This Fall Harvest Salad is perfect for a cozy and healthy autumn meal. Whether you’re making this for a holiday side dish or as a healthy meal for your day you cant go wrong with these colorful roasted vegetables. These seasonal flavors make a perfect combo of chicken sausage, squash, brussel sprouts and a simple olive oil dressing.
WHY YOU’LL LOVE THIS RECIPE
This Fall harvest salad is easy to throw together for a healthy lunch or dinner
This salad is packed with roasted veggies and fresh leafy greens
It has minimal clean up
Takes 10 minutes to make
Can be easily made vegan or vegetarian
Uses chicken sausage which is a healthy substitute instead of using pork or beef sauasge
You can use any leafy greens you have readily available
You can add any other roasted veggies you have laying around
The dressing is only 3 ingredients
This recipe is guten free, dairy free and nut free
INGREDIENTS & SUBSTITUTIONS
Arugula + Spinach
You can use any leafy greens you have, such as lettuce, kale, sping mix, etc. You can chop them as fine as you’d like or leavy them as full leafs.
Butternut squash
Butternut squash is slightly sweet and the edges get crispy when roasted. You can use any type of squash here you prefer as a substitute including zuchinni, yellow squash, etc. If you want to save time and prep ahead of time you can cut the squash into 1″ cubes ready for roasting
Brussel sprouts
Brussel sprouts are a hearty, crispy addition to this salad. They give a slightly bitter taste to offset the swetness of the butternut squash. If you want to save time and prep ahead of time you can cut the brussel sprouts in half and remove 1/2″ of the bottom stem if it is dry or yellow.
Pepitas
Provide a good crunch and a traditional fall flavor. Pumpkin seeds and pepitas are the same thing but pepitats have the shell already removed. You can use either option for this salad.
Chicken Sausage
This can be omitted if making the salad vegetarian or vegan. Chicken sausage is a healthy protein and keeps this salad as a healthy meal option. You can use already prepared chicken sausage to cut down on time. I like the alfresco brand. They even have an apple and chicken sausage that would work very well. Slice chicken sausage into 1/2″ slices. Chicken sausage is easy to crisp in in a frying pan with some non stick spray, in the oven on parchment paper lined tray or in the air fryer with no oil!
Linking my favorite chicken sausages here:
https://www.alfrescochicken.com/products/apple-maple-chicken-breakfast-sausage/
The dressing: Olive oil + Salt + Pepper
This salad dressing is a healthy option loaded with tons of healthy fats. You can choose to add garlic to it or add some balsamic vinegar as well if thats more your flavor. The idea is to keep the dressing light and muted to let the roasted vegetables speak. You can use vegetable oil, sunflower oil or avocado oil but it will change the flavoring.
TASTE & TEXTURE
This salad is leafy with warm roasted vegetables and healthy, crispy chicken sausage protein. Its best served at room temperature right when the roasted vegetables are done cooking.
HOW TO MAKE
DIRECTIONS
STEP 1
Prepare the vegetables on a cutting board. Dice the butternut squash into 1″ cubes. Remove the stem of the brussel sprouts and cut in half. Spray both with light cooking spray, salt and pepper. Roast in the oven on 400 for approx 30-40 minutes or until crispy. You can also air fry on 390 for approx 15-20 minutes until crispy.
STEP 2
While the vegetables are cooking, use a cutting board to chop the arugula and spinach into smaller pieces if desired. Add to serving bowl.
STEP 3
Slice the chicken sausage into 1/2″ slices and roast as desired, then air fry on 400 for approx 10-15 minutes until the edges were browned.
STEP 4
Add to vegetables and chicken sausage to the serving bowl with the leafy greens. Top with pepitas, olive oil, salt + pepper.
EXPERT TIPS & TRICKS
If you have enough room in your air fryer you can roast the vegetables for 20 minutes, then add the chicken sausage and continue to roast the vegetables and the chicken together for another 20 minutes.
If you choose to oven roast you can roast the vegetables for 20 minutes on 400, then add the chicken sausage and continue to roast the vegetables and the chicken together for another 20 minutes.
Next, feel free to use light cooking spray on the vegetables but not on the chicken sausage. The fattiness of the chicken will help it not stick to the pan or air fryer without adding extra uneeded saturated fats.
You can make this your own by adding dairy/cheese to this salad. Feel free to add crumbled goat cheese, blue cheese or gorgonzola.
You can also choose to add nuts to this Fall Harvest Salad such as add pecans, almonds or walnuts. For a sweeter flavor you can add candied pecans or candied walnuts.
For extra crunch you can add diced apples or diced pears.
HOW TO SERVE & STORE
You can prepare these vegetables 1-2 days in advance and store the raw in the refrigerator in an air tight container.
You can cook these vegetables 1-2 days in advance and store in the refrigerator in an air tight container. Remove from the refrigerator 1-2 hours before making the salad to allow time to return to room temp. You can also warm the vegetables up in a pan or an air fryer for 3-5 minutes. Do not microwave or the vegetables will become very mushy.
Left overs can be stored in an air tight container in the refrigerator for up to 3 days.
Fall Harvest Salad (gluten free, dairy free)
Ingredients
- 1 cup arugula
- 1 cup fresh spinach
- 1 cup diced butternut squash
- 1 cup brussel sprouts
- 2 tbsp pepitas
- 1 link chicken sausage
For the dressing
- 2 tbsp olive oil
- Salt+ pepper to taste
Instructions
- Prepare the vegetables on a cutting board. Dice the butternut squash into 1″ cubes. Remove the stem of the brussel sprouts and cut in half. Spray both with light cooking spray, salt and pepper. Roast in the oven on 400 for approx 30-40 minutes or until crispy. You can also air fry on 390 for approx 15-20 minutes until crispy.
- While the vegetables are cooking, use a cutting board to chop the arugula and spinach into smaller pieces if desired. Add to serving bowl.
- Slice the chicken sausage into 1/2″ slices and roast as desired. I air fried mine on 400 for approx 10-15 minutes until the edges were browned.
- Once the vegetables and chicken sausage are done cooking, add them to the serving bowl with the leafy greens. Top with pepitas, olive oil, salt + pepper.