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4.34 from 3 votes

Fall Harvest Salad with Pumpkin Goddess Dressing

This Fall Harvest Salad with Pumpkin Goddess Dressing celebrates the bounty of the season in a beautiful combination of tastes and textures!
Course Salad
Cuisine American
Keyword Fall Salad, Healthy Thanksgiving Side, Thanksgiving Salad Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 people
Calories 167kcal
Author Blair Lonergan


For the Pumpkin Goddess Dressing:

  • 1 cup plain Greek-style yogurt or sub with sour cream or mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • ½ cup sour cream or additional plain Greek-style yogurt
  • cup pure pumpkin puree I used the canned version
  • 1 teaspoon minced garlic or about ¼ - ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon cinnamon

For the Salad:

  • 1 acorn squash plus olive oil, maple syrup, cinnamon, and salt for roasting*
  • 1 apple, thinly sliced
  • ½ cup toasted pecans
  • ¼ cup dried cranberries
  • 1 pkg. 5-6 ounces mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)



  • Place all ingredients in a blender and combine. Chill until ready to use.


  • Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
  • Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
  • Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.


  • Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.


*can substitute with diced roasted sweet potatoes or butternut squash
Recipe Variations:
  • Swap out the acorn squash with roasted butternut squash or sweet potatoes;
  • Use toasted walnuts or roasted pumpkin seeds instead of the pecans;
  • Omit the sliced apple and replace it with sliced pear;
  • Use mayonnaise in lieu of the Greek yogurt for a creamier, less tangy dressing.


Serving: 1/8 of the salad and dressing | Calories: 167kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 172mg | Potassium: 359mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2045IU | Vitamin C: 11.8mg | Calcium: 79mg | Iron: 0.8mg