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Fall Harvest Salad with Roasted Butternut Squash Recipe

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4.7 from 520 reviews

A vibrant and hearty Fall Harvest Salad featuring roasted butternut squash, crispy bacon, mixed greens, shredded turkey, and a sweet-tangy maple vinaigrette. This salad balances seasonal flavors with crunchy pecans, tart dried cranberries, and savory Manchego cheese, making it perfect for a nourishing autumn meal.

Ingredients

Salad

  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and black pepper, to taste
  • 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 cheese, about 2 ounces

Maple Vinaigrette

  • ¼ cup extra-virgin olive oil
  • ¼ cup white balsamic vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400ºF (204ºC). Spread the cubed butternut squash on a baking sheet and toss with 1 tablespoon of extra-virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Arrange the squash in an even layer and roast for 25 to 30 minutes, tossing halfway through, until the squash is tender and lightly caramelized.
  2. Cook the Bacon: While the squash roasts, cook 4 slices of bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces. Discard the bacon drippings from the skillet.
  3. Prepare the Greens: In a large serving bowl or platter, add the chopped kale and briefly massage it with your hands to soften the leaves. Add the mixed spring greens and toss to combine with the kale.
  4. Assemble the Salad: Arrange the roasted butternut squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and peeled Manchego cheese over the salad greens.
  5. Make the Maple Vinaigrette: In a small liquid measuring cup, whisk together ¼ cup extra-virgin olive oil, ¼ cup white balsamic vinegar, 2 tablespoons minced shallot, 1 tablespoon pure maple syrup, and 2 teaspoons Dijon mustard. Season with kosher salt and black pepper to taste.
  6. Dress and Serve: Drizzle the maple vinaigrette over the assembled salad. Toss gently to combine all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately to enjoy the fresh flavors.

Notes

  • Roasting the butternut squash enhances its natural sweetness and adds a tender texture to the salad.
  • Massaging the kale softens it, making it easier to eat and more flavorful.
  • You can substitute turkey with cooked chicken or leave it out to make the salad vegetarian (omit bacon as well).
  • For a vegan version, omit bacon, turkey, and Manchego cheese and consider adding roasted chickpeas and vegan cheese.
  • To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, shaking frequently to prevent burning.
  • The maple vinaigrette can be made ahead and stored refrigerated for up to 3 days. Shake well before using.

Find it online: https://forkvista.com/fall-harvest-salad-with-roasted-butternut-squash-recipe/