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Fall Harvest Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/fall-harvest-salad-recipe/