Fall Harvest Salad Recipe

Celebrate the flavors of the season with this vibrant Fall Harvest Salad recipe the perfect balance of sweet, savory, and earthy goodness. Roasted butternut squash and chickpeas bring warmth and heartiness, while fresh cranberries add a burst of tart flavor. Tossed with crisp apples, creamy gorgonzola, and crunchy pecans over a bed of baby greens, every bite tastes like autumn in a bowl.

Fall Harvest Salad Recipe 

If you are looking for something on the lighter side, but still want to partake in the bounty that fall and winter bring, the Harvest Salad will satisfy just that. With the sweet goodness of roasted butternut squash paired with crunchy chickpeas and chopped pecans, baked cranberries and crisp, fresh sliced apples, this dish offers something for every palate. 

Salad is not the normal go to for many when it comes to the weather changing to chilly months but sometimes the want of a tasty healthy salad comes on. This fall harvest salad recipe is perfect for a dinner or if you are meal prepping. 

Fall Dinner Recipes

• Butternut Squash Soup
• Butternut Squash Pasta
• Pumpkin Pasta
• Chicken Biscuit Pot Pie

Variations of this recipe

• Change up the cheese. I like using gorgonzola cheese crumbles, but you can also use feta cheese, goat cheese, or bleu cheese.
• Add more fruit and veggies. You can add pomegranate seeds, avocado, red onion, and dried cherries.
• Add meat. If you want to add meat to your salad, baked chicken is a great option. 
• Change up the nuts. For this recipe, I like to use pecans, but you can also use walnuts, or candied pecans, candied walnuts, or pumpkin seeds.
• Change up the greens. I prefer to use baby spinach and arugula when making this salad, but you can use other greens such as kale or lettuce if that is what you have on hand.

Tips for Making this recipe

Plan to use three different baking sheets (sizes as indicated in the directions) to maintain the individual texture of each ingredient. The cranberries will likely ‘bleed’ as they bake and ‘pop’ and you may choose to leave the chickpeas in for a little longer if you prefer them to be crispier.

To prevent the greens from wilting too fast, only add the dressing to the individual plates.

Be sure to use a slotted spoon to scoop out your ingredients after mixing with the oil and spices so that there is plenty of leftover oil in the bowl for the next ingredient. There should be exactly enough residual oil left for each step.

To yield the crispiest chickpeas, be sure to blot them dry as much as possible and remove the skins as much as possible. By lightly rubbing with a paper towel as you are drying them, the skins will come off easily.

If you have never worked with butternut squash, be sure to check out how to peel butternut squash. The tips will make it super easy to do!

How to Store Leftovers

For the best flavor and texture, the salad should be served and eaten immediately. However, if you do have any leftovers without dressing applied, wrap the platter tightly with plastic wrap or a plastic container and refrigerate no longer than 24 hours, as the greens will begin to wilt and the chickpeas and pecans will become soft.

How to serve this Autumn Harvest Salad

Plan to serve the salad while the squash is still moderately warm and the chickpeas are crispy.

You can serve this salad on a serving platter or in a large bowl. I like serving this salad on a serving platter so that all the ingredients can be seen, as it looks particularly beautiful when all the elements come together. 

Does it matter what type of apples I use?

Not at all. I usually prefer Gala apples because they are sweet and crispy, adding a nice contrast to this particular dish, but essentially any apple can be used. Feel free to choose your favorite!

Can I use a different type of squash for this recipe?

You absolutely can! Try using any winter squash, like acorn, Hubbard, or sugar pumpkin, in place of the butternut squash.

Fall Harvest Salad Ingredients

• 1 Butternut Squash; peeled and cubed into 1-inch pieces
• 1 (15.5 ounces) can Chickpeas; rinsed, drained, and blotted dry
• 2 cups fresh cranberries (may use frozen)
• ¼ cup extra virgin olive oil 
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground paprika    
• ½ teaspoon pepper
• ½ teaspoon salt
• ¼ teaspoon ground curry
• 4-5 cups baby spinach and arugula (or greens of choice)
• 2 medium, thinly sliced apples
• ½ cup gorgonzola cheese crumbles 
• ¼ cup coarsely chopped pecans

 Harvest Salad Dressing Ingredients

• 1/2 cup Red Wine Vinegar
• 1/4 cup Extra Virgin Olive Oil
• ¼ cup Orange Juice
• 1 tablespoon Sugar
• 2 teaspoons Chopped Garlic 
• ½ teaspoon Black Pepper
• ½ teaspoon Salt
• 1 pinch Red Pepper Flakes

How to Make Harvest Salad 

Bake the squash, chickpeas and cranberries. 

Preheat oven to 400F.

Whisk together the oil and spices, ground cinnamon, ground ginger, paprika, pepper, salt and ground curry. in a large mixing bowl.

Add in the cubed butternut squash and mix until coated.

With a slotted spoon, scoop out the squash and spread it onto a baking sheet lined with parchment paper. (suggested size: half sheet pan 18”x13”).

In the bowl with residual oil and spices, place chickpeas, and stir until coated. Scoop out with a slotted spoon and spread onto a separate lined baking sheet. (suggested size: quarter sheet pan 9”x13”)

Add cranberries to the bowl with the remaining oil mixture. Stir until lightly coated. Spread onto a lined baking sheet. (suggested size: quarter sheet pan 9”x13”).

Place all three pans (if your oven accommodates) into the preheated oven and bake for 30 minutes. Use a flat spatula to flip and stir ingredients in each pan every 15 minutes.

If you prefer crispier chickpeas, leave the pan in the oven for an additional 10-15 minutes. 

Leave ingredients to cool for 10 minutes before plating.

Next, make the salad dressing.

In a large measuring cup or batter bowl, whisk together all ingredients (red wine vinegar, olive oil, orange juice, sugar, chopped garlic, pepper, salt, and red pepper flakes).

Pour into the desired serving container. 

Assemble the salad

Once everything you baked has cooled and the dressing has been made it is time to assemble the salad.

Spread spinach and arugula (or your choice of greens) over a serving platter.

Add sliced apples.

Spread the baked cranberries and chickpeas evenly over the greens and apples, then the gorgonzola cheese.

Add the baked butternut squash.

Sprinkle the chopped pecans over the top.

Add dressing right before serving.

Salad Recipes

• Olive Garden Salad Recipe
• Chicken Caesar Salad
• Chicken Taco Salad
• Beef taco salad
• BLT Salad
• Strawberry Spinach Salad
• Crispy chicken, cranberry and apple salad
• Big Mac Salad