harvest salad

The whole family will love this amazing harvest salad! Made with crisp apple slices, crunchy + sweet pomegranate seeds, and lots of greens paired with a simple balsamic dressing. The perfect salad to serve as Thanksgiving side salad or to compliment your favorite meal!&nbsp;

Apple Pomegranate Harvest Salad

pomegranate seeds

honey crisp apple (sliced thin)

pecans

feta cheese

Mixed greens

olive oil

balsamic vinegar

tbsp honey

tsp black pepper

garlic powder

Add greens to a medium to large bowl and arrange salad toppings as desired.

In a medium bowl add all of dressing ingredients and whisk thoroughly to combine. Taste and adjust as needed.

Drizzle dressing over top salad and serve! Dressing can be stored in fridge for 2 weeks sealed in mason jar.

Sweet and savory flavors fill this fall harvest salad recipe. Roasted sweet potatoes and crisp apples provide the sweetness, while the red onion, arugula, and other vegetables, provide the savory taste. Dressed in a smokey maple dijon dressing, this Fall harvest salad is perfect for lunch, a weeknight meal, or Thanksgiving salad.

Fall Harvest Salad

Organic Arugula

Romaine Lettuce

cooked quinoa (1 cup uncooked)

Sweet Potato

apples

Lemon

grape tomatoes (sliced in halves)

cucumber.

Roasted Pecans

raw cashews (sunflower seeds, silken tofu

water

Tablespoons Maple Syrup

Dijon Mustard

liquid smoke (I used hickory flavor)

apple cider vinegar

Rinse 1 cup quinoa.

Combine 2 cups water, rinsed quinoa, and add  1/2 teaspoon salt.

Bring to a boil uncover.

Cover and reduce to medium-low.

Cook for 15 minutes.

Remove from heat.

Using a fork, fluff and let cool

Cooking the Quinoa

Pre-heat the oven to 400 degrees.

Peel sweet potato or leave skins on.

Cut the sweet potato into similar sized bite-sized cubes.

Place cut sweet potato on a silicone mat, or parchment-covered pan.

Cook for 20 minutes.

Remove the potatoes from the oven and let cool.

Roasting sweet Potatoes

Drain the cashews if soaked.

Combine all ingredients in a blender.

Blend the ingredients on high until smooth.

Refrigerate the dressing until ready to use.

Salad Dressing

Use 1/2 cup silken tofu and reduce water to 1/4 cup

Dressing Variation (if you are allergic to nuts)

Cut the apples (leave the skin on) and place in a container with lemon juice; shake and set aside (this will prevent your apples from browning).

Cut and prepare remaining vegetables.

Salad

Place 1/2 cup to 3/4 cup quinoa in the center of a shallow bowl.

Place Arugula around the edges of the bowl, leaving the quinoa in the middle.

Add cooled sweet potatoes, apples, red onions, cucumbers, grape Ttmatoes, and Romaien lettuce.

Divide (4 salads) and evenly distribute ingredients throughout the salad.

Add teh roasted pecans (or nut soy choice) in the center of each bowl.

Drizzle with smokey maple dijon dressing.

Assembling the Salad: 4 Large Shallow Bowls

This Fall Harvest Salad combines the best autumn flavors in a salad. Toss spring mix with an easy apple cider vinaigrette dressing, apples, pecans, dried cranberries, and goat cheese. Versatile, customizable, and simple to make!

Fall Harvest Salad (Apple Cider Vinaigrette)

ounces Spring Mix, depending on servings

Goat Cheese, crumbled

Cranberries

Pecan Halves, roughly chopped

Apples,

Apple Cider Vinegar

Olive Oil

Honey

Lemon Juice

Salt and Pepper

Mix up the Dressing. 

Mix up the dressing ingredients and season with a pinch of salt and pepper, to taste. I like to shake everything up in a mason jar, but you could also blend in a small processor/blender, or mix by hand in a bowl.

Assemble the Salad. 

When ready to serve, add the lettuce, and other salad ingredients in a large bowl. I like to reserve a little bit of each add-in for sprinkling on top. Toss together with your desired amount of dressing. Depending on the size of your salad, you may not use all the dressing (see note).

