Harvest Salad Recipe – Fresh, Colorful & Perfect Thanksgiving Side

Harvest Salad always pops up in my kitchen right when I’m worried my dinner table is going to look like blah and beige thanks to all the mashed potatoes, bread rolls, turkey, yada yada (delicious, but y’know, loads of brown). One year, my aunt showed up with a bowl piled high with greens, jewels of fruit, and the happiest scatter of nuts, and my stubborn opinion about salads at Thanksgiving basically melted. Honestly, if you’re hunting for something fresh that screams “fall” but won’t hog the oven, peep some amazing ideas over at the salad recipes collection. Got inspired, truly.

Why You’ll Love This Recipe

So let’s talk truth: Harvest Salad isn’t your average sad lettuce in a bowl. First, it’s a riot of color. Like, world-class Instagram level if you care about that. Second, the combo of crunchy apples, earthy roasted squash, and those sweet-tart cranberries — swoon. Sometimes I just eat the toppings while tossing and end up improvising, but that’s half the fun. The best part? It totally balances out the heavy Thanksgiving mains. I actually crave it. And I’m picky when it comes to salads, believe me. The maple dressing alone — winner. Oh, and leftovers? Chef’s kiss, tastes even better the next day.

Ingredients

Here’s what you’ll need for the perfect Harvest Salad (don’t overthink, swap as needed if something isn’t at your local store):

• A big bunch of mixed greens (arugula, spinach or whatever floats your boat)
• Butternut squash (cubed, peeled, bonus points if roasted the day before)
• Honeycrisp or Gala apple (sliced thinly)
• Dried cranberries (I sometimes toss in dried cherries — wild, I know)
• Pecans or walnuts (toasted for extra crunch, but not a crime if raw)
• Feta or goat cheese (crumbled, more or less depending how cheesy you feel)
• Olive oil
• Maple syrup
• Apple cider vinegar
• Dijon mustard
• Salt and pepper (just wing it with the seasoning)

Honestly if you wanna get a little wild, try adding pumpkin seeds or even roasted beets for an earthy flair.

Timing

If you’re the person who likes to pull things together fast, you’ll be happy here. The hands-on part is mostly just prepping the squash and slicing some apples. Roasting squash is the longest bit, about 30 minutes, but you could do that a day ahead while you’re doing something else. I’ve tossed everything and had it ready in under 15 minutes if I use pre-roasted squash — a total lifesaver, especially if your oven’s working overtime. And if you’re prepping other salads (like that arugula classic), might as well multitask.

Step-by-Step

Here we go. I swear, you can’t really mess this up, so don’t stress if every apple slice isn’t identical.

1. Preheat your oven to 400°F. Toss butternut squash cubes with a splash of olive oil, salt, and pepper. Roast in a single layer for about 25 to 30 minutes, until caramelized and a tad crispy on the edges.
2. Whisk together a glug of olive oil, splash of vinegar, a teaspoon or so of Dijon, a big spoonful of maple syrup, and more salt and pepper in a jar or small bowl.
3. Grab a massive salad bowl. Dump in your greens, roasted squash, apple slices, cranberries, cheese, and nuts.
4. Drizzle with your maple dressing. Toss with your favorite salad tongs, or heck, just use clean hands. Don’t overdress — soggy salad is not the vibe.
5. Taste! That’s the fun bit. Add more cheese, salt, or nuts as needed (aka, as much as you want).

If you want another cozy salad to round out your autumn spread, check out this incredible beet and goat cheese salad.

Nutritional Information

Okay, so this isn’t a diet-y salad, but it’s extremely wholesome. Lots of fiber from the greens and apples. The butternut squash packs in vitamin A (which, fun fact, is good for eyes and skin). Nuts and cheese keep you full way longer than plain lettuce, and cranberries bring in antioxidants. The maple vinaigrette has sugar, but honestly, it’s real food — no fake stuff. I’ve had friends swap in lower-fat cheese or skip the nuts if they’re counting calories, but I like the real deal. It’s filling enough that if you want a lighter lunch later, you’re set.

Healthier Alternatives

Want to lighten things up? Easy swaps. Try kale instead of just mixed greens — it holds up better, maybe even into tomorrow’s lunchbox. Skip the cheese, or go for a sprinkle instead of a dump (I know, blasphemy…). Swap maple syrup for a dash of honey if you want less sugar. And, if you’re nut-free, pumpkin seeds or sunflower seeds are amazing (super crunchy, I’m telling you). Roasting sweet potatoes instead of squash? Totally works — slightly sweeter vibe, but just as hearty.

Serving Suggestions

Some of the tastiest ways I’ve served Harvest Salad to friends, or (let’s be honest) eaten it straight from the bowl:

• Pair it with roasted turkey, or any roast chicken. Makes your plate look fancy in seconds.
• Bring it as the surprise at your next potluck. It’ll show the world you’re not just bringing “salad” — you’re bringing autumn.
• Top it with leftover shredded chicken the next day for a quick lunch. Zero regrets.
• Serve alongside crusty bread and soup for a weeknight dinner. Buncha comfort, little crunch.

Common Mistakes

Listen, I’ve botched this before — that’s how I learned. If you overdress the salad, everything gets sad and wilted fast. Don’t dress it until right before serving (I know it’s tempting). Make sure your squash cools before tossing or you’ll wilt the greens in seconds. Forgot to toast the nuts? Eh, not a disaster, but wow, toast them if you can. Lastly, don’t slice the apples too early unless you love the drama of brown fruit. Nobody does.

Storing Tips

Leftovers? Not a problem! Store undressed salad and vinaigrette separately, if possible. The greens will last a day or two, although, fair warning, apples get soft. If it’s already dressed, try eating it the next day for lunch before things get mushy. I even put the leftovers in a wrap or sandwich, and it’s honestly not bad.

Common Questions

Can I use something other than butternut squash?
Absolutely! Sweet potatoes or even pumpkin work fine. Just roast ‘em up.

How do I keep apples from browning?
A quick toss in a little lemon juice right after you slice ‘em helps a ton.

What’s the best cheese for Harvest Salad?
I’m a goat cheese fan, but feta is strong too. If you only have cheddar, that’s cool, but it’s less tangy.

Can this salad be made ahead of time?
Yes! Prep all the elements and keep them separate. Toss together with dressing at the last minute.

Is it gluten-free?
You bet. Just make sure to check your store-bought dressing or nuts aren’t sneaking in anything odd.

Fall In Love With Salad Season

Harvest Salad basically brings the garden (and the orchard, if we’re honest) to your table. It’s easy, looks five-star restaurant fancy, and tastes even better than it looks — especially with that sweet-tangy maple dressing. For more inspiration, I recommend checking out the Autumn Harvest Honeycrisp Apple and Feta Salad for a fun twist, or give your menu a spin with this zippy Autumn Harvest Salad. Trust me, your family and friends (plus you, don’t forget you) will eat this up. So give it a whirl, then tell me what weird but wonderful combo you tried — I double dare you!

Harvest Salad

A vibrant and colorful salad with roasted butternut squash, crunchy apples, dried cranberries, and a sweet maple dressing that perfectly balances heavy Thanksgiving dishes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad, Side Dish

Cuisine American, Thanksgiving

Servings 4 servings

Calories 250 kcal

Ingredients

  

Salad Components

• 1 bunch mixed greens (arugula, spinach, or your choice)
• 1 cup butternut squash (cubed, peeled) Roasted in advance for best flavor
• 1 large Honeycrisp or Gala apple (sliced thinly)
• 1/2 cup dried cranberries Dried cherries can be substituted
• 1/2 cup pecans or walnuts (toasted) Raw is acceptable but toasting adds flavor
• 1/2 cup feta or goat cheese (crumbled) Use according to preference

Maple Dressing

• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• to taste salt and pepper

Instructions

 

Preparation

• Preheat your oven to 400°F.
• Toss butternut squash cubes with olive oil, salt, and pepper. Roast them in a single layer for 25 to 30 minutes until caramelized and crispy.
• Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, and seasoning in a jar or bowl to create the dressing.

Assembly

• In a large salad bowl, add mixed greens, roasted squash, apple slices, dried cranberries, cheese, and nuts.
• Drizzle with maple dressing and toss gently to combine.
• Taste and adjust seasoning with additional cheese, salt, or nuts as desired.

Notes

Store undressed salad and vinaigrette separately to maintain freshness. This salad is gluten-free; just verify that your store-bought dressing is safe.

Keyword Autumn Recipes, fall salad, Harvest Salad, Healthy Salad, Thanksgiving Recipes