Autumn Harvest Salad with Roasted Squash, Apples & Cranberries

Sweet and savory notes come together in this fall harvest salad. Roasted sweet potatoes and crisp apples bring natural sweetness, while red onion, arugula, and romaine provide peppery, savory balance. Topped with a smoky maple-Dijon dressing and roasted pecans, this Fall Harvest Salad is an excellent choice for lunch, a weeknight meal, or a Thanksgiving side.

This salad tastes like autumn in a bowl. I like to combine roasted and raw ingredients for contrast: warm roasted sweet potatoes and fluffy quinoa paired with crunchy apples, crisp cucumbers, and fresh greens. The smoky maple-Dijon dressing ties everything together and is easy to prepare in a blender. Make the dressing ahead and chill for best results.

A mix of cooked and raw fall produce creates layers of flavor: sweet potatoes and Honeycrisp apples add sweetness, while arugula and red onion contribute peppery and savory notes. Serve the salad chilled or slightly warm depending on preference. Bright grape tomatoes and English cucumber bring color and freshness, and roasted or raw pecans add a crunchy finish.

Salad Ingredients

• Organic Arugula: peppery, slightly spicy leafy green that adds brightness.
• Romaine Lettuce: crisp and refreshing; a good source of vitamin A.
• Cooked Quinoa: I use red quinoa for its texture, nuttiness, and color.
• Sweet Potato: roasted cubes add sweetness, fiber, and antioxidants.
• Red Onion: thinly sliced for a sweet-tangy bite.
• Honeycrisp Apples: crunchy and juicy; toss with lemon to prevent browning.
• Lemon Juice: fresh when possible; preserves apple color and adds brightness.
• Grape Tomatoes: halved for small, even bites.
• English Cucumber: fewer seeds and firmer texture than standard cucumbers.
• Roasted Pecans: add crunch and a toasty flavor; substitute walnuts or almonds if desired.

Salad Ingredient Substitutions

• Greens: swap arugula for spinach, kale, or mixed greens.
• Quinoa: use couscous, barley, or farro for a different texture.
• Sweet potato alternative: roast butternut squash or pumpkin.
• Apples: any sweet, crisp apple works—Fuji or Crimson Crisp are good options.
• Lemon juice: bottled lemon juice can be used if fresh isn’t available.
• Tomatoes/cucumbers: cherry tomatoes or Persian cucumbers are acceptable substitutes.
• Nuts: omit or replace pecans with walnuts, almonds, or seeds for a nut-free option.

Allow cooked quinoa and roasted sweet potatoes to cool before adding them to a cold salad. If you prefer a warm salad, add them while still slightly warm. Preparing quinoa and roasted sweet potatoes in advance saves time on the day you assemble the salad.

Dressing Ingredients

• Raw Cashews: blended to create a creamy base; see nut-free substitutions below.
• Water: thins the dressing without oil.
• Maple Syrup: natural sweetness and a warm fall flavor.
• Dijon Mustard: provides tang and depth.
• Liquid Smoke: a small amount adds smoky complexity—use smoked paprika as an alternative.
• Apple Cider Vinegar: bright acidity that complements the salad ingredients.

Dressing Ingredient Substitutions

• Silken tofu (½ cup) in place of cashews—reduce water accordingly for thickness.
• Sunflower seeds or white beans can replace cashews for a nut-free creamy dressing.
• Agave nectar or date syrup can replace maple syrup.
• Stone-ground mustard is a good alternative to Dijon.
• Replace ½ tsp liquid smoke with 1 tsp smoked paprika (plus a little regular paprika for color).
• White wine or champagne vinegar can substitute for apple cider vinegar.

How to Make a Fall Harvest Salad

How to Cook Quinoa

1. Rinse 1 cup quinoa under cold water.
2. Combine rinsed quinoa, 2 cups water, and ½ teaspoon salt in a pot.
3. Bring to a boil uncovered.
4. Cover, reduce heat to medium-low, and simmer for 15 minutes.
5. Remove from heat, fluff with a fork, and let cool.

Roasting the Sweet Potatoes

1. Preheat oven to 400°F (200°C).
2. Peel if desired, then cut the sweet potato into even, bite-sized cubes.
3. Arrange on a parchment-lined or silicone-mat baking sheet.
4. Roast for about 20 minutes, turning once if needed, until tender and lightly browned.
5. Remove and let cool before adding to a cold salad.

Salad Dressing

1. If cashews were soaked, drain them.
2. Place cashews, water, maple syrup, Dijon, liquid smoke (or smoked paprika), and apple cider vinegar in a blender.
3. Blend on high until completely smooth, adding more water if needed to reach desired consistency.
4. Chill the dressing until ready to serve.
5. For a nut-free dressing, substitute silken tofu or white beans and reduce water accordingly.

Assembling the Salad

1. Toss apple pieces with lemon juice to prevent browning and set aside.
2. Prepare and slice the remaining vegetables.
3. For four servings, place ½ to ¾ cup cooked quinoa in the center of each shallow bowl.
4. Arrange arugula and romaine around the quinoa.
5. Add cooled roasted sweet potatoes, apples, red onion, cucumber, grape tomatoes, and additional romaine as desired.
6. Divide ingredients evenly among four bowls and top each with roasted pecans.
7. Drizzle with smoky maple-Dijon dressing just before serving.

Recipe FAQs

Tips

• Toss apple slices with lemon juice immediately to prevent browning.
• Cut sweet potatoes into uniform pieces so they roast evenly.
• Soak cashews before blending for a smoother dressing, or boil them for 10 minutes if short on time.
• Make the maple-Dijon dressing ahead so it’s chilled and ready when assembling the salad.
• To make spicy pecans: toss raw pecans with a little aquafaba, sprinkle cinnamon, cumin, and salt, and roast at 350°F (175°C) for about 10 minutes.

Give this fall harvest salad a try for a nutrient-dense, flavorful meal accented by a smoky maple dressing.

Great Vegan Salads to Enjoy

If you try this Fall Harvest Salad, please leave a rating and let us know how it turned out!

📖 Recipe