Name: Harvest Haven Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups mixed greens (arugula, spinach, or baby kale); 2 cups roasted butternut squash or sweet potatoes, cubed; 1 apple or pear, thinly sliced; 1/3 cup dried cranberries or cherries; 1/3 cup goat cheese or feta, crumbled; 1/3 cup toasted pecans, walnuts, or pumpkin seeds; 1/4 small red onion, thinly sliced (optional); 1/4 cup balsamic vinaigrette or maple Dijon dressing

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Harvest Haven Salad is a vibrant, seasonal mix of crisp greens, roasted vegetables, fruits, nuts, and cheese that captures all the best flavors of fall in one beautiful bowl. It’s the kind of salad I love making when I want something nourishing, colorful, and full of texture—perfect for both weeknight dinners and holiday gatherings.

Why You’ll Love This Recipe

I love how this salad balances sweet, savory, crunchy, and creamy elements all in one bite. The combination of roasted squash or sweet potatoes, crisp apples or pears, toasted nuts, and tangy vinaigrette makes it feel both cozy and refreshing. It’s endlessly adaptable depending on what I have on hand, and it always looks stunning on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mixed greens (like arugula, spinach, or baby kale)
Roasted butternut squash or sweet potatoes
Apple or pear, thinly sliced
Dried cranberries or cherries
Goat cheese or feta, crumbled
Toasted pecans, walnuts, or pumpkin seeds
Red onion, thinly sliced (optional)
Balsamic vinaigrette or maple Dijon dressing

Directions

I start by roasting cubed squash or sweet potatoes at 400°F (200°C) with olive oil, salt, and pepper until tender and golden, about 25–30 minutes.
While the vegetables roast, I prepare the dressing—usually a mix of balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper.
I toast the nuts in a dry skillet for a few minutes until fragrant, which brings out even more flavor.
Once the roasted veggies are cool, I assemble the salad: I layer the greens in a large bowl or platter, then arrange the roasted vegetables, sliced fruit, cheese, cranberries, and nuts over the top.
I drizzle the dressing just before serving and toss gently so everything gets coated evenly.

Servings and timing

This recipe serves 4 as a main dish or 6–8 as a side. It takes about 15 minutes to prep and 30 minutes to roast the vegetables, for a total time of around 45 minutes.

Variations

When I want to make it heartier, I add quinoa or farro for a grain-based version. Sometimes I use blue cheese instead of goat cheese for a stronger bite. Roasted beets, grapes, or pomegranate seeds also make great additions. I’ve even added leftover roasted chicken or turkey to turn it into a full meal.

Storage/Reheating

I store the components separately if I’m making it ahead—greens in one container, roasted veggies and fruit in another, and dressing on the side. Once assembled, the salad is best enjoyed right away. If I have leftovers, I eat them within a day, although the greens might wilt slightly. The roasted veggies and nuts stay good for 3–4 days in the fridge.

FAQs

Can I make this salad ahead of time?

Yes, I prep the components ahead and store them separately. I assemble and dress the salad right before serving so it stays fresh and crisp.

What’s the best apple to use?

I usually go with something crisp and slightly tart like Honeycrisp or Granny Smith, but any firm apple will work well.

Can I use store-bought dressing?

Absolutely. When I’m short on time, I use a quality balsamic vinaigrette or maple Dijon dressing from the store—it still tastes great.

Is this salad good for potlucks or holidays?

Yes, it’s one of my favorite salads to bring to fall gatherings. It travels well if I keep the dressing separate until serving.

Can I make it vegan?

Yes, I leave out the cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan-friendly.

Conclusion

Harvest Haven Salad is everything I love about fall in a bowl—sweet roasted vegetables, juicy fruit, creamy cheese, and crunchy nuts all tied together with a zesty dressing. It’s easy to make, beautiful to serve, and always a hit whether I’m enjoying it at home or sharing it with friends and family.