Fall Harvest Salad with Spiced Apple Cider Bourbon Vinaigrette

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This Fall Harvest Salad with Spiced Apple Cider Bourbon Vinaigrette is definitely not your average salad! Fresh kale, arugula, and shredded Brussel sprouts tossed with sautéed butternut squash, fresh Fall figs, juicy pomegranate seeds, sliced honeycrisp apples, and roasted pumpkin seeds. Though, the goodness doesn’t stop there! This Fall-inspired salad is tossed with the best-ever cinnamon spiced apple cider bourbon vinaigrette. Then, it’s topped with crumbled feta for a tangy and creamy finish. It’s light, flavorful, perfectly sweet, and the perfect compliment to your weeknight dinners, easy lunches, or even holiday entertaining. So simple, but so good.

salad in white bowl on marble surface with fresh figs, pomegranate seeds, and gold spoons beside.

About The Recipe

Fall produce is finally starting to arrive at our local farmer’s market and I am so excited! Fresh apples, figs, leafy greens, pumpkins, butternut squash…so many of my favorites are finally back. I think we might’ve cleaned out the market while we were this this past weekend.

Which is what leads us to this salad!

This might just be my favorite salad recipe to date.

Which, says a lot because I eat salad pretty much everyday. It’s almost always my Super Green Salad, but this one…I think this Fall salad might just become my new go-to all season long.

It’s light and bright, but sweet without being overly sweet. There’s just wonderful Fall flavors without any of them being too strong or too over the top. Simplicity!

Though, the vinaigrette might just be the icing on the cake. I will admit, when I make myself something, I always do red wine vinegar and a little bit of olive oil (I am lazy, sorry…). Though, I’ve been branching out a little bit more in the last year or so. I had a vanilla vinaigrette on a salad a little over a year ago and it has stuck with me since!

It really was the inspiration behind the vinaigrette on this.

overhead shot of fall salad with two gold spoons inside salad, with cinnamon sticks, and flowers around.

That, and we had just opened a gallon of fresh apple cider and I needed to make something with it STAT!

So, I used bourbon instead of vanilla, sweetened it with agave, added plenty of cider, a splash of champagne vinegar, a dash of ground cinnamon, a sprig of thyme, and finally some olive oil. It sounds like a lot, but trust me when I say it is SO delicious!

I could probably drink the vinaigrette just with a straw, but when it’s tossed with all these fresh fruits and vegetables…ohmygosh. I could eat this everyday and be happy!

It’s the perfect salad to celebrate the Fall season!

Reasons You Will Love This Fall Harvest Salad

  • Uses fresh Fall produce!
  • Healthy and delicious.
  • The perfect salad for Thanksgiving.
  • Naturally gluten-free with a vegan option.
  • Full of flavor.
  • Sweet without being too sweet.
  • Easy to make.
  • Crowd pleasing!
angled cropped photo of fall salad in white scalloped bowl on marble surface with cinnamon sticks, gold bowl, and cinnamon sticks behind.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Vinaigrette:

apple cider, olive oil, bourbon, agave, ground cinnamon, vinegar, and thyme sprig on marble surface.

For The Salad:

  • Extra Virgin Olive Oil
  • Butternut Squash
  • Kale
  • Brussel Sprouts
  • Honeycrisp Apple
  • Fresh Figs
  • Pomegranate Seeds
  • Roasted and Salted Pumpkin Seeds
  • Crumbled Feta
crumbled feta cheese, arugula, kale, shaved Brussel sprouts, cubed butternut squash, apple, figs, pumpkin seeds, and pomegranate seeds on marble surface.

How To Make Fall Harvest Salad

Step 1: Make the vinaigrette

Combine the apple cider and bourbon in a small saucepan. Heat over medium-low heat for 2-3 minutes, stirring occasionally. Remove from heat and let cool slightly. Pour into small mixing bowl.

Add vinegar, agave, olive oil, cinnamon, and thyme. Whisk until thoroughly combined. Set aside.

Step 2: Sauté butternut squash

In a large skillet, combine 1 Tablespoon olive oil and butternut squash. Place over medium-low heat and sauté until squash is tender, about 10-15 minutes. Set aside.

Step 3: Mix

Mix kale and brussel sprouts in large salad bowl.

Pour vinaigrette over greens and gently toss to coat. Top with butternut squash, apple slices, figs, pomegranate seeds, pumpkin seeds, and feta.

What To Serve With This Fall Harvest Salad

My favorite thing is to eat this salad as a meal on it’s own! It makes for a great lunch, but if you need main courses or more sides to finish out your meal, we’ve got you covered! Here are a few of our favorite Fall recipes to serve alongside this salad.

cropped angled close up of fall salad in white bowl.

