The leaves outside my window are turning that perfect shade of orange that makes it feel like the whole world has decided to dress up for a party. I’m in the kitchen, chasing after two busy kids while also trying to get dinner sorted a typical evening in my farmhouse. As I toss a salad together, the rich, earthy smells of roasted butternut squash waft through the air. My slow cooker hums contently, assuring me that tonight, we will indulge in the warmth of home and crunch of fresh greens. This is where family chaos meets the joy of home cooking, and the Fall Harvest Salad is my secret weapon to bring it all together.
Why Fall Harvest Salad Deserves a Spot on Your Weeknight Menu
When I think of family dinners, I picture laughter around the table, kids running around with sticky fingers, and a meal that is somehow delicious and comforting all at once. That’s where this Fall Harvest Salad comes in. It’s not just a dish; it’s a kaleidoscope of flavors and textures that give a nod to the changing season.
You get the sweetness of roasted squash, the saltiness of crispy bacon, and a delightful crunch from the pecans and if you love cozy fall flavors, this pairs beautifully with our Apple Crisp Bars for the perfect seasonal dinner combo. Add in the chewy cranberries and you have a bowl that feels like a hug in salad form. If you’re juggling work, school, and the occasional pet mishap, having a simple yet fulfilling recipe like this is a lifesaver.
The real beauty of this salad lies in its simplicity. You can prepare most of it ahead of time, and when five o’clock rolls around, it’s just a matter of assembling the components while your kids play or, more realistically, negotiate over who’s going to be the next one to choose a movie for family night.
Preparing Fall Harvest Salad Without Losing Your Mind
“When the slow cooker’s humming and the kids are (mostly) quiet, you know it’s going to be a good dinner.”
Creating this Fall Harvest Salad is like a walk in the park. One that may have a few stumbles, but you’ll get there. You can almost smell the roasted squash and hear the crackling bacon while you gather your ingredients. The colors alone vibrant orange, deep green, and bold red are a feast for the eyes.
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Fall Harvest Salad
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A cozy and comforting salad featuring roasted butternut squash, crispy bacon, and vibrant greens—perfect for family dinners.
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 (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
- Preheat your oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with half the salt and a quarter of the pepper. Toss to coat.
- Arrange the squash in a single layer and roast for about 25 to 30 minutes, tossing halfway through.
- Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate and chop.
- In a large serving bowl, add chopped kale and massage it gently.
- Toss in the spring greens and mix.
- Add the roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and cheese.
- In a small bowl, whisk together olive oil, vinegar, shallot, maple syrup, and Dijon. Season with salt and pepper.
- Drizzle vinaigrette over the salad and toss to combine. Adjust seasoning as desired.
Notes
Leftovers can be stored in an airtight container. Enjoy cold or gently reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
Gathering the Ingredients
Here’s a list of what you’ll need to whip up this delicious salad. Make sure to jot these down or pull them up on your phone while you grocery shop. Trust me, it’s easy to overlook something my list rarely includes everything on the first try!
- 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 (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
And hey, no judgment if you’re staring at the butter in the fridge and mistakenly grab salted instead of unsalted. It’ll still work in a pinch, and we all know that sometimes you just have to roll with what you have.
Step-by-Step Directions
Now that we’ve gathered our superhero ingredients, let’s transform them into an irresistible Fall Harvest Salad a dinner that’s as comforting and satisfying as Healthy Sautéed Vegetables on a chilly evening. This process is straightforward no need for fancy knife skills or expert-level cooking techniques. Follow me!
- Preheat your oven to 400 degrees F. This step is all about getting that squash nice and sweet, so don’t skip it.
- Place the diced butternut squash on a baking sheet. Drizzle it with the olive oil and sprinkle with half the salt and a quarter of the pepper. Toss everything to coat get those hands in there.
- Arrange the squash in a single layer and roast for about 25 to 30 minutes. Halfway through, give it a toss to let all the sides caramelize.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until it’s crispy. Once it’s done, transfer the bacon to a paper towel-lined plate and chop it up. This part always brings a smile because who doesn’t love bacon bits?
- In a large serving bowl or platter, add your chopped kale. Give it a brief massage with your hands yes, massage your leaves; it helps soften them. As the kids say, “Get those greens ready to party!”
- Toss in the spring greens and give it a light mix to combine the textures and colors. It’s a beautiful sight already.
- Layer on the roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and finish with your cheese of choice. It’s the colorful arrangement that will make your heart swell.
