Fall’s Bounty: A Colorful Autumn Harvest Salad Recipe

Crisp leaves dance across the ground as the season shifts, bringing a delightful autumn harvest salad recipe that captures the warmth of fall’s rich flavors.

Earthy roasted vegetables and tender greens mingle on the plate, creating a symphony of textures and colors.

Sweet maple undertones weave through each bite, complementing the hearty ingredients.

Vibrant butternut squash and toasted pecans add depth and crunch to this seasonal celebration.

A simple yet elegant dressing ties everything together with a tangy whisper of apple cider vinegar.

Fresh herbs scattered on top provide a final burst of brightness.

You’ll love how this salad brings the essence of autumn directly to your table.

What Goes in the Autumn Harvest Salad

• Butternut Squash: Sweet, nutty vegetable that caramelizes beautifully when roasted, adding rich autumn flavor and creamy texture to the salad.
• Olive Oil: Helps squash brown evenly and provides healthy, smooth coating for roasting.
• Salt and Pepper: Enhances natural squash flavors and creates balanced seasoning.

• Arugula: Peppery green that adds vibrant, zesty kick and crisp base for the salad.
• Figs: Succulent, sweet fruit that brings delicate natural sweetness and soft texture.
• Pomegranate Arils: Jewel-like seeds offering bright, tangy burst and beautiful ruby color.

• Almonds: Provides satisfying crunch and nutty depth to complement soft ingredients.
• Balsamic Vinegar: Delivers rich, complex tanginess that ties all salad components together.
• Fresh Thyme: Delicate herb that adds subtle earthy aroma and elegant finishing touch.

Tools Needed to Whip Up an Autumn Salad

• Baking sheet: Large, flat pan for roasting squash evenly.
• Parchment paper: Non-stick liner to prevent squash from sticking.
• Whisk: Perfect for blending balsamic vinaigrette smoothly.
• Chef's knife: Sharp blade for cubing butternut squash precisely.
• Large mixing bowl: Spacious container for combining salad ingredients.
• Measuring spoons: Ensures accurate salt and pepper seasoning.

How to Mix the Autumn Harvest Salad Just Right

• Squash Preparation

Grab a butternut squash and slice it into bite-sized cubes, creating delightful golden morsels that will transform your salad into a cozy autumn experience.

• Oven Magic

Heat your kitchen sanctuary to a warm 400°F, transforming your ordinary oven into a roasting wonderland where squash pieces will caramelize and develop rich, nutty flavors.

• Roasting Ritual

Spread the squash cubes on a parchment-lined baking sheet, letting each piece have breathing room. Drizzle with a generous splash of olive oil, then sprinkle with a whisper of salt and pepper.

• Golden Transformation

Slide the baking sheet into the oven and let the squash dance and sizzle for 20-30 minutes, developing a gorgeous golden-brown exterior and tender, sweet interior.

• Vinaigrette Moment

In a small bowl, blend balsamic vinegar with olive oil, creating a luxurious dressing that will tie all the salad elements together with a tangy, rich embrace.

• Salad Symphony

Combine crisp arugula with the roasted squash, adding soft figs, crunchy almonds, and jewel-like pomegranate seeds in a beautiful harvest-inspired melody.

• Final Flourish

Drizzle the balsamic vinaigrette over the salad, gently tossing to coat each ingredient, and crown your creation with delicate fresh thyme leaves.

Tips to Bring Out the Fall Flavors in Your Salad

• Swap arugula with baby spinach or mixed greens for a different leafy base and texture.
• Add grilled chicken, crumbled goat cheese, or roasted chickpeas to transform this side dish into a hearty main course.
• Replace butternut squash with roasted sweet potatoes or delicata squash during different times of the year for varied flavors and nutrition.
• Roast squash and prepare vinaigrette up to two days in advance, storing separately in airtight containers to save time and enhance meal preparation convenience.

