Description
Fall Harvest Salad is a vibrant and nutritious dish that captures the essence of autumn in every bite. Featuring roasted butternut squash, crispy bacon, crunchy pecans, and sweet apples, this salad is drizzled with a delightful maple vinaigrette for an extra layer of flavor. Perfect for holiday gatherings or cozy weeknight dinners, it can be served as a satisfying main course or a flavorful side. Packed with seasonal ingredients and quick to prepare, this salad not only looks stunning but also delivers on taste and health benefits.
Ingredients
Scale
- 4 cups butternut squash (cubed)
- 4 slices bacon
- 4 cups chopped kale
- 6 cups mixed spring greens
- 2 cups cooked shredded turkey or chicken
- 1 Honeycrisp apple (diced)
- ⅔ cup pecan halves (toasted)
- ¼ cup maple syrup (for vinaigrette)
Instructions
- Preheat the oven to 400°F.
- Toss cubed butternut squash with olive oil, salt, and pepper on a sheet pan. Roast for 25–30 minutes until tender.
- Cook bacon in a nonstick skillet until crispy; chop once cooled.
- In a large mixing bowl, massage kale to soften it and combine with spring greens.
- Layer roasted squash, bacon, turkey/chicken, diced apple, toasted pecans, and cheese on top of greens.
- Whisk together vinaigrette ingredients in a small measuring cup; drizzle over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg