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–+ servings
Fall Harvest Salad

Fall Harvest Salad: A Cozy Feast of Autumn Flavors

Delight in the flavors of autumn with this cozy Fall Harvest Salad, featuring roasted butternut squash, crunchy apples, and a luscious maple vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Butternut squash Substitute with acorn squash or sweet potato
  • 2 tablespoons Extra-virgin olive oil Use avocado oil for a higher smoke point
  • to taste Kosher salt
  • to taste Black pepper
  • 6 slices Bacon Can swap for turkey bacon or omit for a vegetarian option
  • 3 cups Kale Can substitute with spinach or arugula
  • 2 cups Mixed spring greens Replace with any leafy greens like romaine or baby spinach
  • 1 cup Cooked shredded turkey or chicken Omit for a vegetarian option
  • 1 large Honeycrisp or Jonathan apple Try with a tart variety like Granny Smith
  • 1/2 cup Pecan halves Substitute with walnuts or almonds
  • 1/2 cup Dried cranberries Use raisins or chopped dried apricots as alternatives
  • 1/2 cup Manchego or Parmesan cheese Substitute with feta or omit for dairy-free
For the Vinaigrette
  • 1/4 cup White balsamic vinegar Use apple cider vinegar or red wine vinegar as a substitute
  • 1 medium Minced shallot Replace with red onion for a stronger flavor
  • 2 tablespoons Pure maple syrup Honey can be used as an alternative
  • 1 teaspoon Dijon mustard Any prepared mustard can work

Equipment

  • oven
  • Skillet
  • Mixing Bowl
  • measuring cup
  • baking sheet

Method
 

Prepare the Salad
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Toss butternut squash cubes 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. Chop and set aside.
  4. Massage kale in a bowl. Add mixed spring greens and combine.
  5. Whisk together vinaigrette ingredients in a measuring cup, adjusting salt and pepper to taste.
  6. Drizzle vinaigrette over greens, toss, and add squash, turkey or chicken, bacon, apple, pecans, cranberries, and cheese. Toss lightly.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 32gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh ingredients and prepare vinaigrette just before serving to maintain salad quality.

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