Serve and Enjoy. 

Can avocado oil be used instead of olive?? I made this and it was awesome , but not a super fan of olive oil ... I’d like to serve this along with dinner next week ... 
thank you

We all have our favorite fall recipes, and mine is definitely this hearty fall harvest salad!

Fall Harvest Salad with Grapes, Squash & Maple Apple Cider Vinaigrette

kale

½ Tbsp avocado oil

maple syrup

salt

¼ tsp pepper

butternut squash

pecan halves

red seedless California grapes

Tbsp raw pumpkin seeds

goat cheese

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.

Place your chopped kale in 2 serving bowls and set them aside.

Now, combine the apple cider vinegar, avocado oil, water, maple syrup, garlic powder, salt, and pepper in a bowl and whisk thoroughly until fully combined.

Pour half of the dressing (1 fl oz. total) over the kale leaves in their bowls and gently massage the dressing into the leaves for a few minutes. Then, we’ll let the kale sit until we’re ready to top our salad.

Next, place your butternut squash and pecan halves in a bowl and pour the remaining dressing (1 fl oz.) over them. Stir/toss until fully coated. (You can also do this in a plastic bag or other container of your choice and just shake them up.) Spread the marinated butternut squash and pecans onto the parchment lined pan and place them in the oven for about 15 minutes until the butternut squash is slightly browned and fork tender.

Remove the pan from the oven and set it aside to cool.

By now, your kale should be good to go, and we can add the red grapes on top of each salad. Then, add the butternut squash and pecans to your salads, followed by the pumpkin seeds and goat cheese.

Toss it all together as desired, and enjoy!

A mix of hearty greens, crunchy apples, wild rice and cooked veggies pair beautifully with this delicious apple vinaigrette for a satisfying autumn salad.

Harvest Salad + Apple Vinaigrette

wild rice*

potatoes

½ lb. fresh figs* (about 10)

cinnamon

cumin

kale* (washed and torn into small pieces)

radicchio (thinly sliced)

apple cider

walnuts

dates

Tablespoons apple cider vinegar

Dijon mustard

garlic (pressed)

sea salt

red pepper flakes

MAKE RICE: Rinse rice well under cool running water.  I used my instant pot with 3/4 cup rice and 1 cup water. 30 minutes on high, natural release.  It won&#39;t really save you much time, but the rice will come out PERFECT every time .If you&#39;re going to make the rice on the stovetop, add 1 1/2 cups water, bring to a boil. Reduce to simmer and cover.  Cook for 35 minutes, until all water has been absorbed.  Uncover, fluff with a fork.

ROAST SWEET POTATOES AND FIGS: Preheat oven to 400. Scrub sweet potatoes (no need to peel, just wash and pat dry) and cut into small wedges. Place on a rimmed baking sheet.  Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well.  Roast for 10 minutes. Meanwhile, cut figs in half and if they&#39;re large, 1/2 again.  After 10 minutes, add figs to roasting pan and toss to coat with the oil/spices.  Place everything back in oven and roast for another 8-10 minutes, until everything is tender.

MAKE DRESSING: Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.

PREP REMAINING PRODUCE: Tear or cut kale into bite sized pieces. Halve radicchio, cut out core, and thinly slice.  Cut apple in half, scoop out core/seeds and then thinly slice or cube.

ASSEMBLE SALAD:  Begin with the kale and massage it with your hands to soften.  Then add the radicchio, wild rice, roasted veggies and apples.Use a platter and artfully arrange ingredients then drizzle on dressing or toss everything together in a large bowl, using about 1/2 of dressing to begin with, adding more as needed.

Dressing will stay good in the fridge, in an airtight container for 2 weeks.

MEAL PREP:  Rice, roasted veggies and dressing can be made and stored separately up to 3 days in advance.  Greens and radicchio can be washed and cut, stored in an airtight container with a paper towel up to 3 days ahead.  Apple needs to be cut at the last minute, and also the salad can be assembled just before serving.

Think fluffy quinoa, spiced crispy chickpeas, and honeynut squash, paired with kale, toasted pumpkin seeds, and raisins, tossed in a maple tahini dressing. Like doesn’t this salad scream fall?! Plus, it’s the perfect hybrid dish that functions as a standalone meal and a show-stopping side dish. 

