When the leaves start to turn and the air becomes crisp, I can’t help but crave a vibrant Fall Harvest Salad filled with the season’s best flavors. This dish is a heartwarming mix of roasted butternut squash, tender greens, and crunchy textures that evokes the essence of autumn. Perfect for sharing at gatherings or cozy family dinners, it brings together roasted vegetables and savory elements that create a comforting yet refreshing dish.
There’s something truly special about the combination of roasted butternut squash and crispy bacon, intertwined with the nutty flavors of toasted pecans and the tartness of cranberries. Each bite offers a delicious contrast of sweet and savory, making it an irresistible option for anyone wanting to embrace the flavors of fall.
Why you’ll love this
- Quick to prepare and perfect for busy weeknights.
- A delicious balance of sweet, salty, and crunchy textures.
- Packed with seasonal ingredients that offer rich flavors.
- Ideal for meal prep or holiday feasts alike.
- Easily adaptable to accommodate various dietary preferences.
“This salad is a delightful way to enjoy autumn flavors, and it’s so easy to make!”
Step-by-step overview
Making this Fall Harvest Salad is simple and straightforward. Start by roasting the butternut squash until tender. While that’s happening, cook the bacon to crispy perfection. Next, massage the kale to soften it before tossing it with mixed greens. Finally, gather the delicious toppings, whisk together the vinaigrette, and combine everything for a delightful seasonal salad.
Key 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
Ingredient notes & swaps
- Butternut Squash: Can be swapped with sweet potatoes for a different flavor.
- Bacon: Turkey bacon or a plant-based alternative works well for a lighter option.
- Nuts: Walnuts or sunflower seeds can replace pecans if desired.
- Cheese: Feta can be a delightful lower-fat alternative to Manchego or Parmesan.
How to make it
- Preheat your oven to 400 degrees F.
- On a sheet pan, place the cubed butternut squash. Drizzle with 1 tablespoon olive oil, and season with Kosher salt and black pepper. Toss to coat evenly and arrange in a single layer.
- Roast in the oven for about 25-30 minutes, until tender, tossing halfway through.
- While the squash is roasting, cook the slices of bacon in a large nonstick skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate and discard drippings. Once cooled, chop the bacon into small pieces.
- In a large serving bowl or platter, add the chopped kale. Briefly massage and squeeze the kale to soften it, then add the mixed spring greens and toss them together.
- Once the squash is out of the oven, arrange it on the greens. Top with chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and the cheese.
- In a small liquid measuring cup, whisk together ¼ cup olive oil, ¼ cup white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season the vinaigrette with salt and pepper to taste.
- Drizzle the vinaigrette over the salad and toss to combine. Adjust seasoning with salt and pepper as needed.
Pro Tip: For the perfect squash, roast until it’s just fork-tender, ensuring it has a slight caramelization for added flavor.
The squash should be golden brown, and you’ll be able to smell its sweet aroma wafting through the kitchen. Kale should appear bright green and slightly wilted from the massage, while the overall mix of ingredients should create a visually stunning dish.
Helpful cooking tips
- Ensure your butternut squash is cut into evenly sized cubes for uniform cooking.
- Allow the bacon to cool before chopping to maintain its crunchiness.
- Feel free to use pre-cooked chicken or turkey for a quicker preparation.
- Massage your kale long enough to make it tender but don’t overdo it to avoid limp greens.
Best ways to enjoy it
This Fall Harvest Salad pairs beautifully with a warm loaf of crusty bread or can serve as a stunning side dish for roasted meats. A light wine, such as Sauvignon Blanc or a rich cider, beautifully complements the earthy flavors in the salad. You can also garnish it with a sprinkle of extra cheese or fresh herbs for an eye-catching presentation.
How to store & freeze
For best results, store leftovers in an airtight container in the fridge. Enjoy within 3 days for optimal freshness. If you want to prepare this salad ahead for meal prep, keep the vinaigrette separate until serving time to prevent wilting the greens. Avoid freezing, as the texture can change when thawed, particularly for the greens.
How to fix common issues
- Soggy greens: If your greens become limp, consider lightly drying them before mixing the salad.
- Overcooked squash: For next time, keep an eye on it; it should be tender but not mushy.
- Bland salad: Adjust the seasoning in the vinaigrette to your taste with additional salt, pepper, or even a squeeze of lemon for brightness.
Recipe variations
- Swap out the butternut squash for roasted beets or carrots for a new twist.
- Add grains such as quinoa or farro for a more filling version of this salad.
- Use seasonal fruits like pomegranate or dried cherries instead of apple and cranberries.
Common questions
Can I make this salad ahead of time?
Yes! You can roast the butternut squash and prepare the ingredients a day in advance. Just keep the vinaigrette separate until you’re ready to serve to keep everything fresh.
What can I use instead of bacon?
If you’re looking for a vegetarian option, consider using smoked tempeh or crispy chickpeas to provide a similar crunch and flavor.
Is this salad suitable for meal prep?
Absolutely! This salad stores well, but add the dressing just before serving to keep the greens vibrant and crisp. Low-fat dressing or a yogurt-based alternative can also be a healthier substitute.
How can I make this dish vegetarian?
Skip the bacon and turkey, and add extra vegetables or legumes like chickpeas or black beans for protein. This makes for a hearty vegetarian option without losing the essence of the dish.
What are some other cheese options for this salad?
Feta or goat cheese offers a tangy flavor that complements the sweetness of the salad beautifully. Alternatively, blue cheese can add a rich depth to the taste.
Fall Harvest Salad
Ingredients
Method
- Preheat your oven to 400 degrees F.
- On a sheet pan, place the cubed butternut squash. Drizzle with 1 tablespoon olive oil, and season with Kosher salt and black pepper. Toss to coat evenly and arrange in a single layer.
- Roast in the oven for about 25-30 minutes, until tender, tossing halfway through.
- While the squash is roasting, cook the slices of bacon in a large nonstick skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate and discard drippings. Once cooled, chop the bacon into small pieces.
- In a large serving bowl or platter, add the chopped kale. Briefly massage and squeeze the kale to soften it, then add the mixed spring greens and toss them together.
- Once the squash is out of the oven, arrange it on the greens. Top with chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and the cheese.
- In a small liquid measuring cup, whisk together ¼ cup olive oil, ¼ cup white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season the vinaigrette with salt and pepper to taste.
- Drizzle the vinaigrette over the salad and toss to combine. Adjust seasoning with salt and pepper as needed.