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Best Fall Harvest Chopped Salad with Easy Maple Vinaigrette

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A hearty fall salad featuring roasted butternut squash, crispy bacon, candied pecans, creamy goat cheese, and a sweet-tangy maple vinaigrette. Perfect for potlucks, Thanksgiving, or a cozy weeknight dinner.

Ingredients

Scale
  • 3 cups butternut squash, peeled and diced (about 1 medium squash)
  • 6 slices thick-cut bacon
  • ½ cup pecan halves, raw and unsalted
  • 2 tablespoons maple syrup (for pecans)
  • ⅛ teaspoon cayenne pepper (optional)
  • Kosher salt and black pepper, to taste
  • 5 ounces mixed salad greens (about 5 cups)
  • 1 large Honeycrisp or Fuji apple, cored and diced
  • ⅓ cup dried tart cherries
  • 4 ounces goat cheese, crumbled
  • ¼ cup pumpkin seeds (pepitas), toasted
  • ¼ cup maple syrup (for dressing)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • ⅓ cup extra-virgin olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prep the butternut squash: If starting with a whole squash, cut off both ends, peel, halve lengthwise, scoop out seeds, and dice into ½-inch cubes (about 3 cups). Toss with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread in an even layer on one half of the prepared baking sheet.
  3. Prep the bacon: Lay the 6 slices of bacon on the other half of the baking sheet, not overlapping. Bake for 15-18 minutes, flipping halfway, until bacon is crispy and squash is tender and lightly browned.
  4. While everything roasts, candy the pecans: In a small skillet over medium heat, combine 2 tablespoons maple syrup, a pinch of cayenne, and a pinch of kosher salt. Stir until bubbling. Add ½ cup pecan halves and stir constantly for 2-3 minutes until glossy and coated. Spread on parchment paper to cool and harden.
  5. Make the maple vinaigrette: In a mason jar or small bowl, combine ¼ cup maple syrup, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and minced shallot. Add a pinch of salt and pepper. Seal and shake vigorously for 30 seconds, or whisk while slowly drizzling in ⅓ cup olive oil until emulsified. Adjust seasoning to taste.
  6. Assemble the salad base: In a large salad bowl, add 5 ounces mixed greens, diced apple, dried tart cherries, and toasted pumpkin seeds. When squash and bacon are done, let bacon cool slightly, then crumble into bite-sized pieces. Add roasted squash and crumbled bacon to the bowl.
  7. Add finishing touches: Crumble goat cheese over the top. Roughly chop candied pecans and add them. Do not toss yet.
  8. Dress and serve: Drizzle about half the vinaigrette over the salad and toss gently with tongs until evenly coated. Add more dressing as desired. Serve immediately.

Notes

For best results, dress the salad right before serving to keep greens crisp. Prep components ahead (roast squash, cook bacon, candy pecans, make dressing) and store separately in the fridge for up to 3 days. The dressing keeps for up to a week in the fridge—shake well before using.

Nutrition

Keywords: fall harvest salad, chopped salad, maple vinaigrette, butternut squash, bacon, candied pecans, goat cheese, Thanksgiving salad, easy fall recipe

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