This harvest salad brings together tender roasted autumn squash, crisp orchard apples, savory chicken, and crisp turkey bacon over a vibrant bed of fresh greens. It delivers a balanced contrast of warm and chilled components, creamy textures, and crunchy toppings, tied together with a simple homemade maple Dijon vinaigrette.

Whether you are assembling a satisfying weekday lunch, planning dinner meal prep, or serving a seasonal side dish for a weekend gathering, this salad offers genuine culinary balance. It combines hearty roasted vegetables and substantial proteins into a cohesive meal that feels substantial without feeling heavy.

Why You’ll Love This Recipe

• Combines warm roasted elements with chilled, crisp produce for dynamic textural contrast.
• Keeps exceptionally well for weekly meal prep when the dressing and greens are stored separately.
• Uses balanced pantry staples to create an emulsified vinaigrette in less than two minutes.
• Provides a complete, balanced plate with satisfying proteins, wholesome fats, and nutrient-dense greens.

Key Ingredients & Substitutions

Every element in this bowl serves a specific purpose in building texture, balancing sweetness, and delivering savory depth.

• 4 cups mixed greens
• 1 small butternut squash (about 1 1/2 pounds)
• 4 slices of turkey bacon
• 2 whole boneless, skinless chicken breasts
• 2 hard-boiled eggs
• 1 large apple, diced
• 1 large avocado, diced
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted pepitas
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Ingredient Notes and Smart Swaps

• The Base Greens: A sturdy spring mix, baby spinach, or chopped Tuscan kale works wonderfully. If using kale, strip the woody stems and massage the leaves with a drop of olive oil to soften the fibers.
• Roasted Squash: A small butternut squash provides a sweet, nutty, caramelized profile once roasted at high heat. Sweet potatoes or honeynut squash make seamless 1:1 swaps, requiring identical roasting times when cut into uniform 3/4-inch dice.
• Lean Proteins: Boneless, skinless chicken breasts offer mild, savory substance that complements the tangy vinaigrette. For an easy variation, you can try substituting the chicken with other lean protein sources like roasted turkey or pan-seared firm tofu.
• Turkey Bacon: Baked turkey bacon supplies a crisp, smoky crunch that cuts through the sweetness of the fruit and squash. Choose uncured turkey bacon sliced medium-thick so it crisps without drying out.
• Fresh Fruit and Avocado: A crisp, tart variety like Honeycrisp, Pink Lady, or Granny Smith holds its snap against the softer components. The diced avocado contributes buttery smoothness that balances the sharp goat cheese.
• Seeds and Dried Fruit: Pepitas (hulled pumpkin seeds) provide a nutty, brittle crunch. Toasted sunflower seeds or chopped pecans also fit the autumn profile. Dried cranberries introduce a chewy, tart brightness; dried cherries or golden raisins can be used instead.
• Cheese: Fresh goat cheese (chèvre) brings pleasant tang and creamy richness. If you prefer a saltier, firmer profile, crumbled feta or shaved aged white cheddar are excellent alternatives.
• Vinaigrette: The dressing relies on quality extra-virgin olive oil, sharp apple cider vinegar, smooth Dijon mustard for emulsification, and pure maple syrup for gentle sweetness.

Step-by-Step Instructions

Follow these sequenced steps to coordinate your oven and stovetop work, ensuring the warm elements finish right as you assemble the fresh produce.

1. Prepare and Roast the Squash

Preheat your oven to 400°F (200°C). Peel the butternut squash using a sharp Y-peeler, slice it lengthwise, scoop out the seeds with a spoon, and cut the flesh into neat 3/4-inch cubes. Uniform cuts ensure even roasting. Place the cubes on a large rimmed baking sheet, toss thoroughly with 1 tablespoon of the olive oil, and spread them into a single layer with space between pieces. Roast for 15 to 20 minutes, turning once halfway through with a spatula, until the edges show golden caramelization and the centers yield easily to a fork.

2. Bake the Turkey Bacon

While the squash roasts, line a second baking sheet with aluminum foil to catch any rendered fat and prevent sticking. Arrange the 4 slices of turkey bacon in a single layer without overlapping. Bake at 400°F (200°C) alongside the squash for 12 to 20 minutes, checking near the 12-minute mark. Turkey bacon crisps quickly once the moisture evaporates. When browned and crisp, transfer the slices to a paper towel-lined plate to drain and cool. Once cooled, roughly chop into bite-sized pieces.

3. Cook the Chicken Breasts

Season the chicken breasts lightly with salt and black pepper. Heat a grill pan or cast-iron skillet over medium heat. Cook the breasts for 6 to 8 minutes per side, depending on thickness, until golden brown on the exterior. Use a digital instant-read thermometer inserted into the thickest part of the meat to confirm the meat reaches safe minimum internal temperatures of 165°F (74°C). Transfer the cooked chicken to a cutting board and let it rest for 5 to 7 minutes so the juices settle before slicing it into thin strips.

4. Hard-Boil the Eggs

Place 2 large eggs in a single layer in a small saucepan and cover them with cold water by about an inch. Set the pot over high heat and bring it to a rolling boil. As soon as the water boils vigorously, remove the pan from the heat source, cover with a tight-fitting lid, and let sit undisturbed for exactly 9 minutes for firm yet creamy yolks. Immediately transfer the eggs to a bowl filled with ice water or rinse under cold running tap water for 2 minutes to halt cooking. Peel carefully, slice into quarters or rounds, and set aside.

