As I gaze out the window and breathe in the crisp autumn air, the colors of the falling leaves inspire me to create something vibrant in the kitchen. This is where my Fall Harvest Salad with Maple Vinaigrette comes into play, blending the warm sweetness of roasted butternut squash with crunchy pecans, crispy bacon, and a pop of crisp apple. This hearty salad not only serves as a delightful centerpiece for your fall gatherings but is also an easy meal prep solution, loaded with flavor and nutrition. With its gluten-free ingredients and vibrant colors, it’s sure to impress your family and friends, whether as a main dish or a colorful side. Are you ready to take your taste buds on an autumn adventure?

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Why is this salad perfect for fall?

Flavor Explosion: The combination of roasted butternut squash and crispy bacon creates a rich, satisfying taste that embodies the essence of fall.

Seasonal Ingredients: Incorporating sweet apples and pecans adds a delightful crunch, making each bite uniquely festive and comforting.

Versatile Option: Enjoy this salad as a main course or a side dish, perfect for Thanksgiving or any autumn gathering.

Meal Prep Friendly: It’s easy to prepare ahead of time, making it a great choice for busy weekdays or last-minute entertaining. Pair it with a hearty soup for a complete meal, just like our Street Corn Salad does with tacos!

Nutrient-Rich: Packed with vitamins and healthy fats, this gluten-free salad will nourish while pleasing your palate—ideal for anyone tired of fast food options!

Fall Harvest Salad Ingredients

For the Salad
• Butternut Squash – Provides sweetness and a creamy texture when roasted; substitute with pumpkin if desired.
• Extra-virgin Olive Oil – Used for roasting and the vinaigrette for richness; avocado oil can also be used as a substitute.
• Kosher Salt and Black Pepper – Essential for seasoning; adjust to taste for your perfect flavor.
• Bacon – Adds a smoky, savory element; consider turkey bacon or plant-based bacon for a lighter option.
• Kale – Offers nutritional value and robust structure; spinach or mixed greens can act as suitable alternatives.
• Mixed Salad Greens – Enhances freshness and texture; any spring mix can be used for variety.
• Cooked Shredded Turkey or Chicken – Adds protein; use leftover Thanksgiving turkey, chicken breast, or shredded rotisserie chicken as alternatives.
• Honeycrisp or Jonathan Apple – Brings sweetness and crunch; any firm, sweet apple variety can work well.
• Pecan Halves – Provide a crunchy texture and nutty flavor, toasted for extra depth; walnuts or almonds can be substituted.
• Dried Cranberries – Offer a balance of tartness and sweetness; raisins or dried cherries are good alternatives.
• Manchego or Parmesan Cheese – Adds a salty bite; substitute with feta or goat cheese for a different flavor.

For the Maple Vinaigrette
• White Balsamic Vinegar – Balances flavors and provides acidity for the dressing; regular balsamic vinegar is acceptable as a substitute.
• Minced Shallot – Adds depth to the vinaigrette; finely chopped red onion can serve as an alternative.
• Pure Maple Syrup – Naturally sweetens the dressing; honey could be a substitute if you prefer a different profile.
• Dijon Mustard – Adds tanginess to the vinaigrette; yellow mustard can be used if necessary for a milder flavor.

This Fall Harvest Salad beautifully reflects the spirit of the season, combining flavors and textures that will impress everyone at your table!

Step‑by‑Step Instructions for Fall Harvest Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (180°C). This temperature is perfect for roasting the butternut squash, helping it develop sweetness and a creamy texture. Once your oven reaches the desired heat, prepare your butternut squash for roasting.

Step 2: Roast the Butternut Squash
Toss 2 cups of diced butternut squash with 2 tablespoons of olive oil, and season generously with kosher salt and black pepper. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for about 25 minutes, stirring halfway through, until the squash is tender and lightly caramelized.

Step 3: Cook the Bacon
While the squash is roasting, heat a skillet over medium heat. Add 4 slices of bacon and cook until crispy, which should take about 6–8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease and cool, creating delightful crunchy bits for your Fall Harvest Salad.

