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    Home » Recipes » Side Salads

    Fall Harvest Salad

    Published: Sep 5, 2019 · Modified: Apr 30, 2020 by Bowl Me Over · 33 Comments

    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!
    Jump to Recipe Print Recipe

    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!

    Fall Harvest Salad on white plate with salad dressing on the side
    Filled with crunch and creaminess this salad celebrates the flavors of fall!

    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.

    Orange persimmons on a metal countertop.
    Fuyu persimmons are round and almost look like tomatoes.

    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.

    Fall Harvest Salad on white plate with homemade dressing.
    Split the salad between two plates and top with salad dressing.

    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.
    Fall Harvest salad with persimmons and roast squash on white plate with fork.
    Beautiful Fall Harvest Salad with roasted butternut squash and sliced persimmons topped with a homemade salad dressing.

    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!
    Fall Harvest Salad on white plate with homemade dressing.
    Split the salad between two plates and top with salad dressing.

    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
    Loads of crunch and fried salami this is a great salad!
    Check out this recipe
    Steakhouse salad with vinaigrette pouring over it.
    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
    Outback Steakhouse Blue Cheese Salad on platter.
    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
    Hand holding green bowl filled with shaved Brussels sprout salad topped with fruit
    Southwest Salad Recipe
    This days salad takes minutes tot make! It's full of crunch and flavor.
    Check out this recipe
    Salad dressing being poured over a green salad.
    Green Salad with Fruit
    This easy Garden Salad Recipe with a creamy homemade vinaigrette is as delicious as it is pretty!
    Check out this recipe
    A garden salad filled with fresh veggies and blueberries.

    Fall Harvest Salad

    Fall Harvest salad with persimmons and roast squash on white plate with fork.
    Print Recipe Pin Recipe
    5 from 10 votes

    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!
    Prevent your screen from going dark
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Salads
    Cuisine: American
    Servings: 2 servings
    Calories: 247kcal
    Author: Deb Clark
    Cost: $10
    As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 1 small butternut squash
    • 1 head butter lettuce
    • 1 Fuyu persimmons - can substitute peach or pear if unavailable
    • ¼ 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
    Tried this Recipe? Pin it Today!Mention @BowlMeOver or tag #BowlMeOver!

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    Persimmons
    Print Recipe Pin Recipe
    5 from 10 votes

    Creamy Butternut Squash Salad Dressing

    Creamy and guilt free salad dressing.
    Prevent your screen from going dark
    Prep Time10 mins
    Total Time10 mins
    Course: Salad Dressing
    Cuisine: American
    Servings: 2 tablespoons
    Calories: 130kcal
    Author: Deb Clark
    Cost: $5
    As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • ⅓ cup cooked butternut squash
    • ⅓ cup plain yogurt
    • 1 tablespoon honey
    • 2 tablespoona white wine vinegar
    • ½ teaspoon salt
    • ¼ 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: 2tablespoon | 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
    Tried this Recipe? Pin it Today!Mention @BowlMeOver or tag #BowlMeOver!

    Sign up for my recipes here!!

    Don't worry, we'll never share your email.
    First Published: October 19, 2015... Last Updated: September 5, 2019
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    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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