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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. 🥗🍎
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

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! 🥗🍂