Fall Harvest Salad With Champagne Apple Cider Vinaigrette

Introduction

There’s just something about fall that makes salads feel extra special. Maybe it’s the roasted veggies, the warm, nutty aromas, or the fact that we finally get to bring apples and squash into the mix. This Fall Harvest Salad with Champagne Apple Cider Vinaigrette is exactly the kind of cozy, hearty, and flavor-packed salad you want to have on repeat all season long.

It’s got all the stars of autumn: roasted butternut squash, earthy beets, crisp shaved Brussels sprouts, tart apples, blue cheese crumbles, toasted pecans, and crispy quinoa. And the best part? It’s all tied together with the most delicious, tangy-sweet champagne apple cider vinaigrette. It’s like sweater weather in a bowl.

This is the kind of salad I love making for a cozy weeknight dinner or even as a festive side for Thanksgiving. It’s elegant but approachable, nourishing but full of flavor.

If you’re a fan of veggie-forward salads, you’ll probably also love the Beet Garden Salad with Goat Cheese or the refreshing Tomato Feta Salad—both perfect companion dishes to this harvest favorite.

Why You’ll Love This Recipe

Key Benefits

This fall harvest salad is:

• Ready in about 30 minutes from start to finish
• Easily prepped ahead for lunches or meal planning
• Packed with colorful, seasonal produce
• A great balance of plant-based protein, fiber, and healthy fats
• Easy to scale up for holiday gatherings or potlucks

Taste & Texture

This salad is a beautiful balance of flavors and textures:

• Sweet roasted squash and apples add softness and warmth
• Brussels sprouts offer a crisp, fresh bite
• Beets bring an earthy depth
• Pecans and crispy quinoa deliver crunch
• Blue cheese adds that creamy, tangy punch
• The vinaigrette pulls it all together with a tart-sweet brightness

Every bite has contrast, complexity, and that comforting fall feel.

Dietary Attributes

• Vegetarian
• Naturally gluten-free (just check your quinoa label)
• Easy to adapt for vegan and dairy-free diets

Ingredients & Substitutions

Ingredient List

For the Salad:

• 2 dozen Brussels sprouts
• 3 small beets
• 1 small butternut squash
• ¼ cup quinoa
• 1 ½ apples (preferably crisp and slightly tart like Honeycrisp)
• ½ cup blue cheese
• ½ cup pecans
• Olive oil (for roasting and cooking)
• Salt and pepper, to taste

For the Champagne Apple Cider Vinaigrette:

• 2 tablespoons champagne vinegar
• ½ apple, chopped
• 2 garlic cloves
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey or maple syrup
• ½ cup olive oil

Notes on Quality

Fresh Brussels sprouts make a huge difference here. Try to find ones that are firm and tightly packed. For the beets and squash, roasting them brings out their natural sweetness, making them perfect additions to a salad like this. As for apples, you’ll want ones that hold their shape and offer a bit of tartness to contrast the other earthy ingredients.

And don’t skimp on the blue cheese—it really elevates the dish with its tangy, creamy flavor. That said, goat cheese or feta would also work beautifully.

Possible Substitutions

• Swap blue cheese for goat cheese, feta, or a vegan cheese
• Use walnuts or roasted pumpkin seeds instead of pecans
• If you don’t have champagne vinegar, white wine vinegar with a splash of lemon juice works as a sub
• Use maple syrup instead of honey to make the dressing vegan

Step-by-Step Instructions

• Preheat your oven to 400°F. Line a baking sheet with foil or parchment for easy cleanup.
• Peel the beets and butternut squash, then cut them into 1-inch cubes. Spread them on the baking sheet, drizzle with 1–2 tablespoons of olive oil, season with salt and pepper, and toss to coat.
• Roast for 10–15 minutes, tossing halfway through, until the veggies are fork-tender and lightly browned.
• While the veggies are roasting, cook the quinoa according to package instructions.

