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Fall Harvest Salad

Fall Harvest Salad
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Experience the flavors of autumn with this vibrant Fall Harvest Salad, a delightful blend of roasted butternut squash, crunchy pecans, crispy bacon, tart apples, and sweet dried cranberries. Tossed with a homemade maple vinaigrette, this salad is not just visually appealing but also packed with nutritious ingredients that make it perfect for holiday gatherings or as a hearty meal prep option. Enjoy it as a main dish alongside warm crusty bread or serve it as a lighter side to complement your favorite roasted meats. This versatile recipe is easy to prepare and promises to become your new seasonal favorite!

Ingredients

Scale
  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and black pepper
  • 4 slices bacon
  • 4 cups chopped kale
  • 6 cups mixed spring greens
  • 2 cups cooked shredded turkey or chicken (8 ounces)
  • 1 Honeycrisp or Jonathan apple, cored and diced
  • â…” cup pecan halves, toasted and chopped
  • â…“ cup dried cranberries
  • ½ cup peeled Manchego or Parmesan (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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a sheet pan, toss butternut squash with olive oil, salt, and pepper; roast for 25-30 minutes.
  3. Cook bacon in a large skillet until crispy; chop into pieces.
  4. In a serving bowl, massage kale and combine with mixed greens.
  5. Top greens with roasted squash, bacon, cooked turkey or chicken, apple, pecans, cranberries, and cheese.
  6. Whisk together vinaigrette ingredients; drizzle over the salad before serving.

Nutrition

Find it online: https://quickwithemma.com/fall-harvest-salad/