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Fall Harvest Salad Recipe

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★★★★★

4.9 from 140 reviews

This Fall Harvest Salad is a vibrant and hearty dish featuring roasted butternut squash, crispy bacon, kale, mixed greens, shredded turkey, and a medley of autumnal flavors including apples, toasted pecans, dried cranberries, and Manchego cheese. Tossed in a tangy maple-Dijon vinaigrette, it’s perfect for celebrating the flavors of the fall season with a balance of savory and sweet elements.

Ingredients

Scale

Roasted Butternut Squash

  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Bacon

  • 4 slices bacon

Greens and Protein

  • 4 cups chopped kale
  • 6 cups mixed spring greens
  • 2 cups cooked shredded turkey or chicken (8 ounces)

Additional Salad Ingredients

  • 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-Dijon 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. Preheat and Roast Squash: Heat your oven to 400 degrees F. Place the butternut squash cubes on a sheet pan and drizzle with 1 tablespoon olive oil, about half the kosher salt, and a quarter of the black pepper. Toss to coat evenly, then arrange the squash in a single layer. Roast for 25–30 minutes, tossing halfway through, until the squash is tender and caramelized.
  2. Cook Bacon: While the squash roasts, cook the bacon slices in a large nonstick skillet over medium heat until crispy. Remove the bacon and transfer it to a paper towel-lined plate to drain excess fat. Discard the drippings and chop the cooled bacon into bite-sized pieces.
  3. Prepare Greens: Place the chopped kale in a large serving bowl or platter. Massage and squeeze the kale leaves briefly to soften their texture. Add the mixed spring greens and toss everything together to combine the fresh leaves.
  4. Assemble Salad: Arrange the roasted butternut squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and cheese over the bed of greens evenly, creating a colorful fall harvest presentation.
  5. Make Vinaigrette: In a small liquid measuring cup or bowl, whisk together the ¼ cup extra-virgin olive oil, ¼ cup white balsamic vinegar, minced shallot, pure maple syrup, and Dijon mustard. Season with kosher salt and freshly ground black pepper to taste, blending all ingredients until emulsified.
  6. Dress and Toss Salad: Drizzle the prepared vinaigrette evenly over the salad components. Toss gently to combine, ensuring every bite is coated with the flavorful dressing. Adjust seasoning by adding more salt or pepper if desired, and serve immediately for the best freshness.

Notes

  • Roasting the butternut squash enhances its natural sweetness and adds a tender texture that complements the crunchy nuts and crisp greens.
  • Massaging the kale helps reduce its bitterness and makes it easier to eat raw in the salad.
  • Use dried cranberries without added sugar for a healthier option.
  • Substitute turkey with roasted chicken for a similar flavor profile.
  • For a vegetarian version, omit the bacon and turkey, and increase pecans or add roasted chickpeas for protein.
  • Make vinaigrette ahead and store in the fridge up to 3 days; whisk before using.

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

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