This fall harvest salad is chock-full of roasted veggies, fruits and nuts, and the most incredible lemon maple dressing. It’s a delicious and festive side dish!
Back when we lived in Seattle, there was one restaurant called Deru Market that I was obsessed with. I would always look forward to going there and ordering their farm salad. After we moved to Nashville, I missed that salad so much — I knew I had to create my own version.
This harvest salad is a combo of everything I love in a salad. It’s so filling with tons of layered flavors, and it reminds me of the tastes and aromas of harvest season… earthy, sweet, tangy, crunchy. Whenever a salad craving hits me, this is the first one that comes to mind!
How To Make A Harvest Salad
If you’re impatient like me, this harvest salad recipe is the perfect choice. Everything comes together in three easy steps, and it’s ready to eat in just over 30 minutes!
- Make the dressing: In a small bowl or jar, whisk together all the ingredients for the dressing.
- Roast the veggies: Preheat the oven to 425°F on the broil setting. Place the cubed squash and sweet potatoes on a baking sheet. Toss them with olive oil and salt, then broil for 15–20 minutes.
- Toss everything together: In a large serving bowl, toss together all the salad components. Pour on the dressing and give everything another gentle toss.
Fun Add-Ins
I’ve always loved how customizable salads are, and this harvest salad is no exception. Make it your own with peak-of-the-season ingredients!
- Veggies: For more caramelized sweetness, slice a few carrots into rings and roast them along with the other veggies. Brussels sprouts would also be delicious!
- Nuts/seeds: To complement the roasted pecans (or swap them out), try freshly roasted sunflower seeds, pumpkin seeds, almonds, or walnuts.
- Herbs: Add a pop of freshness with dill, parsley, or any of your favorite herbs.
- Fruit: Savor the juicy bite of pomegranate seeds, pears, figs, or grapes.
- Protein: Get your protein in with grilled chicken, bacon, steak, or prosciutto.
Tips For the Best Harvest Salad
I’ve made this harvest salad too many times to count, but it still blows my mind every time I try it. These tips make all the difference when you’re striving for an exceptional salad.
- Don’t skip the roasted veggies! Although the roasted butternut squash and sweet potatoes are optional, I Iove the amazing flavors that they add to this salad.
- Allow the veggies to cool. To avoid wilting the greens, give the roasted veggies about 15-20 minutes to cool down before adding them to the salad.
- Opt for your favorite cheese. I think that goat cheese is so delicious here, but feta cheese or blue cheese would also be tasty!
- Adjust the flavors of the dressing. Feel free to substitute apple cider vinegar for the lemon juice, or use honey instead of the maple syrup.
- Serve the salad on a large platter or bowl. Presentation is everything! Pick a large serving platter or bowl, and artfully layer the ingredients.
Storage
To maximize freshness, store the salad and dressing separately for up to two days in airtight containers in the refrigerator. Once the salad has been tossed with the dressing, enjoy the leftovers promptly.
More Autumnal Recipes
- Old Fashioned Pumpkin Pudding — Aka Ukrainian “kasha”… a sweet pudding made with millet
- Baked Ratatouille — Vibrant thinly sliced veggies baked in a seasoned tomato sauce
- Pear Galette — A stunning dessert centerpiece that couldn’t be easier to make
- Baked Apples — Buttery, tender apples stuffed with a brown sugar-cinnamon-nut mixture
Recipe
Ingredients
- 6 oz mixed greens spring mix, arugula, or baby kale
- 1 Honeycrisp apple thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans toasted
- 1/2 cup crumbled goat cheese
- 1/4 red onion thinly sliced
- 1/2 cup butternut squash cubed
- 1/2 cup sweet potatoes cubed
- 2 tbsp dill chopped
For the Lemon Maple Dressing
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice about half of a juicy lemon
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or more to taste
- 1 tsp salt adjust to taste
Instructions
- To make the dressing, add the olive oil, lemon juice, Dijon mustard, maple syrup, and salt to a small bowl or jar. Whisk or shake until the mixture is smooth.
- Cube the butternut squash and sweet potatoes. Place them on a baking sheet and toss them with olive oil and salt. Broil the veggies at 425°F for 15-20 minutes until they are tender and golden.
- In a large serving bowl, layer the greens, sliced apple, cranberries, pecans, goat cheese, sliced onion, and roasted veggies.
- Drizzle the salad with the lemon maple dressing right before serving and gently toss to coat. Enjoy!
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