Description
Nothing celebrates the season quite like an Early Fall Harvest Salad overflowing with vibrant flavors and colors from autumn’s freshest produce. As the weather cools and gatherings move indoors, this dish bridges cozy comfort and bright freshness, making it a star at any get-together. This guide covers the story behind its creation, seasonal ingredients, step-by-step assembly, and expert serving tips and FAQs for healthy autumn recipes that delight every guest.
Ingredients
Instructions
1. Preheat oven to 400F and line a baking sheet with parchment paper
2. Toss butternut squash and sweet potato with olive oil, salt, and pepper then roast for 25–30 minutes until caramelized
3. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a bowl or jar to make the dressing
4. Place greens in a large bowl and pour half the dressing over them, gently massaging the leaves
5. Layer roasted vegetables, sliced apple, pear, and dried cranberries over the dressed greens
6. Sprinkle toasted nuts on top and drizzle with remaining dressing
7. Toss gently to combine and transfer to a serving platter or bowl
8. Serve immediately or assemble just before guests arrive to maintain crispness
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: salad
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 5
- Cholesterol: 0
Keywords: early fall harvest salad, healthy autumn recipes, big party dinner ideas, easy dinner recipes for group, salad for fall party, harvest lunch ideas, clean eating, fall salad, seasonal salad