- In a small liquid measuring cup, whisk together the ¼ cup olive oil, vinegar, shallot, maple syrup, and Dijon. Season with salt and pepper to taste. If it looks a little thin, don’t panic; it thickens later, and it’s all part of the plan.
- Drizzle the vinaigrette over the salad and toss it all together. You can give it a taste test. If you feel like it needs more seasoning, do what feels right.
Bringing Fall Harvest Salad to the Table
Let’s talk about the moment you bring this masterpiece to the table. After a busy afternoon, you’re filled with anticipation knowing this salad sits beautifully alongside cozy favorites like Grilled Chicken Salad for the ultimate family meal. The kids might be begging for screen time, but you know they won’t be able to resist coming to the table when they catch a whiff of that warm, roasted squash mingling with the rich aroma of bacon.
Set the table with your best farmhouse charm, maybe a cozy fabric runner that you found at a clearance sale. Pour some sparkling water to evoke a little specialness, even if a simple orange juice might do the trick too.
When dinner’s finally ready, it feels like a big victory. Everyone gathers around, and even if the table is a bit chaotic with crayons and half-eaten rolls, it’s truly a happy sight. The crunch of the salad and the bright flavors bounce around your taste buds, creating sweet memories and connections over shared food.
Saving Fall Harvest Salad for Tomorrow
Leftovers can sometimes feel like a chore, but this salad is a whole different story especially with a second-day snack like Juicy Cucumber Caprese Salad to keep the freshness going.
To keep your Fall Harvest Salad cozy for tomorrow, store it in an airtight container in the fridge. You can reheat the roasted squash and turkey gently in the microwave if you’d like a warm salad, but I recommend enjoying it cold for the best mix of textures. Just remember to add a little splash of fresh dressing if you need to brighten it up again.
Ellie’s Slow-Living Tips
Taking a cue from my own kitchen mishaps and wins, here are a few little kitchen nuggets I’ve learned over the years:
- Ingredient Swaps: If you don’t have butternut squash, sweet potatoes can step in like the valuable teammates they are. They’ll roast up just fine and bring their own sweetness.
- Time Savers: Store-bought shredded chicken can save you a ton of time if you’re in a rush. It’s a great solution on those days when life has just thrown too many balls in the air.
- Flavor Enhancements: A sprinkle of feta or goat cheese can give your salad an extra layer of richness. If you can’t find one, don’t hesitate to play with other kinds of cheese.
- Don’t Stress: If your salad looks more like a jumble than a masterpiece, embrace it! Perfection isn’t the goal. Enjoy the process and the chaos that comes with it.
Family Twists on Fall Harvest Salad
Every family has their own spin on traditional recipes some like extra crunch, while others enjoy texture contrasts similar to our Pumpkin Bacon Caramelized Onion Pasta, which brings bold autumn flavors to the table.
You might also meet folks who prefer quinoa in their salads for added protein and texture. And hey, while I’m a huge fan of adding roasted brussels sprouts, my kids have made it clear that they will wage war over the mere sight of them, opting instead for classic crunchy apples.
You can get creative with how your family enjoys the Fall Harvest Salad without losing its essence. Sometimes, it’s the little twists that make meals memorable.
FAQs About Fall Harvest Salad
Can I double this recipe for a crowd?
Yes, but make sure your slow cooker’s big enough. I once tried it in a smaller one, and let’s just say dinner was… delayed.
What if I don’t have bacon?
No problem at all! You can swap in crispy chickpeas or skip the meat altogether. The salad will still taste amazing.
How long does it take to prepare?
About 15 minutes of hands-on time and 30 for cooking the squash. It’s a quick and easy crock pot recipe that fits beautifully into your family dinner.
Can I use different greens?
Absolutely! If you have arugula, spinach, or any garden greens, feel free to throw those in. They’ll work just as beautifully.
Is there a vegan option?
Certainly! You can leave out the bacon and turkey and use a maple syrup-based dressing. The roasted squash and pecans will still pack a delicious punch.
A Final Thought
As the candles flicker and laughter fills the room, I’m reminded of the importance of slowing down to enjoy both the meal and the company. The Fall Harvest Salad isn’t just about the ingredients; it’s about sharing stories, whether they’re belly laughs or slight mishaps, over a table filled with love.
So, embrace the joyful chaos of home cooking, celebrate the changing seasons, and remember that even imperfect meals can create perfectly beautiful moments amidst a bit of family craziness, of course. Until our next slow day, may your cooking bring you warmth and happiness!
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