5. Whisk the Vinaigrette

In a small mixing bowl or a glass jar with a fitted lid, combine the remaining 1 tablespoon of olive oil, apple cider vinegar, Dijon mustard, and pure maple syrup. Whisk vigorously, or seal the jar and shake vigorously for 20 seconds, until the vinaigrette appears fully emulsified, glossy, and slightly thickened. Season with a pinch of fine salt and freshly cracked black pepper.

6. Assemble and Dress the Salad

In a wide, shallow salad bowl or platter, lay down the 4 cups of mixed greens. Scatter the warm roasted butternut squash, chopped crispy turkey bacon, sliced chicken breast, hard-boiled egg slices, diced apple, and diced avocado across the greens in grouped sections or an even layer. Drizzle the maple Dijon dressing evenly over the ingredients. Garnish the top with the dried cranberries, crumbled goat cheese, and toasted pepitas. Finish with a final light crack of black pepper and serve immediately.

If you enjoy composed salads with distinct flavor profiles, you can also try making a Tortellini Salad for a pasta-focused meal or a Roasted Peach Salad With Burrata when stone fruits are in season.

Expert Chef Tips & Troubleshooting

• Prevent Steaming the Squash: If you crowd the baking sheet, moisture escaping from the cut squash gets trapped, causing the cubes to steam rather than caramelize. Use a standard half-sheet pan (18×13 inches) so each piece touches bare metal with breathing room.
• Keep Fruit Fresh: If preparing the salad 30 minutes before guests arrive, toss the diced apples and avocado in a teaspoon of fresh lemon juice or a few drops of the apple cider vinegar. The natural acidity prevents enzymatic browning and keeps their colors bright.
• Emulsify the Dressing Properly: Dijon mustard acts as a natural emulsifier containing plant mucilage that binds the vinegar and oil. If your dressing separates quickly, add an extra half-teaspoon of Dijon and whisk thoroughly until uniform.
• Temperature Strategy: While the salad can be served with completely chilled ingredients, serving the squash and chicken while still slightly warm provides an appealing contrast against the cold greens and crisp apples.

Storage, Make-Ahead & Reheating

• Refrigerator Storage: Store assembled leftover salad without dressing in an airtight container for up to 2 days. Because cut avocado softens and browns over time, it is best eaten fresh or added just before serving. If you store dressed salad, consume it within 12 hours to prevent the tender mixed greens from wilting.
• Meal Prep and Make-Ahead: You can roast the squash, bake the turkey bacon, cook the chicken, and boil the eggs up to 3 days ahead. Store each cooked ingredient in separate airtight glass containers in the refrigerator at 40°F (4°C) or below. Keep the mixed greens completely dry until serving.
• Reheating Cooked Elements: If you prefer warm squash and chicken, reheat them on a foil-lined baking sheet at 350°F (175°C) for 6 to 8 minutes, or warm them briefly in a dry skillet over medium-low heat. Avoid microwaving the turkey bacon for too long, as it can turn tough rather than crispy.
• Dressing Storage: Whisk the vinaigrette in double batches if desired. Kept in a sealed glass jar in the refrigerator, it stays fresh for up to 7 days. Allow it to sit at room temperature for 5 minutes and shake vigorously before pouring, as cold olive oil naturally solidifies.

Harvest Salad Recipe with Roasted Sweet Potatoes

C. Sophie

A harvest salad recipe with mixed greens, roasted sweet potatoes, dried cranberries, pecans, and maple mustard dressing for a colorful fall side.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 420 kcal

Equipment

• Oven
• Baking Sheet
• Large bowl
• Small bowl

Ingredients

  

Salad

• 4 cups mixed greens
• 1 small butternut squash (about 1 1/2 pounds)
• 4 slices turkey bacon
• 2 whole boneless, skinless chicken breasts
• 2 hard-boiled eggs
• 1 large apple diced
• 1 large avocado diced
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted pepitas
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• salt and pepper to taste

Instructions

 

• Preheat the oven to 400°F (200°C).
• Peel, de-seed, and cube the butternut squash. Place it on a baking sheet, toss with 1 tablespoon of olive oil, and roast for 15-20 minutes or until tender.
• Line a baking sheet with aluminum foil and bake the turkey bacon for 12-20 minutes or until crispy.
• Grill or cook the chicken breasts until they reach an internal temperature of safe minimum internal temperatures. Let them rest before slicing.
• Hard-boil the eggs by placing them in a single layer in a saucepan, covering them with cold water, and bringing to a boil. Remove from heat and let sit for 9 minutes before rinsing with cold water.
• In a large bowl, combine the mixed greens, roasted butternut squash, crispy turkey bacon, sliced chicken, hard-boiled eggs, diced apple, and diced avocado.
• In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, Dijon mustard, and maple syrup to make the dressing.
• Drizzle the dressing over the salad and top with dried cranberries, crumbled goat cheese, and toasted pepitas.
• Season with salt and pepper to taste, and serve immediately.

Notes

Nutritional information:

• Calories: 420
• Protein: 25g
• Carbohydrates: 25g
• Fat: 25g
• Saturated fat: 5g
• Cholesterol: 60mg
• Sodium: 350mg
• Potassium: 400mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 100 IU
• Vitamin C: 20mg
• Calcium: 10mg
• Iron: 2mg

Tip: Let the salad cool to room temperature before refrigerating to prevent moisture from building up and making the salad soggy.

Keyword harvest salad recipe

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