Dewey’s Harvest Salad Recipe: Fresh, Easy, and Delicious

As the crisp air of autumn settles in and the bounty of the harvest season fills our kitchens, there’s nothing quite like a vibrant, nutrient-packed salad to celebrate the flavors of fall. Dewey’s Harvest Salad is a delightful medley of fresh, wholesome ingredients that perfectly balance sweet, savory, and earthy notes.

Whether you’re looking for a hearty lunch or a stunning side dish to accompany your dinner, this salad is sure to become a seasonal favorite. Bursting with roasted vegetables, crunchy nuts, and a tangy dressing, Dewey’s Harvest Salad not only nourishes your body but also delights your taste buds with every bite.

In this blog post, I’ll walk you through everything you need to know to make this salad a staple in your autumn menu. From the freshest ingredients to handy tips and serving suggestions, get ready to bring the harvest to your table in the most delicious way possible.

Why You’ll Love This Recipe

Dewey’s Harvest Salad is more than just a side dish—it’s a celebration of the season’s best produce and a showcase of textures and flavors that complement each other beautifully. What sets this salad apart is its harmonious blend of roasted root vegetables like butternut squash and beets, combined with crisp greens and a zesty apple cider vinaigrette.

Whether you’re a seasoned salad lover or someone looking to incorporate more vegetables into your diet, this recipe is incredibly versatile and easy to customize. Plus, it’s packed with vitamins, fiber, and healthy fats, making it a nourishing choice that supports your well-being.

The best part? It comes together quickly and holds well for leftovers, making it perfect for meal prep or entertaining guests.

Ingredients

• 4 cups mixed salad greens (such as baby spinach, arugula, and kale)
• 1 cup roasted butternut squash, diced
• 1 cup roasted beets, diced
• 1 medium apple, thinly sliced (preferably Honeycrisp or Gala)
• ½ cup toasted pecans
• ½ cup crumbled goat cheese or feta
• 2 tablespoons dried cranberries
• 1 small red onion, thinly sliced
• For the dressing:
• ⅓ cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Equipment

• Large mixing bowl
• Baking sheet
• Sharp knife and cutting board
• Small bowl or jar for dressing
• Whisk or fork
• Measuring cups and spoons
• Salad tongs or serving utensils

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the vegetables for roasting. Peel and dice the butternut squash and beets into bite-sized pieces. Spread them evenly on the baking sheet, drizzle with olive oil, and season lightly with salt and pepper.
3. Roast the vegetables. Place the baking sheet in the oven and roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Remove from the oven and set aside to cool slightly.
4. Prepare the dressing. In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake vigorously until well emulsified.
5. Slice the apple and red onion. Thinly slice the apple and red onion, being careful to remove any seeds or core from the apple.
6. Assemble the salad. In a large mixing bowl, combine the mixed greens, roasted vegetables, apple slices, and red onion. Drizzle the dressing over the salad and toss gently to combine.
7. Add the finishing touches. Sprinkle the toasted pecans, dried cranberries, and crumbled goat cheese on top. Give the salad a final light toss or serve as-is for a beautiful presentation.
8. Serve immediately. This salad is best enjoyed fresh, although leftovers can be stored in an airtight container in the refrigerator for up to two days.

Tips & Variations

“Roasting your vegetables brings out a natural sweetness that elevates the entire salad.”

• Make it vegan: Substitute goat cheese with a plant-based cheese or simply omit the cheese for a vegan-friendly option.
• Add protein: Toss in grilled chicken, roasted chickpeas, or quinoa for a more filling meal.
• Try different nuts: Walnuts, almonds, or even pumpkin seeds work wonderfully for added crunch.
• Switch up the greens: Use hearty greens like kale or chard if you prefer a more robust texture.
• Spice it up: Add a pinch of cayenne or smoked paprika to the dressing for a subtle kick.
• Advance prep: Roast the vegetables and prepare the dressing a day ahead to save time on busy days.

Nutrition Facts

Serving Suggestions

Dewey’s Harvest Salad shines as a stand-alone dish for lunch or a light dinner, but it also pairs beautifully with a variety of main courses. Consider serving it alongside roasted chicken, grilled salmon, or a savory vegetable tart.

The sweet and tangy flavors complement meat and vegetarian dishes alike.

For a festive gathering, present the salad in a large wooden bowl or on a rustic platter to showcase the vibrant colors. Adding a crusty whole-grain bread or warm rolls on the side makes for a satisfying meal.

Looking to enhance your meal further? Check out our Hearty Lentil Soup recipe or the Maple Roasted Brussels Sprouts recipe to round out your autumn feast.

Conclusion

Dewey’s Harvest Salad is a true celebration of fall’s best flavors, textures, and colors. Its combination of roasted vegetables, crisp apples, crunchy nuts, and tangy dressing makes it not only delicious but also nourishing and visually stunning.

This salad is a versatile, easy-to-make dish that can be adapted to suit many dietary preferences and occasions.

Whether you’re preparing a quick weekday lunch or an impressive side for your next dinner party, this recipe offers a perfect balance of wholesome ingredients and vibrant taste. Embrace the season’s harvest with this refreshing salad, and enjoy the comforting flavors that only autumn can bring.

For more delicious recipes that celebrate seasonal ingredients, don’t miss our Sweet Potato and Black Bean Chili recipe, a warm and hearty addition to any meal.

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