There’s something special about the shift into fall — the cooler mornings, the deeper colors, and the way seasonal produce suddenly feels richer and more comforting. This Fall Harvest Salad brings all of that to the table. It’s a beautiful mix of roasted butternut squash, crisp apples, tender greens, and creamy goat cheese, all tied together with a light‑yet‑indulgent Honey Dijon Vinaigrette that tastes restaurant‑quality but comes together in minutes.

Fall harvest salad on a rimmed plate with roasted squash, apples, greens, goat cheese, nuts, and cranberries.

Ingredients

This Fall Harvest Salad is everything autumn should taste like — warm, bright, comforting, and fresh. It’s simple enough for everyday meals but special enough for gatherings. And that Honey Dijon Vinaigrette? It’s the star of the whole dish.

honey Dijon vinaigrette
roasted butternut squash
baby red and leaf lettuce
red or sweet onion
Honeycrisp apple
goat cheese
dried cranberries
toasted walnuts or petitas

Full ingredient list and instructions are in the recipe card below.

Perfect Pairings

Grilled Chicken
Baked Salmon
Quick & Easy Vegetable Barley Soup
Half Sandwich
Warm French Bread with Butter
Sparkling Cider

Why You’ll Love This Salad

Seasonal flavors — roasted squash, apples, cranberries, and warm spices.
Balanced textures — creamy goat cheese, crisp lettuce, crunchy nuts and seeds.
Light but indulgent dressing — the Honey Dijon Vinaigrette adds brightness without weighing anything down.
Meal‑prep friendly — roast the squash ahead and assemble when ready.

A Few Helpful Tips

When it’s just the two of us, I adjust the salad portion to 0.5x to avoid leftovers.
This salad is a fall favorite, so I keep extra vinaigrette and roasted butternut squash on hand. It makes throwing a salad together quick and easy.
I have made this with both fresh and frozen butternut squash, and honestly — both versions are delicious. Use what you have!
A mix of baby red and leaf lettuce keeps this salad light yet sturdy — and for extra crisp greens, chill the bowl first.
A light pinch of salt on the greens just before dressing helps bring out their natural flavor and makes every bite taste more balanced.
For the best flavor in every bite, I chop my lettuce and veggies small. Every forkful becomes a perfect mix of textures and tastes — size really does matter.

Fall harvest salad on an orange plate with roasted squash, apples, greens, onions, goat cheese, nuts, and cranberries.

Equipment

2 mixing bowls one small and one large
1 shaker jar optional
1 half sheet pan
1-2 oven mitts
1 Henckels knife small or medium
1 cutting board
1 tongs

Ingredients

Honey Dijon Vinaigrette

1/3 cup Walnut oil
3 tablespoons honey
2 tablespoons Apple Cider vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 clove garlic pressed
1/8 teaspoon rosemary, recommended
1/8 teaspoon salt

Butternut Squash

3 cups butternut squash, fresh or frozen peeled and cubed
1-2 tablespoons Olive Oil
1 teaspoon salt to taste
1/2 teaspoon pepper to taste
1 dash cinnamon & nutmeg to taste

Salad

3 cups Butternut squash roasted and seasoned
4-6 cups baby red & leaf lettuce
1/2 cup red or sweet onion thinly sliced
1/2 Honeycrisp apple – sweet and firm, thinly sliced
2 oz. goat cheese crumbled
1/4 cup dried cranberries chopped
1/8 cup walnuts, toasted
1/8 cup petitas

Instructions

Preparation

Vinaigrette: Mix walnut oil, honey, apple cider vinegar, lemon juice, Dijon mustard, garlic, rosemary, and salt in a mixing bowl or shaker jar. Set aside.
Butternut Squash: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
In a bowl, toss the peeled and cubed butternut squash with olive oil. Season it with salt, pepper, cinnamon, and nutmeg to taste. Spread the seasoned squash evenly onto the prepared sheet pan.
Bake for 15-20 minutes, or until the squash is tender and roasted.

Assemble the Salad

In a large, chilled bowl, mix together red and green leaf lettuce, slightly cooled and roasted butternut squash, apple, red onion, goat cheese, cranberries, walnuts, and petitas.
Plate on a chilled serving platter or individual plates, then finish with a little extra roasted squash, goat cheese, and walnuts for a clean, pretty presentation.

Notes

Inspired by the harvest salad at the Hotel Domestique’s Restaurant 17.

The Shop

Amazon Basics

Half Sheet Pans

Umite Chef

Mixing Bowls

aniso

Stainless Steel Whisk

heavy duty

Measuring Spoons

Heavy Duty

Measuring Cups

Did You Make This Recipe?

I hope you try this healthy and delicious Fall Harvest Salad- I’m sure you’ll add it to your favorites! Please drop a comment below to share your thoughts. Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!