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This fall harvest salad is packed with roasted butternut squash, apples, pomegranate seeds, prosciutto, arugula, candied pecans, avocado, and a delicious homemade, tangy fall salad dressing! Topped with creamy goat cheese, this salad has all the flavors of the season.
You blend the dressing in just 30 seconds! Then you roast the squash and bake the pecans with maple syrup. It all takes just over an hour, and you can make the roasted squash, candied pecans, and dressing ahead of time. Naturally gluten-free & grain-free.
Quick Look: Fall Harvest Salad
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 55 minutes
- 🕒 Total Time: 1 hour 10 minutes (includes at least 5 minutes for the pecans to cool)
- 👥 Servings: 6 people
- 📊 Calories: ~567 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: squash roasted at 400°F on a parchment-lined baking sheet, pecans baked at 350°F on foil, then everything tossed in a large bowl
- 👩🍳 Flavor Profile: warm winter squash meets crisp apples, with sweet candied pecans, creamy avocado, a salty finish from the prosciutto, and a tangy maple apple cider vinaigrette.
- ⭐ Difficulty: Easy (you just can't go wrong!), perfect for guests or a cozy weeknight in Fall.
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Cozy Isn't Just a Feeling, It's a Flavor!
The season of colorful foliage and even more colorful food. Beautiful veggies meet hearty protein and ripened fruit. Enter my "as beautiful as it is delicious" harvest apple salad. Warm winter squash meets crisp apples meets crumbled goat cheese - bursting flavors with every bite.
The sweetness of the candied pecans and the creamy avocado take this salad to a whole new level, while the prosciutto rounds it out with a salty finish. What more could you want in a salad?! This is the perfect entree salad for guests or a cozy weeknight in.
Readers love it on the Thanksgiving table, too (one said it stole the show!). For the rest of your menu, browse my gluten free Thanksgiving recipes with dairy-free options!
Ingredient Notes
- prosciutto: This cured meat often comes in longer strips. Tear it into 2-inch pieces for optimal use in this harvest salad!
- goat cheese: If you are dairy-free, or if you prefer no dairy, omit the goat cheese! Also, swap for feta if you don't enjoy goat cheese.
How to Make a Fall Harvest Salad
Step 1: Combine the ingredients in a blender and blend on high for 30 seconds until very creamy. It should look pale golden, like the jar below. Have extra? It's such a yummy, tangy, versatile dressing that will pair well with most salads, or use it as a chicken marinade!
Step 2: Toss the squash with the olive oil, salt, and maple syrup right on a parchment-lined baking sheet. Use your hands! Roast it in a preheated 400°F oven for 35-40 minutes. It's ready when it's fork-tender and the edges are beginning to brown, like the pan below.
Step 3: Once you take the squash out, turn the oven down to 350°F and line a small baking sheet with foil for the pecans. Making these ahead of time? Just preheat the oven to 350°F! Toss the pecans with the maple syrup, cayenne, and salt right on the baking sheet. Bake them for 15 minutes, then let them cool for at least 5 minutes before you add them to the salad. They should look glossy and deep brown, like the jar below!
Step 4: Add the arugula, sliced apples, avocado, pomegranate seeds, prosciutto pieces, candied pecans, and roasted butternut squash to a large bowl. Toss it with part of the dressing first, then add more until everything is lightly coated. Top it with the goat cheese (or skip it for dairy-free!). Enjoy!
A Few Recipe Tips
- The candied pecans make a great holiday gift if you package them up in individual bags! I use the same maple and cayenne combo for the pecan topping on my paleo sweet potato casserole, so if you make a double batch, you can use them for both recipes!
- Expecting leftovers? Only dress what you'll eat. Otherwise, the ingredients will become soggy! Add the dressing and enjoy your harvest salad for lunch the next day!
Make It a Thanksgiving Feast!
Fall Harvest Salad with Maple Apple Cider Vinaigrette
Equipment
- Blender or immersion blender
Ingredients
Salad
- 5 oz baby arugula
- 1 honeycrisp apple, thinly sliced
- 4 oz prosciutto, cut or ripped into 2-inch pieces
- 1 avocado, pitted and cut into cubes
- ½ cup pomegranate arils
- ½ cup goat cheese, crumbled – omit for dairy free!
Maple Apple Cider Vinaigrette
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 2 tbsp maple syrup
- 1.5 tsp Dijon Mustard
- 2 cloves minced garlic
- ¼ tsp sea salt
Butternut Squash
- 4 cups butternut squash, cut into cubes
- 1.5 tbsp olive oil
- ½ tsp salt
- 1 tbsp maple syrup
Candied Pecans
- 1 cup raw, unsalted pecans
- 3 tbsp maple syrup
- ¼ tsp cayenne pepper
- ¼ tsp sea salt
Instructions
Maple Apple Cider Vinaigrette
- Combine the ingredients in a blender and blend on high for 30 seconds until very creamy. Alternatively, you can add the ingredients to a bowl and use an immersion blender. Set aside.
Butternut Squash
- Preheat your oven to 400 and line a baking sheet with parchment paper for easy cleanup.
- Combine the squash, olive oil, salt, and maple syrup on the baking sheet and toss to coat using your hands. Bake the squash for 35-40 minutes until it is fork tender and beginning to brown.
Candied pecans
- Reduce oven temp to 350 (or preheat to this temp if making these ahead of time!) and line a small baking sheet with foil.
- Add the pecans, maple syrup, cayenne, and salt to the baking sheet and toss to combine. Bake the pecans for 15 minutes. Let them cool for at least 5 minutes.
Salad
- Add the arugula, sliced apples, avocado, pomegranate seeds, prosciutto pieces, candied pecans, and roasted butternut squash to a large bowl. Toss with the dressing and add goat cheese on top, if desired. Enjoy!
Notes
- Candied Pecans: The candied pecans can be made ahead of time and stored in an airtight container (or plastic baggie) on the counter for up to 5 days.
- Butternut Squash: The butternut squash can also be roasted ahead of time (no more than 48 hours). You can add it to the salad cold, or heat it back up before adding to the salad.
- Dressing: The dressing can also be made ahead of time and stored in the fridge for up to 5 days.
- Storage: Store undressed leftovers in an airtight container for 1-2 days. Stored separately, the rest of the ingredients will last in the fridge for up to one week!
- Swaps: Roasted sweet potato will work perfectly in place of the butternut squash (follow the same quantities). Cranberries also work in place of the pomegranate seeds. Don't enjoy goat cheese? Swap in feta!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This is a keeper! So yummy, and multiple people have requested the recipe!
Woo hoo! Thank you!
I served this at Thanksgiving and my daughter and two sister-in-laws all asked for the recipe. It was so good!!! We did bacon instead of the prosciutto because to was what we had. Loved the bacon in it!! Don’t leave out the squash – it makes it extra yummy!
Every time I make it someone asks for it again.
Woo hoo! Thanks Mary!
I never thought a salad would steal the show on Thanksgiving … but when I saw this one I had to make it! It was SO flavorful, colorful, and delicious. Everyone loved it. Going to be making this on repeat!
Made for Thanksgiving and it was a big hit.
Awesome thanks Jenny!
I am not a huge salad person but my friend is and I made this for her birthday. It is life changing! The best salad I have ever eaten. All the flavors together are amazing along with the crunch. So. Good!
thank you, Kelly!!
Delicious!! Will be making this often
Thanks Colleen!
Omgeeeeee this is delicious! We fried up the prosciutto in a pan with olive oil so it was crispy, so that added some extra flavor. So simple and so, so good!
Absolutely delicious! Loved it.
Delicious fall salad! My whole family loved it. I’ll be making this again!