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Harvest Salad with Butternut Squash

Well Plated by Erin
  • 0 minutes
  • Serves 4

INGREDIENTS

1

small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 3/4-inch dice

1 tbsp

extra virgin olive oil

1/2

kosher salt

1/4 tsp

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 tbsp

apple cider vinegar

2 tbsp

pure maple syrup

1 tsp

Dijon mustard

1 clove

garlic, minced

1/4 tsp

kosher salt

1/4 tsp

black pepper