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Fall Harvest Salad Recipe

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★★★★★

5 from 187 reviews

This vibrant Fall Harvest Salad combines the sweetness of roasted butternut squash and crisp Honeycrisp apple with savory shredded turkey, toasted pecans, dried cranberries, and tangy Manchego cheese. Tossed with a maple-Dijon vinaigrette and a bed of kale and mixed greens, this salad is a perfect balance of autumn flavors and textures — ideal for a refreshing, hearty meal.

Ingredients

Scale

Roasted Butternut Squash

  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Greens and Protein

  • 4 cups chopped kale
  • 6 cups mixed spring greens
  • 2 cups cooked shredded turkey or chicken (about 8 ounces)

Additional Salad Ingredients

  • 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)

Maple-Dijon Vinaigrette

  • 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

Instructions

  1. Preheat and roast squash. Heat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with 1 tablespoon olive oil, kosher salt, and black pepper. Arrange the squash in a single layer and roast for 25–30 minutes, tossing halfway through, until tender and lightly caramelized.
  2. Prepare the greens. Place chopped kale in a large serving bowl or platter. Massage and squeeze the kale briefly to soften its texture. Add mixed spring greens and toss gently to combine.
  3. Assemble the salad. Arrange roasted butternut squash, chopped crispy bacon (if using), shredded turkey or chicken, diced apple, toasted pecans, dried cranberries, and shaved or cubed Manchego cheese over the bed of greens.
  4. Make the vinaigrette. In a small liquid measuring cup, whisk together ¼ cup olive oil, ¼ cup white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season the vinaigrette with salt and black pepper to taste.
  5. Dress and serve. Drizzle the vinaigrette over the assembled salad. Toss gently to combine all ingredients evenly. Adjust seasoning with additional salt and pepper as desired. Serve immediately.

Notes

  • You can substitute turkey with cooked shredded chicken if preferred.
  • For a vegetarian version, omit the turkey and bacon and add toasted chickpeas or roasted nuts for protein.
  • If Manchego cheese is unavailable, Parmesan can be used as a nice substitute.
  • Ensure to massage the kale well to soften it, which helps reduce bitterness and improves texture.
  • Maple syrup adds a subtle sweetness to balance the tangy vinaigrette, but you may adjust the quantity to suit taste.

Keywords: fall salad, butternut squash salad, roasted squash salad, autumn salad, turkey salad, kale salad, harvest salad, maple Dijon vinaigrette

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