Introduction

This Fall Harvest Salad is a vibrant mix of roasted butternut squash, crisp greens, and savory turkey, perfect for celebrating the flavors of the season. With a tangy maple-Dijon vinaigrette and crunchy pecans, it’s a satisfying meal that’s both colorful and nutritious.

A white bowl filled with a salad arranged in separate sections on a bed of green leafy vegetables. Starting from the top left, there are clusters of pecans, next to them are chopped red apple pieces with skin on, followed by crispy brown bacon strips. Shredded white chicken breast lies in the center, bordered below by small dark dried berries. At the bottom right, there are roasted orange sweet potato cubes with some black pepper visible. Thin pale cheese shavings add texture to the top left and bottom left sections of the bowl. In the background, a white bowl with an orange-yellow dressing is partially visible on a white marbled surface. 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 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 400 degrees F. Place the butternut squash on a sheet pan. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat evenly and arrange in a single layer.
Step 2: Roast the squash for 25–30 minutes, tossing halfway through, until tender and lightly caramelized.
Step 3: While the squash roasts, cook the bacon in a large nonstick skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate, discard drippings, then chop into pieces.
Step 4: In a large serving bowl or platter, add chopped kale and gently massage it with your hands to soften the leaves. Add mixed greens and toss to combine.
Step 5: Arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and cheese over the greens.
Step 6: In a small liquid measuring cup, whisk together ¼ cup olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
Step 7: Drizzle the vinaigrette over the salad and gently toss to combine. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

Tips & Variations

Swap turkey with grilled chicken or roasted beets for a vegetarian twist.
Use toasted walnuts or almonds instead of pecans for a different crunch.
Add a sprinkle of crumbled goat cheese or feta for extra creaminess.
Massage the kale longer if you prefer a softer texture in your salad greens.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The vinaigrette can be stored separately for up to 3 days. Reassemble just before serving. The salad is best eaten fresh to keep the greens crisp and nuts crunchy. If reheating turkey or squash, do so gently in the microwave or oven before adding to the salad.

How to Serve

A white bowl holds a colorful mixed salad arranged in layers, starting at the bottom with fresh green leafy vegetables. On top of the greens is shredded white chicken placed in the center. To one side, there are bright orange roasted sweet potato cubes, while next to them is a row of dark dried cranberries. Moving clockwise, there are crisp, cooked bacon pieces, followed by small cubes of red-skinned apple with white flesh. At the far side, large pecan halves add a rich brown texture, and near them are delicate white cheese shavings. A black spoon rests inside the bowl on the left side, and the bowl sits on a white marbled surface with a red apple and a small bowl of yellow dressing partially visible nearby. 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, you can roast the squash and cook the bacon a day ahead, as well as prepare the vinaigrette. Store them separately and combine with fresh greens and other ingredients just before serving to keep everything crisp and flavorful.

What can I use if I don’t have white balsamic vinegar?

Apple cider vinegar or regular balsamic vinegar can be used as substitutes. Adjust the quantity to taste, since regular balsamic is sweeter and darker, which may slightly change the salad’s flavor and appearance.

Fall Harvest Salad Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

This vibrant Fall Harvest Salad combines roasted butternut squash, crispy bacon, tender shredded turkey or chicken, fresh kale and spring greens, and a medley of autumnal flavors including apple, toasted pecans, dried cranberries, and Manchego cheese. Tossed with a tangy white balsamic vinaigrette infused with minced shallots and a touch of maple syrup, this hearty salad makes for a perfect nutritious meal that celebrates seasonal ingredients.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Salad
Method: Roasting
Cuisine: American

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 Proteins

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

Fruits, Nuts, and Cheese

1 Honeycrisp or Jonathan apple, cored and diced
2/3 cup pecan halves, toasted and chopped
1/3 cup dried cranberries
1/2 cup peeled Manchego or Parmesan cheese (about 2 ounces)

White Balsamic Vinaigrette

1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons minced shallot
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard
Kosher salt, to taste
Black pepper, to taste

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a sheet pan and drizzle with 1 tablespoon of olive oil along with kosher salt and black pepper (½ teaspoon salt and ¼ teaspoon pepper recommended). Toss everything to coat evenly. Arrange the squash in a single layer and roast in the oven for 25–30 minutes, stirring once halfway through, until the squash is tender and slightly caramelized.
Cook the Bacon: While the squash roasts, heat a large nonstick skillet over medium heat. Add the 4 slices of bacon and cook until crispy, about 6–8 minutes. Remove the bacon to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces. Discard the bacon drippings from the pan to prevent overpowering the salad.
Prepare the Greens: Add the chopped kale to a large serving bowl or platter. Massage and squeeze the kale briefly with your hands to soften its texture and reduce bitterness. Add the mixed spring greens and toss together gently to combine all greens evenly.
Assemble the Salad: On top of the greens, arrange the roasted butternut squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and shaved or diced Manchego cheese, arranging for an even distribution of colors and flavors.
Make the Dressing: In a small liquid measuring cup, whisk together 1/4 cup extra-virgin olive oil, 1/4 cup white balsamic vinegar, minced shallot, pure maple syrup, and Dijon mustard until thoroughly combined. Season with kosher salt and black pepper to taste. Adjust seasoning as needed for balance of sweetness and acidity.
Toss and Serve: Drizzle the vinaigrette evenly over the assembled salad. Toss gently but thoroughly to coat all ingredients with the dressing. Taste and adjust salt and pepper as desired. Serve immediately to enjoy the fresh flavors and textures.

Notes

For a vegetarian version, omit the bacon and turkey or chicken, and consider adding roasted chickpeas or tofu for protein.
To toast pecans, spread them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
The maple syrup adds a subtle sweetness that balances the acidity of the vinaigrette; adjust the quantity according to your preference.
If Manchego cheese is unavailable, Parmesan is an excellent substitute providing similar texture and flavor.
This salad can be made ahead by roasting squash and prepping vinaigrette but toss with dressing just before serving to keep greens crisp.

Keywords: fall salad, roasted butternut squash salad, harvest salad, autumn salad, kale salad, turkey salad, bacon salad, healthy salad, seasonal salad, thanksgiving salad