Fall Harvest Salad with Apple Cider Vinaigrette Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- 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.
- Cook Wild Rice: Meanwhile, cook the wild rice according to the package instructions. Once cooked, allow it to cool to room temperature.
- 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.
- 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.
- Toss and Serve: If serving immediately, drizzle the dressing over the salad and toss well to coat. Serve fresh.
- 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
