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Fall Harvest Salad Recipe

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★★★★★

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.

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

  1. Preheat Oven: Heat your oven to 400ºF (204ºC) to prepare for roasting the butternut squash.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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