Step 4: Prepare the Greens
In a large salad bowl, combine 2 cups of chopped kale and 3 cups of mixed salad greens. This mix serves as a hearty base and provides a lovely balance of flavors. Toss the greens together until they are evenly mixed, making sure to work with fresh, crisp ingredients for the best texture.

Step 5: Combine Salad Ingredients
Add the roasted butternut squash, 1 diced Honeycrisp apple, 1 cup of toasted pecan halves, ½ cup of dried cranberries, and ½ cup of grated Manchego cheese to the greens. Gently fold the ingredients together, allowing the delicious flavors of your Fall Harvest Salad to mingle beautifully.

Step 6: Make the Maple Vinaigrette
In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 2 tablespoons of white balsamic vinegar, 1 minced shallot, 2 tablespoons of pure maple syrup, and 1 teaspoon of Dijon mustard. This luscious dressing perfectly complements the salad, bringing all the fall elements together in a harmonious blend.

Step 7: Dress and Serve the Salad
Drizzle the maple vinaigrette over the assembled salad and toss gently to coat all ingredients evenly. Aim to serve your Fall Harvest Salad immediately for the freshest flavors and crunch. If you need to store it, keep the dressing separate until serving to avoid sogginess. Enjoy every vibrant bite!

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Fall Harvest Salad Variations & Substitutions

Feel free to get creative with this Fall Harvest Salad—the possibilities are endless, and your taste buds will thank you!

Dairy-Free: Use avocado or cashew cream instead of cheese for a rich, creamy texture without the dairy.
Spicy Kick: Add a sprinkle of cayenne pepper or fresh jalapeños for a zesty heat that balances the sweet flavors.
Gluten-Free Grains: Toss in quinoa or farro to make the salad heartier and enhance its nutritional profile.
Nut-Free: Swap pecans for roasted sunflower seeds or pumpkin seeds for crunch without the nuts—perfect for allergy-friendly eating.
Fruit Variations: For a twist, swap apples for sliced pears or add in some pomegranate seeds to elevate the sweetness.
Smoky Flavors: Incorporate smoked paprika in the vinaigrette or add a dash of liquid smoke to the dressing for that rich, smoky essence.
Seasonal Shenanigans: Change up the greens! Try arugula for a peppery bite or mix in some roasted Brussels sprouts for an earthy addition.
Savory Depth: Use bacon-infused olive oil in the vinaigrette for an added layer of flavor that harmonizes with the salad’s ingredients.

If you’re looking for more ways to enjoy fresh salads, check out our Sunshine Salad Discover or try the delightful Doritos Taco Salad to spice things up. There’s always something new to savor in every season!

Expert Tips for Fall Harvest Salad

Toast Your Nuts: Ensure pecans are toasted to enhance their flavor; this step adds a delicious crunch and depth to your salad.
Avoid Sogginess: Store leftover salad without dressing to maintain the fresh texture; dress right before serving for optimal enjoyment.
Better Turkey Distribution: If you’re using leftover turkey, shred it finely—this ensures every bite of your Fall Harvest Salad is packed with flavor.
Season to Taste: Always taste and adjust the seasoning of your roasted butternut squash, kale, and dressing; this allows the natural flavors to shine.
Fresh Ingredients Matter: Use the freshest greens and apples possible for the best texture and crispness; it makes a world of difference in your salad’s overall enjoyment.

How to Store and Freeze Fall Harvest Salad

Room Temperature: Enjoy the salad immediately if you plan to serve it fresh. Do not leave it at room temperature for more than 2 hours to ensure food safety.

Fridge: Store leftover Fall Harvest Salad in an airtight container in the fridge for up to 1 day. Keep the dressing separate until you’re ready to serve to prevent sogginess in the greens.

Freezer: Freezing is not recommended for this salad, as the textures of fresh greens and other ingredients do not thaw well. However, you can freeze roasted butternut squash for later use in other dishes.

Reheating: If you’ve stored leftover turkey or chicken, you can reheat that in the microwave before adding it to the salad, allowing for a warm and hearty bite in your next meal!