How To Store

This salad doesn’t store very well, but if you have leftovers, it should be stored in an airtight container and kept in the refrigerator overnight.

Substitutions

  • Sweet potatoes can be used in place of butternut squash.
  • Almost any mixed green that you like that is fresh can also be used.
  • If there are any toppings you do not like, feel free to omit them or change them to something you do like! Just keep in mind the flavor palate to keep everything working together.
  • Vanilla can be used in place of the bourbon in the vinaigrette. If vanilla is used, do not heat the apple cider.
  • If you would like to make this recipe vegan, feel free to leave off the feta or use your favorite vegan cheese in it’s place!

Looking for more recipes like this? Here are a few you may like: Apple Almond and Cranberry Super Green Salad, Mix Greens Steak Salad with Red Wine Vinaigrette, Caprese Pasta Salad, Southern Corn and Tomato Couscous Salad

angled shot of fall salad in bowl with fresh figs, flowers, and seeds around bowl.

Expert Tips

  • The measurements in this recipe are done to taste. Feel free to adjust as needed!
  • If you would like a more pronounced bourbon flavor and do not mind the alcohol, skip the steps for heating the cider and bourbon.
  • I used a mix of curly kale and dinosaur kale for my salad. Feel free to use both or only one of them!
  • Use a fork to test if the butternut squash is cooked-through. If the squash is tender and the fork glides through easily, it is done!

When you make this Fall Harvest Salad with Spiced Apple Cider Bourbon Vinaigrette, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable

salad in white bowl on marble surface with fresh figs, pomegranate seeds, and gold spoons beside.

Fall Harvest Salad with Spiced Apple Cider Bourbon Vinaigrette

Caylie
The perfect side dish to enjoy all the fresh produce that Fall has to offer! This Fall Harvest Salad with Spiced Apple Cider Bourbon Vinaigrette is light, just a touch sweet, and bursting with flavor. Perfect for Thanksgiving or weeknight dinners!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 227 kcal

Ingredients
 

Vinaigrette

Salad

  • 1 Tablespoon extra virgin olive oil, for sautéing
  • 2 cups cubed butternut squash
  • 3 cups chopped kale
  • 1 ½ cups shredded brussel sprouts
  • 1 large honeycrisp apple, cored and sliced
  • 5-7 fresh figs, quartered
  • ¾ cup pomegranate seeds
  • ½ cup roasted and salted pumpkin seeds
  • ¼ cup crumbled feta

Instructions

Vinaigrette

  • Combine apple cider and bourbon in small saucepan.
  • Heat over medium-low heat for 2-3 minutes, stirring occasionally.
  • Remove from heat and let cool slightly.
  • Pour into small mixing bowl.
  • Add vinegar, agave, olive oil, cinnamon, and thyme.
  • Whisk until thoroughly combined. Set aside.

Salad

  • In a large skillet, combine 1 Tablespoon olive oil and butternut squash.
  • Place over medium-low heat and sauté until squash is tender, about 10-15 minutes. Set aside.
  • Mix kale and brussel sprouts in large salad bowl.
  • Pour vinaigrette over greens and gently toss to coat.
  • Top with butternut squash, apple slices, figs, pomegranate seeds, pumpkin seeds, and feta.

Notes

Substitutions:
  • Sweet potatoes can be used in place of butternut squash.
  • Almost any mixed green that you like that is fresh can also be used.
  • If there are any toppings you do not like, feel free to omit them or change them to something you do like! Just keep in mind the flavor palate to keep everything working together.
  • Vanilla can be used in place of the bourbon in the vinaigrette. If vanilla is used, do not heat the apple cider.
  • If you would like to make this recipe vegan, feel free to leave off the feta or use your favorite vegan cheese in it’s place!
 
Expert Tips:
  • The measurements in this recipe are done to taste. Feel free to adjust as needed!
  • If you would like a more pronounced bourbon flavor and do not mind the alcohol, skip the steps for heating the cider and bourbon.
  • I used a mix of curly kale and dinosaur kale for my salad. Feel free to use both or only one of them!
  • Use a fork to test if the butternut squash is cooked-through. If the squash is tender and the fork glides through easily, it is done!

Nutrition

Serving: 1Calories: 227kcalCarbohydrates: 30gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 6mgSodium: 124mgPotassium: 645mgFiber: 7gSugar: 17gVitamin A: 8588IUVitamin C: 65mgCalcium: 174mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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