Fall Harvest Salad
Description
This Fall Harvest Salad is full of autumn flavors from roasted butternut squash, toasty pecans, crispy bacon, apples, dried cranberries, and a maple vinaigrette that’s so good you could drink it. Inspired by a classic cobb salad, can be served as an entree or smaller serving as a side salad.
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Ingredients
Salad
- 4 cups butternut squash, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper
- 4 slices 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)
Maple 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
Instructions
- Heat oven to 400ºF (204ºF).
- 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.
- Meanwhile, cook bacon in a large skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate and discard drippings; chop bacon.
- Add kale to a large serving bowl or platter and briefly massage to soften. Add greens and toss to combine.
- Arrange roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and Manchego over top.
- Whisk together ¼ cup oil, vinegar, shallot, maple syrup and Dijon in a small liquid measuring cup. Season with salt and pepper to taste.
- Drizzle vinaigrette over salad and toss to combine; season salad with salt and pepper to taste and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1/4 of the recipeCalories: 573kcalCarbohydrates: 39gProtein: 29gFat: 35gSaturated Fat: 8gCholesterol: 67mgSodium: 732mgFiber: 7gSugar: 13g
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