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Fall Harvest Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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