If you’re in search of a dish that truly captures the magic of the season, look no further than this Fall Harvest Salad. Bursting with crisp apples, juicy pears, sweet cranberries, crunchy candied nuts, and creamy goat cheese, all tossed in a maple-cinnamon vinaigrette, it’s a celebration of autumn’s best flavors in every bite. Whether you’re hosting a festive gathering or simply craving a nourishing lunch, this salad brings color, texture, and warmth to your table, making it the perfect way to savor the harvest.

Fall Harvest Salad Recipe - Recipe Image

Ingredients You’ll Need

This Fall Harvest Salad comes together with just a handful of simple, vibrant ingredients—each one chosen to add its own special touch. From the peppery bite of greens to sweet roasted squash and a tangy-sweet dressing, every element plays a role in creating a salad that’s both satisfying and stunning.

Mixed greens (6 cups): Use a blend of arugula, spinach, and baby kale for a mix of color, flavor, and nutrients.
Apple (1 medium, thinly sliced): Adds a crisp sweetness and juicy crunch; Honeycrisp or Gala work beautifully.
Pear (1, thinly sliced): Brings mellow sweetness and a delicate, juicy texture.
Candied pecans or walnuts (½ cup): Offer a delightful crunch and caramelized flavor—store-bought or homemade both work well.
Dried cranberries (⅓ cup): Provide pops of tart, chewy sweetness throughout the salad.
Goat cheese or feta (¼ cup, crumbled): Lends creamy tang and a bit of richness; choose whichever you love most.
Roasted butternut squash or sweet potato cubes (½ cup, optional): For extra heartiness and a touch of roasted autumn flavor.
Salt and pepper: Essential for seasoning and bringing all the flavors together.
Olive oil (3 tablespoons): Forms the base of the silky, flavorful dressing.
Apple cider vinegar (1 tablespoon): Adds bright acidity and echoes the flavors of fall.
Maple syrup (1 tablespoon): Sweetens the vinaigrette with a deep, maple-y warmth.
Dijon mustard (1 teaspoon): Brings subtle heat and helps emulsify the dressing.
Cinnamon (¼ teaspoon): Infuses the dressing with a cozy, aromatic note.
Pinch of salt and pepper (for dressing): Balances the sweetness and enhances all the flavors.

How to Make Fall Harvest Salad

Step 1: Whisk Up the Maple Vinaigrette

Start by making the dressing, which ties this entire salad together. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, cinnamon, and a pinch of salt and pepper. You want the mixture to look creamy and well-blended—if you’re using a jar, give it a good shake until it’s emulsified. Set aside while you assemble the salad, and take a second to appreciate that cozy cinnamon aroma!

Step 2: Build the Salad Base

In your largest salad bowl, combine the mixed greens, thinly sliced apple, and pear. If you’re including roasted butternut squash or sweet potatoes, add those cubes now. Gently toss everything together so the fruit and greens are evenly distributed—this way, every forkful will be a little different and exciting.

Step 3: Add the Finishing Touches

Sprinkle the dried cranberries and candied pecans or walnuts over the salad. If you love a little extra crunch or sweetness, don’t be shy—add a few extra! Give the salad a gentle toss to combine, being careful not to bruise the fruit.

Step 4: Dress and Serve

Just before serving, drizzle the maple vinaigrette over the salad. Toss lightly to coat everything with that irresistible dressing. Finish by sprinkling crumbled goat cheese or feta on top, and season with a little salt and pepper to taste. Serve immediately so the greens stay crisp and fresh.

How to Serve Fall Harvest Salad

Garnishes

A final flourish can make your Fall Harvest Salad feel truly special. Try extra crumbled goat cheese, a scatter of microgreens, or a few pomegranate seeds for color and brightness. A light drizzle of extra maple syrup or a crack of black pepper just before serving brings everything to life.

Side Dishes

This salad pairs wonderfully with an array of fall favorites. Serve it alongside roasted chicken, turkey, or pork for a hearty dinner, or pair it with a bowl of creamy butternut squash soup for a lighter, comforting lunch. Warm, crusty bread is always a welcome addition to mop up any extra dressing.

