Description
A cozy and comforting salad featuring roasted butternut squash, crispy bacon, and vibrant greens—perfect for family dinners.
Ingredients
Scale
- 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 (about 8 ounces)
- 1 Honeycrisp or Jonathan apple, cored and diced
- ⅔ cup pecan halves, toasted and chopped
- ⅓ 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).
- Place the diced butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with half the salt and a quarter of the pepper. Toss to coat.
- Arrange the squash in a single layer and roast for about 25 to 30 minutes, tossing halfway through.
- Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate and chop.
- In a large serving bowl, add chopped kale and massage it gently.
- Toss in the spring greens and mix.
- Add the roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and cheese.
- In a small bowl, whisk together olive oil, vinegar, shallot, maple syrup, and Dijon. Season with salt and pepper.
- Drizzle vinaigrette over the salad and toss to combine. Adjust seasoning as desired.
Notes
Leftovers can be stored in an airtight container. Enjoy cold or gently reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg