Fall Harvest Salad with Apple Cider Vinaigrette

Fall Harvest Salad with Apple Cider Vinaigrette

Fall is the season of hearty, earthy flavors, and this Fall Harvest Salad with Apple Cider Vinaigrette is a perfect way to showcase all the best seasonal ingredients. Packed with roasted butternut squash, quinoa, crisp apples, and topped with a delightful mix of pecans, cranberries, and pumpkin seeds, this salad is as nutritious as it is beautiful. The tangy apple cider vinaigrette ties everything together, making each bite a balance of sweet, savory, and crunchy textures. This salad can easily be enjoyed as a light meal or as a side dish for holiday gatherings.

Why You’ll Love This Recipe

This salad has it all – the sweetness of apples and dried cranberries, the crunch of pecans and pumpkin seeds, the creaminess of feta, and a burst of tangy flavor from the apple cider vinaigrette. It’s not only packed with flavor but also full of nutrients, thanks to the quinoa, kale, and butternut squash. Best of all, it’s easy to prepare and can be made in advance, so it’s ideal for busy fall days or holiday meal planning.

Ingredients

For the Salad

• 1 small butternut squash, peeled, seeded, and diced
• ½ tbsp olive oil
• Salt and freshly ground pepper, to taste
• ⅔ cup (120 g) raw quinoa
• 1 cup (240 ml) water
• 2 cups (130 g) chopped kale leaves
• 2 small apples, cored and sliced or diced

Toppings

• ¼ cup (30 g) dried cranberries
• ¼ cup (30 g) pecans, roughly chopped
• ⅓ cup (50 g) crumbled feta cheese (reduced-fat if preferred)
• 1 ½ tbsp roasted pumpkin seeds

For the Apple Cider Vinaigrette

• 3 tbsp extra virgin olive oil
• 2 ½ tbsp apple cider vinegar
• ¾ tbsp honey or maple syrup
• 1 ½ tsp Dijon mustard
• 1 garlic clove, minced
• Salt and ground black pepper, to taste

Directions

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the diced butternut squash with olive oil, salt, and pepper.
3. Roast for 16 minutes, flipping halfway through, until tender and lightly caramelized. Remove from the oven and let cool.

Step 2: Cook the Quinoa

1. Rinse and drain the quinoa to remove any bitterness.
2. In a small saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the quinoa is fluffy.
3. Let cool before adding to the salad.

Step 3: Make the Apple Cider Vinaigrette

1. In a bowl or mason jar, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and pepper.
2. Shake or whisk until well combined. Adjust seasoning with additional salt and pepper as needed.

Step 4: Massage the Kale

1. Place the chopped kale in a large bowl.
2. Pour half of the vinaigrette over the kale and gently massage it into the leaves for about 30 seconds until softened. Massaging the kale makes it tender and enhances its flavor.

Step 5: Assemble the Salad

1. Add the cooked quinoa, roasted butternut squash, and sliced apples to the massaged kale. Toss gently to combine.
2. Divide the salad among plates and top with dried cranberries, pecans, pumpkin seeds, and crumbled feta.
3. Drizzle the remaining vinaigrette over the salad just before serving.

Recipe Notes

• Make-Ahead Tip: This salad can be prepared ahead of time by roasting the squash and cooking the quinoa in advance. Store them in the refrigerator, and simply assemble the salad when ready to serve.
• Storage: Leftovers can be stored in the refrigerator for up to two days, though it’s best enjoyed fresh.
• Variations: Feel free to add roasted chickpeas for extra protein or swap out the pecans for walnuts or almonds for a different crunch.

Nutrition Information

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Calories: 320 kcal per serving
• Servings: 3 servings

Final Thoughts

This Fall Harvest Salad with Apple Cider Vinaigrette is a beautiful, nourishing way to celebrate the flavors of fall. With each forkful, you’ll enjoy a medley of tastes and textures that bring out the best of the season. Perfect for an autumn lunch, as a festive side, or as a standout dish at your next holiday gathering, this salad is bound to be a hit. Enjoy every bite!

Fall Harvest Salad with Apple Cider Vinaigrette

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 3 1x

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Description

This Fall Harvest Salad with Apple Cider Vinaigrette brings the best of autumn’s bounty in a colorful, nutrient-rich dish. The salad combines roasted butternut squash, fluffy quinoa, crisp apples, and tender kale, all topped with a sweet and tangy apple cider vinaigrette. Finished with dried cranberries, crunchy pecans, and crumbled feta, this salad is both delicious and visually stunning.

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Ingredients

Scale 1x2x3x

For the Salad:
1 small butternut squash, peeled, seeded, and diced
½ tbsp olive oil
Salt and freshly ground pepper, to taste
⅔ cup (120 g) raw quinoa
1 cup (240 ml) water
2 cups (130 g) chopped kale leaves
2 small apples, cored and sliced or diced
Toppings:
¼ cup (30 g) dried cranberries
¼ cup (30 g) pecans, roughly chopped
⅓ cup (50 g) crumbled feta cheese (reduced-fat if preferred)
1 ½ tbsp roasted pumpkin seeds
For the Apple Cider Vinaigrette:
3 tbsp extra virgin olive oil
2 ½ tbsp apple cider vinegar
¾ tbsp honey or maple syrup
1 ½ tsp Dijon mustard
1 garlic clove, minced
Salt and ground black pepper, to taste

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Instructions

Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 16 minutes, flipping halfway through, until tender. Remove from oven and let cool.
Cook the Quinoa: Rinse and drain quinoa. In a small saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until fluffy and water is absorbed. Let cool.
Make the Dressing: Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and pepper in a bowl (or shake in a mason jar) until well combined. Adjust salt and pepper to taste.
Massage the Kale: Place kale in a large bowl and pour half of the vinaigrette over it. Gently massage the dressing into the kale for 30 seconds until softened.
Assemble the Salad: Add cooked quinoa, roasted butternut squash, and apples to the kale. Toss to combine. Divide salad among plates, then top with cranberries, pecans, pumpkin seeds, and feta cheese. Drizzle remaining vinaigrette over the top, and serve.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 320