Harvest Salad
Ingredients
The salad
-
1
small
butternut squash
-
1
tablespoon
extra virgin olive oil
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
4
slices
thick-cut bacon
-
4
large
eggs
-
2
whole
boneless, skinless chicken breasts
-
8
cups
mixed greens
-
1
sweet crisp apple
such as gala or honeycrisp
-
2
ripe
avocados
-
½
cup
dried cranberries
-
½
cup
crumbled goat cheese
-
⅓
cup
toasted pepitas
The dressing
-
¼
cup
extra virgin olive oil
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
pure maple syrup
-
1
teaspoon
Dijon mustard
-
1
clove
garlic
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Preheat the oven to 400°F and roast the butternut squash for 15-20 minutes until tender.
- Bake the bacon on a rack until crispy, about 12-20 minutes.
- Hard boil the eggs for 9 minutes, then cool in an ice bath before peeling and slicing.
- Cook the chicken using your preferred method.
- Whisk together the dressing ingredients in a bowl.
- In a large bowl, combine the greens, butternut squash, bacon, chicken, eggs, and apple.
- Drizzle with the dressing, toss gently, and top with avocado, cranberries, goat cheese, and pepitas.
Nutrition Facts (estimated)
Servings
4
Calories
751
Total fat
48g
Total carbohydrates
51g
Total protein
33g
Sodium
20mg
Cholesterol
237mg
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