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Fall Harvest Salad Recipe

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★★★★★

4.6 from 113 reviews

This Fall Harvest Salad combines roasted butternut squash, crisp kale, mixed greens, and savory bacon with sweet apples, toasted pecans, dried cranberries, and tangy Manchego cheese. Topped with a homemade maple vinaigrette, it’s a perfect seasonal dish celebrating autumn flavors with a balance of sweet, savory, and nutty notes.

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
  • Salt and pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400ºF (204ºC). On a baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread them out evenly and roast for 25–30 minutes, stirring halfway through until the squash is tender and lightly caramelized.
  2. Cook the Bacon: While the squash roasts, heat a large skillet over medium heat. Cook the bacon slices until crispy, about 6–8 minutes, flipping as necessary. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat. Once cooled, chop the bacon into bite-sized pieces. Discard the bacon drippings from the skillet.
  3. Prepare the Greens: In a large serving bowl or on a platter, add the chopped kale. Massage the kale gently with your hands for a minute or two to soften and reduce bitterness. Add the mixed spring greens and toss to combine evenly.
  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 over the bed of greens and kale.
  5. Make the Maple Vinaigrette: In a small liquid measuring cup or bowl, whisk together ¼ cup extra-virgin olive oil, ¼ cup white balsamic vinegar, minced shallot, 1 tablespoon pure maple syrup, and 2 teaspoons Dijon mustard. Season with salt and pepper to taste. Mix well until emulsified.
  6. Toss and Serve: Drizzle the maple vinaigrette evenly over the salad. Toss gently to combine all ingredients and coat them with the dressing. Adjust seasoning with additional salt and pepper if needed. Serve immediately for a fresh, flavorful fall salad experience.

Notes

  • To toast pecans, heat them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Let cool before chopping.
  • You can substitute turkey for chicken or vice versa depending on preference or leftovers.
  • Manchego cheese adds a nutty flavor, but Parmesan can be used as an alternative if Manchego is unavailable.
  • If you prefer a vegetarian version, omit bacon and turkey/chicken and consider adding roasted chickpeas or tofu.
  • Maple syrup in the vinaigrette adds a gentle sweetness balancing the savory and tart flavors; adjust the amount based on your taste.

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

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