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Fall Harvest Salad

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A vibrant medley of roasted butternut squash, crispy bacon, hearty kale, sweet apples, and crunchy pecans, celebrating the flavors of autumn.

Ingredients

Scale
  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and black pepper to taste
  • 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
  • â…” cup pecan halves, toasted and chopped
  • â…“ cup dried cranberries
  • ½ cup peeled Manchego or Parmesan (2 ounces), grated
  • 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

  1. Preheat the oven to 400°F.
  2. In a bowl, toss butternut squash with 1 tablespoon of olive oil, kosher salt, and black pepper.
  3. Spread the squash in an even layer on a baking sheet.
  4. Roast the squash for 25-30 minutes, tossing halfway through to ensure even cooking.
  5. While the squash roasts, cook the bacon in a skillet until crispy. Remove from the heat and chop it into bite-sized pieces.
  6. In a large bowl, massage the kale to tenderize it, then add the mixed greens.
  7. Layer the salad with roasted squash, chopped bacon, shredded turkey or chicken, diced apple, chopped pecans, dried cranberries, and grated cheese.
  8. In a separate bowl, whisk together ¼ cup olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season the dressing to taste with salt and pepper.
  9. Drizzle the dressing over the salad and toss gently to combine all the ingredients.

Notes

For added flavor, consider using fresh herbs like sage or rosemary when cooking the bacon. Adjust the amount of dressing and toppings to personal preference.

Nutrition

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