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Kid Friendly Fall Harvest Salad

Prep Time5 mins
Cook Time0 mins
Cooking Time for Butternut Squash25 mins
Course: Salad, Side Dish
Keyword: Apples, Butternut Squash, Fall, Gluten Free, Kid Friendly, Pumpkin Seeds


  • 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


  • 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