If you’re craving a dish that perfectly captures the cozy flavors of the season while keeping things fresh and nutritious, this Healthy Fall Salad Recipe is exactly what you need. It’s a vibrant mix of roasted butternut squash, crisp apples, tangy goat cheese, and crunchy nuts all tossed with peppery greens and a luscious balsamic vinaigrette. Every bite bursts with texture and seasonal goodness, making it an irresistible choice that feels wholesome without sacrificing flavor.
Ingredients You’ll Need
Getting your ingredients together for this Healthy Fall Salad Recipe is simple and rewarding, as each component plays a vital role in creating a perfect balance of taste, texture, and color. From tender roasted squash to crunchy pecans, these ingredients combine to make a salad that’s as delightful to the eyes as it is to your palate.
- 2 cups of mixed greens: A blend of kale, baby spinach, and arugula adds a peppery and fresh base that’s nutrient-packed.
- 1 cup roasted butternut squash, cubed: Roasting brings out the natural sweetness and soft texture, creating a lovely contrast.
- ½ cup sliced apples (Honeycrisp or Fuji): Crisp and sweet, apples bring a refreshing bite and a splash of color.
- ¼ cup dried cranberries: Their tartness complements the sweet and savory flavors beautifully.
- ¼ cup crumbled goat cheese or feta cheese: Adds a creamy, tangy note that works wonders with the other ingredients.
- ¼ cup chopped pecans or walnuts: For a satisfying crunch and a touch of earthiness.
- 2 tablespoons pumpkin seeds: Small but mighty, they contribute texture and a subtle nutty flavor.
- 3 tablespoons balsamic vinaigrette dressing: The perfect tangy finish that ties all the flavors together.
- Salt and pepper to taste: Essential seasonings to enhance and balance all the flavors.
How to Make Healthy Fall Salad Recipe
Step 1: Preheat the Oven and Prep Squash
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This sets the stage for roasting your butternut squash to tender, caramelized perfection.
Step 2: Coat and Roast the Squash
Spread the cubed butternut squash on the sheet, drizzle with olive oil, and sprinkle with salt and pepper before tossing to coat everything evenly. This simple step ensures the squash roasts with a golden crust and a soft interior that’s full of flavor.
Step 3: Roast Until Tender and Caramelized
Place the squash in your preheated oven and roast for 25 to 30 minutes. Keep an eye out for soft, slightly caramelized edges, which bring a delightful depth to your salad.
Step 4: Prepare the Greens
While the squash is roasting, wash and thoroughly dry your mixed greens. Moisture can wilt your salad, so taking this small extra step keeps everything crisp and fresh.
Step 5: Combine Apples, Cranberries, and Cheese
Into a large salad bowl, add the dried cranberries, sliced apples, and crumbled goat cheese or feta. These ingredients bring sweetness, tang, and creaminess that elevate the salad’s complexity.
Step 6: Add the Roasted Squash
Once the squash is cool enough to handle, toss it into the salad bowl. The warm squash contrasts beautifully with the crisp greens and apples, making every bite interesting.
Step 7: Sprinkle Nuts and Seeds
Top the salad with chopped pecans or walnuts and pumpkin seeds for a delightful crunch and nutty flavor that add another layer of texture and richness.
Step 8: Dress and Toss
Drizzle your balsamic vinaigrette over the salad, then gently toss everything to ensure each component is lightly coated and evenly distributed.
Step 9: Season to Taste
Add whatever salt and pepper you need to punch up the flavors. Tasting as you go makes all the difference in creating a perfectly balanced salad.
Step 10: Serve Immediately
This Healthy Fall Salad Recipe is best enjoyed fresh. Serve it right away to showcase the contrast of flavors and textures at their peak.
How to Serve Healthy Fall Salad Recipe
Garnishes
For a beautiful presentation and extra flavor, consider garnishing your salad with a sprinkle of fresh herbs like chopped parsley or chives. You can also add a small drizzle of honey over the top for a subtle sweetness that complements the roasted squash and tart cranberries.
Side Dishes
This salad pairs wonderfully with warm, hearty sides such as crusty whole grain bread or a bowl of butternut squash soup. It also holds its own alongside roasted chicken or grilled salmon for a full fall-inspired meal.
