Description
A vibrant and flavorful salad featuring roasted butternut squash, crispy bacon, and fresh seasonal ingredients. Perfect for autumn gatherings.
Ingredients
- 4 cups butternut squash, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper to taste
- 4 slices bacon
- 4 cups chopped kale
- 6 cups mixed spring greens
- 2 cups cooked shredded turkey or chicken (8 ounces)
- 1 Honeycrisp or Jonathan apple, cored and diced
- â…” cup pecan halves, toasted and chopped
- â…“ cup dried cranberries
- ½ cup peeled Manchego or Parmesan (2 ounces)
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the butternut squash cubes on a sheet pan, drizzle with olive oil, kosher salt, and black pepper. Toss to coat and arrange in a single layer. Roast for 25–30 minutes, tossing halfway through.
- Cook the bacon in a large nonstick skillet over medium heat until crispy. Drain on paper towels and chop into bite-sized pieces.
- In a large serving bowl, massage the chopped kale to tenderize. Add the mixed spring greens and toss.
- Layer the roasted squash, chopped bacon, turkey or chicken, diced apple, toasted pecans, dried cranberries, and cheese over the greens.
- In a small cup, whisk together the extra-virgin olive oil, white balsamic vinegar, shallot, maple syrup, and Dijon mustard. Season with salt and pepper to taste.
- Drizzle the vinaigrette over the salad and toss gently to combine. Adjust seasoning as needed.
Notes
For a vegetarian option, substitute the chicken with roasted chickpeas. Toast pecans for enhanced flavor.