Creative Ways to Present

For gatherings, try plating the Fall Harvest Salad on a large platter, arranging the apples, pears, and squash in colorful rows for a stunning visual effect. Individual salad cups or mason jars make a fun and portable option for parties or picnics. You can even turn this into a grain bowl by serving it over cooked farro or quinoa.

Make Ahead and Storage

Storing Leftovers

If you have leftover Fall Harvest Salad, store it in an airtight container in the fridge for up to two days. For best results, keep the dressing separate and add just before serving to prevent the greens from getting soggy.

Freezing

Freezing is not recommended for this salad, as the fresh greens and fruit will lose their texture once thawed. However, the maple vinaigrette can be made ahead and frozen in a small jar for up to one month; just thaw and shake well before using.

Reheating

Since the Fall Harvest Salad is best enjoyed fresh and cold, reheating isn’t necessary. If you’ve included roasted squash or sweet potatoes, you can gently warm them before adding to the salad for a lovely contrast with the cool greens.

FAQs

Can I make the Fall Harvest Salad vegan?

Absolutely! Simply swap the goat cheese or feta for your favorite plant-based cheese or omit it altogether. The dressing is already vegan, so you’re all set for a delicious dairy-free version.

What’s the best apple variety to use?

Crisp, slightly sweet apples like Honeycrisp, Gala, or Fuji work wonderfully in this salad. If you prefer more tartness, try Granny Smith for a punchy contrast to the maple vinaigrette.

Can I prepare the salad in advance?

You can slice the fruit, toast or candy the nuts, and make the dressing up to a day ahead. Store each component separately and toss together just before serving for maximum freshness and crunch.

What protein can I add to make it a main course?

Grilled or roasted chicken, turkey, or even roasted chickpeas are fantastic additions. For a vegetarian boost, add quinoa or cooked farro to make your Fall Harvest Salad even heartier.

How do I prevent the apple and pear slices from browning?

Toss the sliced fruit with a little lemon juice right after cutting. This keeps them looking fresh and prevents browning, especially if you’re prepping ahead for a party or potluck.

Final Thoughts

I hope you’ll give this Fall Harvest Salad a spot on your autumn table—whether for a cozy family dinner or a festive holiday spread. It’s colorful, flavorful, and so easy to make. Don’t be surprised if it becomes a new seasonal favorite!

Fall Harvest Salad Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 15 minutes (or up to 40 minutes with roasting squash)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This vibrant Fall Harvest Salad combines fresh mixed greens with sweet autumn fruits, crunchy candied nuts, and a tangy maple vinaigrette for a refreshing and seasonal dish that’s perfect for cozy gatherings or light meals.

Ingredients

Scale

Salad

6 cups mixed greens (such as arugula, spinach, and baby kale)
1 medium apple, thinly sliced
1 pear, thinly sliced
½ cup candied pecans or walnuts
⅓ cup dried cranberries
¼ cup crumbled goat cheese or feta
½ cup roasted butternut squash or sweet potato cubes (optional)
Salt and pepper to taste

Dressing

3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
¼ teaspoon cinnamon
Pinch of salt and pepper

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Instructions

Prepare the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, cinnamon, salt, and pepper until fully emulsified. Set aside to let the flavors blend.
Combine Salad Ingredients: In a large salad bowl, add the mixed greens, thinly sliced apple and pear, dried cranberries, candied nuts, and roasted butternut squash or sweet potatoes if using. Gently toss everything together to evenly distribute the ingredients.
Dress and Serve: Drizzle the prepared maple vinaigrette over the salad just before serving. Sprinkle the crumbled goat cheese or feta on top. Season with additional salt and pepper to taste and serve immediately for the freshest flavor and texture.

Notes

Add grilled chicken for extra protein to make it a more substantial meal.
Swap goat cheese for blue cheese if you prefer a bolder, tangier flavor.
This salad pairs beautifully with roasted meats or a warm soup, making it a perfect dish for cozy fall meals.
If roasting squash or sweet potatoes, preheat the oven to 400°F (200°C) and roast cubes for 20-25 minutes until tender and caramelized.

Prep Time: 15 minutes
Cook Time: 0 minutes (unless roasting squash, then 20-25 minutes)
Category: Salad
Method: No-Cook
Cuisine: American