What to Serve with Fall Harvest Salad

A vibrant fall gathering deserves the perfect accompaniments to elevate your meal.

Crusty Bread: The perfect partner for your salad, crusty bread helps soak up the delightful maple vinaigrette.
Serve it warm with a pat of butter for a comforting addition that complements the salad’s flavors beautifully.
Roasted Brussels Sprouts: Crispy on the outside and tender on the inside, these bite-sized delights add an earthy element that pairs excellently with sweet squash.
Season with balsamic glaze for an extra kick that enhances the entire meal experience.
Butternut Squash Soup: A creamy, comforting soup delivers a warm embrace alongside fresh salad, encouraging soul-filling satisfaction.
Pack it with spices like nutmeg and cinnamon to harmonize the seasonal theme of your dinner.
Apple Cider: This classic fall drink combines sweetness and spiciness, making it an invigorating match for the salad’s rich flavors.
Consider serving it warm with a hint of cinnamon for a cozy, inviting twist.
Pumpkin Spice Muffins: Sweet and spiced, these muffins echo the flavors of autumn, making them a delightful dessert to finish the meal.
Pair them with a smear of cream cheese frosting for an extra sweet touch!
Cheese Platter: A selection of cheeses, such as sharp cheddar and creamy goat cheese, provides a tantalizing contrast to the salad’s freshness.
Have fun with textures—include some hard cheeses alongside softer options for a diverse tasting experience.
Pecan Pie: This decadently sweet dessert resonates with the flavors found in the salad, making it the perfect ending to your fall feast!
Serve warm with a scoop of vanilla ice cream to create an unforgettable finish.

Make Ahead Options

Preparing your Fall Harvest Salad in advance can save you time and stress on busy weeknights or during holiday gatherings! You can roast the butternut squash and cook the bacon up to 24 hours ahead, allowing for easy assembly later. Simply cool the squash and bacon completely before refrigerating them in separate airtight containers. The salad greens and other components, like the diced apple and toasted pecans, can also be prepped and stored in the fridge, but keep the dressing separate until serving to maintain freshness and crunch. When you’re ready to enjoy your salad, just combine all the prepped ingredients, drizzle with the maple vinaigrette, and toss it together for a delicious, satisfying meal with minimal effort!

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Fall Harvest Salad Recipe FAQs

How do I choose the perfect butternut squash?
Absolutely! Look for butternut squash that is firm, with no soft spots or blemishes. A deep beige color and a matte finish are signs of ripeness. If you’re ever unsure, choose a squash that feels heavy for its size, as this indicates it’s likely sweet and full of flavor!

How should I store leftover Fall Harvest Salad?
For optimal freshness, store your leftover salad in an airtight container in the refrigerator for up to 1 day. Be sure to keep the dressing separate to prevent the greens from becoming soggy, allowing you to enjoy that delightful crunch upon serving!

Can I freeze portions of this salad?
I often recommend against freezing the assembled Fall Harvest Salad due to the delicate textures of fresh greens; they tend to become mushy when thawed. However, you can freeze roasted butternut squash on its own for up to 3 months! Just ensure it’s in an airtight container or freezer bag to maintain quality.

What if I want to substitute an ingredient for dietary reasons?
Very! If you have dietary restrictions, you can easily adapt this salad. Switch bacon for turkey bacon or plant-based bacon for a lighter option, and feel free to replace butter with avocado oil in the vinaigrette. For someone with nut allergies, simply omit the pecans, or substitute sunflower seeds for a similar crunch.

Is this salad safe for pets?
I’m glad you asked! While many ingredients in this salad are safe for pets, such as apples and cooked chicken, the high-fat content from bacon and the presence of certain cheeses might not be ideal. Always consult with your vet before sharing human food, especially if your furry friend has dietary sensitivities.

How can I fix a soggy salad?
If your salad ends up soggy, don’t worry! You can try adding a handful of fresh greens or croutons to help absorb some moisture and regain some crunchiness. If the dressing has been added, consider drizzling a bit of fresh vinaigrette on top to enhance the flavor.