If you’re searching for a fresh, satisfying way to enjoy the flavors of the season, this Fall Harvest Salad with Maple Balsamic Dressing is an absolute must-try. Bursting with crunchy seasonal veggies, smoky turkey bacon, and the creamy delight of shredded mozzarella cheese, it’s a vibrant celebration of fall on your plate. The maple balsamic dressing adds a perfect balance of sweetness and tang, making every bite a cozy, delicious experience.

Why You’ll Love This Recipe

Seasonal freshness: Packed with fall vegetables that bring bright, crisp flavors and vibrant colors to your meal.
Flavor harmony: The maple balsamic dressing creates a perfect blend of sweetness and acidity to complement every ingredient.
Protein-packed touch: Smoked turkey bacon adds a smoky, savory layer that elevates the salad’s heartiness.
Easy to prepare: A straightforward recipe perfect for busy weeknights or casual entertaining.
Customizable: Simple base ingredients that welcome your favorite veggies or proteins for endless variations.

Ingredients You’ll Need

Each ingredient in this Fall Harvest Salad with Maple Balsamic Dressing is carefully selected for simplicity and seasonal appeal. Together, they create a rich medley of textures and flavors that feel both comforting and refreshing.

Mixed greens: A fresh foundation of baby spinach, arugula, and kale adds color and nutrients.
Butternut squash: Roasted cubes bring a natural sweetness and soft texture to the salad.
Apples: Crisp, tart apple slices boost freshness and add a juicy bite.
Smoked turkey bacon: Cooked and crumbled for a smoky, savory contrast.
Shredded mozzarella cheese (vegetal): Creamy cheese that melts slightly into the mix for a luscious touch.
Red onion: Thinly sliced to add sharpness and color.
Walnuts or pecans: Toasted nuts for crunch and earthy flavor.
Maple syrup: A natural sweetener for the dressing, enhancing the fall vibe.
Apple cider vinegar: Adds acidity and brightness to balance the dressing.
Olive oil: Smooth base for the dressing to bring all flavors together.
Dijon mustard: A hint of spice for depth in the dressing.
Salt and pepper: Essential seasoning to taste.

Variations for Fall Harvest Salad with Maple Balsamic Dressing

This salad is incredibly versatile, making it easy to adapt according to what you have on hand or your dietary preferences. Feel free to experiment and make the recipe your own!

Vegetarian swap: Leave out smoked turkey bacon and add grilled tofu or chickpeas for plant-based protein.
Cheese alternatives: Try crumbled feta or goat cheese instead of shredded mozzarella cheese (vegetal) for a tangy twist.
Nut-free option: Substitute toasted seeds like pumpkin or sunflower seeds if you want to skip the nuts.
Fruit surprises: Add dried cranberries or pomegranate seeds for an extra burst of sweetness and texture.
Greens upgrade: Swap mixed greens with fresh baby arugula or watercress for a peppery note.

Easy Fall Harvest Salad with Maple Balsamic Dressing

How to Make Fall Harvest Salad with Maple Balsamic Dressing

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss with a bit of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized. Set aside to cool slightly.

Step 2: Cook the Smoked Turkey Bacon

While the squash roasts, cook the smoked turkey bacon in a non-stick skillet over medium heat until crisp. Remove and drain excess fat on a paper towel, and crumble when cool.

Step 3: Prepare the Maple Balsamic Dressing

Whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth. Taste and adjust seasoning if needed.

Step 4: Assemble the Salad

In a large salad bowl, combine mixed greens, roasted squash, crisp apple slices, red onion, toasted walnuts or pecans, crumbled turkey bacon, and shredded mozzarella cheese (vegetal). Drizzle with the maple balsamic dressing and toss gently to coat everything evenly.

Step 5: Serve Fresh

Transfer the salad to individual plates or a serving platter and enjoy immediately with your favorite sides or as a standalone meal.

Pro Tips for Making Fall Harvest Salad with Maple Balsamic Dressing

Roast butternut squash evenly: Cut cubes to similar sizes for consistent roasting and caramelization.
Make dressing ahead: Prepare the maple balsamic dressing up to a day in advance to allow flavors to meld.
Toast nuts carefully: Use medium heat and toss often to avoid bitterness or burning.
Use crisp apples: Granny Smith or Honeycrisp apples provide great balance of tartness and sweetness.
Add dressing just before serving: Keeps greens fresh and prevents sogginess.

How to Serve Fall Harvest Salad with Maple Balsamic Dressing

Garnishes

Top the salad with freshly cracked black pepper, extra toasted nuts, or a few sliced green onions for a pop of flavor and presentation.

Side Dishes

This salad pairs beautifully with warm crusty bread, a bowl of butternut squash soup, or a simple grilled chicken breast for a fuller meal.

Creative Ways to Present

Serve the salad in hollowed-out apples or small pumpkins for a festive fall touch at gatherings or dinner parties.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salad components separate when possible. Store the greens and dressing in airtight containers to maintain freshness, and add the dressing just before serving leftovers.

Freezing

This salad is best enjoyed fresh, but you can freeze roasted butternut squash and cooked smoked turkey bacon separately, then thaw before assembling the salad.

Reheating

Gently warm the roasted squash and smoked turkey bacon in the microwave or oven, then toss with fresh greens and dressing for a quick warm salad option.

FAQs

Can I use different types of greens?

Absolutely! Spinach, arugula, kale, or mixed spring greens all work well and can be customized to your taste preferences.

Is the maple balsamic dressing difficult to make?

Not at all! It requires only a few simple pantry ingredients and comes together with a quick whisk, making it beginner-friendly.

Can I prepare this salad ahead of time?

Yes, but to keep the greens crisp, store the dressing separately and add it right before serving.

What can I substitute for smoked turkey bacon?

For a vegetarian option, try crispy tofu, tempeh, or extra nuts for added texture and protein.

How long does the salad keep after assembling?

Once dressed, it’s best eaten within a few hours to maintain freshness and prevent sogginess.

Final Thoughts

This Fall Harvest Salad with Maple Balsamic Dressing is a delightful way to savor the best of autumn’s bounty. Its vibrant flavors, seasonal ingredients, and simple preparation make it a go-to for cozy dinners or special occasions. Give this recipe a try you’ll find yourself reaching for it time and time again as your new favorite fall dish.

Fall Harvest Salad with Maple Balsamic Dressing

Author: Marcus
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Fall Harvest Salad with Maple Balsamic Dressing offers a fresh and satisfying seasonal meal bursting with crunchy veggies, smoky smoked turkey bacon, and creamy shredded mozzarella cheese (vegetal). It is perfectly balanced with a sweet and tangy maple balsamic dressing, making it a cozy and delicious autumn dish.

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss with a bit of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized. Set aside to cool slightly.
Cook the Smoked Turkey Bacon: While the squash roasts, cook the smoked turkey bacon in a non-stick skillet over medium heat until crisp. Remove and drain excess fat on a paper towel, and crumble when cool.
Prepare the Maple Balsamic Dressing: Whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth. Taste and adjust seasoning if needed.
Assemble the Salad: In a large salad bowl, combine mixed greens, roasted squash, crisp apple slices, red onion, toasted walnuts or pecans, crumbled smoked turkey bacon, and shredded mozzarella cheese (vegetal). Drizzle with the maple balsamic dressing and toss gently to coat everything evenly.
Serve Fresh: Transfer the salad to individual plates or a serving platter and enjoy immediately with your favorite sides or as a standalone meal.

Notes

Cut butternut squash into similar-sized cubes for even roasting and caramelization.
Make the maple balsamic dressing up to a day ahead to allow flavors to meld.
Toast nuts over medium heat, tossing often to prevent bitterness or burning.
Use crisp apples such as Granny Smith or Honeycrisp for the best tartness and sweetness balance.
Add dressing just before serving to keep greens fresh and prevent sogginess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: American