Fall Harvest Salad

Why Make This Recipe

The Fall Harvest Salad is the perfect way to celebrate the flavors of autumn. With its vibrant colors and hearty ingredients, this salad is not only delicious but also packed with nutrition. It’s a great option for a light lunch or as a side dish at your fall gatherings. The combination of roasted butternut squash, savory bacon, and sweet apples makes every bite enjoyable. Plus, it’s easy to prepare, making it a fantastic choice for busy days.

How to Make Fall Harvest Salad

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

Directions:

1. Heat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan. Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat the squash evenly.
3. Spread the squash in a single layer on the pan and roast for about 25–30 minutes, until the squash is tender, tossing halfway through.
4. While the squash is roasting, cook the bacon in a large nonstick skillet over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate and discard excess drippings. Chop the crispy bacon.
5. In a large serving bowl or platter, add the chopped kale. Briefly massage and squeeze the kale with your hands to soften it.
6. Add the mixed greens to the kale and toss to combine.
7. Arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and shredded Manchego over the top of the greens.
8. In a small measuring cup, whisk together ¼ cup olive oil, ¼ cup white balsamic vinegar, minced shallots, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
9. Drizzle the vinaigrette over the salad and toss gently to combine. Adjust the seasoning with salt and pepper as needed.

How to Serve Fall Harvest Salad

Serve the Fall Harvest Salad fresh on a large platter or individual bowls. This salad makes an excellent side dish for holiday meals or as a main dish for lunch. It pairs well with crusty bread or grilled chicken for a heartier meal.

How to Store Fall Harvest Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to keep the dressing separate to maintain the salad’s freshness. The salad will stay good for about 2-3 days. When ready to eat, you may want to add a little extra dressing for flavor.

Tips to Make Fall Harvest Salad

• Make sure to roast the squash evenly for the best texture.
• Use leftover turkey or chicken for a quicker prep time.
• Feel free to customize the salad with other seasonal ingredients, like roasted Brussels sprouts or pears.

Variation

For a vegetarian option, you can omit the bacon and substitute it with crispy chickpeas or more nuts for added crunch. You can also replace the turkey with quinoa for a protein boost.

FAQs

1. Can I use different types of greens?
Yes! You can use any greens you prefer, such as spinach or arugula, depending on your taste.

2. Can I prepare this salad ahead of time?
You can prepare most of the ingredients ahead but keep the dressing separate until ready to serve. This helps keep the greens fresh and prevents sogginess.

3. Is it okay to use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess moisture before roasting.