Enjoy this beautiful Fall harvest salad that is loaded with seasonal Fall ingredients! It has a great combination of flavors, colors, and textures thanks to crispy roasted Brussels sprouts, creamy butternut squash, and crunchy apples and cucumbers. It is topped with a very delicious creamy pumpkin vinaigrette that is so easy to mix together in one bowl. This is one of my favorite salads, and I can eat it for lunch or as a side salad for dinner almost every day!

https://www.amymyersmd.com/recipe/fall-harvest-salad-pumpkin-dressing/

AIP Fall salad

This salad is special because it uses seasonal fall vegetables to create the best salad ever! It’s loaded with Brussels sprouts, butternut squash, apples, and cucumbers, which are all ingredients that are available freshly picked at Farmers markets in the Fall. The salad is served on top of mixed salad greens because lettuce is also a cool weather crop.

All these veggies and fruits have a lot of fiber to make this a filling salad that can be a meal on its own! The salad is also full of nutritious vitamins and minerals to keep us healthy.

The Brussels sprouts are low in calories but high in vitamins C, K, and folate. Vitamin K is important for blood clotting and reducing bleeding, and it helps support healthy bones for preventing osteoporosis. Vitamin C is a powerful antioxidant that helps prevent aging and cancer and keeps our immune systems healthy.

Butternut squash is high in beta carotene, which converts to vitamin A in the body and helps keep our immune system healthy along with vitamin C. It also has vitamin E, which is another antioxidant that helps protect against age-related diseases. Butternut squash also contains B vitamins folate and B6, which are essential for energy metabolism and healthy red blood cells.

Apples and cucumbers are high in fiber and have a high water content, which can help with weight loss by keeping us full without adding too many calories. 

Mixed salad greens are the base of this salad, and they are great for keeping us full while being low in calories. Salad greens and lettuce contain a lot of vitamins A, C, E, and K as well. 

Instead of lettuce, you can always serve this salad on top of baby kale, which is also abundant in the Fall.

https://www.amymyersmd.com/recipe/fall-harvest-salad-pumpkin-dressing/

Roasted butternut squash and Brussels sprouts

While most of the ingredients for this salad are raw, which helps maximize their nutrients, the butternut squash and Brussels sprouts are roasted to make them soften for serving on top of the salad.

The great part is that both of these veggies can be roasted at the same time at the same temperature and in the same baking dish! Simply cut the Brussels sprouts in half (or in quarters if they’re really large), and chop the butternut squash into ½-inch cubes. Toss them with olive oil, salt, garlic powder, onion powder, and pepper right on a baking sheet and roast for about 20 minutes at 375 degrees Fahrenheit.

The result should be tender butternut squash, and just slightly crisp Brussels sprouts with crispy leaves on the outside. 

https://www.amymyersmd.com/recipe/fall-harvest-salad-pumpkin-dressing/

AIP pumpkin dressing

Aside from the colorful and nutritious salad veggies, my favorite part about this salad is the creamy pumpkin vinaigrette dressing. It’s made with pumpkin puree, olive oil, raw apple cider vinegar, and a few seasonings. 

By making homemade seasonings, you can make an AIP-friendly salad dressing without any added sugars or nightshades.

The pumpkin dressing is a little tangy thanks to the apple cider vinegar, creamy thanks to the pumpkin, and has a wonderful savory flavor thanks to the olive oil and seasonings. I love that I can use pumpkin puree for savory dishes and not just for baking!

Pumpkin puree is high in beta carotene and fiber, just like butternut squash. Olive oil is a healthy monounsaturated fat loaded with antioxidants, and is beneficial for heart health.

You can mix all the dressing ingredients together in a jar with a spoon and it keeps well in the fridge for up to a week. I sometimes make a double batch of this dressing in a 16 oz jar to have on hand.

https://www.amymyersmd.com/recipe/fall-harvest-salad-pumpkin-dressing/

More salad topping ideas

This salad is pretty filling on its own, but you can add a few other toppings to make it a complete meal. The salad goes really well with grilled chicken, pan-fried shrimp, or salmon. All of these options add muscle-repairing protein that also helps keep us full longer.

If you want a little crunch, you can add some slivered almonds if you can tolerate them, or crushed up plantain chips.

Either way, this salad is sure to be a favorite!

More AIP salads to try

Fall Harvest Salad with Pumpkin Dressing

Fall Harvest Salad with Pumpkin Dressing

Fall Harvest Salad with Pumpkin Dressing

Servings

Servings:

4 servings

4 servings

Prep Time

20 minutes

Cook Time

20 minutes

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Ingredients

Ingredients

For the salad:
  • 1 454 lb g butternut squash diced
  • 1 454 lb g brussels sprouts halved
  • 2 29.574 tbsp ml olive oil
  • 1/4 1.23225 tsp ml sea salt
  • 1/4 1.23225 tsp ml garlic powder
  • 1/4 1.23225 tsp ml onion powder
  • 1/4 1.23225 tsp ml ground black pepper to taste
  • 10 295.74 fl oz ml mixed salad greens about 8 cups
  • 1 red onion small, thinly sliced
  • 1 cucumber small, sliced
  • 1 gala apple thinly sliced
For the pumpkin dressing:
  • 1/2 120 cups ml pumpkin puree
  • 3 44.361 tbsp ml raw apple cider vinegar
  • 3 44.361 tbsp ml olive oil
  • 2 29.574 tbsp ml maple syrup
  • 1 4.929 tsp ml dried basil
  • 1/2 2.4645 tsp ml garlic powder
  • 1/2 2.4645 tsp ml onion powder
  • 1/4 1.23225 tsp ml sea salt to taste
  • 1/4 1.23225 tsp ml ground black pepper to taste
  • 3 44.361 tbsp ml water as needed

Instructions

Instructions

  1. Preheat oven to 375F. Grease a baking sheet with olive oil and add the chopped veggies to the baking sheet. Add the olive oil, salt, garlic powder, onion powder, and black pepper, and toss on the baking sheet to season all the veggies.
  2. Spread the veggies out in a single layer. Roast for 25-30 minutes, or until cooked to your liking. Allow the veggies to cool while you prepare the rest of the salad.
  3. Prepare the dressing by whisking together all the ingredients except for water in a small bowl or a 12-16 oz jar. Whisk in 2-3 tablespoons of water until the desired consistency.
  4. In a bowl, layer the salad greens, sliced onion, sliced cucumber, and roasted vegetables. Pour the dressing on top and enjoy.