Description
Looking for a delicious fall recipe? Try this flavorful Fall Harvest Salad with seasonal ingredients. Discover a tasty way to enjoy autumn produce!
Ingredients
Scale
- 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
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.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg