Fall Harvest Salad
Every Thanksgiving table needs a harvest salad, and this one is about to be the star. This fall harvest salad has sweet roasted butternut squash, crisp pears, juicy pomegranate, and a creamy homemade Caesar dressing that brings it all together. I tested it at least a dozen times to get the kale to romaine ratio just right with the dressing, so every bite is hearty, crisp, and perfectly coated. I can’t wait for you to try it!
It’s a fresh, colorful side that balances all the rich dishes on the holiday table, and most of it can be made ahead. Serve it next to my garlic confit mashed potatoes and homemade cranberry sauce for a Thanksgiving spread everyone will remember.
Why You’ll Love This Harvest Salad
- A Caesar twist: Most harvest salads use a vinaigrette. A creamy homemade Caesar dressing makes this one feel special.
The best of both greens: Hearty kale holds up to the dressing, while romaine keeps every bite crisp and fresh.
Make ahead friendly: Roast the squash and make the dressing a day early, then toss right before dinner.
A stunning holiday side: Orange squash, red pomegranate, and green kale make it one of the prettiest Thanksgiving salad recipes on the table.
Harvest Salad Ingredients
- Kale and romaine: Curly kale adds hearty texture, and romaine keeps it crisp and light.
- Butternut squash: Roasting brings out its natural sweetness and caramelized edges.
- Pears: Crisp, ripe pears add a juicy sweetness. Bosc or Anjou hold their shape best.
- Pomegranate arils: They add a pop of color and a tart, juicy bite.
- Red onion and pepitas: Red onion adds a little bite, and toasted pepitas add crunch.
- Parmesan: Freshly grated Parmesan goes in the dressing and on top.
- Caesar dressing: Mayonnaise, Parmesan, garlic, anchovies, lemon juice, Worcestershire, and black pepper.
How to Make a Fall Harvest Salad
Step 1: Season the squash:
Toss the cubed butternut squash with olive oil, salt, and pepper.
Step 2: Spread it on a sheet pan:
Spread the squash in a single layer on a parchment-lined baking sheet.
Step 3: Roast until golden:
Roast until the squash is tender with caramelized edges, then let it cool.
Step 4: Start the dressing:
Mash the garlic and anchovies together in a small bowl.
Step 6: Whisk until smooth:
Whisk until the Caesar dressing is creamy and smooth. Season with black pepper.
Step 7: Toss the greens & add toppings
Toss the kale and romaine with the dressing until every leaf is coated. Top with the roasted squash, pear, red onion, pepitas, pomegranate, and more Parmesan.
Homemade Caesar Dressing for Harvest Salad
This homemade Caesar dressing is what makes this salad different from every other harvest salad. It’s creamy, salty, and bright, and it balances the sweet squash and pears perfectly.
- Don’t skip the anchovies: They melt into the dressing and add a rich, savory flavor without tasting fishy.
- Massage the kale: Toss the kale with a spoonful of dressing first and rub it with your hands for a minute. It softens the leaves so they don’t taste tough.
- Dress it right before serving: Romaine wilts quickly once it’s dressed, so toss everything together just before it goes on the table.
Make-Ahead Thanksgiving Salad Tips
This Thanksgiving salad is easy to prep ahead, so you’re not making it while the turkey rests.
- 1 day ahead: Roast the butternut squash and make the Caesar dressing. Store each one in an airtight container in the fridge.
- Morning of: Wash and chop the kale and romaine, slice the red onion, and seed the pomegranate. Store the greens wrapped in paper towels.
- Right before serving: Slice the pears, toss the greens with the dressing, and add the toppings.
Storage: Refrigerate the roasted squash within 2 hours of cooking and use it within 3 to 4 days, per USDA guidance for cooked leftovers. Keep the dressing covered in the fridge and use it within 3 to 4 days. Once the salad is dressed, it’s best eaten the same day.
Looking for more to bring to the holiday table? Try my roasted carrots with garlic and ginger, cranberry herb goat cheese puff pastry bites, or a big pitcher of apple cider sangria.
Harvest Salad FAQs
What is in a harvest salad?
A harvest salad is made with fall produce like squash, apples or pears, and pomegranate, plus something crunchy and something cheesy. This version uses kale, romaine, roasted butternut squash, pears, pomegranate, pepitas, Parmesan, and a homemade Caesar dressing.
Is harvest salad healthy?
Yes, it’s packed with leafy greens, roasted vegetables, and fruit. The Caesar dressing is rich, so use as much or as little as you like.
Can I make this without anchovies?
Yes. Leave them out and add a little extra Worcestershire sauce and Parmesan for that savory flavor.
Can I use sweet potatoes instead of butternut squash?
Yes. Cube and roast them the same way. They may need a few extra minutes in the oven.
Can I use apples instead of pears?
Yes. Honeycrisp apples are a great swap and stay crisp.
What goes with harvest salad at Thanksgiving?
It pairs well with turkey, my crockpot brisket, and classic sides. For a festive drink, try my Pomegranate Christmas Mule or Easy Pear Cocktail.
Harvest Caesar Salad with Roasted Butternut Squash and Pomegranate
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Season the squash: Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet.
- Roast: Roast for 20 to 25 minutes, until tender and golden. Let cool slightly.
- Start the dressing: In a small bowl, combine the garlic, lemon juice, chopped anchovies, and salt. Let it sit for 5 minutes.
- Finish the dressing: Whisk in the mayonnaise, Worcestershire sauce, pepper, and Parmesan until smooth. Refrigerate until ready to use.
- Massage the kale: Massage the chopped kale with a squeeze of lemon juice and a pinch of salt for 2 minutes, until tender.
- Toss the greens: In a large bowl, toss the kale and romaine with half the dressing.
- Add the toppings: Add the roasted squash, sliced pears, pomegranate seeds, red onion, toasted pumpkin seeds, and half the Parmesan. Toss gently.
- Top and serve: Transfer to a serving bowl and top with the remaining Parmesan and an extra drizzle of dressing, if desired. Serve chilled or at room temperature.
Nutrition
Notes
- Make ahead: Roast the squash and make the dressing up to 1 day ahead.
- Toss the salad right before serving.
- No anchovies: Leave them out and add a little extra Worcestershire and Parmesan.
- Swaps: Use sweet potatoes for the squash, or Honeycrisp apples for the pears.
- Storage: Refrigerate roasted squash and dressing separately and use within 3 to 4 days. Dressed salad is best the same day.
