Healthy Fall Salad – Crisp, Colorful & Perfect for Autumn

A vibrant salad featuring crunchy greens, crisp apples, roasted squash, toasted nuts, and a tangy maple vinaigrette—this fall-inspired salad is light, nutritious, and bursting with seasonal flavors!

🎉 Introduction

Celebrate autumn’s bounty with this Healthy Fall Salad, a perfect mix of sweet, savory, and crunchy. With roasted squash, juicy apples, leafy greens, and a maple-Dijon dressing, this salad makes a standout side dish for any meal or a light, satisfying lunch. 🥗🍎

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🧰 Equipment Needed

• Large salad bowl
• Baking sheet
• Small mixing bowl or jar (for dressing)
• Whisk
• Knife & cutting board
• Measuring cups & spoons

🛒 Ingredients

🥗 Salad

• 4 cups mixed greens (kale, arugula, or spinach)
• 1 small apple, thinly sliced
• 1 cup roasted butternut squash cubes (or sweet potatoes)
• ½ cup pomegranate seeds or dried cranberries
• ¼ cup toasted pecans or walnuts
• ¼ cup crumbled goat cheese or feta (optional)
• 2 tbsp pumpkin seeds (pepitas)

🍁 Maple Vinaigrette

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt & pepper, to taste

👩‍🍳 Directions

Step 1: Roast the Squash

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with a little olive oil, salt, and pepper; spread on baking sheet.
3. Roast 20–25 minutes, until tender and caramelized; let cool.

Step 2: Make the Dressing

1. In a small bowl or jar, whisk olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper until emulsified.

Step 3: Assemble the Salad

1. In a large bowl, combine greens, roasted squash, apple slices, pomegranate seeds, nuts, and pumpkin seeds.
2. Drizzle with dressing; toss gently to coat.

Step 4: Serve

• Top with crumbled goat cheese or feta, if desired.
• Serve immediately for the freshest texture.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: ~40 minutes

🥄 Variations

• Protein Boost: Add grilled chicken, salmon, or chickpeas.
• No Squash: Swap roasted beets or carrots.
• Dairy-Free: Skip cheese or use vegan cheese.
• Different Nuts: Try almonds or cashews.

🧊 Storage & Reheating

• Fridge: Store salad (undressed) up to 2 days; dressing up to 1 week separately.
• Reheat: Gently warm roasted squash if desired.

❓ 10 FAQs

1. Can I use other greens?
   Yes—spinach, kale, or spring mix.
2. How do I prevent apples from browning?
   Toss slices with lemon juice before adding to salad.
3. Can I make it ahead?
   Yes—assemble salad and keep dressing separate until ready to serve.
4. Can I add grains?
   Absolutely—try quinoa or farro for a hearty salad.
5. Is it vegan?
   Omit cheese or use vegan cheese.
6. What squash works best?
   Butternut, delicata, or acorn.
7. Can I use store-bought dressing?
   Yes—balsamic or apple cider vinaigrette pairs well.
8. What apples are best?
   Honeycrisp, Fuji, or Granny Smith for a crisp bite.
9. What’s a substitute for maple syrup?
   Honey or agave syrup.
10. Is it kid-friendly?
    Yes—sweet apples and roasted squash make it appealing to kids.

🏁 Conclusion

This Healthy Fall Salad is fresh, flavorful, and perfect for cozy autumn meals—full of crunchy greens, sweet apples, roasted squash, and a tangy maple vinaigrette. It’s a simple, nutritious salad everyone will love! 🥗🍂

Adam

Healthy Fall Salad – Crisp, Colorful & Perfect for Autumn

Celebrate autumn’s bounty with this Healthy Fall Salad, a perfect mix of sweet, savory, and crunchy. With roasted squash, juicy apples, leafy greens, and a maple-Dijon dressing, this salad makes a standout side dish for any meal or a light, satisfying lunch. 🥗🍎

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

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Ingredients

  

🥗 Salad

• 4 cups mixed greens kale, arugula, or spinach
• 1 small apple thinly sliced
• 1 cup roasted butternut squash cubes or sweet potatoes
• ½ cup pomegranate seeds or dried cranberries
• ¼ cup toasted pecans or walnuts
• ¼ cup crumbled goat cheese or feta optional
• 2 tbsp pumpkin seeds pepitas

🍁 Maple Vinaigrette

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt & pepper to taste

Adem Recipes Daily App

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Adem Recipes Daily App 🍽️

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Coming Soon

Coming Soon

Equipment

• Large salad bowl
• Baking sheet
• Small mixing bowl or jar (for dressing)
• Whisk
• Knife & cutting board
• Measuring cups & spoons

Method

 

Step 1: Roast the Squash

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with a little olive oil, salt, and pepper; spread on baking sheet.
3. Roast 20–25 minutes, until tender and caramelized; let cool.

Step 2: Make the Dressing

1. In a small bowl or jar, whisk olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper until emulsified.

Step 3: Assemble the Salad

1. In a large bowl, combine greens, roasted squash, apple slices, pomegranate seeds, nuts, and pumpkin seeds.
2. Drizzle with dressing; toss gently to coat.

Step 4: Serve

1. Top with crumbled goat cheese or feta, if desired.
2. Serve immediately for the freshest texture.

Notes

🥄 Variations
Protein Boost: Add grilled chicken, salmon, or chickpeas.

No Squash: Swap roasted beets or carrots.

Dairy-Free: Skip cheese or use vegan cheese.

Different Nuts: Try almonds or cashews.

🧊 Storage & Reheating
Fridge: Store salad (undressed) up to 2 days; dressing up to 1 week separately.

Reheat: Gently warm roasted squash if desired.

❓ 10 FAQs
Can I use other greens?
Yes—spinach, kale, or spring mix.

How do I prevent apples from browning?
Toss slices with lemon juice before adding to salad.

Can I make it ahead?
Yes—assemble salad and keep dressing separate until ready to serve.

Can I add grains?
Absolutely—try quinoa or farro for a hearty salad.

Is it vegan?
Omit cheese or use vegan cheese.

What squash works best?
Butternut, delicata, or acorn.

Can I use store-bought dressing?
Yes—balsamic or apple cider vinaigrette pairs well.

What apples are best?
Honeycrisp, Fuji, or Granny Smith for a crisp bite.

What’s a substitute for maple syrup?
Honey or agave syrup.

Is it kid-friendly?
Yes—sweet apples and roasted squash make it appealing to kids.

🏁 Conclusion
This Healthy Fall Salad is fresh, flavorful, and perfect for cozy autumn meals—full of crunchy greens, sweet apples, roasted squash, and a tangy maple vinaigrette. It’s a simple, nutritious salad everyone will love! 🥗🍂