings to enhance the squash’s natural flavors.

Fresh Greens: – Arugula: Peppery green that provides a crisp base with a slight bite.

Fruit and Nuts: – Figs, Pomegranate Arils: Sweet and tangy fruits that bring bright color and juicy bursts of flavor. – Almonds: Crunchy nuts that add textural contrast and nutty richness.

Dressing: – Balsamic Vinegar: Provides tangy and slightly sweet flavor profile. – Olive Oil: Creates smooth emulsion and balances vinegar’s acidity.

Garnish: – Fresh Thyme: Aromatic herb that adds delicate herbal note and visual appeal.

Instructions to Assemble a Flavor-Packed Fall Salad

Step 1: Prepare Oven

Preheat the oven to 400°F.

Step 2: Roast Butternut Squash

• Cube the butternut squash into bite-sized pieces
• Toss the cubes with
• Olive oil
• Salt
• Black pepper

Spread the seasoned squash on a parchment paper-lined baking sheet. Roast for 20-30 minutes until golden and tender.

Step 3: Create Balsamic Vinaigrette

Whisk together balsamic vinegar and olive oil until the mixture becomes smooth and well combined.

Step 4: Assemble Salad

• Fresh arugula
• Roasted butternut squash
• Sliced dried figs
• Sliced almonds
• Pomegranate arils

Step 5: Dress and Serve

Drizzle the balsamic vinaigrette over the salad ingredients. Gently toss to ensure even coating. Sprinkle fresh thyme leaves on top for a final aromatic touch.

Enjoy this vibrant autumn-inspired salad that celebrates seasonal flavors and textures!

Tips for Balancing Sweet, Nutty, and Earthy Notes

• Cube Precisely: Cut butternut squash into uniform 1-inch pieces to ensure even roasting and consistent texture.
• Roast to Golden Perfection: Watch squash closely during baking, turning once halfway through to achieve beautiful caramelized edges without burning.
• Balance Flavors Strategically: Layer ingredients from most neutral (arugula) to most intense (pomegranate) to create a harmonious taste profile.
• Vinaigrette Prep Trick: Whisk balsamic and olive oil vigorously to create a smooth, well-blended dressing that coats ingredients evenly.
• Serve Immediately Fresh: Assemble salad just before serving to maintain crisp arugula and prevent ingredients from becoming soggy.

Storage Guide for This Crisp, Colorful Salad

• Refrigerate salad components separately to maintain freshness. Store roasted squash and vinaigrette in airtight containers for up to 3 days. Keep nuts and fragile ingredients like pomegranate arils in sealed containers to prevent moisture. Reheat squash gently in a skillet over medium heat for 2-3 minutes, stirring occasionally to prevent burning. Avoid microwaving delicate ingredients to preserve texture and flavor. Reassemble salad just before serving by tossing fresh arugula with warmed squash and adding nuts and pomegranate arils last for maximum crunch and vibrant presentation.

What to Pair with an Autumn Harvest Salad

• Pair with Crisp White Wine: Enhance the salad's earthy flavors with a chilled Sauvignon Blanc or Pinot Grigio, cutting through the sweetness of figs and roasted squash.
• Match with Rustic Bread: Serve alongside a warm, crusty sourdough or rustic whole grain bread to add texture and soak up the balsamic vinaigrette.
• Complement with Goat Cheese: Crumble fresh goat cheese on top to introduce a tangy, creamy element that balances the nutty almonds and sweet pomegranate arils.
• Add Roasted Chicken Side: Serve with herb-roasted chicken breast to transform this salad into a complete, satisfying meal with protein and depth of flavor.

Seasonal Variations for Your Harvest Greens

• Citrus Zest Fusion: Replace fig with orange segments, swap almonds for candied pecans, and add a splash of orange zest to the vinaigrette for a bright, tangy profile.
• Mediterranean Herb Remix: Incorporate crumbled feta cheese, swap arugula for baby spinach, sprinkle za'atar spice blend over roasted squash, and use lemon-infused olive oil in the dressing.
• Warm Winter Comfort: Add roasted chicken strips, swap raw almonds for toasted pumpkin seeds, include dried cranberries, and mix in a touch of maple syrup to the balsamic vinaigrette for deeper warmth.
• Protein Power Bowl: Include quinoa as a base, top with grilled shrimp, use kale instead of arugula, and add a dollop of Greek yogurt for extra protein and creaminess.

Autumn Harvest Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 9 reviews

• Total Time: 45 minutes
• Yield: 4 1x

Print Recipe

Description

Autumn Harvest Salad celebrates seasonal bounty with roasted butternut squash, crisp apples, and toasted pecans nestled on mixed greens. Maple-dijon vinaigrette drizzled over this colorful medley invites you to savor fall’s most delightful flavors.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 5 ounces (142 grams) arugula
• 2 cups (473 milliliters) butternut squash, peeled, seeded, cubed
• ⅓ cup (53 grams) dried figs, sliced
• ¼ cup (30 grams) almonds, sliced, lightly toasted
• ¼ cup (40 grams) pomegranate arils

Dressing Ingredients:

• ¼ cup (60 milliliters) balsamic vinegar
• 3 tablespoons (45 milliliters) olive oil

Seasoning Ingredients:

• 1 tablespoon (15 milliliters) olive oil
• 1 tablespoon (3 grams) fresh thyme
• Salt
• Pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius), ensuring the rack is positioned in the center for even roasting.
2. Cut the butternut squash into uniform 1-inch (2.5-centimeter) cubes, creating consistent pieces for balanced cooking.
3. Drizzle the squash cubes with of olive oil, then season generously with kosher salt and freshly ground black pepper, coating each piece thoroughly.
4. Line a rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
5. Spread the seasoned squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote proper caramelization.
6. Roast the squash in the preheated oven for 25-35 minutes, turning once halfway through cooking, until edges are golden brown and pieces are tender.
7. While squash roasts, whisk together balsamic vinegar and extra virgin olive oil until the mixture becomes smooth and slightly thickened.
8. In a large serving bowl, layer fresh arugula as the salad base, creating a vibrant green foundation.
9. Gently arrange the warm roasted butternut squash cubes over the arugula.
10. Sprinkle sliced dried figs, toasted sliced almonds, and ruby-red pomegranate arils across the salad for varied textures and flavors.
11. Drizzle the prepared balsamic vinaigrette over the salad, using just enough to enhance without overwhelming the ingredients.
12. Delicately toss the salad to distribute the dressing and mix the components evenly.
13. Finish by garnishing with fresh thyme leaves, adding a subtle herbaceous note to the dish.

Notes

• Roast butternut squash until caramelized and golden for maximum flavor depth and sweetness.
• Create a quick balsamic vinaigrette by whisking ingredients until smooth and glossy for perfect dressing coverage.
• Choose fresh, ripe arugula as the salad base for a peppery and crisp foundation that complements rich ingredients.
• Layer pomegranate arils and sliced figs to add bursts of juicy sweetness and vibrant color contrast.
• Toast almonds briefly to enhance their nutty flavor and provide delightful crunchy texture throughout the salad.
• Sprinkle fresh thyme leaves just before serving to introduce a subtle herbal note that elevates the entire dish.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 245 kcal
• Sugar: 12 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15.5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 0 mg