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–+ servings
Fall Harvest Salad

Delicious Fall Harvest Salad with Maple Vinaigrette Bliss

This Fall Harvest Salad combines roasted butternut squash, crunchy pecans, crispy bacon, and fresh apple for a vibrant autumn delight.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups diced Butternut Squash can substitute with pumpkin
  • 2 tablespoons Extra-virgin Olive Oil avocado oil can also be used
  • Kosher Salt to taste
  • Black Pepper to taste
  • 4 slices Bacon or turkey/plant-based bacon
  • 2 cups chopped Kale can substitute with spinach or mixed greens
  • 3 cups Mixed Salad Greens spring mix can be used
  • 1 cup Cooked Shredded Turkey or Chicken use leftover Thanksgiving turkey or rotisserie chicken
  • 1 whole Honeycrisp or Jonathan Apple any firm sweet apple is fine
  • 1 cup toasted Pecan Halves can substitute with walnuts or almonds
  • ½ cup Dried Cranberries can substitute with raisins or dried cherries
  • ½ cup grated Manchego or Parmesan Cheese can substitute with feta or goat cheese
For the Maple Vinaigrette
  • ¼ cup White Balsamic Vinegar regular balsamic vinegar is acceptable
  • 1 whole Minced Shallot can substitute with finely chopped red onion
  • 2 tablespoons Pure Maple Syrup can substitute with honey
  • 1 teaspoon Dijon Mustard can substitute with yellow mustard

Equipment

  • Oven
  • Skillet
  • salad bowl
  • Baking sheet
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C).
  2. Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until tender.
  3. Cook bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain.
  4. In a salad bowl, combine chopped kale and mixed salad greens.
  5. Add roasted butternut squash, diced apple, toasted pecans, cranberries, and cheese to the greens.
  6. In a small bowl, whisk together olive oil, vinegar, shallot, maple syrup, and mustard for the dressing.
  7. Drizzle the vinaigrette over the salad and toss gently. Serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 450mgFiber: 5gSugar: 12gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 2.5mg

Notes

For optimal freshness, store the salad without dressing and apply it just before serving.

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