Description
Experience the essence of autumn with this vibrant Fall Harvest Salad. Featuring roasted butternut squash, crunchy pecans, crispy bacon, and juicy apples, this salad is a celebration of seasonal flavors. Sweet dried cranberries add a delightful touch, while a homemade maple vinaigrette beautifully ties everything together. Perfect as a main dish or side for your gatherings, this salad not only looks stunning but also offers a nutritious boost to your diet. Whether you’re hosting a festive dinner or preparing meal prep for the week, this easy-to-make recipe is sure to impress.
Ingredients
Scale
- 4 cups butternut squash (cubed)
- 4 slices bacon
- 4 cups kale (chopped)
- 6 cups mixed spring greens
- 1 Honeycrisp apple (diced)
- ⅔ cup pecan halves (toasted)
- ⅓ cup dried cranberries
- Maple vinaigrette (made with olive oil, white balsamic vinegar, shallots, and Dijon mustard)
Instructions
- Preheat oven to 400°F.
- Roast butternut squash on a sheet pan with olive oil, salt, and pepper for 25–30 minutes until tender.
- In a skillet, cook bacon until crispy; chop into pieces.
- In a large bowl, combine kale and mixed greens; massage kale gently.
- Assemble salad by topping greens with roasted squash, bacon, apple, pecans, cranberries, and cheese.
- Whisk vinaigrette ingredients together; drizzle over salad and toss gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg