Fall Harvest Salad

Why Make This Recipe

Fall Harvest Salad is perfect for celebrating the flavors of autumn. It’s packed with healthy ingredients like butternut squash, kale, and apples, making it not only delicious but also nutritious. This salad can be a great side dish for your holiday meals or a light main course. Plus, it’s easy to make, and you can customize it with your favorite ingredients.

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, to taste
• 4 slices bacon
• 4 cups chopped kale
• 6 cups mixed spring greens
• 2 cups cooked shredded turkey or chicken (about 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)
• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Step-by-Step Instructions:

1. Heat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan and drizzle with olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat.
3. Arrange the squash in a single layer and roast in the oven until tender, about 25–30 minutes. Toss halfway through.
4. While the squash is roasting, cook the bacon in a large nonstick skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, then chop it.
5. In a large serving bowl or platter, add the chopped kale. Briefly massage and squeeze the kale to soften it. Add the mixed spring greens and toss to combine.
6. Once the squash is done, arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, chopped pecans, cranberries, and cheese over the greens.
7. In a small liquid measuring cup, whisk together olive oil, white balsamic vinegar, shallot, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
8. Drizzle the vinaigrette over the salad and toss to combine. Add more salt and pepper if needed.

Pro Tips

• For extra flavor, try adding a sprinkle of feta cheese or goat cheese.
• If you don’t have white balsamic vinegar, you can use regular balsamic vinegar for a different flavor profile.
• Make sure to massage the kale well; this helps to soften it and make it easier to eat.

Why You’ll Love This Recipe

This salad is not only colorful and visually appealing, but it is also a delightful mix of textures and flavors. The sweetness of the butternut squash and apples pairs perfectly with the savory bacon and turkey. The toasted pecans add a nice crunch, while the vinaigrette brings everything together.

How to Serve Fall Harvest Salad

You can serve this salad as a main dish or a side dish. It pairs beautifully with grilled meats or roasted poultry. For a complete meal, consider adding some crusty bread on the side.

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 vinaigrette separate and toss it in just before serving. The salad will stay fresh for up to 2 days.

Tips to Make Fall Harvest Salad

• Use seasonal ingredients for the best flavor. Feel free to swap in any vegetables that you have on hand.
• For added protein, you can include chickpeas or beans.
• This salad is great for meal prep. Just keep the dressing separate until you’re ready to eat.

Variation

You can customize this salad by adding different fruits like pears or pomegranate seeds. You can also replace the turkey or chicken with grilled shrimp or tofu for a vegetarian option.

FAQs

1. Can I make this salad ahead of time?
   Yes! You can prepare the ingredients in advance and combine them right before serving. Just keep the dressing separate.

2. What if I don’t like kale?
   You can replace kale with spinach or any leafy greens you prefer.

3. Can I add other proteins?
   Absolutely! Feel free to add grilled chicken, shrimp, or even beans for extra protein.