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I make Harvest Salad all fall and winter, with butternut squash roasted in a little maple syrup until the edges turn deep golden. Ribbons of rainbow chard and mixed greens make the base, topped with fresh figs, pomegranate arils, goat cheese, maple pecans, and salted pumpkin seeds. A tangy maple-Dijon vinaigrette keeps the sweetness in check. It’s hearty enough for lunch on its own and pretty enough to carry to the holiday table.
I cannot even tell you how much I love this salad! There’s so much going on here and lots of flavors that meld together in this incredible concoction of fall seasonal produce. I’ve never been a big fig eater and have primarily used them in recipes (like Brie with figs and my cocktail fig syrup), but figs just seemed like a perfect choice for a hearty salad.
Pomegranate arils are such a lovely choice for any salad since they add a touch of color and crunch. I use them in my Brussels sprouts and kale salad, as well as garnish for other vegetable dishes.
This salad has several components, so when you look at the recipe, it can look like a lot. And it is. But each step adds a layer of flavor and complexity. Trust me and don’t skip anything!
Testing results for harvest salad with roasted butternut squash
- Avoid overcrowding the baking sheet with squash. If the pieces are packed closely together, the moisture released will cause it to steam instead of developing those caramelized edges. A large baking sheet works best.
- Sage leaves crisp very quickly in seconds, so don’t walk away from the skillet. Smaller leaves work especially well for garnishing. Add them only after the salad is completely assembled so they stay crisp.
I hope you make this recipe. I think you’ll love it!
Why this harvest salad has a tangy dressing
Figs, pomegranate arils, maple-roasted pecans, and roasted squash all bring sweetness to this bowl, and the squash and pecans both come out of the oven glazed with maple syrup. The vinaigrette counters that. It uses 3 tablespoons of apple cider vinegar and a full tablespoon of Dijon mustard against 1 1/2 tablespoons of maple syrup, so it tastes noticeably tart.
That’s what you want. Taste it before it goes on the greens, and look for a clear tang on its own. Against all that fruit and maple, acidity keeps the finished salad balanced.
The pumpkin seeds stay savory for the same reason. They toast in a dry skillet with only a pinch of flaky salt, separate from the maple pecans, so you get a salty crunch right next to the sweet one.
Go easy when you dress it. Toss the greens with just enough vinaigrette to coat them, drizzle a little more over the finished salad, and set the rest on the table.
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Tools for a roasted fall salad
Two baking sheets and a small skillet handle the roasting and toasting, and a wide salad bowl gives you room to toss the greens gently.
Keep the rainbow chard stems
Both the leaves and the stems of Swiss chard are edible, and those red, pink, and yellow stems are too pretty to throw away. They’re firmer than the leaves, so slice them thin and toss with a spoonful of the vinaigrette while you work on everything else. After 10 to 15 minutes, they soften a little and pick up the dressing, and they still have their crunch and their bright color.
The leaves need a lighter hand than kale does. Thirty to 60 seconds of massaging with a little dressing is enough to soften them without wilting them.
Dry the chard and the salad leaves well before they go in the bowl. Water left on the leaves thins the vinaigrette and keeps it from coating them, and a salad spinner does the job quickly.
Choosing the squash, figs, and goat cheese
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card.
Butternut squash: A medium squash runs about 2 to 3 pounds. Pick one that feels heavy for its size and firm, with smooth, matte skin. Slice about 1/2 inch thick so it turns tender without falling apart, and leave room on the baking sheet. Packed close together, they steam instead of browning at the edges.
Figs: Look for figs that are plump and give a little when you press them, without being mushy or leaking. They’re delicate, so add them after you toss the greens. If fresh figs aren’t available, a thinly sliced crisp pear is a good fall stand-in.
Pomegranate arils: Fresh arils and packaged ones both work. Pat packaged arils dry if there’s liquid around them. If you haven’t tried fresh, I encourage you to do so. It’s easy to get the seeds out by just cutting the pomegranate in quarters and placing them down in a bowl of water.
Goat cheese: A soft goat cheese log breaks into creamy, irregular pieces. Feta works too if you’d rather use it.
Related 📖 ➡️ Southern Sides and Salads: Tips and Secrets
Prep the autumn harvest salad ahead
This autumn harvest salad has a lot of parts, and you can do most of them before your dinner.
Up to 3 days ahead: Make the vinaigrette and keep it in an airtight container in the refrigerator.
Earlier that day: Roast the squash and the maple pecans several hours before the meal. Let the pecans cool completely and keep them in an airtight container at room temperature.
Right before serving: Dress the chard and greens and build the salad. Add the crispy sage last so it stays crisp.
Leftovers: The salad is best soon after it’s dressed, since the greens soften and the nuts and sage lose their crunch. If you expect leftovers, keep the greens, squash, fruit, cheese, nuts, seeds, sage, and vinaigrette in separate containers and build plates as you need them. The squash and the vinaigrette keep up to 3 days in the refrigerator, and the pecans and pumpkin seeds keep at room temperature. A fully dressed salad keeps 1 day in the refrigerator.
