Cozy Fall Harvest Salad: A Delicious Embrace of Autumn Flavors

It’s that delightful time of year again, when the air is crisp, and the leaves transform into vibrant hues of amber and gold. Imagine stepping into your kitchen, the scent of roasted butternut squash mingling with earthy kale, as a cozy blanket of warmth wraps around you. This Fall Harvest Salad is not just a recipe; it’s an experience, a warm hug on a plate that brings together the best flavors of the season. Grab your favorite cutting board and let’s dive into this beautiful medley that effortlessly celebrates everything autumnal and homey.

Why You’ll Love This Recipe

This Fall Harvest Salad is a joyous celebration of seasonal ingredients, bringing together tender roasted butternut squash, crisp kale, and fresh seasonal apples for a flavor-packed experience. It’s wholesome yet elegant, making it perfect for busy weeknights or festive gatherings. The crunch of toasted pecans and the sweetness of dried cranberries add delightful textures, while the creamy cheese provides a heavenly finish. Plus, the vinaigrette—oh, that golden drizzle!—ties everything together beautifully. With simple-to-follow steps and family-friendly substitutions, this cozy salad is meant to bring people together around the dinner table, celebrating the bounties of fall.

Ingredients for Fall Harvest Salad

• 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 (or turkey bacon for a lighter option)
• 4 cups chopped kale
• 6 cups mixed spring greens
• 2 cups cooked shredded turkey or chicken (about 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 cheese (about 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

Ingredient Notes

For those avoiding pork, replace bacon with turkey bacon or smoked chicken strips for a delicious twist. The butternut squash can be swapped with sweet potatoes or acorn squash, and if you’re looking for a non-alcoholic option, feel free to replace the white balsamic vinegar with a splash of lemon juice for brightness. This salad is versatile, and you can easily tailor it to fit your family’s preferences!

How to Make It

Follow these simple steps to create this nourishing and hearty salad—grab your festive apron, and let’s get cooking!

Step 1 – Roast the Butternut Squash

Preheat your oven to 400°F (200°C). On a sheet pan, spread out the cubed butternut squash and drizzle with 1 tablespoon of extra-virgin olive oil. Sprinkle with a touch of Kosher salt and black pepper. Toss the squash to ensure every piece is evenly coated. Arrange it in a single layer and roast for about 25-30 minutes, tossing halfway through. You’ll know it’s done when the squash is tender and slightly caramelized, filling your kitchen with an irresistible aroma.

Step 2 – Cook the Bacon (or Turkey Bacon)

While the squash roasts, grab a large nonstick skillet and cook the bacon over medium heat until it’s crisp. Once done, transfer the bacon to a paper towel-lined plate to absorb excess grease. When it cools, chop it into bite-sized pieces. This step not only adds a delicious crunch but also creates a savory undertone in the salad!

Step 3 – Assemble the Salad

In a large serving bowl or platter, add the chopped kale and give it a gentle massage—yes, you heard that right! Squeeze the kale to soften it slightly; this helps enhance its flavor. Then, fold in the mixed spring greens. Next, once the butternut squash has roasted to perfection, toss it in along with the chopped turkey or chicken, diced apple, crispy bacon, toasted pecans, dried cranberries, and crumbled cheese.

In a small liquid measuring cup, whisk together the remaining oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season with salt and pepper to taste. Drizzle this delicious vinaigrette over the salad and toss everything together until well combined. Take a moment to admire the vibrant colors and enticing scents—this festive salad is ready to be enjoyed!

Tips for Success

• Prep in Advance: Chop the vegetables and make the vinaigrette ahead of time. Just assemble the salad right before serving to keep everything fresh.
• Watch the Vinaigrette: Adjust the sweetness of the vinaigrette to your taste. If you prefer a more tangy flavor, simply add a little more vinegar.
• Customize it: Use whatever greens you have on hand or incorporate seasonal ingredients—think roasted Brussels sprouts or even a sprinkle of pomegranate seeds!

Recipe Variations

1. Nuts Substitute: Swap pecans for walnuts or sliced almonds for a different crunch and flavor.
2. Cheese Swap: Use feta cheese or goat cheese for a tangy twist.
3. Veggie Boost: Add roasted beets for an extra pop of color and nutrition.
4. Fruit Variation: Toss in some orange segments or pears for added sweetness.
5. Grain Addition: Mix in some quinoa or farro for a hearty, fiber-rich salad that’s more filling.

Serving Ideas

This Fall Harvest Salad is fantastic on its own but can also be served alongside grilled chicken, roasted turkey, or as part of a festive buffet spread. Pair it with crusty bread or warm rolls to soak up every last drop of vinaigrette. For an autumn-inspired gathering, set the table with cozy decorations—think pumpkins, soft blankets, and candlelight—and let this vibrant salad shine as the centerpiece!

Storage and Freezing

To keep this salad fresh, store any leftovers in an airtight container in the refrigerator for up to 2 days. The kale will hold up better than delicate greens, but the vinaigrette should be stored separately to maintain crunchiness. Unfortunately, this salad doesn’t freeze well due to the texture of the greens.

Nutrition Facts (per serving)

| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———-|———|——-|——|——-|——–|
| 320 | 15g | 30g | 18g | 6g | 400mg |

FAQ About Fall Harvest Salad

Can I make this salad vegan?

Absolutely! To make it vegan, omit the cheese and bacon, and replace the honey with maple syrup in the vinaigrette.

How can I make this salad more filling?

You can add cooked grains like quinoa, or even chickpeas for an extra protein boost.

What’s the best way to prevent the apples from browning?

To keep your sliced apples looking fresh, toss them in a bit of lemon juice before adding them to the salad.

Is this salad good for meal prepping?

Yes! Just keep the vinaigrette separate until you’re ready to serve to maintain texture and flavor.

Can I use frozen butternut squash?

Yes! If you’re using frozen butternut squash, simply roast it according to the package instructions. Adjust cooking times as necessary to ensure it’s tender.

In a Few Words

This cozy Fall Harvest Salad is more than just a dish; it’s a celebration of flavors, colors, and the beautiful bounty of autumn. With each bite, you’re reminded of the simple comforts of home cooking and the joy found in gathering around the table with loved ones.

Conclusion

As the leaves turn and the air grows crisp, this Fall Harvest Salad embodies the essence of the season—comforting, flavorful, and wholly satisfying. It’s perfect for those busy weeknights when you crave a touch of warmth and nostalgia, or as a stunning addition to your holiday table. Each ingredient, from the roasted sweet squash to the rich cheese, brings you a little closer to the heart of the season. So, gather your loved ones, enjoy the process of creating this salad, and take a moment to savor the wonderful flavors of fall together. You’ll find that cooking doesn’t have to be perfect, just perfectly delicious!

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