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Fall Harvest Salad

This easy and delicious fall harvest salad is perfect for the holidays. It is made with fresh seasonal ingredients, such as apples and roasted acorn squash, and tossed with a homemade apple cider vinaigrette.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Salad
Cuisine: American
Keyword: fall harvest salad
Servings: 6 people
Author: Tania

Ingredients

  • ½ of a acorn squash
  • Olive oil
  • Salt and pepper
  • 1 large bunch lacinato kale (ribs removed and thinly sliced)
  • 2 cups fresh Brussels sprouts (trimmed and thinly sliced)
  • 2 honeycrisp apples, sliced
  • ¼ cup chopped pecans (or to taste)
  • ¼ cup pumpkin seeds (or to taste)
  • ¼ cup crumbled blue cheese (or to taste)

Apple Cider Vinaigrette

  • cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 clove garlic, finely minced
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Cut the acorn squash into ½ inch slices (no need to peel the skin, but do remove the seeds). Arrange on a sheet pan, and drizzle with some olive oil and sprinkle with some salt and pepper. Roast for about 20-25 minutes, or until softened, flipping halfway through. Once ready, remove from the oven and let it cool slightly.
  • Meanwhile, make the apple cider vinaigrette: Add all the vinaigrette ingredients in a mason jar. Shake well until combined. You can adjust the ingredient quantities to taste too. Set aside.
  • In a large bowl, toss the sliced kale and Brussels sprouts with some of the prepared vinaigrette. This will help soften the kale and Brussels sprouts.
  • Arrange the salad: on a platter, arrange the prepared kale and brussels sprouts along with the sliced apples, roasted acorn squash, cheese, pecans, and pumpkin seeds. Drizzle with the remaining apple cider vinaigrette. Serve immediately. Enjoy!

Notes

  • Cheese: aside from blue cheese, you can use feta, gorgonzola, shaved parmesan, white cheddar cubes or goat cheese.
  • Prep ahead: Slice the kale and Brussels sprouts the day before. You can also slice the acorn squash the day before. The vinaigrette can be made up to 3 days ahead.
  • Add-ons: Try pears, radicchio, pomegranate seeds, quinoa, farro, or dried cranberries.
  • Make it a meal! Add grilled chicken to it.