Introduction

This Fall Harvest Salad is a vibrant mix of roasted butternut squash, crisp apples, savory bacon, and tender turkey or chicken, all tossed with kale and spring greens. Dressed in a sweet and tangy maple vinaigrette, it’s the perfect hearty salad to celebrate the flavors of the season.

A large white bowl sits on a white marbled surface filled with a colorful salad arranged in separate layers and sections. At the base, there is a mix of leafy greens. On top, the ingredients are lined up in rows starting from the left with crunchy pecan halves in dark brown, followed by small cubes of red and white apple, crispy cooked bacon strips in dark reddish-brown, shredded white chicken breast pieces in the center, dark dried cranberries next to the chicken, and bright orange roasted sweet potato cubes on the right side. There are also thin, white cheese shavings layered near the pecans and sweet potatoes. A black spoon rests inside the bowl on the left edge. In the background, a small white bowl holds orange salad dressing next to a whole apple. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cubed butternut squash (or sweet potato)
Extra-virgin olive oil
4 strips of bacon
Chopped kale (preferably Lacinato kale)
6 cups mixed spring greens (about a 5-ounce container)
Cooked shredded turkey or chicken
1 Honeycrisp or Jonathan apple (or any sweet red apple; Granny Smith for tartness)
Toasted pecans
Dried cranberries (or golden raisins, dried figs, diced dried apricots)
Manchego or Parmesan cheese

For the Maple Vinaigrette:

Extra-virgin olive oil
White balsamic vinegar
Shallot
Pure maple syrup
Dijon mustard
Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 400ºF. Place the cubed butternut squash on a sheet pan and drizzle with olive oil, salt, and pepper. Toss to coat evenly, then arrange in a single layer. Roast for 25–30 minutes, tossing halfway through, until the squash is tender.
Step 2: 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, then chop once cooled.
Step 3: In a large bowl or platter, add the chopped kale and gently massage it for 30 seconds to a minute to soften. Add the mixed greens and toss to combine.
Step 4: Arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and cheese over the greens.
Step 5: Prepare the maple vinaigrette by whisking together olive oil, white balsamic vinegar, finely chopped shallot, maple syrup, and Dijon mustard in a small measuring cup. Season with salt and pepper to taste.
Step 6: Drizzle the vinaigrette over the salad and toss gently to combine. Adjust salt and pepper as needed before serving.

Tips & Variations

Remove kale stems before chopping to avoid tough bits; massage kale to tenderize or use baby kale as a no-massage substitute.
Toast pecans in a 350ºF oven for about 8 minutes, stirring halfway, until fragrant for the best flavor.
Substitute butternut squash with acorn squash, pumpkin, or sweet potato for variety.
Swap pecans for pumpkin seeds or replace meat with white beans or lentils to make it vegetarian (omit the bacon).
Use apple cider vinegar instead of white balsamic vinegar for a fall-inspired cider vinaigrette.
Add warm bacon drippings to the vinaigrette in place of some olive oil for a smoky twist.

Storage

If stored after mixing, keep the salad in an airtight container in the refrigerator and consume within one day to avoid sogginess. For meal prep, store each ingredient separately in individual containers and assemble just before serving for optimal freshness.

How to Serve

A white bowl filled with a colorful salad arranged in neat layers on a white marbled surface; starting from the top left, there are dark brown pecans, followed by white shaved cheese, then small cubes of red-skinned apples, a layer of crispy brown bacon pieces, shredded white chicken placed in the center, a line of dark dried berries next to the chicken, and bright orange roasted sweet potato chunks at the bottom; underneath all these toppings is a bed of fresh green leafy spinach; a black spoon rests inside the bowl on the left side, some pecans are scattered outside the bowl, and a small white bowl with orange dressing and a whole red apple are near the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Parmesan or Manchego both work well. Parmesan adds saltiness while Manchego brings a nutty flavor. Feel free to choose based on your preference.

Can I make this salad vegetarian?

Absolutely. Simply omit the bacon and substitute the turkey or chicken with white beans or lentils to keep it hearty and satisfying.

Fall Harvest Salad Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

A vibrant and hearty fall-inspired salad featuring roasted butternut squash, crisp apples, kale, mixed greens, crispy bacon, tender shredded turkey or chicken, toasted pecans, dried cranberries, and tangy Manchego or Parmesan cheese. Dressed with a sweet and tangy maple vinaigrette, this salad beautifully balances seasonal flavors and textures, making it a perfect meal or side dish for autumn.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Baking
Cuisine: American

Ingredients

Scale

For the Salad:

4 cups butternut squash, peeled and cubed (or sweet potato as alternative)
2 tablespoons extra-virgin olive oil
4 strips bacon
4 cups chopped kale (Lacinato/Dinosaur kale preferred, stems removed)
6 cups mixed spring greens (about a 5-ounce container)
2 cups cooked shredded turkey or chicken (rotisserie chicken works well)
1 medium Honeycrisp or Jonathan apple, chopped (Granny Smith optional for tartness)
1 cup toasted pecans
1/4 cup dried cranberries (or golden raisins, dried figs, diced dried apricots)
1/2 cup Manchego or Parmesan cheese, shredded or crumbled

For the Maple Vinaigrette:

1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 shallot, finely minced
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

Instructions

Preheat and Roast Squash: Heat oven to 400ºF. Place cubed butternut squash on a baking sheet, drizzle with olive oil, season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Toss to coat evenly and arrange in a single layer. Roast for 25–30 minutes, tossing halfway through, until the squash is tender and caramelized.
Cook the Bacon: While the squash roasts, cook bacon strips in a large nonstick skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces. Alternatively, bake bacon on a baking sheet in the oven for less mess.
Massage the Kale and Combine Greens: Add chopped kale to a large serving bowl. Massage and squeeze the kale leaves gently for 30 seconds to 1 minute to soften their texture. Add mixed spring greens and toss to combine.
Assemble the Salad: Layer the roasted butternut squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and cheese evenly over the kale and greens.
Make the Maple Vinaigrette: In a small liquid measuring cup or bowl, whisk together extra-virgin olive oil, white balsamic vinegar, finely minced shallot, pure maple syrup, and Dijon mustard until emulsified and smooth. Season with salt and pepper to taste.
Dress and Toss Salad: Drizzle the maple vinaigrette over the assembled salad. Gently toss all ingredients together until evenly coated. Adjust seasoning with additional salt and pepper if needed.

Notes

To toast pecans, preheat oven to 350°F and spread nuts in a single layer on a baking sheet. Toast for about 8 minutes, tossing halfway through, until fragrant to avoid burning.
Massaging kale is essential to soften the tough leaves and make them more palatable. If short on time, substitute with baby kale which requires no massaging.
For a smoky variation, substitute some of the olive oil in the vinaigrette with warm bacon drippings.
Swap butternut squash for acorn squash, pumpkin, or sweet potato depending on availability or preference.
Make it vegetarian by substituting the meat with white beans or lentils and omitting the bacon.
Use apple cider vinegar in place of white balsamic for a different fall-flavored vinaigrette.
Store leftover salad in an airtight container in the refrigerator and consume within one day to avoid sogginess.
For meal prepping, keep components separate and assemble just before serving to maintain freshness and texture.
This salad pairs beautifully with breads like skillet cornbread, garlic naan, milk bread rolls, or gluten-free nut and seed bread.

Keywords: fall salad, butternut squash salad, roasted squash salad, autumn salad, kale salad, harvest salad, maple vinaigrette, turkey salad, chicken salad, bacon salad, healthy salad, seasonal salad