The Fall Harvest Salad with Apple Cider Vinaigrette is a vibrant celebration of autumn’s best flavors and textures. Picture tender roasted butternut squash mingling with fresh kale, crisp apples, and fluffy quinoa, all brought together by a perfectly tangy-sweet apple cider vinaigrette. It’s a wholesome dish that’s as nourishing as it is delicious, capturing the cozy spirit of the season in every bite.

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Ingredients You’ll Need

Creating this salad is wonderfully simple, with each ingredient playing an essential role in building layers of flavor, texture, and color that feel truly special. From the hearty quinoa to the crunchy pecans and the bright notes of apple, everything comes together in perfect harmony.

Butternut squash: Roasting it brings out its natural sweetness and gives a tender yet slightly caramelized texture.
Olive oil: Used for roasting and the vinaigrette, it adds richness and smoothness.
Salt and freshly ground pepper: The basics that enhance every flavor without overpowering.
Raw quinoa: Provides a fluffy, nutty base packed with protein.
Kale leaves: Massaging them softens the leaves for a tender bite while maintaining their signature hearty green goodness.
Apples: Crisp and juicy, they lend a refreshing crunch and subtle sweetness.
Dried cranberries: Add bursts of tartness and chewy texture that contrast beautifully with the nuts.
Pecans: Roughly chopped for a buttery crunch that adds depth.
Crumbled feta cheese: Offers a salty creaminess that ties the flavors together.
Roasted pumpkin seeds: Bring an earthy crunch and festive touch.
Apple cider vinegar: The heart of the vinaigrette, giving it that lively tang.
Honey or maple syrup: Sweetens the vinaigrette naturally, balancing acidity.
Dijon mustard: Adds a mild kick and emulsifies the dressing perfectly.
Garlic clove: Minced fresh for subtle pungency and warmth.

How to Make Fall Harvest Salad with Apple Cider Vinaigrette

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). Toss the diced squash in olive oil, salt, and freshly ground pepper, then spread it evenly on a baking sheet. Roast for about 16 minutes, turning halfway through to ensure even caramelization. You’ll end up with tender, golden cubes that add a lovely sweetness and texture to the salad.

Step 2: Cook the Quinoa

Rinse your quinoa thoroughly to remove any bitterness. Combine it with one cup of water in a small saucepan, bring it to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes until the quinoa is fluffy and all water is absorbed. Set it aside to cool. This base layer is light yet satisfying.

Step 3: Make the Apple Cider Vinaigrette

Whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Alternatively, shake them up in a jar with a tight lid for ease. Taste and adjust the seasoning; this vinaigrette is the soul of your salad, balancing tang, sweet, and savory notes perfectly.

Step 4: Massage the Kale

Place your chopped kale in a large mixing bowl and drizzle half of your homemade apple cider vinaigrette over it. Using your hands, massage the leaves gently but firmly for about 30 seconds until the kale softens and becomes more tender. This step is crucial for making kale both flavorful and easy to eat.

Step 5: Assemble the Salad

Now for the fun part: add the cooled quinoa, roasted butternut squash, and chopped apples to your massaged kale. Toss everything together to combine all those wonderful flavors and textures. Divide the salad between plates and top with the pecans, pumpkin seeds, dried cranberries, and crumbled feta. Drizzle the remaining vinaigrette over the top just before serving for a fresh, bright finish.

How to Serve Fall Harvest Salad with Apple Cider Vinaigrette

Garnishes

Sprinkle extra toasted pumpkin seeds or chopped fresh herbs like parsley to make your salad pop visually and add layers of flavor. A few more crumbles of feta or a light dusting of freshly cracked pepper elevates the dish beautifully.

Side Dishes

This salad pairs wonderfully with warm, crusty bread or a bowl of butternut squash soup to keep the harvest theme running strong. It also works well alongside roasted chicken or grilled fish for a fully satisfying meal.

Creative Ways to Present

Serve the Fall Harvest Salad with Apple Cider Vinaigrette in individual mason jars for a charming, portable option perfect for picnics or packed lunches. Another idea is layering the ingredients in a clear glass bowl to show off those gorgeous colors and textures before tossing it up at the table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, store the vinaigrette separately and toss just before serving again. The kale and roasted squash hold up well, though the apples are best added fresh if possible.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The texture of the fresh ingredients, especially the kale and apples, changes negatively when frozen and thawed.

Reheating

If you want a warm version, gently reheat the quinoa and roasted squash on the stove or in the microwave, then toss with fresh kale, apples, and vinaigrette just before eating. Avoid reheating the entire salad to keep the greens fresh and crisp.

FAQs

Can I use a different type of squash?

Absolutely! Butternut squash is traditional here because of its sweetness and texture, but you can substitute delicata or kabocha squash for a slightly different flavor and look.

Is it possible to make the salad vegan?

Yes! Simply swap out the feta cheese for a plant-based alternative or omit it altogether. The vinaigrette and other ingredients are naturally vegan-friendly.

How long does the apple cider vinaigrette keep?

You can store the vinaigrette in a sealed jar in the refrigerator for up to one week. Just give it a good shake before using as the ingredients might separate.

Can I prepare the salad ingredients ahead of time?

For convenience, roast the squash and cook the quinoa a day in advance, and whip up the vinaigrette too. Keep the kale and apples separate until ready to serve to keep everything fresh and vibrant.

What else can I add to this salad for more protein?

Grilled chicken, roasted chickpeas, or even some toasted seeds add satisfying protein. Toasted sunflower or hemp seeds are great options that complement the salad’s fall flavors.

Final Thoughts

There’s something truly special about the Fall Harvest Salad with Apple Cider Vinaigrette that just feels like home. It’s fresh, comforting, and packed with colors and flavors that celebrate the season’s bounty. I can’t wait for you to try it—you might just find your new favorite salad for chilly days ahead!