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Seasonal Harvest Salad in a wooden serving bowl with silver salad tongs.
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5 from 7 votes

Seasonal Harvest Salad

This Seasonal Harvest Salad is truly the taste of fall! Made with hearty butternut squash, tart Pink Lady apple chunks, juicy grapes, sweet dried cranberries, and more, it's fresh, nutritious, the perfect representation of all there is to love about this time of year.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Appetizer, dinner
Cuisine: American
Servings: 6
Calories: 173kcal

Equipment

  • Serving bowl
  • Baking sheet
  • serving spoon
  • Chef's Knife
  • Cutting Board
  • Measuring cups and spoons
  • Vegetable peeler

Ingredients

Salad Ingredients

  • 1 ⅓ cup quinoa
  • 1 Pink Lady apple
  • 1 cup butternut squash
  • 1 cup holiday grapes halved
  • ½ cup red onion diced
  • 3 cups spinach
  • ½ cup celery diced
  • ½ cup goat cheese crumbled
  • ¼ cup dried cranberries
  • ¼ cup raw pumpkin seeds

Salad Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • pinch salt + pepper

Instructions

  • In a sauce pan, cook the quinoa according to package intructions. Once completed cooking, let cool for 10-15 minutes.
  • Peel and dice a butternut squash. Coat with 2 tablespoons of olive oil and some salt and pepper. Roast in the oven at 425°F F for 20-25 minutes, stirring occasionally. Once completed cooking, let squash cook for 10-15 minutes.
  • While the grain & roasted butternut squash is cooking, get to chopping. Slice the apple, halve the grapes, chop the celery, and dice the onion.
  • Add spinach to large salad bowl.
  • Top with quinoa, butternut squash, onions, apples, grapes, pumpkin seeds, cranberries, and cheese.
  • In a measuring cup, combine all dressing ingredients together. Whisk for 20-30 seconds until fully integrated. Drizzle over salad and toss together.
  • Refrigerate for 30 minutes prior to serving. This allows the all of the ingredients to absorb the dressing. It makes it super flavorful!! Enjoy!

Notes

The longest part of this recipe prep is cooking the quinoa and roasting the butternut squash. Be sure to start with these two steps & prep the other ingredients while they're cooking.
Roasted sweet potatoes can be substituted for roasted butternut squash. Make this dairy free or nut free by simply removing the cheese/seeds.
Want to make this more of a meal? Add a delicious protein of your choice. 
If you don't want to make your own dressing, I recommend Ken's Sweet White Vidalia Onion or Panera Bread's Fuji Apple or Poppyseed dressing. As always, make this dish so YOU enjoy it!

Nutrition

Serving: 1 serving (with dressing | Calories: 173kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 75mg | Potassium: 149mg | Fiber: 2g | Sugar: 12g