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–+ servings
Fall Harvest Salad

Fall Harvest Salad: A Cozy, Flavor-Packed Autumn Delight

This Fall Harvest Salad combines roasted butternut squash, crispy bacon, and fresh greens for a delightful autumn dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Butternut Squash cubed
  • 2 tablespoons Extra-Virgin Olive Oil
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 6 slices Bacon chopped
  • 4 cups Kale chopped
  • 2 cups Mixed Spring Greens
  • 1 cup Cooked Shredded Turkey or Chicken or leftover Thanksgiving turkey
  • 1 medium Honeycrisp or Jonathan Apple chopped
  • 1 cup Pecan Halves can substitute with walnuts or almonds
  • 1/2 cup Dried Cranberries
  • 1/2 cup Manchego or Parmesan grated
For the Maple Vinaigrette
  • 1/4 cup White Balsamic Vinegar or apple cider vinegar
  • 1 small Minced Shallot or red onion
  • 2 tablespoons Pure Maple Syrup or honey
  • 1 teaspoon Dijon Mustard or yellow mustard

Equipment

  • Oven
  • Skillet
  • mixing bowl
  • Baking Sheet
  • Salad Bowl

Method
 

Step-by-Step Instructions for Fall Harvest Salad
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, combine the butternut squash with olive oil, salt, and pepper. Toss to coat and spread on the baking sheet. Roast for about 30 minutes, flipping halfway through.
  3. While the squash roasts, cook bacon in a skillet over medium heat for 6-8 minutes until crispy. Drain on paper towels and set aside.
  4. In a small bowl, whisk together olive oil, vinegar, shallot, maple syrup, and mustard. Season with salt and pepper to taste.
  5. In a large salad bowl, layer kale and mixed greens. Once the squash cools slightly, add it along with turkey, apple, bacon, pecans, cranberries, and cheese.
  6. Drizzle the maple vinaigrette over the salad and toss gently. Serve immediately.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 700IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Dress the salad right before serving to maintain freshness. Adjust dressing sweetness to preference using lemon juice if needed.

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