Fall Harvest Salad with Apple Cider Vinaigrette Recipe

Introduction

This Fall Harvest Salad with Apple Cider Vinaigrette is a vibrant mix of roasted butternut squash, wild rice, kale, and crisp apples. The tangy vinaigrette ties all the flavors together, making it a perfect seasonal dish for autumn gatherings or a wholesome meal.

Ingredients

• 1/2 cup uncooked wild rice
• 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 5 cups kale, center rib removed, and sliced thin
• 1 medium apple, cut into 1/2 inch cubes
• 1/2 cup dried cherries or cranberries
• 1/2 cup toasted pepitas (or pumpkin seeds or pecans)
• Salt
• Black pepper
• 2 tablespoons apple cider (or apple juice)
• 2 tablespoons apple cider vinegar
• 1/4 cup + 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper. Spread them in an even layer on the prepared baking sheet.
2. Step 2: Roast the squash in the oven for about 15 minutes, or until tender and lightly browned. Remove from the oven and set aside to cool.
3. Step 3: While the squash roasts, cook the wild rice according to package instructions. Once cooked, drain and let it cool.
4. Step 4: In a large bowl, combine the sliced kale, diced apple, dried cherries or cranberries, toasted pepitas, cooled roasted butternut squash, and wild rice. Toss gently to mix evenly.
5. Step 5: In a small bowl, whisk together the apple cider, apple cider vinegar, 1/4 cup plus 2 tablespoons olive oil, Dijon mustard, salt, pepper, and garlic powder until well combined to make the vinaigrette.
6. Step 6: If serving immediately, drizzle the dressing over the salad and toss to coat. Serve fresh.
7. Step 7: To prepare ahead, store the salad and dressing separately in airtight containers. Toss with dressing just before serving.

Tips & Variations

• For extra flavor, add crumbled goat cheese or feta to the salad before serving.
• Substitute quinoa or brown rice for wild rice if preferred.
• Use maple syrup or honey in the dressing for a touch of sweetness.
• To toast pepitas or nuts, place them in a dry skillet over medium heat for a few minutes until fragrant.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss the salad with the dressing just before serving to keep the kale fresh and crisp. Leftover dressed salad is best eaten within a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of greens besides kale?

Yes, hearty greens like spinach, Swiss chard, or arugula work well. Keep in mind that delicate greens may wilt faster once dressed.

How do I reheat the roasted butternut squash?

You can gently reheat the squash in the oven at 350 degrees F for 5-7 minutes or in the microwave for 1-2 minutes before adding it to the salad.

Fall Harvest Salad with Apple Cider Vinaigrette Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

This Fall Harvest Salad with Apple Cider Vinaigrette is a vibrant, nutritious dish perfect for autumn. It combines roasted butternut squash, wild rice, fresh kale, crisp apples, dried cherries, and toasted pepitas, all tossed in a tangy apple cider vinaigrette. Ideal as a wholesome lunch or a light dinner, this salad offers a delightful mix of textures and seasonal flavors.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1/2 cup uncooked wild rice
• 2 pounds butternut squash, peeled, seeds removed, and cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 5 cups kale, center rib removed and sliced thin
• 1 medium apple, cut into 1/2 inch cubes
• 1/2 cup dried cherries or cranberries
• 1/2 cup toasted pepitas (or pumpkin seeds or pecans)
• Salt, to taste
• Black pepper, to taste

Dressing

• 2 tablespoons apple cider (or apple juice)
• 2 tablespoons apple cider vinegar
• 1/4 cup + 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread evenly on the prepared baking sheet and roast in the oven for about 15 minutes or until tender and slightly caramelized. Remove and let cool.
3. Cook Wild Rice: Meanwhile, cook the wild rice according to the package instructions. Once cooked, allow it to cool to room temperature.
4. Combine Salad Ingredients: In a large bowl, mix the thinly sliced kale, cubed apples, dried cherries, toasted pepitas, cooled roasted butternut squash, and cooled wild rice. Toss well to combine all ingredients evenly.
5. Prepare Dressing: In a small bowl, whisk together the apple cider, apple cider vinegar, olive oil, Dijon mustard, salt, pepper, and garlic powder until emulsified and smooth.
6. Toss and Serve: If serving immediately, drizzle the dressing over the salad and toss well to coat. Serve fresh.
7. Store for Later: If making ahead, store the salad and dressing separately in airtight containers. Combine just before serving to maintain freshness and texture.

Notes

• You can substitute dried cherries with dried cranberries if preferred.
• For a nut-free version, use pepitas or omit nuts entirely.
• Leftovers can be refrigerated for up to 3 days; add dressing only before serving.
• Roasting the butternut squash enhances its natural sweetness, adding depth to the salad.
• This salad can be served as a main dish or a side.

Keywords: Fall Salad, Harvest Salad, Butternut Squash Salad, Wild Rice Salad, Apple Cider Vinaigrette, Autumn Recipe, Healthy Salad, Vegetarian Salad