Fall Harvest Salad Recipe

Introduction

This Fall Harvest Salad combines roasted butternut squash, crispy bacon, tender turkey, and fresh greens for a vibrant and hearty meal. Wrapped in a tangy maple-Dijon vinaigrette, it’s perfect for embracing seasonal flavors with every bite.

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 cheese (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

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C).
2. Step 2: Place the butternut squash on a sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with half the salt and a quarter of the pepper, and toss to coat evenly. Spread the squash in a single layer and roast for 25–30 minutes, tossing halfway through, until tender.
3. Step 3: While the squash roasts, cook the bacon in a large nonstick skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, discard the drippings, then chop the bacon.
4. Step 4: Add the chopped kale to a large serving bowl or platter. Massage and squeeze the kale gently to soften it, then add the mixed greens and toss to combine.
5. Step 5: Arrange the roasted butternut squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and shaved Manchego or Parmesan cheese over the greens.
6. 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 with salt and black pepper to taste.
7. Step 7: Drizzle the vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Tips & Variations

• For a vegetarian version, omit the bacon and turkey and add roasted chickpeas or grilled tofu for protein.
• Use walnuts or almonds instead of pecans for a different nutty flavor.
• Try swapping white balsamic vinegar with apple cider vinegar for a tangier dressing.
• Massage the kale well to make it tender and easier to eat raw.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days. If stored combined, the greens may become soggy. Reheat any leftover roasted squash or turkey gently in the microwave or oven before adding back to the salad for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can roast the squash, cook the bacon, and make the dressing a day in advance. Keep the greens and other fresh ingredients separate until ready to assemble to prevent wilting.

What can I substitute for Manchego cheese?

Parmesan cheese works well as a substitute if Manchego is not available, offering a similar sharp and nutty flavor.

Fall Harvest Salad Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 103 reviews

This Fall Harvest Salad combines roasted butternut squash, crispy bacon, kale, and mixed greens with shredded turkey, fresh apple, toasted pecans, dried cranberries, and Manchego cheese. Tossed in a maple-Dijon vinaigrette, this salad is a perfect balance of savory, sweet, and tangy flavors—ideal for a hearty yet fresh autumn meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted 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

• 4 slices bacon

Salad Base

• 4 cups chopped kale
• 6 cups mixed spring greens

Protein and Add-ins

• 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 Dressing

• 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 Fahrenheit to prepare for roasting the squash.
2. Roast Squash: On a sheet pan, place the cubed butternut squash. Drizzle with 1 tablespoon of olive oil, sprinkle with about ½ teaspoon salt and ¼ teaspoon black pepper, then toss well to coat everything evenly. Arrange squash in a single layer and roast in the oven for 25–30 minutes until tender, tossing halfway through to promote even cooking.
3. Cook Bacon: While the squash roasts, heat a large nonstick skillet over medium heat. Add the bacon slices and cook them until crispy. Remove bacon and place on a paper towel-lined plate to absorb excess grease. Discard bacon drippings from the skillet and chop the bacon into bite-sized pieces.
4. Prepare Greens: In a large serving bowl or platter, add the chopped kale. Massage and squeeze the kale briefly with your hands to soften its texture. Then add the mixed spring greens and toss to combine the greens evenly.
5. Assemble Salad: Arrange the roasted butternut squash, chopped crispy bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and Manchego cheese evenly over the bed of greens and kale.
6. Make Vinaigrette: In a small liquid measuring cup or bowl, whisk together ¼ cup olive oil, ¼ cup white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season the dressing with kosher salt and black pepper to taste and whisk until fully emulsified.
7. Toss Salad: Drizzle the vinaigrette evenly over the salad ingredients. Toss gently to combine everything well. Taste the salad and add more salt and pepper as desired before serving.

Notes

• You can substitute turkey with chicken or omit the meat for a vegetarian option.
• For extra crunch, toast the pecans until fragrant before chopping.
• Choose a crisp and slightly tart apple like Honeycrisp or Jonathan for the best flavor contrast.
• If Manchego isn’t available, Parmesan is a great alternative.
• The kale is massaged to soften its texture and make it easier to eat raw.
• Leftover roasted butternut squash can be stored separately and added to the salad just before serving.

Keywords: fall salad, butternut squash salad, roasted squash, autumn salad, kale salad, harvest salad, turkey salad, healthy salad, Thanksgiving side