Fall Salad
Fall salad recipe: with all the best autumn flavors! Apples, roasted squash, cheese, nuts, bacon, maple apple cider vinaigrette & more!
Servings: 4 people
Calories: 706kcal
Ingredients
- 1 acorn squash sliced (butternut or pumpkin can be substituted)
- 1/2 cup extra-virgin olive oil divided
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon ground black pepper divided
- 1 pound chicken tenderloins cut into bite-sized pieces
- 1/2 teaspoon garlic powder
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 7 ounces fresh greens I used a butter lettuce blend
- 8 sliced bacon cooked and crumbled
- 1/2 cup dried cranberries
- 1/2 cup crumbled cheese such as goat cheese, blue cheese, or cheddar
- 1/2 cup nuts such as pecans, walnuts, or hazelnuts
- 1 apple I used honeycrisp, diced
Instructions
Roast the squash
- Preheat the oven to 425 degrees F and mist a baking sheet with non-stick spray.
- Toss the sliced squash in about 1 tablespoon of the oil and season with about 1/2 teaspoon of salt and a pinch of pepper.
- Arrange the squash in a single layer and roast (flipping) until golden brown on both sides (approx. 30 to 35 minutes on one side and an additional 20 to 25 minutes on the other side).
Cook the chicken
- Place a large skillet over medium heat, add about 2 tablespoons of the oil, and when it starts to shimmer, add the chicken, about 1/2 teaspoon of the salt, the garlic powder, and a pinch of pepper.
- Saute the chicken until golden brown on the outside and cooked through to an internal temperature of 165 degrees F.
Make the apple cider vinaigrette
- Place the apple cider vinegar, maple syrup, Dijon, remaining salt, and pepper in a bowl or cup and whisk to combine.
- In a very slow, steady stream, whisk in the oil (or blend it in with a hand blender for a smooth emulsion).
Assemble the salad
- Layer the greens in the bottom of the bowl.
- Top with roasted squash, cooked chicken, bacon, cranberries, cheese, nuts, and apple.
- Toss together with the apple cider vinaigrette.
Nutrition
Serving: 0.25salad | Calories: 706kcal | Carbohydrates: 42g | Protein: 35g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 1171mg | Potassium: 1104mg | Fiber: 6g | Sugar: 21g | Vitamin A: 4427IU | Vitamin C: 20mg | Calcium: 129mg | Iron: 3mg