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There is nothing better in the fall than roasted vegetables added to a delicious green salad. This Fall Harvest Salad is a mixture of kale and spinach, roasted butternut squash, beets, brussels sprouts, carrots, red onion, sweet local apples, dried cranberries, pomegranate arils and goat cheese. The maple tahini dressing is the perfect finishing touch to this fall salad!
Roasted vegetables are always my favorite this time of year. I love making them on Sunday and using them in a variety of recipes like today’s Fall Harvest Salad, Roasted Carrots with Pistachios, Mediterranean Roasted Vegetables, Mediterranean Buddha Bowl, Roasted Vegetable Salad, Roasted Carrots and Beets with Tahini and Turmeric Cauliflower.
There is something so comforting about the flavors in fall salads. Today’s salad mixes sweet roasted vegetables and squash, kale and spinach, dried cranberries, pomegranate arils, goat cheese and a maple tahini dressing. I like to serve this salad at a holiday gathering or as a hearty lunch or dinner. It is the perfect mixture of fall flavors in one salad.
At Thanksgiving this would be great alongside my Herb Butter Roasted Turkey, Butternut Squash Stuffing, and some Baked Mac and Cheese.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Vegetables: This salad uses a mixture of roasted vegetables of brussels sprouts, beets, red onions and carrots.
- Squash: Butternut squash is roasted and added into the salad adding a sweet flavor to the salad.
- Greens: The mixture of greens in this salad are kale and spinach.
- Pecans: I like to add pecans to this salad. They add a nice crunch and are slightly sweet.
- Dried Fruit: I like to add dried cranberries but you can also use dried raisins, dried apricots or dried dates.
- Pomegranate: Pomegranate arils are another great addition. They are a sweetness and pair so well with the other flavors.
- Goat Cheese: Creamy, savory goat cheese is in this fall salad. A delicious addition to this salad but can be swapped for feta cheese.
Ways to Modify this Salad
- Nuts & Seeds: I added pecans to this salad but any nuts or seeds will work nicely. You could try sliced almonds, cashews, pine nuts or sunflower seeds.
- Cheese: Goat cheese is a creamy cheese that pairs nicely with roasted vegetables and all of the other fall ingredients. You could swap this cheese with feta cheese, mozzarella or Parmesan cheese.
- Vegetables: Roasted vegetables are a great addition to salads and such a nice option in the fall. Some vegetables that would also work nicely are sweet onion, red bell peppers, tomatoes or zucchini.
- Squash: Squash is my favorite this time of year. Aside from butternut squash I also like to use acorn squash or delicata squash.
- Herbs: Fresh herbs are always a nice addition to salads and can take the flavor to the next level. I like adding parsley, oregano, dill or mint.
How do you Make this Fall Salad
Step 1: Prepare Vegetables: Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).
Cut the ends off of the beets and scrub each beet well. Dice the beets into small pieces. Add the butternut squash, brussels sprouts, beets, red onion and carrots to a large mixing bowl. Add 2 tbsps olive oil, salt and pepper to the vegetables and mix well.
Step 2: Spread on Baking Sheet: Spread the vegetables and squash evenly on a baking sheet. Roast in the oven for 30 minutes or until tender
Step 3: Prepare Salad: Put the kale in a medium mixing bowl. Add 2 tbsps olive oil and massage with your hands for two minutes to create tender kale.
Add the kale to a large salad bowl. Add in the spinach, apple, pecans, dried cranberries, pomegranate arils and goat cheese.
Once the roasted vegetables are done roasting let them cool and then add them to the salad.
Step 4: Create Dressing: Blend all the salad dressing ingredients together until smooth. Drizzle the tahini dressing over the salad and gently toss. Serve immediately.
Storage Tips
I suggest storing the roasted vegetables separate from the greens if you know you will have leftovers and then assembling when you are ready to eat. Otherwise you can just store the leftover salad in an airtight container for up to 4 days.
More Salad Recipes
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Fall Harvest Salad
Ingredients
- 1 package brussels sprouts, halved
- 1 butternut squash, cubed
- 1 large carrot, peeled, diced
- 2 medium beets , or 4 small beets, diced
- 1/2 medium red onion, sliced
- 4 tablespoons olive oil, extra virgin, divided
- 1 cup kale, chopped
- 2 cups spinach
- 1 apple, diced, of your choice
- 1/2 cup pecans
- 1/2 cup cranberries, dried
- 1 cup pomegranate arils
Maple Tahini Dressing:
- 1/4 cup Tahini
- 2 tbsps Maple Syrup
- 1 tbsp orange juice
- 2 garlic cloves, minced
- 1 cup goat cheese, crumbled
Instructions
To prepare the roasted vegetables:
- Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).
- Cut the ends off of the beets and scrub each beet well. Dice the beets into small pieces.
- Add the butternut squash, brussels sprouts, beets, red onion and carrots to a large mixing bowl.
- Add 2 tbsps olive oil, salt and pepper to the vegetables and mix well.
- Spread the vegetables and squash evenly on a baking sheet. Roast in the oven for 30 minutes or until tender.
To prepare the salad:
- Put the kale in a medium mixing bowl. Add 2 tbsps olive oil and massage with your hands for two minutes to create tender kale.
- Add the kale to a large salad bowl. Add in the spinach, apple, pecans, dried cranberries, pomegranate arils and goat cheese.
- Once the roasted vegetables are done roasting let them cool and then add them to the salad.
- Blend all the salad dressing ingredients together until smooth. Drizzle the tahini dressing over the salad and gently toss. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
