Description
This Fall Harvest Salad with Frisée is a cozy yet refreshing seasonal dish. Roasted squash, crispy bacon, candied pecans, tangy goat cheese, and a sweet maple vinaigrette come together with frisée lettuce for the perfect balance of savory, sweet, and crunchy flavors.
Ingredients
Scale
- 5–6 cups frisée lettuce
- 3 cups cubed butternut squash or honeynut squash
- Avocado oil, for roasting
- 5 slices 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
- Preheat oven to 400°F (200°C). Spread cubed squash on a baking sheet, drizzle with avocado oil, season with salt and pepper, and roast for 25–30 minutes until tender and lightly caramelized.
- While the squash roasts, cook bacon in a skillet until crispy. Remove, drain on paper towels, and crumble into bite-sized pieces.
- In the same skillet, sauté sliced shallot until golden and softened. Set aside.
- In a small pan, melt butter over medium heat. Add pecans and maple syrup, stirring to coat. Cook for 3–4 minutes until pecans are caramelized, then transfer to parchment paper to cool.
- Make the vinaigrette by whisking together olive oil, maple syrup, Dijon mustard, sea salt, and black pepper until smooth and emulsified.
- Assemble the salad by layering frisée, roasted squash, crumbled bacon, sautéed shallots, candied pecans, and goat cheese. Drizzle with vinaigrette and toss gently to combine.
- Serve immediately and enjoy the warm and crisp textures together.
Notes
- Frisée can be swapped with arugula, kale, or mixed greens if preferred.
- For a vegetarian version, omit the bacon or substitute with roasted chickpeas for added protein.
- Candied pecans can be prepared in advance and stored in an airtight container.
- This salad is best served fresh but leftovers can be stored in the fridge for up to 2 days (without dressing).
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 14g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
Keywords: fall harvest salad, frisee salad, roasted squash salad, maple vinaigrette, holiday salad