Fall Harvest Salad

Crisp autumn air, golden roasted squash, and the crunch of toasted pecans — this Fall Harvest Salad is everything the season deserves on a plate. Layered with smoky Turkey-bacon, tender greens, sweet apple, and a bright maple-Dijon vinaigrette, this recipe brings bold flavors and stunning color to your table. It is hearty enough to serve as a main course yet elegant enough for entertaining. Whether you are hosting a holiday gathering or craving a wholesome weeknight dinner, this salad delivers. You’ll learn how to build, dress, and serve this seasonal showstopper from start to finish.

Why You’ll Love This Recipe

This Fall Harvest Salad earns a permanent spot in your autumn recipe rotation for so many reasons. First, it is incredibly versatile — serve it as a light main course or a stunning side dish at your next holiday dinner. The roasted butternut squash adds warm, caramelized depth, while the Honeycrisp apple brings a refreshing crunch that balances every bite. Toasted pecans and dried cranberries deliver that signature sweet-and-savory contrast that makes fall harvest salads so irresistible.

Beyond flavor, this recipe is genuinely easy to prepare. Most components come together simultaneously, cutting your active kitchen time significantly. The homemade white balsamic vinaigrette takes under five minutes to whisk together and tastes far superior to anything bottled. With protein-packed shredded turkey or chicken included, this is a complete, satisfying meal the whole family will love. It is colorful, nourishing, and built entirely from seasonal ingredients at their absolute peak.

Ingredients List for the Fall Harvest Salad

These simple, seasonal ingredients come together to build layers of flavor, texture, and color. Gather everything before you begin for a smooth, efficient cooking experience.

• 4 cups butternut squash, cut into 1-inch cubes

• 1 tablespoon extra-virgin olive oil

• Kosher salt and black pepper

• 4 slices Turkey-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)

• ⅔ cup pecan halves, (toasted and chopped)

• ⅓ 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

Pro Tips

Follow these three essential techniques to get the most out of your Fall Harvest Salad every single time.

Roast the squash at high heat. A 400ºF oven gives butternut squash those golden, caramelized edges that add incredible depth to this autumn harvest salad. Spread cubes in a single, uncrowded layer so they roast — not steam. Tossing halfway through ensures even browning on all sides.

Massage your kale. Do not skip this step. Briefly working the kale with your hands breaks down its tough cell structure, making it noticeably softer, slightly sweeter, and far more pleasant to eat. Even thirty seconds of massaging makes a meaningful difference in texture.

Toast the pecans fresh. Pre-toasted store-bought pecans lose their aroma quickly. Toast raw pecan halves in a dry skillet over medium heat for three to four minutes, stirring constantly, until fragrant. This single step dramatically elevates the overall nuttiness and crunch of the finished salad.

Instructions

Step 1: Heat oven to 400ºF (204ºF).

Step 2: Add squash, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper to a baking sheet. Toss to coat then arrange in an even layer and roast until tender, 25–30 minutes, tossing halfway through.

Step 3: Meanwhile, cook Turkey-bacon in a large skillet over medium heat until crispy. Transfer Turkey-bacon to a paper towel-lined plate and discard drippings; chop Turkey-bacon.

Step 4: Add kale to a large serving bowl or platter and briefly massage to soften. Add greens and toss to combine.

Step 5: Arrange roasted squash, chopped Turkey-bacon, shredded turkey or chicken, apple, pecans, cranberries, and Manchego over top.

Step 6: Whisk together ¼ cup oil, vinegar, shallot, maple syrup and Dijon in a small liquid measuring cup. Season with salt and pepper to taste.

Step 7: Drizzle vinaigrette over salad and toss to combine; season salad with salt and pepper to taste and serve.

Variations

This flexible recipe adapts beautifully to different dietary needs and seasonal preferences.

Vegetarian Fall Harvest Salad: Skip the Turkey-bacon and shredded turkey entirely. Replace the protein with roasted chickpeas seasoned with smoked paprika and cumin for a plant-based option that keeps the hearty, satisfying feel of the original. The smoky flavor from the chickpeas mimics the bacon beautifully.

Swap the Squash: Roasted sweet potato cubes or diced acorn squash work equally well in place of butternut squash. Both options bring similar caramelized sweetness and hold up well against the sturdy greens and bold vinaigrette.

Different Cheese Options: If Manchego or Parmesan is unavailable, crumbled goat cheese or blue cheese make excellent substitutes. Goat cheese adds a creamy, tangy element that pairs particularly well with the dried cranberries and maple-Dijon dressing in this fall salad recipe.

Storage and Serving

Storage: Store components of this Fall Harvest Salad separately whenever possible for best results. Keep dressed salad in an airtight container in the refrigerator for up to one day, though greens will soften over time. Store the vinaigrette separately in a sealed jar for up to five days. Roasted squash and Turkey-bacon stay fresh refrigerated for up to three days.

Serving: This salad shines as a main course for lunch or a light dinner. For entertaining, arrange all toppings on the greens without tossing and serve the vinaigrette on the side so guests can dress individual portions. It pairs beautifully alongside roasted chicken, turkey soup, or warm crusty bread. For a holiday spread, double the recipe and present it on a large platter for a striking centerpiece dish.

FAQs

Can I make this Fall Harvest Salad ahead of time?
Yes. Roast the squash, cook the Turkey-bacon, and prepare the vinaigrette up to three days in advance. Store components separately and assemble just before serving to keep greens fresh and crisp.

What can I substitute for white balsamic vinegar?
Apple cider vinegar is the closest substitute and complements the fall flavors well. Regular balsamic vinegar works but will darken the dressing and add a slightly stronger, sweeter flavor.

Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient, flavorful option that saves significant prep time. Simply shred it and add it directly to the assembled salad.

Is this salad gluten-free?
All ingredients listed are naturally gluten-free. Always verify individual product labels, particularly for the Dijon mustard and Turkey-bacon, to confirm no gluten-containing additives are present.

How do I toast pecans without burning them?
Place pecan halves in a dry skillet over medium heat. Stir constantly for three to four minutes until they smell nutty and fragrant. Remove them from heat immediately and transfer to a plate to cool, as they continue cooking briefly off the burner.

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