Oh, my dears, there’s nothing quite like the crisp embrace of autumn, is there? And with it comes the craving for something warm, comforting, yet utterly fresh. This is precisely where our beautiful Fall Salad with Warm Bacon Vinaigrette steps into the spotlight. It’s a symphony of textures and flavors – the tender roasted butternut squash, crisp apples, crunchy pecans, and creamy goat cheese, all brought together by that irresistible, smoky warm bacon vinaigrette. It’s truly a dish that captures the magic of the season in every single bite.
I remember so many autumn afternoons in my grandmother’s kitchen, the scent of cinnamon and apples filling the air. She taught me that the simplest ingredients, handled with a bit of love, could create the most memorable dishes. This salad, while a modern twist, evokes that same feeling of warmth and home, reminding me of her knack for turning everyday fare into something special.
This Fall Salad with Warm Bacon Vinaigrette isn’t just a side dish; it’s hearty enough to be a meal on its own, making it perfect for cozy weeknight dinners or elegant holiday gatherings. It’s wonderfully adaptable, incredibly rewarding to make, and a fantastic way to bring vibrant fall flavors to your table. My top tip? Don’t skimp on good quality bacon; it makes all the difference!
What You Need to Make This Recipe
Crafting this delightful Fall Salad with Warm Bacon Vinaigrette requires a blend of fresh produce and savory elements. The star is undoubtedly the butternut squash, which roasts to sweet perfection, complemented by crisp apples, earthy pecans, and the tangy creaminess of goat cheese. Of course, the thick-cut bacon is essential for that irresistible warm vinaigrette. You’ll find the full list of ingredients and precise measurements in the recipe card below.
How to Make Fall Salad with Warm Bacon Vinaigrette
Bringing this wonderful Fall Salad with Warm Bacon Vinaigrette to life is a journey of simple, joyful steps. We begin by roasting the butternut squash until it’s beautifully tender and caramelized, creating a sweet foundation for our salad. While that’s happening, you’ll crisp up the bacon, setting aside those golden bits to build our warm, tangy, and utterly irresistible vinaigrette. Then, it’s just a matter of tossing all those glorious fall ingredients together and drizzling with that heavenly dressing.
Fall Salad with Warm Bacon Vinaigrette
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through. Set aside to cool slightly.
- In a large mixing bowl, combine the mixed greens, thinly sliced apple, chopped pecans, and dried cranberries.
- In a large skillet, cook the diced bacon over medium heat until crispy. Using a slotted spoon, remove the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
- Reduce heat under the skillet to low. Add the minced shallot to the skillet with the reserved bacon fat and cook for 1-2 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
- Remove the skillet from heat. Carefully whisk in the apple cider vinegar, maple syrup, and Dijon mustard. Whisk in 2 tbsp extra virgin olive oil until the vinaigrette is emulsified. Season with salt and black pepper to taste. Stir in most of the cooked crispy bacon, reserving a small amount for garnish if desired.
- Add the slightly cooled roasted butternut squash to the large mixing bowl with the greens, apple, pecans, and cranberries.
- Pour the warm bacon vinaigrette over the salad. Gently toss to coat all ingredients evenly. Top with crumbled goat cheese and the remaining crispy bacon (if reserved). Serve immediately.
Notes
Creating a truly memorable Fall Salad with Warm Bacon Vinaigrette is all about those little touches that elevate it from good to absolutely glorious. I’ve learned a few tricks over the years that I’m excited to share, ensuring your salad is bursting with flavor and perfect textures.
Perfectly Roasted Butternut Squash: When roasting your butternut squash, my top tip is to cut the cubes roughly the same size to ensure even cooking. I always toss them with olive oil, salt, and pepper until well coated before spreading them in a single layer on a baking sheet. This ensures they caramelize beautifully rather than steam.
Crispy Bacon for the Win: The key to a fantastic warm bacon vinaigrette is, of course, perfectly crispy bacon. I always cook my thick-cut bacon slowly over medium heat, allowing the fat to render properly and the bacon to become beautifully golden and crisp. Don’t rush this step!
My Secret Trick: My secret trick for this Fall Salad with Warm Bacon Vinaigrette is to warm the goat cheese ever so slightly before adding it to the salad. You can do this by letting it sit at room temperature for 15-20 minutes, or even gently crumbling it onto the warm squash right out of the oven. This makes it incredibly creamy and allows it to melt just a touch into the warm vinaigrette.
Don’t Overdress: While the warm bacon vinaigrette is undeniably delicious, I always recommend adding it a little at a time and tossing gently. You want to coat the greens and ingredients lightly, allowing their individual flavors to shine through, rather than drowning them. You can always add more, but you can’t take it away!
Fun Variations for Fall Salad with Warm Bacon Vinaigrette
The beauty of a recipe like our Fall Salad with Warm Bacon Vinaigrette is how wonderfully it adapts to your pantry and your cravings! Think of this as a delightful canvas for your culinary creativity. Here are a few ways I love to switch things up.
