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–+ servings

Fall Harvest Salad

A vibrant salad celebrating autumn flavors with roasted butternut squash, crispy bacon, and crunchy pecans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 4 cups butternut squash Cut into 1-inch cubes.
  • 1 tablespoon extra-virgin olive oil For roasting the squash.
  • Kosher salt and black pepper To season the squash.
  • 4 slices bacon Crispy bacon adds great flavor.
  • 4 cups chopped kale Provides a nutritious base.
  • 6 cups mixed spring greens For added freshness and crunch.
  • 2 cups cooked shredded turkey or chicken A protein boost (about 8 ounces).
  • 1 Honeycrisp or Jonathan apple Cored and diced for sweetness.
  • ⅔ cup pecan halves Toasted and chopped for crunch.
  • ⅓ cup dried cranberries Adds a touch of sweetness.
  • ½ cup peeled Manchego or Parmesan About 2 ounces, for creaminess.
  • ¼ cup extra-virgin olive oil For the vinaigrette.
  • ¼ cup white balsamic vinegar Adds acidity to balance flavors.
  • 2 tablespoons minced shallot For depth of flavor in the dressing.
  • 1 tablespoon pure maple syrup Sweetens the vinaigrette naturally.
  • 2 teaspoons Dijon mustard Adds a tangy kick to the dressing.

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Place cubed butternut squash on a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast until tender, about 25–30 minutes.
  3. Cook bacon in a large nonstick skillet over medium heat until crispy. Transfer to a paper towel-lined plate, chop, and discard excess drippings.
  4. In a large serving bowl, add chopped kale and massage gently. Toss in mixed spring greens.
  5. Once the squash is roasted and slightly cooled, arrange it on top of the greens along with bacon, shredded turkey or chicken, diced apple, toasted pecans, cranberries, and shaved cheese.
  6. In a small measuring cup, whisk together olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Drizzle over the salad and toss gently.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 5gCholesterol: 30mgSodium: 300mgFiber: 5gSugar: 10g

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