Fall Harvest Salad Recipe

Introduction

This Fall Harvest Salad brings together the best flavors of autumn in one vibrant dish. Roasted butternut squash, crispy bacon, fresh greens, and a sweet maple vinaigrette create a perfect balance of tastes and textures. It’s a wholesome and satisfying salad that’s perfect for any seasonal gathering or weeknight meal.

Ingredients

• 4 cups butternut squash, cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• Kosher salt and black pepper, to taste
• 4 slices bacon
• 4 cups chopped kale
• 6 cups mixed spring greens
• 2 cups cooked shredded turkey or chicken (8 ounces)
• 1 Honeycrisp or Jonathan apple, cored and diced
• ⅔ cup pecan halves, toasted and chopped
• ⅓ cup dried cranberries
• ½ cup peeled Manchego or Parmesan cheese (2 ounces)

Maple Vinaigrette:

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a sheet pan and drizzle with 1 tablespoon olive oil, half the salt, and a quarter of the pepper. Toss to coat evenly and arrange in a single layer.
2. Step 2: Roast the squash for 25–30 minutes until tender, tossing halfway through cooking for even browning.
3. Step 3: While the squash roasts, cook the bacon slices in a large nonstick skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, discard drippings, then chop the bacon into pieces.
4. Step 4: In a large serving bowl or platter, add the chopped kale and gently massage it with your hands to soften. Add the mixed greens and toss to combine.
5. Step 5: Arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, pecans, dried cranberries, and cheese over the greens.
6. Step 6: In a small bowl or liquid measuring cup, whisk together the vinaigrette ingredients: olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
7. Step 7: Drizzle the vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed, then serve immediately.

Tips & Variations

• Try replacing some of the olive oil in the vinaigrette with a few tablespoons of warm bacon drippings for extra depth of flavor.
• Swap butternut squash for acorn squash, pumpkin, or sweet potato based on what’s available or preferred.
• Use pumpkin seeds instead of pecans for a different texture and flavor.
• For a vegetarian version, omit the bacon and turkey, and substitute with white beans or lentils.
• Make it even more autumnal by using apple cider vinegar in the vinaigrette instead of white balsamic vinegar for a delightful maple cider dressing.

Storage

If you save leftovers after tossing the salad, store it in an airtight container in the refrigerator and consume within one day to avoid sogginess. For meal prep, keep each ingredient separate in individual containers and assemble the salad just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the bacon and shredded turkey or chicken and replace the cheese with a vegan alternative or nutritional yeast. Use a plant-based substitute for the vinaigrette if desired.

Can I prepare the butternut squash ahead of time?

Absolutely. You can roast the squash a day ahead and store it in the refrigerator. Reheat briefly or add it cold to the salad before serving.

Fall Harvest Salad Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

A vibrant Fall Harvest Salad featuring roasted butternut squash, crispy bacon, shredded turkey, kale, and mixed greens, topped with crunchy pecans, sweet apples, dried cranberries, and Manchego cheese, all tossed in a luscious maple vinaigrette. This salad perfectly balances savory, sweet, and tangy flavors to celebrate the flavors of autumn.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad

• 4 cups butternut squash, cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• Kosher salt and black pepper, to taste
• 4 slices bacon
• 4 cups chopped kale
• 6 cups mixed spring greens
• 2 cups cooked shredded turkey or chicken (8 ounces)
• 1 Honeycrisp or Jonathan apple, cored and diced
• ⅔ cup pecan halves, toasted and chopped
• ⅓ cup dried cranberries
• ½ cup peeled Manchego or Parmesan cheese (2 ounces)

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard
• Kosher salt and black pepper, to taste

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F. Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of extra-virgin olive oil. Season with half the salt and a quarter of the black pepper, then toss to evenly coat. Spread the squash in a single layer and roast in the oven for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
2. Cook the Bacon: While the squash roasts, heat a large nonstick skillet over medium heat. Add the bacon slices and cook until crispy, about 6 to 8 minutes, turning occasionally. Transfer the cooked bacon to a paper towel-lined plate to drain, discard the drippings, then chop into bite-sized pieces.
3. Prepare the Greens: Place the chopped kale in a large serving bowl or platter. Massage and squeeze the kale briefly to soften its texture. Add the mixed spring greens and toss together to combine.
4. Assemble the Salad: Arrange the roasted butternut squash, chopped bacon, shredded turkey or chicken, diced apple, toasted and chopped pecans, dried cranberries, and Manchego cheese evenly over the greens.
5. Make the Maple Vinaigrette: In a small liquid measuring cup or bowl, whisk together the extra-virgin olive oil, white balsamic vinegar, minced shallot, pure maple syrup, and Dijon mustard until well combined. Season the vinaigrette with salt and black pepper to taste.
6. Toss and Serve: Drizzle the maple vinaigrette over the assembled salad. Toss gently to combine and ensure the dressing coats all ingredients evenly. Adjust seasoning with salt and pepper as needed, then serve immediately.

Notes

• Storage and Make Ahead: If storing leftovers after mixing, put the salad into an airtight container and refrigerate. Consume within one day as it will become soggy if left longer.
• For meal prep, keep all ingredients separate in individual containers and assemble the salad just before serving.
• You can enhance the vinaigrette by swapping some olive oil for a few tablespoons of warm bacon drippings for extra flavor.
• Substitute butternut squash with acorn squash, pumpkin, or sweet potato based on preference.
• Use pumpkin seeds instead of pecans for a different crunch.
• To make this salad vegetarian, replace turkey or chicken with white beans or lentils and omit the bacon.
• Try using apple cider vinegar instead of white balsamic for a more fall-inspired cider vinaigrette.

Keywords: Fall salad, butternut squash salad, roasted squash, autumn salad, kale salad, turkey salad, maple vinaigrette, healthy salad, fall harvest