Creative Ways to Present
Serve this salad layered in a clear glass trifle dish for dinner parties, showcasing the vibrant colors and textures. Alternatively, portion it into individual mason jars for an attractive and portable lunch option. The visual appeal alone will make your guests eager to dig in!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Healthy Fall Salad Recipe, store them in an airtight container in the fridge. Keep the dressing separate if possible to maintain the salad’s crispness. Enjoy your salad within 2 days for the best taste and texture.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The raw greens and dressing do not freeze well, and roasted squash can become mushy after thawing.
Reheating
If you want warm roasted squash for another meal, you can gently reheat it in a microwave or oven before adding to fresh greens. Just be sure to assemble the salad fresh and dress it just before serving.
FAQs
Can I use other types of greens for this salad?
Absolutely! Feel free to substitute with any leafy greens you prefer, such as romaine, butter lettuce, or radicchio. Each type offers a unique flavor and texture, helping you customize your Healthy Fall Salad Recipe.
Is it possible to make this salad vegan?
Yes! Simply swap the goat cheese or feta for a plant-based alternative or omit it altogether. You can also ensure your balsamic vinaigrette is vegan-friendly or make your own using olive oil, vinegar, and seasonings.
What can I substitute for butternut squash?
If butternut squash isn’t available, try using roasted sweet potatoes or pumpkin. Both bring similar sweetness and texture, making them excellent substitutes in this salad.
Can this salad be packed for lunch?
Definitely! To keep the salad fresh, pack the dressing separately and combine them just before eating. Using a container with compartments can help keep ingredients crisp and flavorful throughout the day.
What type of nuts work best for this salad?
Chopped pecans and walnuts are fantastic choices for their flavor and crunch, but you can also try almonds, hazelnuts, or even toasted seeds like sunflower or pepitas to suit your taste.
Final Thoughts
This Healthy Fall Salad Recipe is a celebration of seasonal flavors and textures that’s as nourishing as it is delightful. It’s simple enough for weeknights but elegant enough for entertaining, making it a versatile favorite to add to your recipe collection. I can’t wait for you to try it and discover how effortless it is to bring a taste of fall to your table!
Print
Healthy Fall Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Fall Salad combines nutrient-packed mixed greens with roasted butternut squash, crisp apples, dried cranberries, tangy goat cheese, crunchy nuts, and pumpkin seeds, all tossed in a flavorful balsamic vinaigrette. It’s a perfect seasonal dish that offers a balance of sweet, savory, and nutty flavors, ideal for a light lunch or a nourishing side.
Ingredients
Salad Ingredients
- 2 cups of mixed greens (such as kale, baby spinach, and arugula)
- 1 cup of roasted butternut squash, cubed
- ½ cup of sliced apples (such as Honeycrisp or Fuji)
- ¼ cup of dried cranberries
- ¼ cup of crumbled goat cheese or feta cheese
- ¼ cup of chopped pecans or walnuts
- 2 tablespoons of pumpkin seeds
Dressing & Seasoning
- 3 tablespoons of balsamic vinaigrette dressing
- Salt and pepper to taste
- 1 tablespoon olive oil (for roasting squash)
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare Squash: Spread the cubed butternut squash on the baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to make sure each piece is evenly coated.
- Roast Squash: Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized around the edges. Once done, remove from the oven and allow it to cool slightly.
- Prepare Greens: While the squash is roasting, wash and dry the mixed greens thoroughly. Place them into a large salad bowl.
- Add Fruits and Cheese: To the greens, add the sliced apples, dried cranberries, and crumbled goat cheese or feta cheese.
- Incorporate Roasted Squash: After cooling slightly, add the roasted butternut squash to the salad bowl.
- Add Nuts and Seeds: Sprinkle the chopped pecans or walnuts and pumpkin seeds over the salad for added crunch and nutrition.
- Dress the Salad: Drizzle the balsamic vinaigrette dressing over the salad and gently toss to combine all the ingredients evenly.
- Season: Taste the salad and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve immediately for the best texture and flavor, enjoying a fresh and nutritious fall-inspired salad.
Notes
- For a vegan version, omit the goat cheese or feta, or replace with a plant-based cheese alternative.
- To make the salad more filling, add a serving of cooked quinoa or grilled chicken.
- You can prepare the roasted butternut squash in advance and store it in the refrigerator for up to 3 days.
- If balsamic vinaigrette is not available, a simple mix of olive oil, balsamic vinegar, Dijon mustard, and honey works well as a substitute.
- Be sure to dry the greens properly to prevent a soggy salad.
