Autumn Harvest Salad Recipe

Name: Autumn Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1/4 cups Balsamic Vinegar; 1/4 cups Freshly Squeezed Orange Juice; 1/4 cups Good Quality Olive Oil; 1/4 teaspoons Crushed Red Pepper; 1 clove Garlic, Minced; 1 Tablespoon Pure Maple Syrup; Salt And Pepper, to taste; FOR THE SALAD:; 4 cups Mixed Spring Greens; 2 cups Butternut Squash, Peeled, Cubed; 1 Apple, Thinly Sliced; 1/4 cups Pumpkin Seeds (toasted If You Like); 2 Chicken Breasts Or Leftover Chicken (cooked And Sliced); 1/4 cups Feta Cheese; 1/4 cups Cranberries

Servings: persons

FOR THE DRESSING:
1/4 cups Balsamic Vinegar
1/4 cups Freshly Squeezed Orange Juice
1/4 cups Good Quality Olive Oil
1/4 teaspoons Crushed Red Pepper
1 clove Garlic, Minced
1 Tablespoon Pure Maple Syrup
Salt And Pepper, to taste
FOR THE SALAD:
4 cups Mixed Spring Greens
2 cups Butternut Squash, Peeled, Cubed
1 Apple, Thinly Sliced
1/4 cups Pumpkin Seeds (toasted If You Like)
2 Chicken Breasts Or Leftover Chicken (cooked And Sliced)
1/4 cups Feta Cheese
1/4 cups Cranberries

1
For the dressing:
2
In a bowl or Mason jar, mix balsamic vinegar, olive oil, orange juice, crushed red pepper, garlic, maple syrup, and salt and pepper. Refrigerate until ready to serve.
3
For the salad:
4
Preheat oven to 400u00b0F. Spread butternut squash on a baking sheet and drizzle with some olive oil. Bake for about 30 minutes or until soft and cooked through. To give it that charred look and taste, broil for a few minutes at the end.
5
In a big salad bowl, add the spring greens, butternut squash, apple, pumpkin seeds, and cranberries. Top with chicken and sprinkle the feta cheese over the entire salad. Top with the desired amount of dressing when ready to serve.

1091

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE DRESSING:, 1/4 cups Balsamic Vinegar, 1/4 cups Freshly Squeezed Orange Juice, 1/4 cups Good Quality Olive Oil, and more.

Yes, Autumn Harvest Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Autumn Harvest Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions