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Fall Harvest Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

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