Fall Harvest Salad

In my kitchen, this Fall Harvest Salad always brings a touch of warmth and comfort to the table, especially during those crisp autumn months. It’s hearty yet refreshing, making it perfect for weeknight dinners or festive gatherings. The combination of roasted butternut squash, crunchy apples, and tender greens tossed in a wholesome vinaigrette creates a symphony of flavors and textures that’s not only delicious but also visually inviting.

What Makes This Recipe Special

This autumn salad is a celebration of seasonal produce, offering a delightful blend of sweet, savory, and nutty flavors. It’s packed with nutritious ingredients that provide a great balance, making it perfect as a lighter main dish or a vibrant side. Whether you’re hosting a family brunch or a holiday feast, this salad will surely impress.

"This Fall Harvest Salad is a show-stopper! The roasted squash adds the perfect sweetness, and the cranberries give it a lovely pop!" – A happy home cook.

Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6

The Cooking Process Explained

Now, let’s dive into the process! This salad is straightforward and forgiving—perfect for both beginner cooks and seasoned chefs. You’ll first roast the squash to bring out its natural sweetness, then combine it with fresh greens, nuts, and a tangy dressing. Here’s how it all comes together!

What You’ll Need

• 4 cups butternut squash, cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• Kosher salt and black pepper, to taste
• 4 slices turkey bacon, chopped
• 4 cups chopped kale
• 6 cups mixed spring greens
• 2 cups cooked shredded 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, shredded (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. Preheat your oven to 400°F (200°C).
2. Spread the butternut squash cubes on a sheet pan, then drizzle with olive oil, and sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper; toss to coat them well. Arrange the squash in a single layer and roast for about 25-30 minutes until it’s tender, tossing halfway through for even cooking.
3. While the squash is roasting, cook the chopped turkey bacon in a large nonstick skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate and discard the drippings. Once cool, chop the bacon.
4. In a large serving bowl or platter, add the chopped kale and give it a gentle massage for a minute to soften it. Add the mixed greens and toss them together.
5. Top the salad with the roasted squash, crispy turkey bacon, shredded chicken, diced apple, pecans, cranberries, and cheese.
6. In a small liquid measuring cup, whisk together the olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
7. Drizzle the vinaigrette over the salad and toss everything together to combine well. Adjust seasoning with salt and pepper as needed.

Serving Suggestions

This salad is as versatile as it is delicious! Serve it as a light main course with crusty bread on the side, or pair it alongside roasted meats for a heartier meal. A glass of crisp white wine or sparkling water with a slice of lemon would complement the flavors beautifully.

Keeping Leftovers Fresh

To store any leftovers, place the salad in an airtight container in the refrigerator. It’s best enjoyed within three days, but if you have dressing left over, store it separately to prevent the greens from wilting. For safe food handling, always make sure the salad is well-chilled before placing it in the fridge.

Pro Chef Tips

• Cook Once, Eat Twice: Roast extra butternut squash for another meal or use it in soups and stews!
• Greens Galore: Mix up the greens—try arugula or spinach for a different flavor profile.
• Nut-Free Version: If allergies are a concern, swap out the pecans for pumpkin seeds for a similar crunch without the nuts.

Creative Twists

Feel free to make this salad your own! Add roasted sweet potatoes for extra heartiness, or swap the chicken for quinoa or chickpeas for a plant-based option. You can also experiment with different cheeses—goat cheese or feta would add a tangy twist that’s delightful.

I hope you enjoy making this Fall Harvest Salad as much as I do! It’s a delightful addition to any meal and is sure to become a new favorite in your kitchen. Happy cooking!