This Fall Harvest Salad is made with frisée lettuce, roasted butternut squash, pickled shallots, bacon, goat cheese, ripe pear and candied pecans. Then it’s tossed with a maple vinaigrette. It’s so hearty, filling and will look beautiful on your fall table!
FALL HARVEST SALAD INGREDIENTS
Frisée lettuce. Slightly bitter in taste frisée is a great base for this salad. Its beautiful, curly leaves hold on to the dressing and don’t get soggy. I also love how much texture it adds. Frisée belong to the endive family and can be found under few different names such as escarole or curly endive.
Butternut Squash. You will need about 3 cups cubed and roasted butternut squash. I also made it with a honeynut squash and it came out delicious.
Bacon. Roast a few strips of bacon while roasting butternut squash and then break into small pieces.
Candied pecans. Probably my favorite part of the recipe. Super easy to make. They’re so irresistibly rich and buttery and it’s so hard not to eat the whole batch!
Shallot. I love adding shallots to salads. This one is quickly pickled with a ittle bit of lemon juice and extra virgin olive oil.
Goat cheese
Pear
MAPLE VINAIGRETTE SALAD DRESSING
Fall salad wouldn;t be complete without a delicious dressing and this one is just it! It’s perfectly sweet, tangy and made with just a few ingredients.
Extra virgin olive oil
Maple syrup
Apple cider vinager
Dijon mustard
Sea salt, black pepper
I hope you love this curried farro salad! If you make it yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
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Fall Harvest Salad with Frisee, Butternut Squash, Bacon
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
5–6 cups frisee lettuce
3 cups cubed butternut squash or honeynutsquash
avocado oil for roasting
5 slices of bacon
1 shallot, thinly sliced
juice of 1/2 lemon
1/4–1/3 cup goat cheese, crumbled
1/2 cup pecans
1 tbsp butter
2 tbsp maple syrup
MAPLE VINAIGRETTE
1/3 cup extra virgin olive oil
2 tbsp maple syrup
1 1/2 tsp dijon mustard
1/2 tsp sea salt
freshly ground black pepper
Instructions
Roast the squash and bacon. Preheat oven to 400F. Place cubed squash on a parchment lined baking pan. Drizzle with avoacdo oil, sprinkle with salt and roast for 25-30 minuted or until tender, tossing once halfway.
Meanwhile, place bacon strips on another pan and roast for about 10 minutes or until crispy. Drain all the fat and break into small pieces once cooled.
Make the candied pecans. Line a baking sheet or a cutting board with a parchment paper. Melt the butter in a small sauce pan. Add maple syrup, pecans and a sprinkle of salt. Cook for about a couple of minutes, stirring well until well coated. Transfer on the parchment paper sheet and spread them out in one layer.
Make pickled shallots. Thinly slice the shallot. Place in a bowl, add lemon juice, drizzle of olive oil and sprinkle of salt. Set aside.
Make the dressing. Combine all the ingredients in a bowl or a jar and shake/ whisk well until combined.
Assemble the salad. Spread the lettuce on a large platter. Top with roasted butternut squash, bacon, crumbled goat cheese, sliced pear, shallots, candied pecans. Drizzle with the maple dressing and toss to combine.
- Prep Time: 20 minutes
- Cook Time: 30 minutes