Introduction

This Fall Harvest Salad is a perfect blend of warm roasted butternut squash, crispy bacon, and fresh greens, balanced with sweet apples and tangy dried cranberries. It’s a satisfying and colorful dish that celebrates the flavors of autumn in every bite.

The image shows a close-up view of a colorful salad layered on a white plate, set on a white marbled surface. The base layer consists of green leafy kale scattered across the plate. On top of this, there are bright red apple chunks cut into small wedges, toasted brown pecans clustered in one section, crispy golden-brown bacon pieces spread unevenly, and shredded white chicken breast placed prominently in the center. The salad is accented with dark purple dried cranberries and bright orange roasted butternut squash cubes placed near the bottom. Small, light ivory cheese shavings can be seen on the edge, adding texture and color contrast. The overall look is fresh, vibrant, and textured. photo taken with an iphone --ar 4:5 --v 7

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 (2 ounces)
For the 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

Instructions

Step 1: Preheat the oven to 400ºF (204ºC). Toss the butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper on a baking sheet. Arrange in an even layer and roast for 25–30 minutes, tossing halfway, until tender and lightly browned.
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, then chop into pieces.
Step 3: Place the chopped kale in a large serving bowl 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 over the greens.
Step 5: In a small bowl or measuring cup, whisk together the 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 maple vinaigrette over the salad. Toss gently to combine, then adjust seasoning with salt and pepper as needed. Serve immediately.

Tips & Variations

For added crunch, substitute pecans with toasted walnuts or almonds.
Use cooked roasted chicken if turkey is not available.
To make it vegetarian, omit bacon and turkey, and add roasted chickpeas for protein.
Massage the kale well to reduce bitterness and improve texture.
Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant, stirring frequently.

Storage

Store leftover salad components separately if possible, especially the dressing, to prevent sogginess. Keep the salad greens and roasted squash in airtight containers in the refrigerator for up to 2 days. Refrigerate the vinaigrette separately for up to 1 week. Toss the salad with dressing just before serving. Reheat the roasted squash gently if desired, but the salad is best served fresh.

How to Serve

A white bowl filled with a salad arranged in clear layers on a white marbled surface; the base layer is a mix of green leafy vegetables, topped with shredded white chicken laid in a row; to the right of the chicken are small bright orange roasted sweet potato cubes with a slightly charred texture, next to a dark row of dried cranberries; diced red and white apple pieces are placed above the chicken, beside crispy brown bacon strips clustered together; a pile of whole pecans is on the left side of the bowl, and thin white shaved cheese slices are arranged in two sections, one near the pecans and one near the sweet potatoes, accompanied by black salad tongs resting on the bowl’s edge; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but keep the dressing and wet ingredients separate until serving to maintain freshness and prevent the greens from wilting.

What can I substitute for white balsamic vinegar?

You can substitute white balsamic vinegar with apple cider vinegar or white wine vinegar for a similar mild acidity.