Description
This Fall Harvest Salad is the ultimate celebration of autumn flavors, combining roasted butternut squash, crispy bacon, and sweet apples for a hearty yet refreshing dish. Perfect as a main course or side, this salad is enhanced by a homemade maple vinaigrette that ties all the seasonal ingredients together beautifully. Whether you’re hosting a festive gathering or simply enjoying a cozy meal at home, this salad brings warmth and nourishment to your table. Easy to prepare and visually stunning, it’s sure to impress everyone at your next dinner party.
Ingredients
Scale
- 4 cups butternut squash (cubed)
- 4 slices bacon (cooked)
- 4 cups chopped kale
- 6 cups mixed spring greens
- 2 cups cooked shredded turkey or chicken
- 1 Honeycrisp apple (diced)
- ⅔ cup toasted pecans
- ⅓ cup dried cranberries
- ½ cup Manchego or Parmesan cheese
- Maple vinaigrette (olive oil, white balsamic vinegar, shallot, maple syrup, Dijon mustard)
Instructions
- Preheat oven to 400ºF (204ºC). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook bacon in a skillet until crispy; chop and set aside.
- In a large bowl, massage chopped kale for tenderness before adding mixed greens.
- Assemble salad by layering roasted squash, bacon, turkey or chicken, diced apple, pecans, cranberries, and cheese over greens.
- Whisk vinaigrette ingredients together; drizzle over salad and toss gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 35mg