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–+ servings
Fall Harvest Salad

Delicious Fall Harvest Salad with Sweet Maple Vinaigrette

This Fall Harvest Salad combines roasted butternut squash, crunchy pecans, and crispy bacon for a delicious seasonal dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cubed butternut squash Can be substituted with roasted sweet potatoes.
  • 2 tablespoons Extra-virgin olive oil Avocado oil can be a substitute.
  • 1 teaspoon Kosher salt Use sea salt if preferred.
  • 1 teaspoon Black pepper
  • 6 slices Bacon Turkey bacon can be a lighter option.
  • 4 cups Kale Spinach or arugula can replace kale.
  • 2 cups Mixed spring greens Baby lettuce can be a substitute.
  • 1 cup Cooked shredded turkey or chicken Leftover turkey from Thanksgiving is a great option.
  • 1 apple Honeycrisp or Jonathan apple Any firm apple variety works.
  • 1 cup Pecan halves Walnuts may serve as a suitable alternative.
  • 1/2 cup Dried cranberries Raisins or dried cherries work well as substitutes.
  • 1/2 cup Manchego or Parmesan cheese Feta cheese can be a great swap.
For the Dressing
  • 1/4 cup White balsamic vinegar Regular balsamic vinegar can replace it.
  • 1 tablespoon Minced shallot Chopped red onion can also be used.
  • 2 tablespoons Pure maple syrup Honey can serve in place of maple syrup.
  • 1 teaspoon Dijon mustard Spicy brown mustard can be a substitute.

Equipment

  • Oven
  • skillet
  • baking sheet
  • Large bowl
  • small bowl
  • whisk

Method
 

Step-by-Step Instructions for Fall Harvest Salad
  1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes.
  3. Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain.
  4. In a serving bowl, massage kale for 1 minute to soften. Add mixed greens and toss.
  5. Whisk together vinegar, shallot, maple syrup, and mustard in a small bowl.
  6. Add roasted butternut squash, bacon, turkey or chicken, apple, pecans, and cranberries to the greens. Toss gently.
  7. Drizzle the dressing over the salad and toss to combine.
  8. Serve on a platter or in individual bowls. Top with grated cheese if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 3000IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing dressed salad to maintain texture.

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