Fall Harvest Salad

Filled with the flavors of fall, this Fall Harvest Salad is the perfect side dish for holidays or as a part of any dinner. Made with butternut squash, bacon, pecans, and dried cranberries, this is a salad you will want to make over and over again.

Course Salad

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 322kcal

Author Deborah Harroun

Ingredients

Salad

3 cups cubed butternut squash
2 tablespoons avocado oil
Salt and pepper to taste
1/2 lb. Bacon
8 oz mixed greens
1/3 cup feta cheese
1/3 cup toasted pecans
1/3 cup dried cranberries

Dressing

1/4 cup avocado oil
2 tablespoons apple cider vinegar
2 tablespoon honey
1 tablespoon dijon mustard
2 teaspoons lemon juice
1 clove garlic finely minced
Salt and pepper to taste

Instructions

Preheat the oven to 400ºF.
Place the butternut squash on a large baking sheet. Drizzle with the 2 tablespoons of avocado oil, then season with salt and pepper. Stir to coat. Place in the hot oven and roast until the squash is tender and golden brown, about 45 minutes, stirring several times during baking time.
3 cups cubed butternut squash, 2 tablespoons avocado oil, Salt and pepper
While the squash is roasting, make the dressing by combining the 1/4 cup of avocado oil, apple cider vinegar, honey, lemon juice, mustard, and garlic in a small jar. Screw the lid on tight, then shake to combine. Taste and season with salt and pepper, if needed. Refrigerate until the dressing is needed.
1/4 cup avocado oil, 2 tablespoons apple cider vinegar, 2 tablespoon honey, 1 tablespoon dijon mustard, 1 clove garlic, Salt and pepper, 2 teaspoons lemon juice
Cut the bacon into pieces, and cook in a skillet over medium-high heat until crispy. Remove to a paper towel lined plate.
1/2 lb. Bacon
To assemble the salad, place the greens in a large bowl. Top with the bacon, feta cheese, pecans, cranberries, and roasted butternut squash.
8 oz mixed greens, 1/3 cup feta cheese, 1/3 cup toasted pecans, 1/3 cup dried cranberries
Drizzle the dressing over the top of the salad, or serve at the table so each person can add dressing to their portion.

Notes

You can substitute another oil for the avocado oil, such as olive oil, vegetable oil, etc.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition