Name: Fall Harvest Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups butternut squash, cut into 1-inch cubes; 1 tablespoon extra-virgin olive oil; Kosher salt, to taste; Black pepper, to taste; 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; Kosher salt and black pepper, to taste

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Introduction

This Fall Harvest Salad is a delicious blend of roasted butternut squash, crisp greens, sweet apples, and savory turkey, all brought together with a tangy maple-Dijon vinaigrette. It’s a perfect dish to celebrate the flavors of the season and enjoy a hearty, healthy meal.

A white shallow bowl holds a vibrant kale salad with several layers and bright colors. The base layer is a bed of dark green kale leaves with a rough texture. On top, there are scattered orange roasted sweet potato cubes with a slightly crispy look. Across the salad, there are thin red apple slices with a smooth surface, arranged on two opposite sides. Golden brown grilled chicken slices are placed in two clusters, showing juicy, white meat inside. Small clusters of deep red dried cranberries and pecan halves are sprinkled evenly throughout. Crumbled white feta cheese is spread on the top, adding a crumbly texture and bright contrast. The bowl rests on a white marbled surface, with a gold fork and spoon partially visible on the side. A woman's hand is holding the spoon lightly inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups butternut squash, cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
Kosher salt and black pepper
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
⅔ cup pecan halves, toasted and chopped
⅓ cup dried cranberries
½ cup peeled Manchego or Parmesan cheese (2 ounces)
¼ cup extra-virgin olive oil (for dressing)
¼ cup white balsamic vinegar
2 tablespoons minced shallot
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard

Instructions

Step 1: Preheat the oven to 400 degrees F.
Step 2: Place the butternut squash cubes on a sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with half the salt and a quarter of the black pepper, then toss to coat evenly. Arrange the squash in a single layer and roast for 25–30 minutes, tossing halfway through, until tender.
Step 3: In a large serving bowl or platter, add the chopped kale and gently massage it for a few minutes to soften. Add the mixed spring greens and toss to combine.
Step 4: Arrange the roasted squash, chopped bacon, shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and peeled Manchego or Parmesan cheese over the greens.
Step 5: In a small liquid measuring cup, whisk together ¼ cup olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season the vinaigrette with salt and pepper to taste.
Step 6: Drizzle the dressing over the assembled salad. Toss gently to combine and season with additional salt and pepper if needed before serving.

Tips & Variations

For a vegetarian version, omit the turkey and add toasted walnuts or chickpeas for extra protein.
Swap out kale for spinach or arugula if you prefer a milder green.
Use maple syrup or honey to adjust sweetness in the dressing depending on your taste.
Toast pecans lightly in a dry skillet before chopping to enhance their flavor.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a separate container to prevent the greens from wilting. When ready to serve, toss everything together and enjoy fresh. Leftover dressed salad is best eaten within a day.

How to Serve

A white bowl filled with a colorful salad showing three main layers: the base layer is dark green kale leaves with a rough texture, mixed with light beige quinoa grains scattered evenly; the middle layer features bright orange roasted squash cubes alongside thin, curved slices of red apple with white flesh; the top layer is sprinkled with small bright red pomegranate seeds and broken pieces of white feta cheese, plus glossy dark brown pecans, all mixed evenly. A silver fork with a wooden handle rests inside the bowl on the right side. A woman's hand is holding the bowl at the bottom left corner against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepare the roasted squash, chopped bacon, and dressing in advance and store separately. Assemble the salad just before serving to keep the greens crisp.

What can I substitute for Manchego cheese?

Parmesan cheese is a great substitute for Manchego if you prefer a familiar flavor or have it on hand.