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Salad • American

Fall Harvest Salad with Honeycrisp and Squash Recipe

The BEST fall salad. Our family ate this in minutes! The combination of sweet, salty, and crunchy ingredients are so good, it works as a side or the meal.

4.8 from 146 votes
25 mins
Total Time
4
servings
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Fall Harvest Salad with Honeycrisp and Squash

How to Make the Best Fall Harvest Salad with Honeycrisp and Squash

This fall harvest salad is a celebration of autumn’s finest flavors and textures. The combination of sweet honeycrisp apples, nutty roasted squash, and fresh greens creates a perfectly balanced dish that’s light enough for a side but satisfying enough to serve as a main course.

What makes this salad truly special is how quickly the flavors come together. The warm, caramelized edges of the roasted delicata squash contrast beautifully with the crisp, tart apple slices, while the sharp cheddar cheese adds depth and richness. Topped with toasted sunflower seeds for crunch and tossed with your favorite apple cider vinaigrette, every bite is a perfect blend of sweet, salty, and savory.

Whether you’re gathering around the table for a fall feast or looking for a weeknight dinner that feels special, this harvest salad is sure to become a seasonal favorite. Make it when delicata squash is at its peak, and enjoy the taste of autumn in every forkful.

Fall Harvest Salad with Honeycrisp and Squash

Fall Harvest Salad with Honeycrisp and Squash

The BEST fall salad. Our family ate this in minutes! The combination of sweet, salty, and crunchy ingredients are so good, it works as a side or the meal.

4.8 from 146 votes
CourseSalad
CuisineAmerican
Keywordfall salads, harvest salads, honeycrisp apple
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4 servings
Calories332kcal
AuthorRare Ivy
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Ingredients

Salad

Instructions

Prepare the Squash

  1. Preheat the oven to 400°F.
  2. Cut the delicata squash in half the long way. Scoop out the seeds and cut into thin slices.
  3. Spread in a single layer on a sheet pan and drizzle with olive oil, salt, and pepper.
  4. Roast for 15 minutes or until the edges start to turn golden brown. Let cool.

Assemble the Salad

  1. In a large serving platter or bowl, season the greens with a pinch of salt and pepper.
  2. Toss the greens with the salad dressing. Use more or less dressing based on your preferences.
  3. Top the greens with slices of apple, roasted squash, cheddar cheese, and sunflower seeds.
  4. Serve right away. If serving later, wait to dress the salad so the greens stay fresh.

Notes

  • For best results, slice the apples just before assembling to prevent browning.
  • You can prepare the roasted squash ahead of time and store in the refrigerator.
  • This salad works well with other apple varieties or pears as a substitute for honeycrisp.
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