Embrace Different Cheeses
While goat cheese offers a lovely tang, my friend Sarah loves when I swap it for crumbled blue cheese for a sharper, more pungent flavor. Or, for a milder, creamier option, a sprinkle of feta cheese works beautifully too. It really changes the profile of the Fall Salad with Warm Bacon Vinaigrette.
Nutty Alternatives
Pecans bring a buttery crunch, but feel free to experiment with other nuts! Toasted walnuts or candied walnuts add a delightful sweetness and texture. My sister always asks me to add toasted almonds for an extra layer of crunch when I make this hearty salad.
Seasonal Fruit Swaps
Apples are classic, but sliced pears, especially a firm Bosc or Anjou, would be a fantastic seasonal alternative. You could also try adding segments of fresh orange for a bright, citrusy counterpoint to the rich bacon vinaigrette.
What to Serve With Fall Salad with Warm Bacon Vinaigrette
This Fall Salad with Warm Bacon Vinaigrette is so satisfying it can easily stand alone as a light meal, but it also plays wonderfully with a variety of accompaniments. It’s all about creating a meal that feels warm and inviting, just like a hug from your kitchen.
I love serving this vibrant salad alongside a simple roasted chicken or pork tenderloin for a complete, cozy dinner. The richness of the bacon vinaigrette beautifully complements the savory meats. If I’m aiming for a heartier, more comforting meal, a bowl of creamy tomato soup is a fantastic pairing – the fresh tang cuts through the richness of the salad so nicely. And for a truly delightful touch, a slice of crusty artisan bread is perfect for soaking up any leftover vinaigrette at the bottom of the bowl. My mom always pairs this with a warm mug of spiced cider in the cooler months.
How to Store Fall Salad with Warm Bacon Vinaigrette
Keeping your delightful Fall Salad with Warm Bacon Vinaigrette fresh for later is easy with a few simple tricks! You want to ensure those lovely fall flavors and textures remain intact for future enjoyment.
Fridge Storage
To store leftovers, I always recommend keeping the dressed salad in an airtight container in the refrigerator for up to 2-3 days. However, for the best texture, especially of the mixed greens, if you anticipate having leftovers, it’s best to store the roasted butternut squash, mixed greens, and the warm bacon vinaigrette separately. Dress only the portion you plan to enjoy immediately. Then, simply combine and toss when you’re ready for another serving of Fall Salad with Warm Bacon Vinaigrette!
Reheating Tips
If you’ve stored the components separately, gently warm the butternut squash in the microwave or a skillet until heated through. You can also gently re-warm the bacon vinaigrette if needed. Assemble the salad and drizzle with the re-warmed dressing. If your salad is already dressed, it’s best enjoyed chilled or at room temperature, as reheating will wilt the greens significantly.
Nutritional Benefits
This delightful Fall Salad with Warm Bacon Vinaigrette isn’t just a treat for the taste buds; it also brings a lovely array of nutrients to your table. Packed with vibrant butternut squash, it offers a wonderful source of Vitamin A, while the mixed greens provide essential vitamins and fiber. The pecans contribute healthy fats and protein, making this a delicious treat that’s both satisfying and nourishing, embodying my approach to wholesome indulgence.
FAQs
Can I make this salad ahead of time?
Absolutely! You can roast the butternut squash and prepare the bacon a day or two in advance. Store them separately, then assemble and make the warm bacon vinaigrette just before serving for the freshest Fall Salad with Warm Bacon Vinaigrette.
What if I don’t like goat cheese?
No problem! You can easily substitute goat cheese with crumbled feta, blue cheese, or even small cubes of fresh mozzarella. Each will bring a unique flavor and texture to your Fall Salad with Warm Bacon Vinaigrette.
Can I add a protein to make it a main course?
Yes, this Fall Salad with Warm Bacon Vinaigrette is fantastic with added protein! Grilled chicken, seared steak, or even roasted chickpeas would complement the flavors beautifully, making it a complete and satisfying meal.
How do I prevent the greens from getting soggy?
To keep your Fall Salad with Warm Bacon Vinaigrette crisp, always wait to dress the salad until just before serving. If you’re prepping ahead, store the vinaigrette separately and toss it with the greens right before enjoying.
Conclusion
There’s something truly special about gathering around a table filled with homemade goodness, and this Fall Salad with Warm Bacon Vinaigrette is a shining example. It’s a testament to how simple, fresh ingredients, combined with a little love and creativity, can transform into a dish that truly sings of the season. I hope this recipe inspires you to embrace the joy of creating comforting, heartwarming meals that bring people together, just as my grandmother’s recipes always did for our family. So go on, my dears, try this beautiful salad and let it fill your home with warmth and delicious memories!