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+ servings

Seasonal Harvest Salad Recipe

5 from 1 vote
Prep25 mins
Cook25 mins
Total50 mins
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.
Author: Courtney Paige


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


Salad Ingredients

  • 1 ⅓ cup quinoa
  • 1 Pink Lady apple
  • 1 cup butternut squash
  • 1 cup holiday grapes, halved
  • 3 cups spinach
  • ½ cup red onion, diced
  • 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


  • In a sauce pan, cook the couscous or quinoa (or desired grain) according to box 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 degrees 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 all of the ingredients into a salad bowl. Fold in chopped dried cranberries and pumpkin seeds.
    After the butternut squash and couscous has cooled, it gets added into the salad bowl. Stir together.
  • Fold in chopped spinach and desired goat cheese (if any).
  • 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!!


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!