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.
Ingredients
Scale
Salad Ingredients
- 4 cups mixed greens (baby spinach, arugula, kale)
- 2 cups butternut squash, peeled, cubed, and roasted
- 1 medium apple (Granny Smith or Honeycrisp), thinly sliced
- 4 slices smoked turkey bacon, cooked and crumbled
- 1/2 cup shredded mozzarella cheese (vegetal)
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted walnuts or pecans
Dressing Ingredients
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
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
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: fall salad, harvest salad, maple balsamic dressing, roasted butternut squash, smoked turkey bacon salad, autumn salad