Roasted Fall Harvest Salad

(13.4 oz) chickpeas, drained and rinsed

(200 g) honeynut squash, cubed

tsp each ground cumin and coriander

tsp each onion granules, garlic granules, cayenne pepper, and ceylon cinnamon

Olive oil and kosher salt

(100 g) quinoa, dry

(70 g) dino kale,

(40 g) toasted pepitas/pumpkin seeds

(50 g) golden raisins

(64 g) tahini

(40 g) lemon juice

tbsp unsweetened apple cider

garlic granules, cayenne pepper, and ceylon cinnamon

tsp kosher salt,

Roast the chickpeas and squash

Preheat your oven to 450°F and line a sheet pan with parchment paper. Dump the chickpeas and squash onto the pan, sprinkle with the spices, and a generous amount of olive oil and salt. Toss to mix thoroughly and roast in the oven for 25-30 minutes or until the chickpeas are crispy. 

While the chickpeas and squash roast, make the quinoa

My method for fluffy is a 1:2 ratio of quinoa to water. So for 1/2  cup of quinoa, use 1 cup of water, along with a large pinch of salt. Place the pot on the stove, bring it to a boil, then reduce the heat to medium-low, and partially cover the pot. Let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. This next step is key, turn the heat off, fully cover the pot with the lid, and let the quinoa sit for 10 minutes. The “sitting” helps the quinoa steam and cook off any excess water. 

Prep the kale

De-stem the kale using your hands (grab the stem with one hand, and use the other hand to take off the leaves going up the stem). Chop the kale into small pieces, add to a bowl, drizzle with a little EVOO, and sprinkle with salt. Then massage the kale leaves with your hands until they soften &#8211; the kale will go down in bulk as well. 

Make the maple tahini dressing

Add all of the ingredients into a jar and whisk to combine &#8211; the dressing should be silky smooth and creamy. Adjust salt as needed. Add an additional 1-2 tbsp of apple cider as needed to thin out the dressing to a consistency you like.

Assemble

Dump the roasted chickpeas and squash into the bowl of kale, along with the quinoa, golden raisins/Medjool dates, and toasted pepitas. Drizzle over half the dressing and toss to combine. Keep the reserved dressing for serving the salad in individual bowls. 

Great salad! I usually don’t make recipes that don’t have reviews, but this one was worth the risk. I ended up chopping the remainder of the apple and added it to the salad. My husband enjoyed it too!

Amazing autumnal flavours! I added some creamy gorgonzola and pickled red onion and it was the best thing ever. Bet it would be great with goat cheese and pecans as well! Also, as someone from the Netherlands, thanks for including the grams!

This was sooo good. We are in full on fall weather where I live so I was wanting something cozy, clean and flavorful. This was it!!! It's definitely the flavor of fall. My husband is not a salad person because  "he's always hungry after"; however, he enjoyed this one because it was hearty and filled him up. 

I substituted butternut squash because I already had one that needed to be used but otherwise followed the recipe exactly- will definitely make again.

Delicious! Dressing was a breeze to make in the Vitamix. Next time will add some goat cheese as well!

I used butternut and curly kale, because that's what was in my CSA, and chopped-up apple instead of raisins, because I'm drowning in apples from my CSA and prefer those to raisins. Dried figs would be good, too. I also toasted the squash seeds instead of pumpkin seeds--no sense throwing them away. When I run out of those, I'll probably use my maple/cayenne toasted walnuts because I love those in salads. Do you peel the apple you put in the dressing? I didn't, and it was fine--not smooth, but tasty. I'll probably add a bit more maple syrup; I like my salad dressings a little on the sweet side.

LOVE this! The spice blend on the squash is incredible.

I loved this salad! This is the first time I made tahini dressing and I've wanted to for a while. I really loved the whole combo, as did my boyfriend.

I loved this recipe!  I was happy to find organic honeynut squash at my local Meijer.  I used dates instead of the raisins and it was fantastic.  Made great leftovers as well.  I will be making again.

