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This harvest salad is packed with flavor from the perfect caramelized roasted butternut squash, crispy bacon, sweet crunchy apples, toasted maple pecans, avocado, cranberries and a tangy apple cider vinaigrette. It’s perfect as a side salad or can be served as a meal with additional protein!
A big harvest salad is one of my favorite things for fall to serve either as a side dish or a lighter meal.
This one is filled with goodies! Toasty roasted, caramelized butternut squash is perfect with kale, apples and cranberries.
Plus some other salad toppers like toasted maple pecans, bacon, avocado, plus a simple apple cider vinaigrette.
As far as fall salads go, this one has everything I’m craving! Let’s get into all the delicious details so you can make it ASAP!
What You Need to Make this Harvest Salad
Vinaigrette:
apple cider vinegarmaple syrup dijon mustard6 tablespoons olive oilSea salt and black pepper
Salad:
butternut squashnitrate free bacon (no sugar for Whole30)kaleolive oil + sea saltpecansghee or coconut oilmaple syrupCayenne pepperCinnamon applesdried cranberries (juice sweetened for Whole30)avocado
How to Make this Harvest Kale Salad
Preheat your oven to 425° F and line a large baking sheet with parchment paper. Place the butternut squash on one sheet and toss with oil and sprinkle with sea salt.
Roast for 30 minutes, or until browning on the outside and soft inside.
Lay the bacon in a single layer on the second sheet. After the squash has roasted for 15 minutes, place the bacon in the oven either below or above the squash.
The bacon should take between 13-15 minutes, so make sure to watch it for burning.
While the bacon and squash are in the oven, prepare the rest of the salad. Place the kale in a large bowl and sprinkle with a little oil and a little sea salt. Massage the kale with your hands to break down tough fibers and soften the kale.
In a small skillet over medium heat, melt the ghee or coconut oil. Add the pecans, sprinkle with salt, cayenne and cinnamon and drizzle with the maple syrup.
Cook until toasted, careful not to burn the pecans.
Combine the vinaigrette ingredients in a small mason jar with a lid, or a small bowl. Either shake (for a jar) or whisk together well and set aside.
Toss the kale with the roasted butternut and crumble the bacon over the top.
Add the diced apples, pecans, and cranberries and toss to combine. Arrange the sliced avocado around the salad, then toss with dressing.
Tips for An Easy Quick Salad
You can make the dressing a day ahead of time and store refrigerated until ready to use. Simply shake or whisk before using.
The pecans can also be cooked ahead of time as well. Simply cool and store in a sealed container in the refrigerator.
For juice-sweetened cranberries that are compatible with Whole30, I like to use these from Amazon.
I know you’ll enjoy this salad as much as I did! Grab your ingredients and preheat your oven because it’s time to cook – let’s go!
Butternut Squash Harvest Salad {Paleo, Whole30}
Butternut Squash Harvest Salad {Paleo, Whole30}
This harvest salad is packed with flavor from the perfect caramelized roasted butternut squash, crispy bacon, sweet crunchy apples, toasted maple pecans, avocado, cranberries and a tangy apple cider vinaigrette. It’s perfect as a side salad or can be served as a meal with additional protein! Servings: 8 servings
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Ingredients
Vinaigrette:
1/4cupapple cider vinegar1tablespoonmaple syrup1teaspoondijon mustard6tablespoonsolive oilSea salt and black pepperto taste
Salad:
1medium butternut squashpeeled and cut into 1/2” cubes (about 4 cups)8slicesnitrate free bacon6cupskale chopped1teaspoonolive oil + 1 tablespoon olive oildividedSea salt3/4cuppecans1teaspoongheeor coconut oil1teaspoonmaple syrupCayenne pepperCinnamonSea salt1large honeycrisp appleor 2 smaller ones, thinly sliced1/2cupdried cranberries(juice sweetened for Whole30)1avocadopeeled and thinly sliced
Instructions
Preheat your oven to 425° F and line a large baking sheet with parchment paper. Place the butternut squash on one sheet and toss with 1 tablespoon oil and sprinkle all over with sea saltPlace the sheet in the oven and roast for 30 minutes, or until browning on the outside and soft inside.Lay the bacon in a single layer on the second sheet. After the squash has roasted for 15 minutes, place the bacon in the oven either below or above the squash. The bacon should take between 13-15 minutes, so make sure to watch it for burning. Once done, remove from the oven and drain on paper towels. The butternut squash should be done at this point too.While the bacon and squash are in the oven, prepare the rest of the salad. Place the kale in a large bowl and sprinkle with 1 teaspoon oil and a little sea salt. Massage the kale with your hands to break down tough fibers and make the kale softer for the salad.In a small skillet over medium heat, melt the ghee or coconut oil. Once hot, add the pecans, sprinkle with salt, cayenne and cinnamon and drizzle with the maple syrup. Cook, stirring occasionally, until toasted, careful not to burn the pecans. This should take just 2-3 minutes.Combine the vinaigrette ingredients in a small mason jar with a lid, or a small bowl. Either shake (for a jar) or whisk together well and set aside. You can make the dressing a day ahead of time and store refrigerated until ready to use. Simply shake or whisk before using.Toss the kale with the roasted butternut and crumble the bacon over the top. Add the diced apples, pecans, and cranberries and toss to combine. Arrange the sliced avocado around the salad. Give the dressing a shake and toss as much as you like with the salad. Serve right away and enjoy!
Recipe Notes
*Makes 8 servings as a side dish
Nutrition
Calories: 343kcalCarbohydrates: 29gProtein: 7gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 16mgSodium: 186mgPotassium: 750mgFiber: 7gSugar: 13gVitamin A: 15048IUVitamin C: 70mgCalcium: 190mgIron: 2mg
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Want more paleo winter squash recipes? Try One of These!
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Delicata Squash Harvest Kale Salad
Spaghetti Squash Chicken Alfredo
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