This Fall Harvest Salad is full of fall flavors; roasted butternut squash, tender wild rice, pepitas, sweet apples, and hearty kale. And finish the salad with a seasonal Apple Cider Vinaigrette! A dish that is perfect to make ahead!
about this Fall Harvest Salad
All these colors puts a smile on my face! It is no secret I love a hearty salad. You know, a salad that doesn’t feel like just rabbit food. But a stick to your bones, fills you up, and makes you just feel good salad!
This harvest salad recipe is a no brainer too. As in, throw it all in a bowl and you are ready for a week worth of noshing. Making it ideal for meal prepping; something I am slightly obsessed with. Feel free to add chicken for a protein, power packed meal!
Ingredients you’ll need for this Fall Harvest Salad recipe:
- Wild Rice
- Butternut Squash
- Olive Oil
- Kale
- Apple
- Dried Cherries or Cranberries
- Pepitas (pumpkin seeds)
- Apple cider (or apple juice)
- Apple Cider Vinegar
- Dijon mustard
- Garlic Power
- Salt
- Pepper
How to make this Fall Harvest Salad
The trick to delicious kale is to massage it! I know it sounds funny but the leaves soften and become tender. If not, they are rather bitter! So let’s walk thru how to make this simple harvest salad:
- Toss the butternut squash with a bit of olive oil, salt, and pepper. Bake until caramelized and evenly roasted.
- Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
- In a large bowl, combine the kale, apple, dried cherries (or cranberries), pepitas (or nut of choice), cooled butternut squash, wild rice, prepared salad dressing and toss until evenly mixed.
- Enjoy!
How to make apple cider vinaigrette dressing
I can’t go without mentioning the harvest salad dressing. Made with the perfect autumn beverage, apple cider, this dressing is slightly sweet. Just whisk together the ingredients until combined or add everything to a blender and viola! Done!
How to store the Fall Harvest Salad
The best way to store the harvest salad is in airtight container in the fridge for 3-5 days.
Can I prepare it ahead of time?
This salad stores beautifully since the kale and rice hold up to the dressing so well! Making this salad ideal for preparing ahead of time. Simply divide the salad into individual containers.
You can choose to dress the salad ahead of time since the kale and rice and can stand up well to it, or you can choose to toss the salad in the dressing before consuming. But I would suggest letting the dressing sit on the kale for a bit before consuming so it softens up.
meal prep tips:
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Make the dressing and store in a sealed container.
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Precook the rice. Add to kale, with cooked squash, nuts, and cranberries. Before serving add apple and dressing. If you choose, you can add the apple before but it may discolor slightly but it will not affect the salad that much. Flavor will still be great.
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This Fall Harvest Salad is perfect for make ahead meals, such as lunches or holiday side dishes!
more healthy salad recipes
-
Kale Power Salad
-
Thai Cucumber Salad with Peanut Chili Vinaigrette
-
Shredded Brussels Sprouts and Kale Salad with Parmesan and Bacon
- More healthy salad recipes!
This Fall Harvest Salad is full of fall flavors; roasted butternut squash, tender wild rice, pepitas, sweet apples, and hearty kale. And finish the salad with a seasonal Apple Cider Vinaigrette! A dish that is perfect to make ahead!
15 minPrep Time
15 minCook Time
30 minTotal Time
Yields 6-8
Save RecipeIngredients
- 1/2 cup uncooked wild rice
- 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
- 1 tablespoon olive oil
- 5 cups kale, center rib removed, and sliced thin
- 1 medium apple, cut into 1/2 inch cubes
- 1/2 cup dried cherries or cranberries
- 1/2 cup toasted Pepitas (or pumpkin seeds or pecans)
- Salt
- Black Pepper
- 2 tablespoons apple cider (or apple juice)
- 2 tablespoons apple cider vinegar
- 1/4 cup + 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a bit of olive oil, salt and pepper. Add to prepared baking sheet. Spread into even layer.
- Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool.
- Meanwhile, cook the wild rice per manufactures instructions. Once cooked, let cool.
- In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until evenly mixed.
- In a small bowl, whisk all ingredients together. Set aside.
- If serving immediately, toss with the dressing and serve.
- If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.
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