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Fall Harvest Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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