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Fall Harvest Salad Recipe

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★★★★★

4.5 from 114 reviews

This Fall Harvest Salad combines roasted butternut squash, crispy bacon, tender shredded turkey or chicken, and fresh greens with a sweet and tangy maple-Dijon vinaigrette. Topped with apples, toasted pecans, dried cranberries, and manchego cheese, this vibrant salad perfectly balances autumn flavors and textures for a hearty yet refreshing meal.

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 and Greens

  • 4 slices bacon
  • 4 cups chopped kale
  • 6 cups mixed spring greens

Protein and Fruit

  • 2 cups cooked shredded turkey or chicken (8 ounces)
  • 1 Honeycrisp or Jonathan apple, cored and diced

Toppings

  • 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 Oven: Heat your oven to 400 degrees F (200 degrees C) to prepare for roasting the butternut squash.
  2. Roast Butternut Squash: Place the cubed butternut squash on a sheet pan. Drizzle with 1 tablespoon of extra-virgin olive oil, sprinkle with half the salt and a quarter of the black pepper, then toss to coat evenly. Arrange the squash in a single layer and roast for 25 to 30 minutes, tossing once halfway through, until tender and caramelized.
  3. Cook Bacon: While the squash roasts, cook the bacon slices in a large nonstick skillet over medium heat until crispy, about 5 to 7 minutes. Transfer bacon to a paper towel-lined plate to drain excess fat, discard the drippings, then chop the bacon into bite-sized pieces.
  4. Prepare Greens: Place the chopped kale in a large serving bowl or platter. Massage and squeeze the kale gently with your hands for a minute or two until it begins to soften. Add the mixed spring greens and toss them together to combine.
  5. Assemble Salad: Arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and shaved or grated Manchego cheese evenly over the greens.
  6. Make Vinaigrette: In a small liquid measuring cup, whisk together ¼ cup extra-virgin olive oil, ¼ cup white balsamic vinegar, 2 tablespoons minced shallot, 1 tablespoon pure maple syrup, and 2 teaspoons Dijon mustard. Season with salt and pepper to taste.
  7. Toss Salad: Drizzle the vinaigrette over the salad. Toss gently to combine all the ingredients well. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Notes

  • You can substitute turkey with chicken or leave out the meat for a vegetarian option (omit bacon as well).
  • Use any firm apple variety, like Gala or Fuji, for a different sweetness profile.
  • To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant.
  • Massage kale longer if you prefer it more tender or raw for more bite.
  • Save leftover vinaigrette for another salad; it keeps well refrigerated for up to 3 days.

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

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