Description
Before we dive into the recipe, let’s talk about what makes each component essential. The kale forms our sturdy base—none of that wilting lettuce nonsense here. I massage it lightly with a bit of olive oil to make it tender and more digestible. The roasted butternut squash brings sweetness and substance, transforming this from a side dish into a proper meal.
Ingredients
Nutritional Values of Fall Harvest Salad
This autumn salad isn’t just delicious—it’s genuinely nutritious. Per serving (recipe serves 4):
- Calories: 485
- Protein: 15g
- Carbohydrates: 38g
- Dietary Fiber: 6g
- Sugars: 22g
- Fat: 32g
- Saturated Fat: 7g
- Cholesterol: 25mg
- Sodium: 380mg
- Vitamin A: 180% DV
- Vitamin C: 95% DV
- Calcium: 25% DV
- Iron: 15% DV
The kale alone provides incredible nutritional benefits, packed with vitamins K, A, and C. The butternut squash adds beta-carotene and fiber, while the nuts contribute healthy fats and protein. This harvest salad recipe truly nourishes your body while delighting your taste buds.
Instructions
One of my favorite things about this fall harvest salad is how adaptable it is. Here are some variations I’ve tried and loved:
Protein Boost: Add grilled chicken breast, roasted turkey, or even seared salmon to make it even more substantial. I once added leftover Thanksgiving turkey, and it was absolutely phenomenal.
Vegan Fall Harvest Salad: Skip the bacon and cheese, double up on the candied pecans, and add roasted chickpeas for protein. Use nutritional yeast for that cheesy flavor without dairy.
Different Greens: While I love kale, this harvest salad works beautifully with mixed baby greens, spinach, or arugula. Arugula adds a peppery bite that complements the sweet elements wonderfully.
Fruit Variations: Swap the apple for pear, or add both! Pomegranate arils instead of cranberries create jewel-like bursts of flavor. Fresh figs are incredible if you can find them.
Grain Addition: Toss in some cooked farro, quinoa, or wild rice to make this autumn salad even heartier.
Cheese Options: Try crumbled goat cheese, blue cheese, or aged white cheddar. Each brings its own character to the dish.
The image that inspired this recipe shows a stunning composed salad where each ingredient occupies its own space in the bowl, creating a beautiful mosaic of fall colors. To recreate this presentation, use a large, shallow serving bowl. Arrange your massaged kale as the base, then place each topping in distinct sections around the bowl—the golden butternut squash, ruby cranberries, ivory cheese shavings, crimson apple pieces, and rich brown pecans create a gorgeous color palette that screams autumn.
For individual servings, I love using wide, shallow bowls that let you see all the beautiful layers. A small ramekin of extra dressing on the side allows each person to add more if desired.
This fall harvest salad pairs beautifully with a variety of beverages. A crisp white wine like Sauvignon Blanc or an unoaked Chardonnay complements the salad’s brightness without overwhelming it. If you prefer red wine, try a light-bodied Pinot Noir—its earthy notes echo the autumn flavors perfectly.
For non-alcoholic options, I love serving this harvest salad recipe with sparkling apple cider or a homemade ginger-pear kombucha. Both beverages enhance the seasonal flavors while providing refreshing contrast.
This autumn salad is excellent for meal prep, though I recommend storing components separately. The roasted butternut squash keeps for up to 5 days in an airtight container in the refrigerator. The dressing lasts a week. The candied pecans stay crunchy for up to two weeks in an airtight container at room temperature.
When ready to serve, simply massage fresh kale, arrange your toppings, and dress your salad. The bacon can be cooked ahead and reheated briefly in the oven to restore crispness, or added cold—both ways work beautifully.
Don’t dress the entire salad until you’re ready to eat it. Once dressed, the kale will begin to wilt. For packed lunches, keep dressing in a separate container and toss just before eating.