For a fall supper or the holiday table
This fall harvest salad recipe makes 6 side servings, or 4 when it’s lunch on its own. At a weeknight supper, set it beside skillet pork chops with apples in a creamy mustard sauce and a basket of soft buttermilk dinner rolls baked in a muffin tin.
On Thanksgiving, this salad is perfect right alongside your turkey and dressing. My Southern Thanksgiving side dishes, from cornbread dressing to corn pudding have plenty more to fill out the spread.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Harvest Salad Recipe
Equipment
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash about 2 to 3 pounds
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
Maple-Roasted Pecans
- 1 cup pecan halves
- 1 ½ tablespoons pure maple syrup
- 1 teaspoon olive oil
- pinch of flaky sea salt
- pinch of ground cinnamon
Toasted Pumpkin Seeds
- ⅓ cup raw pumpkin seeds
- pinch of flaky sea salt
Crispy Sage
- 1 ½ tablespoons olive oil
- 12 to 16 fresh sage leaves
- pinch of flaky sea salt
Maple-Dijon Vinaigrette
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 small garlic clove finely grated
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
Salad
- 1 bunch rainbow Swiss chard
- 4 cups mixed salad leaves
- 4 to 6 fresh figs
- ½ cup pomegranate arils
- 4 ounces soft goat cheese
Instructions
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Peel 1 medium butternut squash and cut it in half lengthwise. Scoop out and discard the seeds, then cut the squash crosswise into crescents about 1/2 inch thick. Place the squash on one of the prepared baking sheets and toss with 1 tablespoon olive oil, 1 tablespoon pure maple syrup, 1/2 teaspoon kosher salt, and a few grinds of freshly ground black pepper. Arrange the pieces in a single layer, leaving a little space between them.
- Roast the squash for 25 to 35 minutes, carefully turning the pieces halfway through cooking. The squash is ready when it is tender, deeply golden, and caramelized around the edges. Set aside to cool for about 15 minutes.
- While the squash roasts, prepare the maple pecans. Toss 1 cup pecan halves with 1 1/2 tablespoons pure maple syrup, 1 teaspoon olive oil, pinch of flaky sea salt, and pinch of ground cinnamon. Spread them over the second prepared baking sheet in a single layer.
- Bake the pecans for 7 to 10 minutes, stirring once, until toasted and the maple syrup is bubbling around them. Watch them carefully toward the end of the cooking time, since the maple syrup can burn quickly. Transfer the pecans to a clean sheet of parchment paper to cool. They become crisp as they cool.
- Place 1/3 cup raw pumpkin seeds in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring or shaking the skillet frequently, until the seeds smell nutty and begin to pop. Immediately transfer them to a plate, season with pinch of flaky sea salt, and set aside to cool.
- To make the crispy sage, heat 1 1/2 tablespoons olive oil in a small skillet over medium heat. Add 12 to 16 fresh sage leaves in a single layer and fry for 20 to 30 seconds per side, or until crisp. Transfer the leaves to a paper towel-lined plate and sprinkle lightly with pinch of flaky sea salt. Reserve the sage-infused oil.
- Make the vinaigrette. Add 1/3 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 1/2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1 small garlic clove, 1 teaspoon fresh thyme leaves, 1/2 teaspoon kosher salt, and freshly ground black pepper to a small bowl or jar. Whisk well, or cover the jar and shake until the dressing is combined and emulsified. Taste and adjust the seasoning if needed. The vinaigrette should have a noticeable tang to balance the sweeter ingredients in the salad.
- Wash and thoroughly dry 1 bunch rainbow Swiss chard. Cut the leaves away from the thick stems, keeping the colorful stems. Thinly slice the stems on the diagonal and place them in a small bowl. Add a spoonful of the vinaigrette and toss to coat. Set aside for 10 to 15 minutes to lightly soften and season the stems.
- Stack the chard leaves and slice them into ribbons. Place them in a large salad bowl with a small amount of the vinaigrette and gently massage the leaves with clean hands for 30 to 60 seconds, just until they begin to soften. Add 4 cups mixed salad leaves and toss gently, adding a little more dressing as needed.
- Nestle the roasted squash throughout the greens. Drizzle a small amount of the reserved sage oil over the squash, if desired.
- Halve or quarter 4 to 6 fresh figs, depending on their size, and arrange them over the salad. Add 1/2 cup pomegranate arils and the marinated chard stems. Break 4 ounces soft goat cheese into irregular pieces and scatter it over the top.
- Finish with the maple-roasted pecans and toasted pumpkin seeds. Drizzle with additional vinaigrette to taste, then scatter the crispy sage leaves over the salad just before serving.
