Description
Fall Harvest Salad is a hearty seasonal salad made with roasted butternut squash, crisp greens, apples, cranberries, toasted pecans, bacon, and cheese, all tossed in a sweet maple vinaigrette.
Ingredients
Salad
- 4 cups butternut squash, cubed
- 1 tbsp olive oil
- Salt and black pepper to taste
- 4 slices bacon
- 4 cups chopped kale
- 6 cups mixed spring greens
- 2 cups cooked shredded chicken or turkey
- 1 Honeycrisp apple, diced
- 2/3 cup pecans, toasted
- 1/3 cup dried cranberries
- 1/2 cup Parmesan or Manchego cheese
Maple Vinaigrette
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp shallot, minced
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
Instructions
- Preheat oven to 400°F (204°C).
- Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- Cook bacon until crispy, then chop.
- Massage kale lightly to soften, then combine with spring greens.
- Top greens with squash, bacon, chicken, apple, pecans, cranberries, and cheese.
- Whisk vinaigrette ingredients together until smooth.
- Drizzle over salad, toss, and serve immediately.
Notes
- Best served fresh after tossing with dressing.
- Store leftovers up to 2 days refrigerated.
- Roasted squash can be made ahead for easier prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasted
- Cuisine: American