Harvest Salad with Butternut Squash

• Gluten free

• Meat

  • 4 slices Bacon, thick cut
  • 2 Chicken breasts, whole boneless skinless

• Produce

  • 2 Avocados, ripe
  • 1 Butternut squash (about 1 1/2 pounds, small
  • 1/2 cup Cranberries, dried
  • 1 clove Garlic
  • 8 cups Greens, mixed

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Dijon mustard
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 Kosher salt
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 5 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Pepitas, toasted

• Dairy

  • 1/2 cup Goat cheese

• Desserts

  • 1 Sweet

Found on wellplated.com

Description

Ingredients

• 1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch dice
• 1 tablespoon extra virgin olive oil
• 1/2 kosher salt
• 1/4 teaspoon black pepper
• 4 slices thick-cut bacon
• 4 large eggs,
• 2 whole boneless, skinless chicken breasts
• 8 cups mixed greens, such as Romaine, spinach, arugula, or baby kale (about 20 ounces)
• 1 sweet, crisp apple such as gala or honeycrisp, cored thinly sliced (no need to peel)
• 2 ripe avocados, sliced
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese (about 2 ounces)
• 1/3 cup toasted pepitas (pumpkin seeds)
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

• Cook the squash: Place over racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Spread squash cubes in a single layer on a baking sheet, then drizzle with olive oil, salt, and pepper. Toss to coat. Bake the squash until tender and caramelized, 15-20 minutes, turning once throughout. Set aside.Bake the bacon: Place an ovenproof baking rack on a second baking sheet. Coat with cooking spray, then arrange the bacon slices on the rack in a single layer. Place on the second rack in the oven with the squash. Bake until the bacon is as crisp as you like, about 12-20 minutes depending upon the thickness of your bacon. Transfer to a paper towel-lined plate and pat dry. Dice and set aside.Hard boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water. Let rest a few minutes, then tap the eggs with back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut into slices. Set aside.Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Lightly pound the chicken to an even thickness and sprinkle with kosher salt and pepper. Grill for about 4 minutes per side, until cooked through and the internal temperature reaches 160 degrees F. Remove to plate, cover, and let stand for 5-10 minutes. Cut into bite-sized pieces and set aside. (If you prefer shredded chicken instead of grilled, prepare it according to this method.)Make the dressing: In a small bowl or large measuring cup, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon, garlic, salt, and pepper.Place the salad greens in a large bowl. Add the butternut squash, bacon, chicken, eggs, and apple. Drizzle with the dressing, toss gently to coat. Scatter the avocado, cranberries, goat cheese, and pepitas over the top. Enjoy!

Nutrition