• Once cooked, heat a nonstick skillet with 1 tablespoon of olive oil over medium-high heat. Spread the quinoa in a thin layer and let it crisp up for 3–5 minutes, then toss and cook for another 3–5 minutes until golden and crunchy.
• While everything’s cooking, prep the remaining ingredients. Shave the Brussels sprouts thinly (a mandoline works great here, but a sharp knife does the trick too). Cube the apples and roughly chop the pecans.
• To make the vinaigrette, add the chopped apple and garlic to a food processor and pulse until finely chopped. Add champagne vinegar, Dijon mustard, apple cider vinegar, honey (or maple syrup), and olive oil. Blend until smooth and creamy.
• In a large bowl, combine shaved Brussels sprouts with half of the vinaigrette and toss to coat. Then layer in the roasted veggies, apples, blue cheese, pecans, and crispy quinoa. Drizzle the rest of the dressing over the top and give it one final, gentle toss.

Expert Tips & Tricks

Best Practices

• Let the roasted veggies cool slightly before adding to the salad so they don’t wilt the Brussels sprouts too much
• Taste your vinaigrette before adding—it should be balanced, not too sweet or too sharp. Adjust with a bit more vinegar or sweetener if needed
• Toss the Brussels sprouts with dressing first so they absorb maximum flavor

Common Mistakes

• Don’t overcrowd the baking sheet or your veggies will steam instead of roast
• Avoid overcooking the quinoa—it should be fluffy before you crisp it up
• Make sure your apples are added last so they don’t brown too quickly

Time-Saving Tips

• Buy pre-shredded Brussels sprouts or use a food processor attachment
• Roast the veggies and cook the quinoa the day before
• Make the vinaigrette in advance—it keeps well for 3–4 days in the fridge

Serving Suggestions

Pairings

This salad is hearty enough to serve as a main dish, especially with a slice of crusty bread. For sides, think:

• Roasted sweet potatoes or acorn squash
• A bowl of creamy butternut squash soup
• Stuffed mushrooms or a lentil loaf for a vegetarian entrée

Presentation Ideas

Serve this salad in a wide, shallow bowl to showcase all those gorgeous fall colors. Top with an extra sprinkle of blue cheese and pecans right before serving for a final flourish.

Beverage Pairings

• A crisp white wine like Sauvignon Blanc or Pinot Gris
• Sparkling apple cider for a non-alcoholic option
• A light-bodied red like Pinot Noir pairs beautifully with the earthy beets and squash

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The Brussels sprouts hold up surprisingly well, and the flavors deepen as they sit.

Reheating Methods

This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently reheat the roasted veggies and quinoa in a skillet before adding them back into the fresh greens.

Frequently Asked Questions

Substitutions & Adjustments

Can I use a different grain instead of quinoa?
Absolutely. Try farro, bulgur, or wild rice—just note that the texture and cook time will vary.

Can I double this for a crowd?
Yes! It scales really well. Just use a large mixing bowl and double all ingredients.

Troubleshooting

My quinoa didn’t crisp—what happened?
Make sure it’s fully cooked and dry before adding it to the hot pan. Spread it out evenly and don’t stir too often so it gets golden and crisp.

The vinaigrette is too thick—how can I fix it?
Add a teaspoon of water or a little more vinegar to loosen it up until you reach your desired consistency.

Variations & Customizations

Dietary Adaptations

• To make it vegan, skip the cheese or use a plant-based alternative and swap honey for maple syrup
• To make it nut-free, use toasted seeds like sunflower or pumpkin instead of pecans

Flavor Twists

• Add dried cranberries or pomegranate seeds for a tart pop
• Swap blue cheese for goat cheese for a more mellow, creamy flavor
• Toss in some roasted chickpeas for added protein and crunch

Seasonal/Holiday Versions

• Add roasted turkey or chicken for a post-Thanksgiving salad
• Use pears instead of apples for a more wintry twist
• Top with candied pecans for a festive holiday version

Conclusion

This Fall Harvest Salad with Champagne Apple Cider Vinaigrette is the kind of recipe you’ll come back to all season long. It’s beautiful, nourishing, and so full of flavor and texture that even salad skeptics will fall in love. Whether you’re serving it at your holiday table or packing it up for weekday lunches, it’s a dish that brings the best of fall right to your fork.

Tried it? I’d love to hear what you thought! Leave a comment or tag me in your photos on Pinterest at RecipesCookingWithCallie. And don’t forget to check out the Beet Garden Salad with Goat Cheese and Tomato Feta Salad for more salad inspiration.

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