My kid friendly fall harvest salad has been on my menu a lot recently. I wanted to share with you exactly what I have been making so you can make it too! This fun fall salad highlights two of my favorite fall foods; apples and butternut squash. I love this kid friendly fall harvest salad because it makes our entire family happy. Everyone doesn’t eat every component of this salad, but everyone enjoys 4 out of 5 ingredients which makes it a win!
Savanna and John like the apples, spinach, cheese and seeds. Peter likes everything except for the spinach (he cannot chew yet).
It is very easy to put together and is very flexible. I like to make a big batch of squash at the beginning of the week and then I use some for this salad and some for lunches. We enjoy this salad as an easy and light weekday meal topped with grilled chicken.
Adaptations for Kid Friendly Fall Harvest Salad
- Apples – if your family likes pears use those!
- Cheese – we love cheese, but everyone in our household has their own personal favorite. Manchego is one that everyone loves so that is why I use it. I have also done this with goat cheese. Feel free to use your families favorite.
- Butternut Squash – it is my personal favorite, but you can easily substitute any winter squash.
- Pumpkin Seeds – if you do not like or don’t have you can use sunflower seeds or a nut (sliced almonds or toasted walnuts would be super yummy).
- Spinach – use a lettuce that your entire family likes! We have been enjoying spinach and I personally prefer it so that is why I used it here. We have also had this salad with romaine.
- Dressing – whatever makes your family happy! My children prefer just a little olive oil and salt – I like to add some balsamic to mine (suggested measurements are below) or lately I have been enjoying making a big batch of my cinnamon maple vinaigrette for all of my fall salads.
Kid Friendly Fall Harvest Salad
- 7-8 ounces about 6 cups of spinach (or lettuce of choice)
- 1/4 tsp salt
- 1/2-1 tbs olive oil
- 1 tsp balsamic vinegar
- 2 ounces favorite cheese (we use manchego or goat cheese)
- 1 small apple or half of a large apple
- 1 tbs of seeds or 2 tbs nuts (we like pumpkin seeds and/or sliced almonds)
- 1 1/2 cups roasted butternut squash (about half of a butternut squash- see note)
Cinnamon Maple Vinaigrette – Optional
- Roast your butternut squash if you do not have any roasted from earlier in the week – see note on roasting instructions
- Place the spinach in a large bowl
- Slice the apple thinly and place on top of salad
- Measure and slice or crumble your cheese on top
- Measure and add in your seeds/nuts
-
Toss salad with maple cinnamon vinaigrette or balsamic, olive oil and salt (see alternative children instructions below)
- Top with butternut squash and serve
Butternut Squash: Some weeks I like to roast a big butternut squash for dinner early in the week and then use the leftovers for this salad. Other weeks I roast it just for this salad and then use the leftovers for lunch salads.
Butternut Squash Roasting Instructions:
1. Pre-heat oven to 400
2. Peel and cut squash into 1 inch sized pieces
3. Place cut squash onto a greased baking sheet
4. Drizzle with 1 TBS of olive oil (or spray lightly with olive oil spray) and sprinkle with 1 tsp of salt
5. Roast for 20-25 mins
How we finish our salad / children serving suggestion:
Follow steps 1-5 from above
6. Toss with olive oil and salt and serve kids
7. Add in balsamic and toss again
8. Top with butternut squash and serve
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