Autumn Harvest Salad Serving Tips

• Pair with Warm Bread: Serve alongside crusty sourdough or rustic whole grain bread to soak up the delicious balsamic vinaigrette and add a comforting texture to the salad.
• Protein Power-Up: Top with grilled chicken, seared salmon, or crumbled goat cheese to transform this salad into a hearty main course that satisfies hunger and adds extra nutritional value.
• Wine Companion: Match this autumn-inspired salad with a crisp white wine like Pinot Grigio or a light-bodied Riesling that complements the sweet and tangy flavors of roasted squash and balsamic dressing.
• Seasonal Presentation: Plate on a wooden board or rustic ceramic dish to enhance the harvest-inspired aesthetic and showcase the vibrant colors of pomegranate, golden squash, and fresh thyme.

Store Your Autumn Salad with Freshness in Mind

• Prep Ingredients Ahead: Chop butternut squash and store in an airtight container in the refrigerator up to 3 days before roasting to save time during meal preparation.
• Refrigerate Smartly: Keep assembled salad without dressing for maximum 24 hours; store roasted squash, nuts, and fruits separately to maintain crisp textures and prevent soggy ingredients.
• Extend Vinaigrette Life: Transfer balsamic dressing to a sealed glass jar and refrigerate up to one week, allowing quick salad assembly throughout the week.
• Revive Leftovers: Gently reheat roasted squash in a skillet for 2-3 minutes to restore warmth and crispy edges before adding to fresh greens, helping reduce food waste and enjoy secondary meals.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 175 kcal

Servings: 5

Vibrant Autumn Harvest Salad

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• Total Time: 45 minutes
• Yield: 5 1x

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Description

Crafting this autumn harvest salad combines seasonal ingredients with dynamic Mediterranean flavors. Crisp greens, roasted butternut squash, and tangy goat cheese create a delightful balance you’ll savor with each refreshing bite.

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Ingredients

Scale 1x2x3x

• 2 cups (473 mL / 16 fl oz) butternut squash, peeled, seeded, cubed
• 5 oz (142 g) arugula
• ⅓ cup (53 g) dried figs, sliced
• ¼ cup (40 g) pomegranate arils
• ¼ cup (30 g) almonds, sliced, lightly toasted
• ¼ cup (60 mL / 2 fl oz) balsamic vinegar
• 3 tbsps (45 mL / 1.5 fl oz) olive oil
• 1 tbsp (45 mL / 1.5 fl oz) olive oil
• 1 tbsp (3 g) fresh thyme
• Salt
• Pepper

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Instructions

1. Roasting Preparation: Position the oven rack centrally and preheat to 400°F (204°C) for optimal squash caramelization.
2. Squash Preparation: Cube butternut squash into uniform 1-inch pieces, ensuring even cooking and consistent texture.
3. Seasoning and Roasting: Coat squash cubes with olive oil, salt, and pepper, then spread in a single layer on parchment-lined baking sheet. Roast for 25-35 minutes, rotating midway, until edges turn golden and squash becomes tender.
4. Vinaigrette Creation: Whisk balsamic vinegar and extra virgin olive oil until smooth and slightly emulsified.
5. Salad Assembly: Layer arugula in a serving bowl, top with warm roasted squash cubes, and sprinkle dried figs, toasted almonds, and pomegranate arils for complex flavor and textural contrast.
6. Finishing Touches: Drizzle balsamic vinaigrette sparingly, gently toss to distribute evenly, and garnish with fresh thyme leaves to enhance the autumn-inspired salad’s aromatic profile.

Notes

• Optimize Roasting: Use a single layer on the baking sheet to ensure each squash cube caramelizes perfectly without steaming, creating crispy golden edges.
• Balance Dressing Technique: Whisk balsamic and olive oil until slightly thickened, ensuring smooth emulsification for even coating without saturating the salad.
• Temperature Timing: Serve the roasted squash slightly warm over fresh arugula to create a delightful temperature contrast and help wilt the greens gently.
• Texture Harmony: Combine crunchy toasted almonds, soft roasted squash, and juicy pomegranate seeds for a multi-dimensional sensory experience in every bite.

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

Nutrition

• Serving Size: 5
• Calories: 175
• Sugar: 11 g
• Sodium: 75 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg