Introduction

This Fall Harvest Salad is a perfect blend of sweet, savory, and tangy flavors celebrating the season’s best ingredients. With roasted butternut squash, crisp apples, smoky bacon, and a zesty maple-Dijon vinaigrette, it’s a vibrant and satisfying dish ideal for autumn meals.

A white bowl filled with a salad arranged in layered rows on a white marbled surface. Starting from the top left, there are crunchy brown pecans, followed by chopped red apple pieces with white flesh, crispy browned bacon strips, shredded light beige chicken in the center, dark dried berries next to vibrant orange roasted squash chunks, and finally some thin off-white cheese shavings. In the background, a small white bowl contains a golden-colored dressing with visible small red and white bits. 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: Preheat the oven to 400 degrees F. Place the butternut squash cubes on a sheet pan, drizzle with 1 tablespoon olive oil, and season with half the salt and a quarter of the black pepper. Toss to coat, then arrange in a single layer.
Step 2: Roast the squash for 25–30 minutes until tender, stirring halfway through for even cooking.
Step 3: While the squash roasts, cook the bacon in a large nonstick skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and chop once cooled.
Step 4: Add the chopped kale to a large serving bowl or platter. Massage and squeeze the kale briefly to soften it, then add the mixed greens and toss together.
Step 5: Arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, pecans, dried cranberries, and Manchego cheese on top of the greens.
Step 6: In a small liquid measuring cup, whisk together the 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 evenly over the salad, toss gently to combine, and adjust seasoning with salt and pepper as needed before serving.

Tips & Variations

For a vegetarian option, omit the bacon and turkey, or substitute with roasted chickpeas for added crunch and protein.
Try swapping the maple syrup for honey or agave nectar for a different sweet note in the dressing.
Toast pecans gently in a dry skillet until fragrant to enhance their flavor before chopping.
Use fresh goat cheese or feta instead of Manchego for a creamier texture and tangier taste.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the greens from becoming soggy. Re-toss the salad with dressing just before serving. The roasted squash and bacon can be reheated gently in the oven or microwave if desired.

How to Serve

A white bowl filled with a salad arranged in neat horizontal layers on a bed of green leafy spinach leaves. Starting from the top left, there are chopped pecans with a rich brown color, next to small cubes of red-skinned apples with white inside. Below the apples, crispy brown bacon pieces stretch across the bowl, followed by a layer of shredded white chicken in the center. To the right of the chicken, there is a dark layer of dried blueberries or raisins. The bottom right contains bright orange roasted sweet potato cubes. On the edges of the bowl, light-colored shaved cheese pieces peek out. A small white bowl with a mustard-colored dressing sits nearby on a white marbled surface next to a black spoon with some dressing inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this salad?

Yes, you can substitute butternut squash with acorn squash or kabocha. Just adjust the roasting time as needed until the squash is tender.

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

If white balsamic vinegar is unavailable, you can use apple cider vinegar or regular balsamic vinegar; just use a little less balsamic as it is stronger in flavor and darker in color.