Fall Harvest Salad with Honeycrisp and Squash

overhead of salad platter with sliced apples and roasted squash

Fall Harvest Salad with Honeycrisp and Squash

The BEST fall salad. Our family ate this in minutes! The combination of sweet, salty, and crunchy ingredients are so goo, it works as a side or the meal.

Course Salad

Cuisine American

Keyword fall salads

Prep Time 10

Cook Time 15

Cool Time 5

Total Time 30

Servings servings

Calories 332kcal

Ingredients

5 ounces baby kale or mixed greens
1 delicata squash thinly sliced
1 tablespoon olive oil
1 large honeycrisp apple thinly sliced
1 tablespoon sunflower seeds roasted or raw
5 ounces cheddar cheese bites
¼ cup apple cider vinaigrette or your favorite vinaigrette dressing

Instructions

Preheat the oven to 400°F. Cut the delicata squash in half the long way. Scoop out the seeds and cut into thin slices. Spread in a single layer on a sheet pan and drizzle with olive, salt, and pepper. Roast for 15 minutes or until the edges start to turn golden brown. Let cool.
In a large serving platter or bowl, season the greens and a pinch of salt and pepper. Toss the greens with the salad dressing. Use more or less dressing based on your preferences.
Top the greens with slices of apple, roasted squash, cheddar cheese, and sunflower seeds. Serve right away. If serving later on wait to dress the salad so the greens stay fresh.

Notes

You whichever greens you like best! Whether that's traditional kale, baby kale, spinach, romaine, truly any lettuce will be delicious.
Butternut or honeynut squash make a great substitution for delicata if it's not available.
I love the cheddar cheese bites! So tasty and you can just sprinkle them on. If you can't find the bites, sliced, cubed, or grated sharp cheddar will work great!

Nutrition