If fall had a flavor, this salad would be it.
Crispy bacon. Sweet roasted squash. Juicy apples and nutty Manchego. Every bite feels like that moment you step outside in October and the air smells faintly like woodsmoke and maple syrup. This Fall Harvest Salad takes everything you love about a classic Cobb and gives it a seasonal twist — hearty enough for dinner, elegant enough for company, and flexible enough to meal prep ahead.

Ingredients

For the Salad

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 (or more, honestly)
4 cups chopped kale (Lacinato kale works beautifully)
6 cups mixed spring greens
2 cups cooked shredded chicken or turkey (about 8 ounces; rotisserie chicken or Thanksgiving leftovers both shine here)
1 Honeycrisp or Jonathan apple, cored and diced
⅔ cup pecan halves, toasted and chopped
⅓ cup dried cranberries
½ cup Manchego or Parmesan cheese, shaved or peeled (about 2 ounces)

For the Maple Vinaigrette

¼ cup extra-virgin olive oil
¼ cup white balsamic vinegar
2 tablespoons minced shallot
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard
Kosher salt and black pepper, to taste

Instructions

Roast the squash.
Preheat oven to 400°F (200°C). Toss the squash cubes with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.
Cook the bacon.
Meanwhile, crisp the bacon in a large skillet over medium heat. Transfer to a paper towel-lined plate, let cool slightly, and chop into pieces.
Prep the greens.
Add chopped kale to a large salad bowl. Gently massage the leaves for about 30 seconds until slightly softened — it makes all the difference. Toss in the spring greens.
Assemble the salad.
Top the greens with roasted squash, bacon, chicken (or turkey), diced apple, pecans, cranberries, and Manchego.
Make the vinaigrette.
In a small bowl or jar, whisk together olive oil, white balsamic vinegar, shallot, maple syrup, and Dijon. Season with salt and pepper to taste.
Dress and serve.
Drizzle the vinaigrette over the salad and toss lightly to coat. Taste and adjust seasoning if needed.

Pro Tip: To toast pecans, spread them on a baking sheet and bake at 350°F for 7–8 minutes until fragrant. Keep a timer — they burn fast once fragrant.

Tips & Tricks

Massage the kale. Don’t skip it! Massaging breaks down fibers and makes it soft and flavorful.
Substitute smartly. No butternut squash? Try roasted sweet potatoes or acorn squash.
Use warm bacon drippings. Replace a spoonful of olive oil in the vinaigrette with warm bacon fat for an extra-savory twist.
Make ahead: Store all components separately for up to 3 days. Assemble just before serving to keep the greens fresh.
Serving idea: Top with grilled salmon or soft-boiled eggs for a protein boost.

Substitutions & Variations

Vegetarian: Skip the bacon and chicken; add roasted chickpeas or white beans for protein.
Vegan: Omit cheese and bacon; use maple-roasted pepitas for crunch.
Nut-free: Swap pecans for roasted sunflower seeds.
Dressing twist: Use apple cider vinegar instead of white balsamic for a tangier, “cider vinaigrette” feel.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! For meal prep, store all components separately in airtight containers. Combine and dress right before serving to keep the greens crisp.

What’s the best apple to use?

Honeycrisp adds sweetness and crunch, but Granny Smith gives a bright, tart balance. Fuji or Jonathan apples also work great.

Can I make the vinaigrette vegan?

Absolutely. The vinaigrette is naturally vegan — just ensure your Dijon doesn’t contain honey.

How long will leftovers keep?

Once dressed, this salad is best eaten within 24 hours. Undressed components can last up to 3 days refrigerated.

Nutrition Information (per serving)

Calories: ~480
Protein: 28g
Carbohydrates: 29g
Fat: 30g
Fiber: 6g
Sugar: 10g
(values approximate)

Serving Suggestions

Pair this salad with:

Homemade cornbread for a comforting dinner.
Garlic naan or crusty baguette for a rustic, café-style lunch.
Sweet potato dinner rolls for a festive fall spread.
Or keep it light — just a mug of soup and this salad make the coziest weeknight meal.

This Fall Harvest Salad isn’t just a recipe, it’s a little seasonal ritual. It’s what you make when the air turns crisp and you want something that tastes like sweater weather in a bowl. Every forkful layers sweetness, crunch, warmth, and color, proof that “healthy” and “hearty” can absolutely share the same plate.

If you try it, leave a comment or rating, or tag your creation on social media. Nothing makes a cook happier than seeing a recipe find its way into someone else’s fall table.