Fall Harvest Salad Recipe
Introduction
This Fall Harvest Salad is a vibrant mix of roasted butternut squash, crisp greens, savory bacon, and sweet-tart accents like apples and dried cranberries. It’s a perfect dish to celebrate autumn’s flavors while enjoying a nutritious and satisfying meal.
Ingredients
- 4 cups butternut squash, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper
- 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)
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
Instructions
- Step 1: Heat the oven to 400ºF (204ºC). Toss the butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes, tossing halfway through, until tender and lightly caramelized.
- Step 2: While the squash roasts, cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and chop once cooled. Discard the bacon drippings.
- Step 3: Place the chopped kale in a large serving bowl or platter and gently massage it for a minute to soften the leaves. Add the mixed spring greens and toss to combine.
- Step 4: Arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and Manchego or Parmesan cheese evenly over the greens.
- Step 5: In a small liquid measuring cup, whisk together ¼ cup olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season the vinaigrette with salt and pepper to taste.
- Step 6: Drizzle the vinaigrette over the salad and toss gently to combine. Adjust seasoning with salt and pepper as needed and serve immediately.
Tips & Variations
- For a vegetarian version, omit the bacon and turkey, and add roasted chickpeas or toasted pumpkin seeds for extra protein and crunch.
- Swap white balsamic vinegar for apple cider vinegar for a tangier dressing.
- Use any hard cheese like aged Gouda or Pecorino Romano if Manchego or Parmesan is unavailable.
- Roast the pecans along with the squash for a deeper toasted flavor, but watch carefully to avoid burning.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad again before serving. If refrigerated, the kale may soften and the dressing will intensify in flavor. To reheat the roasted squash, warm gently in a microwave or oven before assembling the salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, you can roast the squash, cook the bacon, and make the dressing a day ahead. Keep the ingredients separate and assemble just before serving to maintain freshness and texture.
What can I use instead of kale for a milder green?
Try baby spinach or arugula for a softer, less bitter green that still pairs well with the other salad ingredients.
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Fall Harvest Salad Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Fall Harvest Salad is a vibrant, hearty mix of roasted butternut squash, crispy bacon, fresh kale, mixed greens, shredded turkey or chicken, and sweet apples. Toasted pecans and dried cranberries add texture and flavor, while a tangy white balsamic vinaigrette with maple syrup perfectly balances the autumn-inspired ingredients. Ideal for a wholesome autumn meal, this salad combines roasted, fresh, and cooked elements for a satisfying and colorful dish.
Ingredients
Roasted Butternut Squash
- 4 cups butternut squash, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper, to taste
Salad Base
- 4 cups chopped kale
- 6 cups mixed spring greens
Protein and Toppings
- 4 slices bacon
- 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)
Vinaigrette Dressing
- 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
- Preheat Oven: Heat your oven to 400ºF (204ºC) to prepare for roasting the butternut squash.
- Roast Butternut Squash: Toss the cubed butternut squash with 1 tablespoon of extra-virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper on a baking sheet. Spread in an even layer and roast for 25–30 minutes, turning once halfway through, until tender and lightly caramelized.
- Cook Bacon: While the squash roasts, cook the bacon slices in a large skillet over medium heat until crispy. Remove from skillet and drain on paper towels, then chop into bite-sized pieces, discarding the bacon fat.
- Prepare Greens: Add the chopped kale to a large serving bowl or platter and gently massage it with your hands to soften the leaves. Then add the mixed spring greens and toss together to combine evenly.
- Assemble Salad: Arrange the roasted butternut squash, chopped crispy bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and grated Manchego or Parmesan cheese evenly over the kale and greens mixture.
- Make Vinaigrette: In a small liquid measuring cup or bowl, whisk together ¼ cup extra-virgin olive oil, ¼ cup white balsamic vinegar, minced shallot, pure maple syrup, and Dijon mustard. Season the dressing with kosher salt and black pepper to taste.
- Dress and Toss Salad: Drizzle the vinaigrette over the salad ingredients. Gently toss everything to coat all the components evenly with the dressing. Adjust seasoning with salt and pepper if needed before serving.
Notes
- For a vegetarian version, omit bacon and turkey/chicken or replace with smoked tofu or tempeh.
- To toast pecans, spread them on a baking sheet and bake at 350ºF for 5-7 minutes until fragrant, or toast in a dry skillet over medium heat, stirring frequently.
- Massaging kale makes it less bitter and easier to eat raw.
- Use fresh maple syrup for a natural sweetness in the vinaigrette.
- This salad can be served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: fall salad, butternut squash salad, roasted squash salad, autumn salad, kale salad, harvest salad, turkey salad, bacon salad, apple salad, pecan salad
