Introduction

This Fall Harvest Salad celebrates the season with roasted butternut squash, crisp apples, and savory bacon, all tossed with fresh greens and a tangy maple-Dijon vinaigrette. It’s a perfect dish to enjoy the warm flavors of autumn in a satisfying, colorful salad.

A white bowl holds a vibrant salad with layers starting at the base of rich, dark green kale leaves. Scattered on top are bright orange roasted sweet potato cubes with a slightly crispy texture, followed by chunks of red and white apple pieces. Small red pomegranate seeds add pops of color throughout, complemented by sprinkled white crumbled cheese. Thin, toasted brown pumpkin seeds are spread across the salad, adding a crunchy texture. The bowl is held by a woman's hand, resting against a white marbled textured surface with a piece of light beige cloth nearby. 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 (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 400ºF (204ºC).
Step 2: On a baking sheet, toss the butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread it in an even layer and roast for 25–30 minutes, stirring halfway through until tender.
Step 3: While the squash roasts, cook the bacon in a large skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate to drain, discard drippings, then chop into pieces.
Step 4: In a large serving bowl or platter, add the chopped kale. Massage gently with your hands for a minute to soften the leaves, then add the mixed spring 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 bowl or measuring cup, whisk together ¼ cup olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season the vinaigrette with salt and pepper to taste.
Step 7: Drizzle the dressing over the salad, toss gently to combine, and adjust seasoning with salt and pepper as needed before serving.

Tips & Variations

To add extra warmth, sprinkle some toasted pumpkin seeds or sunflower seeds on top for crunch.
Substitute turkey with grilled chicken or omit for a vegetarian version, adding chickpeas for protein.
Use apple cider vinegar instead of white balsamic for a sharper vinaigrette flavor.
Massage the kale for at least 2 minutes if you prefer a softer texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, store the dressing separately and toss just before serving. Reheat roasted squash and turkey gently if preferred warm before mixing into the salad.

How to Serve

A white bowl filled with a vibrant salad sits on a white marbled surface. The bottom layer is dark green kale leaves, shredded finely. On top of this, several layers of thinly sliced red and yellow apples are arranged in small fanned groups around the bowl. Scattered on the salad are bright red pomegranate seeds, white cheese cubes, crispy brown bacon pieces, and toasted green pumpkin seeds, adding texture and contrast. The mix looks fresh and colorful with varied shapes and colors lying closely together. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can roast the squash and cook the bacon a day ahead. Keep the greens and dressing separate until ready to serve to prevent wilting.

What can I use if I don’t have Manchego cheese?

Parmesan or a nutty aged cheddar make great substitutes that provide similar savory depth.

Fall Harvest Salad Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

This Fall Harvest Salad is a hearty and flavorful mix celebrating autumn’s best produce. Roasted butternut squash, crispy bacon, tender kale, and sweet apples create a perfect blend of textures and tastes. Topped with toasted pecans, dried cranberries, shredded turkey or chicken, and a tangy white balsamic vinaigrette, this salad is both satisfying and nutritious — ideal for a wholesome lunch or festive dinner side.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Salad
Method: Roasting and Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Roasted Butternut Squash

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

Bacon

4 slices bacon

Greens

4 cups chopped kale
6 cups mixed spring greens

Protein and Toppings

2 cups cooked shredded turkey or chicken (about 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 (about 2 ounces)

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

Preheat Oven: Heat your oven to 400ºF (204ºC) to prepare for roasting the butternut squash.
Roast Squash: Toss the 1-inch cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, then spread evenly on a baking sheet. Roast for 25–30 minutes until tender, tossing halfway through for even cooking.
Cook Bacon: While the squash roasts, cook bacon slices in a large skillet over medium heat until crispy. Remove from skillet and drain on paper towels, then chop into bite-sized pieces.
Prepare Greens: Place the chopped kale into a large serving bowl or platter. Briefly massage the kale with your hands to soften its texture, then add the mixed spring greens and toss to combine well.
Assemble Salad: Arrange the roasted butternut squash, chopped crispy bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and peeled Manchego or Parmesan cheese on top of the greens.
Make Vinaigrette: Whisk together ¼ cup extra-virgin olive oil, ¼ cup white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard in a small liquid measuring cup. Season with salt and pepper to taste.
Toss and Serve: Drizzle the vinaigrette evenly over the assembled salad. Toss gently to combine all ingredients thoroughly. Add additional salt and pepper if desired, then serve immediately.

Notes

To toast pecans, heat them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly browned.
You can substitute turkey with chicken or even skip the meat to make it vegetarian.
Massage the kale gently but thoroughly to break down its tough fibers and improve tenderness.
Use fresh maple syrup for the best flavor in the vinaigrette.
This salad is best enjoyed fresh but can be refrigerated for up to one day; add vinaigrette right before serving to prevent wilting.

Keywords: Fall Salad, Butternut Squash Salad, Healthy Autumn Recipe, Roasted Squash, Autumn Harvest, Kale Salad, Thanksgiving Side Dish