The crispness of fresh greens, the sweetness of roasted butternut squash, and a sprinkle of tangy feta cheese all come together in this Fall Harvest Salad. With each bite, you’ll experience a delightful crunch that dances on your palate, making it the perfect dish for cozy autumn gatherings.
Every time I make this salad, memories flood back from family dinners where laughter and good food unite. It’s the kind of dish that brings everyone together, making it an ideal centerpiece for harvest celebrations or just a cozy night in.
Why You'll Love This Recipe
- This Fall Harvest Salad is effortlessly simple to prepare, allowing you to whip it up in no time.
- The combination of flavors offers a sweet and savory explosion that’s visually stunning on any table.
- You can customize it with seasonal ingredients, ensuring versatility for any occasion.
- Perfect for potlucks or as a light dinner option, it’s sure to impress everyone.
I remember the first time I served this salad; my friends devoured it and begged for the recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Mixed Greens: A vibrant mix adds freshness; opt for arugula or spinach for a peppery kick.
Butternut Squash: Sweet and nutty; roast until tender for maximum flavor.
Feta Cheese: Crumbled feta adds creaminess; consider using goat cheese for a tangier twist.
Pecans: Toasted pecans bring crunch; they can be swapped with walnuts if preferred.
Dried Cranberries: These add a burst of sweetness; look for unsweetened varieties if you’re watching sugar.
Olive Oil: Use extra virgin olive oil for drizzling; it enhances flavors beautifully.
Balsamic Vinegar: A splash balances sweetness with acidity; consider aged balsamic for depth.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Fall Harvest Salad
Preparing the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss them with olive oil, salt, and pepper before spreading them on a baking sheet.
Roasting the Squash: Roast the squash in the preheated oven for about 20-25 minutes until golden brown and fork-tender. The smell will have your neighbors knocking at your door.
Tossing the Greens: While the squash cools, take your mixed greens and place them in a large bowl. Drizzle with olive oil and balsamic vinegar—just enough to coat without drowning them.
Add Flavorful Elements: Once cooled, toss in the roasted butternut squash cubes, crumbled feta cheese, toasted pecans, and dried cranberries. Mix gently so you don’t squish anything.
Serve with Style: Plate your salad beautifully; that way it looks almost too good to eat (almost!). Serve immediately while the flavors are fresh and vibrant.
This Fall Harvest Salad is more than just a side dish; it’s an experience filled with warmth and comfort that embodies everything we love about autumn! Enjoy every crunchy bite!
You Must Know
- Fall Harvest Salad is a delightful blend of flavors and textures, perfect for crisp autumn days.
- Incorporate seasonal ingredients for freshness, and enjoy the vibrant colors that make it visually appealing.
- It’s a dish that celebrates the bounty of fall while being easy to prepare.
Perfecting the Cooking Process
Start by prepping all your ingredients before assembling the salad. This ensures even distribution of flavors and saves time.
Add Your Touch
Feel free to swap out nuts or cheese based on your preferences. Try roasted chickpeas for an unexpected crunch!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to avoid wilting greens if desired.
Chef's Helpful Tips
- Use fresh seasonal produce for maximum flavor and nutrition.
- Toast nuts lightly to enhance their flavor profile.
- Always dress your salad just before serving to keep greens crisp and fresh.
Sharing this salad with friends during a cozy fall gathering made everyone rave about its vibrant taste and texture combinations. Their smiles were priceless!
FAQ
What are the best greens for Fall Harvest Salad?
Use sturdy greens like kale, spinach, or arugula for the best texture.
Can I make Fall Harvest Salad ahead of time?
Yes, prep ingredients but add dressing right before serving to keep it fresh.
What can I substitute in this recipe?
Try quinoa instead of grains or feta cheese instead of goat cheese for variety.
Fall Harvest Salad
Fall Harvest Salad is a vibrant and delicious combination of fresh greens, roasted butternut squash, tangy feta cheese, and crunchy pecans. This salad captures the essence of autumn with its sweet and savory flavors, making it a perfect centerpiece for any fall gathering. Quick and easy to prepare, this dish is as visually appealing as it is flavorful, ensuring that every bite brings warmth and comfort.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
- 4 cups mixed greens (arugula or spinach)
- 2 cups butternut squash, peeled and cubed
- 1 cup crumbled feta cheese
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries (unsweetened if preferred)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for about 20-25 minutes until golden brown and tender.
- In a large bowl, combine mixed greens with olive oil and balsamic vinegar; toss to coat lightly.
- Once the squash has cooled slightly, add it along with feta cheese, pecans, and cranberries to the bowl. Mix gently.
- Serve immediately for the freshest flavor.
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg
Keywords: - For added crunch, consider swapping pecans with walnuts or adding roasted chickpeas. - Dress the salad just before serving to keep greens crisp.
