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Fall Harvest Salad

Fall Harvest Salad
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Experience the essence of autumn with this vibrant Fall Harvest Salad, a delightful blend of roasted butternut squash, crisp apples, and crunchy pecans. This salad is not only visually appealing but also packed with seasonal flavors that will warm your heart and satisfy your palate. Perfect for family gatherings or as a quick weeknight meal, it features wholesome ingredients that are both nutritious and delicious. The combination of textures—from the tender squash to the crunchy greens—makes every bite an exciting experience. Tossed in a homemade maple vinaigrette, this salad is sure to become a staple in your kitchen!

Ingredients

Scale
  • 4 cups butternut squash, cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and black pepper
  • 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
  • ¼ cup extra-virgin olive oil (for dressing)
  • ¼ cup white balsamic vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard

Instructions

  1. Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
  2. In a large bowl, massage chopped kale to soften it. Add mixed greens.
  3. Once the squash is done, layer it over the greens along with cooked turkey, diced apple, pecans, and dried cranberries.
  4. For the dressing, whisk together olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard.
  5. Drizzle the dressing over the salad and toss gently before serving.

Nutrition

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