Fall Harvest Salad celebrates some of the BEST flavors of autumn! Buttery bib lettuce, caramelized butternut squash
Love a yummy crunchy salad? Be sure and try this Greek Coleslaw Recipe!
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!
✔️ Crispy 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.
But truly the star of the salad is the persimmons! What? You've never tried them?
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- 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 ingredients:
- 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.
Instructions
This is an overview, for detailed instructions just scroll down to the bottom!
- Preheat the oven to 450 degrees - roast the butternut squash, allow to cool.
- Tear the lettuce, top with micro greens.
- Thinly slice the onions and persimmons.
- Top the greens with onions, persimmons and squash.
- Add the ingredients for the salad dressing to the blender. Pulse until creamy and combined.
- Top the salad and enjoy!
FAQ's
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.
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!
Things to know
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 -
Rather than Hachiya persimmons, this recipe uses Fuyu (pictured above). They 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.
Be sure you get Fuyu permissions not the *baking variety (Hachiya). Baking persimmons are bitter and must be cooked prior to consuming.
Variations
If you aren't able to find persimmons, you can certainly substitute a crunchy pear, a sweet peach or fresh apples like pink lady or honeycrisp apples (with a little lemon juice to keep them from turning color).
Harvest Salad Recipe
Related recipes
I love a delicious salad (that's probably obvious, 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!
- This amazing Steakhouse Salad is filled with crunch and loads of vegetables!
- An Iceberg Wedge Salad is a simple salad and always a great choice!
- This Shaved Brussels Sprouts Salad is filled with loads of veggies.
- Southwest Salad Recipe, it only takes minutes to make and the easy homemade salad dressing is so terrific!
Fall Harvest Salad
Ingredients
- 1 small butternut squash
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 head butter lettuce or spring mix greens
- 1 Fuyu persimmons - can substitute a peach, an apple or a 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
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Nutrition
Creamy Butternut Squash Salad Dressing
Ingredients
- â…“ cup cooked butternut squash
- â…“ 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.
Lois says
This looks like a delicious salad. Will be giving it a try. It especially hits the spot this time of year with so much big meals and this is so light and wonderful
Bowl Me Over says
Love those delicious fall flavors - thank you Lois!
Lindsay De La Cerda says
I know this says "fall harvest salad" but it worked great for tonight! So far all of the dressings you make along with your salads are winners! Love!
Bowl Me Over says
That's great, I'm so glad you enjoyed it Lindsay!! I appreciate you taking the time to drop me a note!!1
Michelle | A Dish of Daily Life says
What a lovely salad! I love finding new ways to use butternut squash as my family loves it!
Bowl Me Over says
Thanks Michelle!
christine says
So funny, yesterday while shopping I noticed a big bin of persimmons on sale and I thought to myself "I wish I knew what to do w/ those". I've never used, nor even tasted. Maybe I'll head back now that I see how I can use it!
Bowl Me Over says
I hope you do & let me know what you think!!
Healing Tomato says
I am such a fan of Persimmons. They are the perfect level of sweetness to use in salads or in desserts. This looks so amazing, Debra.
Bowl Me Over says
Me too - I need to make some cookies next!
Gwen @simplyhealthyfamily says
I've not ever had a persimmon!! I've eyed them several times at the grocery store wondering what to do with them. Thanks for sharing, this looks wonderful!
Bowl Me Over says
Thanks Gwen - always love a new idea, I hope you give them a try!
linda spiker says
I love persimmons! What a beautiful fall salad!
Bowl Me Over says
Thanks Linda!
The Food Hunter says
I love persimmons and don't eat nearly enough of them.
Bowl Me Over says
I don't either - they make the best jam too, I definitely need to make persimmon jam, yum!
Jennifer Stewart says
This salad is light but comforting! Perfect for Fall! I always think that salads can't be for cooler weather because they are so light and crisp but with these flavors I love it! I haven't tried persimmons yet so this will be a new treat for me!
Bowl Me Over says
Wonderful Jennifer - I hope you really like them, we certainly do!
Manila Spoon (Abby) says
I love this fall inspired salad - anything with butternut squash is delicious in my book!
Bowl Me Over says
Right with you there, me too!!!
Kacey @ The Cookie Writer says
Persimmons are a neat ingredient and work perfectly in salads! I am digging this entire recipe and cannot wait to try it!
Bowl Me Over says
Great enjoy Kacey!
Marye says
This salad looks do good! I love that you put persimmons in there!
Bowl Me Over says
Thanks Marye, I hope you give it a try!
Kristina says
this sounds amazing, I love everything about it! off to pick up a persimmon tomorrow!
Bowl Me Over says
Great - let me know what you think Kristina!
Dan Clark says
What a nice blend of Autumn Flavors those Persimmons were very tasty!
Bowl Me Over says
Some might say you are a teensy bit biased? (blushing!) But I have to say I think so too - thank you sweetie! <3