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Fall Harvest Salad

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A delightful medley of roasted butternut squash, crispy bacon, tender greens, and a tangy vinaigrette, perfect for the autumn season.

Ingredients

  • 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 (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

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Spread the butternut squash cubes on a sheet pan. Drizzle with olive oil, sprinkle with half of the salt and a quarter of the pepper, and toss to coat. Roast for 25–30 minutes, tossing halfway through, until tender.
  3. Cook the bacon slices in a large nonstick skillet over medium heat until crispy. Transfer to a paper towel-lined plate and chop.
  4. Add the chopped kale to a large bowl. Massage the kale gently to soften it. Toss in the mixed spring greens.
  5. Top the greens with roasted butternut squash, chopped bacon, shredded turkey or chicken, diced apple, chopped pecans, dried cranberries, and Manchego cheese.
  6. Whisk together olive oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard in a small cup. Season with salt and pepper.
  7. Drizzle the vinaigrette over the salad and toss gently to combine.

Notes

Serve warm or cold. Can be made ahead; store components separately to maintain freshness.

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