As the air turns crisp and the leaves start to change, I always look forward to creating meals that celebrate the best of fall’s bounty. This harvest salad is exactly that—a perfect balance of earthy roasted vegetables, sweet apples, and crunchy toasted nuts, all tossed in a tangy maple vinaigrette.

I first made this salad after a trip to a local farm where I picked up fresh butternut squash, and it’s been a go-to autumn dish ever since.

What sets this recipe apart is the combination of textures and flavors. The caramelized squash and tart cranberries pair beautifully with the creamy goat cheese, while roasted nuts like Mashuga Nuts or Roasted Peanuts in Shell bring that irresistible crunch. A sprinkle of pomegranate seeds adds a burst of color and juicy sweetness, making this salad a truly visual and culinary delight.

It’s the perfect dish for cozy fall dinners or even a Thanksgiving side. Give it a try, and let me know what twists you come up with—this salad loves a bit of creativity!

This image shows the completed salad, garnished with walnuts, ready to be served.

Harvest Salad

Harvest Salad is a vibrant, seasonal dish featuring fresh greens, roasted butternut squash, crisp apples, and crunchy walnuts. Topped with creamy feta cheese and a tangy maple vinaigrette, this salad embodies the flavors of fall, perfect for festive gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine American

Servings 6 people

Calories 338 kcal

Equipment

Baking sheet
Mixing bowls
Salad tongs or serving utensils
Whisk

Ingredients

⅓ cup walnut oil
½ cup red onion, thinly sliced
salt to taste
2 tbsp red raspberry jam
1 avocado, peeled, pitted, and diced
½ cup crumbled blue cheese
1 bunch spinach, rinsed and torn into bite-size pieces
freshly ground black pepper to taste
½ cup chopped walnuts
2 tbsp red wine vinegar
2 tomatoes, chopped
½ cup dried cranberries

Instructions

Preheat your oven to 375°F (190°C).
Spread the walnuts in a single layer on a baking sheet and toast them in the oven for about 5 minutes, or until they start to brown.
In a large bowl, combine the spinach, tomatoes, avocado, toasted walnuts, cranberries, blue cheese, and red onion.
In a separate small bowl, whisk together walnut oil, jam, vinegar, salt, and pepper.
Drizzle this dressing over the salad and toss gently to coat.
Add walnuts on the top just before serving.