introduction
This Fall Harvest Salad mixes sweet roasted squash, crisp apple, and savory bacon for a warm, fresh meal. It fits a cool day and works as a main or side. If you want a pasta twist, try the Fall Harvest Pasta Salad for a different take.
why make this recipe
Make this salad when you want simple fall flavors. It uses common ingredients and comes together fast. You get roasted squash, crunchy pecans, tart cranberries, and a maple-Dijon vinaigrette. It is filling, tasty, and good for guests or a family meal.
how to make Fall Harvest Salad
- Roast the squash until tender and golden.
- Cook the bacon until crispy, then chop it.
- Massage the kale so it gets softer, then mix with the spring greens.
- Add the roasted squash, bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and shaved Manchego or Parmesan on top.
- Whisk the oil, white balsamic, minced shallot, maple syrup, and Dijon. Season the dressing with salt and pepper.
- Drizzle the dressing over the salad and toss to combine. Taste and add more salt or pepper if needed.
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 ((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
Directions :
Heat oven to 400 degrees F. Place squash on a sheet pan and drizzle with olive oil, ½ salt, and ¼ pepper; toss to coat. Arrange the squash in a single layer and roast until squash is tender, 25–30 minutes, tossing halfway through. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate and discard drippings; chop bacon. Add kale to a large serving bowl or platter and briefly massage and squeeze kale to soften. Add greens and toss to combine. Arrange roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and Manchego over top. Whisk together oil, vinegar, shallot, maple syrup and Dijon in a small liquid measuring cup. Season with salt and pepper to taste. Drizzle vinaigrette over salad and toss to combine; season salad with salt and pepper to taste.
how to serve Fall Harvest Salad
Serve this salad warm or at room temperature. Place it on a large platter for a buffet or serve in bowls for dinner. Add extra shaved cheese or a sprinkle of additional toasted pecans on top. For a light meal, serve with crusty bread. You can also pair it with an apple and feta side like the Autumn Harvest Honeycrisp Apple and Feta Salad for a fuller spread.
how to store Fall Harvest Salad
Store the salad components separately for best texture. Keep roasted squash, cooked bacon, and shredded turkey in airtight containers in the fridge for up to 3 days. Store greens and kale in a cooled, dry container for 2 days. Keep the dressing in a jar in the fridge for up to 5 days. Toss everything together just before serving.
tips to make Fall Harvest Salad
- Roast squash on a single layer so it browns evenly.
- Massage the kale to make it tender and less bitter.
- Toast pecans in a dry pan for a few minutes; watch them so they do not burn.
- If you want a vegetarian version, skip the bacon and turkey and add roasted chickpeas or more nuts. Learn more salad swaps at Chickpea Feta Avocado Salad.
- Taste the dressing and adjust maple syrup or vinegar to match your preferred sweetness.
variation (if any)
- Make it vegetarian: skip bacon and turkey; add roasted chickpeas or grilled tofu.
- Make it vegan: use a plant-based cheese and maple syrup for dressing, skip bacon.
- Add grains: stir in cooked farro or quinoa to make it heartier.
FAQs
Q: Can I use frozen butternut squash? A: Yes. Thaw and pat it dry, then roast until tender and slightly caramelized.
Q: Can I use a different cheese? A: Yes. Parmesan or a sharp cheddar works well instead of Manchego.
Q: How do I keep the salad from getting soggy? A: Keep the dressing separate and add it just before serving. Store crunchy ingredients like pecans and apples separately if you plan to keep leftovers.
Q: Can I use turkey leftovers instead of chicken? A: Yes. Leftover turkey works great and adds flavor.
Conclusion
This Fall Harvest Salad balances sweet, salty, and crunchy elements for a simple fall dish. If you want the original source for a similar recipe, see the full recipe at Fall Harvest Salad – Erin Lives Whole.
Fall Harvest Salad
Ingredients
Method
- Heat oven to 400 degrees F. Place butternut squash on a sheet pan and drizzle with olive oil, Kosher salt, and black pepper; toss to coat.
- Arrange the squash in a single layer and roast until tender and golden, about 25-30 minutes, tossing halfway through.
- Meanwhile, cook bacon in a nonstick skillet over medium heat until crispy. Transfer to a paper towel-lined plate and discard drippings; chop bacon.
- In a large serving bowl or platter, massage and squeeze chopped kale to soften.
- Add mixed spring greens to the bowl and toss to combine.
- Top the mixed greens with roasted squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and shaved Manchego or Parmesan.
- Whisk together olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard in a small measuring cup; season with salt and pepper to taste.
- Drizzle the vinaigrette over the salad and toss to combine. Adjust seasoning with additional salt or pepper if needed.