My new favourite recipe! I swapped the squash for sweet potato and the kale for spinach - soo delicious! Super filling too and doesn’t feel like you’re eating salad :)

This looks delicious, I will be making it tonight.
Should this be served when the quinoa is warm?

Loved this recipe and will definitely make again! Like others have commented I chopped up the other half of the apple for the salad which was a great addition. I also used farro instead of quinoa because my husband’s teeth can’t handle quinoa. This recipe made more than enough for 4 servings for us. Very delicious!

This was fantastic. I made 1 cup of quinoa so we’d have more leftovers. I can’t wait to make it again.

Just made this recipe and I am so pleased with the result! I made a few changes (added some chicken to the squash and chickpeas, used hummus instead of tahini and apple sauce instead of the apple as it was all I had available) and it turned out great. I like heating the quinoa and chickpeas mix and add the dressing and kale salad when serving. Delicious!!

My wife shared this recipe with me and I made it last night. I have to say, this was great! I followed the spirit of this and made a few small adjustments based on what I had on hand. 

- Made about double the dressing, which was enough for a total of 3 servings
- Used hummus instead of tahini 
- Used a lime instead of lemon (just what I had and I do love lime)
- Added some fresh goat cheese 
- Didn’t have raisins
- Had baby kale on hand, skipped the oil massage 😆
- Had butternut squash on hand

Again, this was great. I also was just about to skip the apple but I can say, don’t do it! Just wanted to share my thanks!

This delicious salad is so hearty and filling! I had a fresh bunch of kale on hand but I substituted Macintosh apple, sweet potato, cannellini beans, and bulgur wheat for the honeycrisp, squash, chickpeas, and quinoa. So yummy!! Will definitely be making this again!

So yummy! Put pomegranate seeds and feta cheese on top just for fun 😋 I will 100% make this again

Have been making this salad a few times already (and in bulk). Also brought it to a few gatherings and it's always gone in minutes. I make it with pearl couscous and add some vegan feta, very nice! Thanks for the great recipe.

I made this salad and it came out well, but decided to mix pumpkin seeds with pistachios. :)

I just read the book Fast Like a Girl, and I feel like this salad is perfect for some of the books hormone feasting recommendations. It turned out delicious and full of flavor! Thank you!

Love this salad! I’ve tried this recipe both ways now, since I remembered how much I loved it filling every fall flavor craving I had last year! I will say, I personally liked the originally dressing recipe more and felt like it lacked apple flavor without that real apple. Chopped some fresh apple into my second bowl!

I love this salad so much. I did make a couple changes to suit my tastes. Instead of squash, I chop sweet potato in small cubes, season &amp; roast. Instead of raisins, I use dried cranberries. So delicious. Make it!!!

Warm roasted vegetable couscous salad filled with nourishing winter produce, protein from chickpeas, and a lovely apple cider maple tahini dressing. This beautiful harvest salad is easy to customize with sweet and savory garnishes, and makes the perfect seasonal lunch!

Warm Roasted Vegetable Harvest Couscous Salad

For the roasted vegetables:

butternut squash (or sub honeynut squash or sweet potato)

onion,

chickpeas,

turmeric

coriander

thyme

cayenne pepper (optional

black pepper

For the salad:

pearl couscous

Tuscan kale, destemmed and finely chopped

parsley

cilantro

For the apple cider maple tahini dressing:

extra virgin olive oil

tahini

garlic, grated

dijon mustard

Toppings and garnish:

cranberries

feta (or sub goat cheese), crumbled

salt and black pepper,

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.

Roast the vegetables: Add the butternut squash, chickpeas and red onion to the prepared baking sheet and drizzle with olive oil and pure maple syrup. Sprinkle vegetables with the spices: salt, turmeric, coriander, thyme, garlic powder, cumin, cayenne pepper (if using), and a few grinds of black pepper. Use clean hands to toss the vegetables together until they are well-coated with spices, then spread out on the pan in a single layer. Roast in the oven for 25 to 30 minutes until vegetables are fork tender and chickpeas are crispy.

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Top 7 harvest salad recipes from across the web

The most viewed harvest salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed harvest salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine