Fall Harvest Salad with Roasted Butternut Squash, Quinoa, and Apple Cider Vinaigrette Recipe

If you’re looking for something that screams cozy, wholesome, and totally delicious, you’ve got to try this Fall Harvest Salad with Roasted Butternut Squash, Quinoa, and Apple Cider Vinaigrette Recipe. I absolutely love how it balances sweet, savory, and tangy flavors—all wrapped up with a satisfying crunch. Whether you’re wanting a nourishing lunch or a stunning side for dinner, this salad hits every spot. Trust me, once you make it, your family will be asking for it on repeat!

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Ingredients You’ll Need

These ingredients complement each other so well, with the hearty quinoa and squash, fresh kale, and bright apples, all rounded out by that zingy apple cider vinaigrette. When shopping, try and grab firm, crisp apples and fresh, bright kale for the best texture and flavor.

• Butternut squash: Look for a small one that’s firm with a matte skin for easy roasting and natural sweetness.
• Olive oil: Use extra virgin for the best flavor, especially in the vinaigrette.
• Quinoa: Rinse it well to remove bitterness—this is a tip I learned the hard way!
• Kale leaves: Tuscan kale (aka dinosaur kale) works beautifully because it’s tender yet sturdy.
• Apples: Go for crisp varieties like Honeycrisp, Pink Lady, or Fuji—they hold up nicely when tossed in the salad.
• Dried cranberries: Add a bit of chewy sweetness that pairs well with salty feta.
• Pecans: Roughly chopped for crunch and nutty depth.
• Feta cheese: I use reduced-fat but full-fat is fine too for creaminess and tang.
• Roasted pumpkin seeds: Little crunchy bursts that make every bite interesting.
• Apple cider vinegar: The star of the dressing; balances sweetness and richness.
• Honey or maple syrup: For a natural sweetener that makes the vinaigrette pop.
• Dijon mustard: Adds a gentle kick and helps emulsify the dressing.
• Garlic: Minced garlic gives depth; feel free to adjust based on your love of garlic.
• Salt and freshly ground pepper: Essential seasoning to bring all the flavors to life.

Variations

I love how flexible this salad is—feel free to make it your own by swapping ingredients or adding your favorite proteins. It’s a base that welcomes creativity, and I’ve had some family members add grilled chicken or tofu to make it more filling.

• Vegan/Dairy-free option: Skip the feta and sprinkle some nutritional yeast for a cheesy flavor without dairy—I’ve done this often and it’s just as satisfying!
• Additional protein: Chickpeas, grilled shrimp, baked tofu, or even sliced steak work wonders if you want a heartier meal.
• Fruit swaps: If apples aren’t your thing, try pears or pomegranate seeds for different but equally delicious textures and tastes.
• Nut alternatives: Walnuts or almonds can be used instead of pecans, depending on what you have on hand or prefer.

How to Make Fall Harvest Salad with Roasted Butternut Squash, Quinoa, and Apple Cider Vinaigrette Recipe

Step 1: Roast the Butternut Squash

First things first, preheat your oven to 400°F (200°C). Toss your peeled, seeded, and diced butternut squash with a bit of olive oil, salt, and freshly ground pepper on a baking sheet. Roast for about 16 minutes, flipping halfway through, until the squash is golden and tender. I like to let it cool completely before adding to the salad so it doesn’t wilt the kale or affect the quinoa texture.

Step 2: Cook the Quinoa

While the squash is roasting, rinse your quinoa thoroughly under cold water to get rid of any natural bitterness. Combine with 1 cup of water in a small saucepan, bring it to a boil, then cover and reduce heat to low. Let it simmer for 20 minutes or until all the water has been absorbed and the quinoa is fluffy. Set it aside to cool.

Step 3: Make the Apple Cider Vinaigrette

In a small bowl or a mason jar, whisk (or shake if using a jar) together extra virgin olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Taste and tweak the seasoning until you get that perfect balance of sweet and tangy.

Step 4: Massage the Kale

Put your chopped kale into a large bowl and pour half the vinaigrette over it. Using your hands, massage the kale for about 30 seconds. This breaks down the tough fibers and makes the leaves tender and more enjoyable to eat. Don’t skip this step—it transforms the texture completely.

Step 5: Assemble the Salad

Add the cooled quinoa, roasted butternut squash, and chopped apples to the kale. Toss everything gently but thoroughly to combine. Divide the salad between your plates and sprinkle with dried cranberries, chopped pecans, roasted pumpkin seeds, and crumbled feta. Drizzle the remaining apple cider vinaigrette on top just before serving for that extra zing.

How to Serve Fall Harvest Salad with Roasted Butternut Squash, Quinoa, and Apple Cider Vinaigrette Recipe

Garnishes

I love topping this salad with a handful of toasted pecans and roasted pumpkin seeds—they add just the right crunch. Sometimes, I sprinkle a few extra dried cranberries for chewy bursts of sweetness, which I find really balances the tangy vinaigrette and creamy feta.

Side Dishes

This salad pairs beautifully with rustic artisan bread or warm grain bowls if you want to turn it into a full feast. For dinners, I often serve it alongside roasted chicken or pan-seared salmon—both complement the fall flavors perfectly.

Creative Ways to Present

For special occasions, I like serving this salad layered in a clear glass bowl to showcase all the colorful ingredients—like a vibrant fall parfait. Another fun idea is stuffing the salad into hollowed-out mini pumpkins or acorn squash for an impressive presentation that’s perfect for entertaining guests.

Make Ahead and Storage

Storing Leftovers

I store leftover salad ingredients separately whenever I can—quinoa, roasted squash, and vinaigrette go into airtight containers in the fridge. Since apples can brown, I add them fresh right before serving leftovers. This way, the salad stays fresh and crisp for up to 3 days.

Freezing

I personally don’t freeze the assembled salad because the texture gets a little off after thawing, especially the greens and apples. But the roasted squash and cooked quinoa freeze well separately, so you can prep those in bulk ahead of time.

Reheating

When reheating leftovers, gently warm the quinoa and squash in the microwave or on the stovetop. Toss with fresh kale and add apples and dressing just before serving for that freshly made taste and crunch.

FAQs

Final Thoughts

This Fall Harvest Salad with Roasted Butternut Squash, Quinoa, and Apple Cider Vinaigrette Recipe is one of those dishes I keep coming back to every autumn because it’s comforting but fresh, and never boring. I love sharing it with friends who think salads are just “rabbit food,” only to watch their faces light up after the first bite. Give it a try—you’ll find it’s the perfect way to celebrate fall’s bounty in a bowl.

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