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As the leaves begin to turn and the air takes on a crispness that signals the arrival of autumn, we naturally gravitate toward hearty, wholesome dishes that reflect the season's bounty. The Harvest Moon Salad is a perfect embodiment of this sentiment, combining a vibrant mix of fresh ingredients that not only tantalize the taste buds but also nourish the body. This salad, with its rich colors and textures, is a celebration of the flavors of fall, making it an ideal choice for gatherings, family dinners, or even a cozy night in.
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Fall Harvest Salad

Discover the ultimate fall dish with our Harvest Moon Salad recipe! Celebrate the season with a vibrant mix of seasonal ingredients like roasted butternut squash, quinoa, pomegranate seeds, and crunchy walnuts. This wholesome salad is not only a feast for the eyes but also packed with nutrients to nourish your body. Perfect for Thanksgiving gatherings or cozy dinners at home. Get ready to embrace the flavors of autumn! #HarvestMoonSalad #FallRecipes #HealthyEating #AutumnFlavors #HealthySalad #SeasonalIngredients

Ingredients

4 cups mixed salad greens (arugula, spinach, and frisée)

1 cup roasted butternut squash, diced

1 cup cooked quinoa

1/2 cup pomegranate seeds

1/2 cup crumbled goat cheese

1/3 cup walnuts, roughly chopped

1/4 cup dried cranberries

1/4 cup red onion, thinly sliced

1/4 cup balsamic vinaigrette (store-bought or homemade)

Salt and pepper, to taste

Instructions

Prepare the Butternut Squash: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.

    Cook the Quinoa: Rinse the quinoa under cold water. Combine 1 cup of quinoa with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

      Prepare the Dressing: If you prefer homemade dressing, whisk together balsamic vinegar, olive oil, a pinch of salt, and pepper. Adjust to taste.

        Assemble the Salad: In a large bowl, combine the mixed salad greens, roasted butternut squash, cooked quinoa, pomegranate seeds, goat cheese, walnuts, dried cranberries, and red onion.

          Dress the Salad: Drizzle the balsamic vinaigrette over the salad and gently toss to combine. Adjust seasoning with salt and pepper as needed.

            Serve: Divide the salad among plates or serve in a large bowl for sharing. Enjoy the vibrant flavors of fall!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4