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

Scale

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