Fall Harvest Salad

Fall Harvest Salad celebrates some of the BEST flavors of autumn! Buttery bib lettuce, caramelized butternut squash and bright, crispy persimmons – all topped with a creamy homemade salad dressing! The perfect light lunch on a lazy fall day!

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Fall Harvest Salad Recipe

Since we’re almost officially in fall I thought it was time to breakout some of those great fall flavors like roasted butternut squash and creamy salad dressings, wouldn’t you agree?

This beautiful salad is very simple and uses great fall harvest fruits and vegetables – butter lettuce, roasted butternut squash, Fuyu persimmons, red onions, and a handful of micro-greens – that’s it!

It’s topped with a creamy homemade salad dressing. It’s the perfect light lunch on a beautiful fall day!

But truly the star of the salad is the persimmons! What? You’ve never tried them?

I’m such a fan of persimmons! You know this right? A recipe I want you to be sure and try is the BEST Persimmon Cookie Recipe – these are the most delightful cookies – so delicious!

Rather than Hachiya persimmons, this recipe uses Fuyu (pictured below) are shaped like a tomato. The texture of persimmon is similar to that of a pear or apple, however, the skin will be a little thicker.

Fuyu Persimmons

What does a persimmon taste like?

Persimmons have a rich flavor similar to apricot or peach but aren’t juicy in the least. Fuyu’s taste very sweet and have a crunchy texture.

How do you eat a Fuyu persimmon?

No need to peel them, you can eat the skin. Slice them into thin strips for snacking or dice them if you’re adding to a salad, they make a great addition!

If you aren’t able to find persimmons, you can certainly substitute a crunchy pear or even an apple (with a little lemon juice to keep them from turning color), but I’d encourage you to try them if they are available in your area – again, just make sure you get the eating – not *baking – variety.

Harvest Salad Recipe

Ingredient list for Fall Harvest Salad

For the salad:

• Roasted Butternut Squash – roasting the squash brings out the natural sweetness and all the caramelized deliciousness!
• Butter Lettuce – sweet and succulent, the texture of butter lettuce is almost creamy!
• Fuyu Persimmons – super sweet, crisp and crunchy – so much better than croutons!!
• Red Onion – brings a fresh tang to the salad.
• Micro-Greens – for the perfect peppery bite!

For the salad dressing:

• Roasted Butternut Squash – roasted squash adds flavor and creaminess to the base of this salad dressing.
• Yogurt – adds creaminess and tang!
• Honey – to sweeten the salad dressing naturally.
• White Wine Vinegar – tangy and acid
• Olive Oil – for flavor and richness – choose extra virgin!
• Salt and Pepper – to perfectly season
• Water – just enough to thin the dressing for easy drizzling.

Harvest Fall Salad

I promise you’ll love this salad and the dressing is absolutely to die for! Roast extra squash so you’ll have it onhand when you want to make this salad!

Steps to make Fall Harvest Salad

1. Preheat the oven to 450 degrees – roast the butternut squash, allow to cool.
2. Tear the lettuce, top with micro greens.
3. Thinly slice the onions and persimmons.
4. Top the greens with onions, persimmons and squash.
5. Add the ingredients for the salad dressing to the blender. Pulse until creamy and combined.
6. Top the salad and enjoy!

Harvest Salad

More great salads from the blog!

I love salads (that’s probably obviously, right?!!) and when we go out, that’s often what I order when we go out! I love to recreate them at home and share them with YOU! Here are some of my favorites!

Steakhouse Salad Recipe

The big bold flavors in this steakhouse salad will compliment your steak perfectly! Blue cheese, marinated artichokes and hearts of palm pair perfectly with the sweet homemade vinaigrette. 

Check out this recipe

Iceberg Wedge Salad Recipe

Wedge salad is a favorite and something we enjoy quite often. This is an easy salad, so simple to put together!

Check out this recipe

Shaved Brussel Sprout Salad

Shaved Brussel Sprout Salad Recipe is packed crunchy greens and tangy brussels and is topped with bright fresh fruit. Dress your salad with creamy or tangy balsamic dressing for a great side salad or an easy lunch for any time of the year!

Check out this recipe

Southwest Salad Recipe

Bright fresh crunch in an easy big salad! This southwest salad recipe takes just minutes to make and is topped with an simple homemade vinaigrette, this is an easy and delicious salad!

Check out this recipe

Garden Salad Recipe with Creamy Vinaigrette

Spring leads to light delicious meals often paired with a great salad! This easy Garden Salad Recipe with Creamy Vinaigrette is as delicious as it is pretty and easy to make.

Check out this recipe

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• You’ll need a great knife for all of this slicing and dicing! Click here for the knives I use and recommend.
• Here’s an affordable set of cutting boards for the kitchen.

When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Fall Harvest Salad

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Fall Harvest Salad

This beautiful salad is very simple and uses great fall harvest fruits and vegetables – butter lettuce, roasted butternut squash, Fuyu persimmons, red onions, and a handful of micro-greens – that’s it! Topped with a creamy homemade salad dressing it’s a perfect light lunch on a beautiful fall day!

Course Salads

Cuisine American

Keyword salad dressing, Salads

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 servings

Calories 247kcal

Author Deb Clark

Cost $10

Ingredients

• 1 small butternut squash
• 1 head butter lettuce
• 1 Fuyu persimmons – can substitute peach or pear if unavailable
• 1/4 red onion thinly sliced
• 1 cup micro-greens

Instructions

• Preheat the oven to 450 degrees.
• Peel the butternut squash, slice and cut into small cubes – sprinkle with olive oil, salt & pepper and place on a cookie sheet – roast in the oven for approximately 20 minutes, turning once.
• When roasted, remove from the ovenand allow to cool.
• Tear lettuce and place in a large salad bowl, top with the micro-greens.
• Slice persimmons and sprinkle over the top of the salad, add the red onions and add roasted butternut squash.
• Top with Salad Dressing and serve!

Notes

Roasting the squash the day before will make putting this meal together quick and easy!

Nutrition

Calories: 247kcal | Carbohydrates: 62g | Protein: 6g | Sodium: 21mg | Potassium: 1669mg | Fiber: 11g | Sugar: 20g | Vitamin A: 43955IU | Vitamin C: 90.4mg | Calcium: 221mg | Iron: 3.9mg

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Creamy Butternut Squash Salad Dressing

Creamy and guilt free salad dressing.

Course Salad Dressing

Cuisine American

Keyword butternut squash, salad dressing

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 tablespoons

Calories 130kcal

Author Deb Clark

Cost $5

Ingredients

• 1/3 cup cooked butternut squash
• 1/3 cup plain yogurt
• 1 tablespoon honey
• 2 tablespoona white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 3-4 tablespoons water

Instructions

• Place the butternut squash, yogurt, honey, salt and pepper in a blender. Blend well until it is completely combined.
• While the blender is running, drizzle in the olive oil. Turn off the blender & scrape down the sides well and check the consistency of the salad dressing.
• Add in the water, one tablespoon at a time until it is the creamy and pour-able.

Nutrition

Serving: 2tbsp | Calories: 130kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 603mg | Potassium: 145mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2521IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg

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