Description
A delightful salad celebrating the flavors of autumn with roasted butternut squash, kale, seasonal apples, and a honeyed vinaigrette.
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 (or turkey bacon for a lighter option)
- 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 cheese (about 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). On a sheet pan, spread out the cubed butternut squash and drizzle with 1 tablespoon of extra-virgin olive oil, then sprinkle with Kosher salt and black pepper. Toss to coat evenly and roast for about 25-30 minutes.
- While the squash roasts, cook the bacon in a large nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to absorb excess grease and chop into bite-sized pieces.
- In a large serving bowl, add the chopped kale and massage it gently. Fold in the mixed spring greens.
- Once the butternut squash is roasted, add it to the bowl along with the turkey or chicken, diced apple, crispy bacon, toasted pecans, dried cranberries, and crumbled cheese.
- In a small measuring cup, whisk together the remaining oil, white balsamic vinegar, minced shallot, maple syrup, and Dijon mustard. Season with salt and pepper. Drizzle over the salad and toss to combine.
Notes
For a vegan version, omit the bacon and cheese, and replace honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fall salad, cozy salad, autumn recipe, healthy salad, roasted butternut squash