Fall Harvest Salad Recipe with Maple Vinaigrette and Bacon
Introduction
As the leaves turn golden and the air grows crisp, it’s time to embrace the flavors of autumn with a delightful Fall Harvest Salad. This recipe combines the sweetness of roasted butternut squash, the tartness of crisp apples, and the savory crunch of bacon to create a symphony of flavors that will tantalize your taste buds. Perfect for a cozy fall harvest cobb salad recipe roasted butternut squash salad maple vinaigrette autumn salad fall salad recipe cobb salad, this dish is sure to become a seasonal favorite.
Why is it Perfect for You?
This Fall Harvest Salad is not just a meal; it’s a celebration of autumn’s bounty. It’s gluten-free, packed with nutrients, and offers a perfect balance of flavors and textures. Whether you’re looking for a hearty lunch or a stunning side dish for your holiday table, this salad delivers on all fronts.
Ingredients List
◾ 4 cups mixed salad greens
◾ 2 cups roasted butternut squash, cubed
◾ 1 large apple, thinly sliced
◾ 6 slices bacon, cooked and crumbled
◾ 1/2 cup pecans, toasted
◾ 1/4 cup dried cranberries
◾ 1/4 cup crumbled goat cheese
◾ 3 tablespoons maple syrup
◾ 2 tablespoons apple cider vinegar
◾ 1/4 cup extra-virgin olive oil
◾ 1 teaspoon Dijon mustard
◾ Salt and pepper to taste
Preparation Time and Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Step-by-Step Instructions
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Peel and cube the butternut squash, toss it with a tablespoon of olive oil, and season with salt and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Allow to cool slightly before adding to the salad.
Step 2: Prepare the Maple Vinaigrette
In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, and Dijon mustard. Season with a pinch of salt and pepper. This dressing will tie all the flavors of our Fall Harvest Salad together beautifully.
Step 3: Assemble the Salad
In a large serving bowl, gently toss the mixed greens with half of the maple vinaigrette. Layer the roasted butternut squash, apple slices, crumbled bacon, toasted pecans, dried cranberries, and goat cheese on top. Drizzle the remaining dressing over the salad just before serving.
Nutritional Information
This Fall Harvest Salad is not only delicious but also nutritious. It’s rich in vitamins A and C from the butternut squash and greens, while the pecans and olive oil provide healthy fats.
Calories per Person
Approximately 450 calories per serving.
Healthier Alternatives for the Recipe
To make this salad even healthier, consider using turkey bacon instead of regular bacon, or omit it altogether for a vegetarian version. You can also reduce the amount of maple syrup in the dressing to lower the sugar content.
Serving Suggestions
Serve this Fall Harvest Salad as a main course for lunch or as a side dish alongside roasted chicken or grilled salmon. It pairs wonderfully with a glass of crisp white wine or sparkling apple cider.
Common Mistakes to Avoid
Don’t overdress the salad; the flavors should complement, not overpower each other. Also, be careful not to overcook the butternut squash – it should be tender but still hold its shape.
Storing Tips for the Recipe
For the best flavor and texture, this salad is best enjoyed fresh. However, you can prepare the components separately and store them in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to maintain the crispness of the greens and prevent the apples from browning.
FAQs
Can I make this salad ahead of time?
While it’s best served fresh, you can prepare the components separately and assemble just before serving.
Is this salad gluten-free?
Yes, this Fall Harvest Salad is naturally gluten-free.
Can I substitute the butternut squash with another vegetable?
Certainly! Sweet potato or pumpkin would work well as alternatives.
How can I make this salad vegan?
Simply omit the bacon and goat cheese, or replace them with vegan alternatives like smoky tempeh bits and cashew cheese.
Conclusion
This Fall Harvest Salad is more than just a recipe; it’s a celebration of autumn’s flavors. With its perfect balance of sweet and savory, crunchy and tender, it’s sure to become a staple in your fall menu rotation. Whether you’re serving it at a family dinner or bringing it to a potluck, this salad is bound to impress and satisfy.
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Share your experience with us
OOLALA
This turned out so awesome they look like they came from a exspensive bakery.
Just a question
So what about the grease from the meat? Should I use the leanest meats or is the grease give more flavor.
What about a meatloaf on top of veggies ? Would that work?
Ingredients list good, directions lacking
There were great details on quantities of ingredients I should use, but the recipe didn’t tell me the cook time. Also, mentioned in the section about “common mistakes” that you need to let it chill enough but doesn’t direct you in the recipe that you need to let it chill. More details would be helpful
Dressing is perfect!
Not a big fan of mayo, loved the Greek yogurt swap. Reduced garlic a bit. Dressing was delish!
Best coffee cake- ever!!
This recipe was not the easiest to follow due to how it was written. It requires a lot of back and forth from instructions to the lists of ingredients but oh, hey, the end result is totally worth the effort! Mouthwatering and delicious plus it’s a pretty presentation.
