Apple Harvest Salad
Looking for a fresh, seasonal salad with fall flavor in every bite? This Apple Harvest Salad is crisp, colorful, bursting with flavor!
Hello Stability Nutrition Friends,
Happy Tuesday!
When the temperature drops, I start to crave heavier, heartier meals, but that doesn’t mean that salads are off the table! I love salads year round, they just need a little adjusting. To make them wholesome, nourishing and cozy, it just takes a few simple steps. By combining roasted vegetables, seasonal fruit, and heartier greens, you can create a salad that feels complete and satisfying!
This Apple Harvest Salad brings together the best of our fall produce. It's packed with baby kale and arugula, roasted butternut squash, sweet Honeycrisp apple, juicy pomegranate, and crunchy candied pecans. Everything gets tossed in a rich, delicious balsamic vinaigrette that ties it all together beautifully. It feels special enough to serve for guests, yet simple enough to enjoy on a weeknight too!
I love apple season so much, and this salad is the perfect spotlight. I hope you enjoy this recipe as much as I do!
Why You’ll Love This Salad
🍎 Perfect for the Season:
Featuring roasted butternut squash, crisp apple, hearty greens and pomegranate arils, this salad captures the best flavors of fall.
🍎 Packed with Nutrients:
Kale and pomegranate add antioxidants and fiber, while butternut squash provides vitamins A and C for immune support.
🍎 Versatile and Balanced:
It pairs easily with chicken, salmon, or tofu, and works wonderfully as a main dish or a side for any fall meal.
🍎 Customizable:
Switch up the greens, try sweet potatoes instead of squash, or add your favorite protein to make it a complete meal.
Apple Harvest Salad
A vibrant fall salad with caramelized roasted squash, crisp greens, sweet apple, candied pecans and juicy pomegranate, finished with a delicious balsamic dressing. This salad is special enough for entertaining, yet simple enough to enjoy any night of the week!
Author: Elisa | Stability Nutrition
Yield: 4 large servings
Ingredients:
For the Butternut Squash:
4 cups small diced butternut squash (about 1 small squash)
1 tbsp olive oil
Sea salt and fresh ground pepper
For the Salad:
2 cups baby kale
2 cups arugula or your favorite salad greens
1 Honeycrisp apple, cored and sliced thin (no need to peel)
1/2 cup pomegranate arils
1/3 cup candied pecans, or regular pecans or walnuts
For the Dressing:
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 small garlic clove, finely minced
1/8 teaspoon black pepper
1/4 cup olive oil
Optional Protein:
Grilled chicken
Roasted salmon
Crispy tofu
Roasted chickpeas
Instructions:
For the squash: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Toss your butternut cubes with 1 tbsp olive oil, sea salt, and pepper. Spread them out evenly on a parchment lined baking sheet so they are not touching each other. Roast for 20 minutes, then stir and flip them over to ensure even cooking. Roast until they are tender and golden, about 35-40 minutes total. Remove from the oven and let cool.
While the squash is roasting, make the dressing: In a small jar or bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and black pepper. Slowly drizzle in the olive oil while whisking until smooth and creamy. Taste and adjust the seasoning as needed. Set aside.
For the salad: Add the kale and arugula to a large bowl and toss to combine. Slice your honeycrisp apple and de-seed your pomegranate if you have the whole fruit. Measure your candied pecans and chop if desired. If you're adding protein make sure that is cooked and ready to go.
Assemble: Place the mixed greens on a large platter or in 4 separate salad bowls. Top with the roasted butternut squash, sliced apple, candied pecans, and pomegranate arils on top. Add protein if desired. Evenly drizzle the dressing over the salad just before serving.
Enjoy!
Notes:
Substitute roasted sweet potatoes or roasted delicata squash instead of the butternut squash.
Swap walnuts, sunflower seeds or pumpkin seeds for the candied pecans.
Try this with sliced pear instead of apple for a different seasonal twist.
If you’re short on time, buy a pre-made balsamic vinaigrette, pre-cut squash, and pomegranate arils.
This Apple Harvest Salad showcases the beauty of seasonal ingredients, combining vibrant colors with healthy, hearty flavors. It's versatile enough for any occasion and easy to adapt to your own tastes. If you're inspired to try it, I'd love to see how you make it your own!
If you give it a try, don’t forget to tag me on Instagram with #stabilitynutrition. I can’t wait to see your creations!
In good health and happiness,
Elisa
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