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Maple-and-Bacon Fall Chopped Salad
This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 425°. Toss 1 lb. precut ½" pieces butternut squash and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet to coat; season with kosher salt and freshly ground pepper. Push squash to one side and arrange 4 thick-cut bacon slices on other side. Bake until bacon is lightly browned, 9–⏱️ 12 minutes. Turn bacon over and continue to bake until crisp, 5–⏱️ 10 minutes more. Transfer bacon to a plate.
. precut ½" pieces butternut squash1 lbFreshly ground pepperthick-cut bacon slices4
2
Toss squash, then return to one side of baking sheet. Spread out ½ cup chopped raw walnuts in a single layer on open side. Roast until squash is tender and nuts are golden brown, 5–⏱️ 10 minutes.
3
Meanwhile, bring a small saucepan of water to a boil. Using a slotted spoon, carefully lower 4 large eggs into water. Cook ⏱️ 10 minutes. Transfer eggs to a bowl of ice water and let cool slightly. Remove from water; peel and chop. Set aside.
large eggs4
4
Whisk 3 Tbsp. balsamic vinegar, 2 Tbsp. pure maple syrup, 2 tsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ¼ cup extra-virgin olive oil in a measuring glass to emulsify (alternatively, shake vinaigrette in a small jar to combine).
. balsamic vinegar3 Tbsp. pure maple syrup2 Tbsp. Dijon mustard2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
5
Using tongs or your hands, toss 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, with 2 Tbsp. maple vinaigrette in a large bowl to coat. Taste and season with more salt if desired. Let sit ⏱️ 10 minutes to allow kale to soften slightly.
bunch Tuscan kale, ribs and stems removed, leaves thinly sliced1
6
Coarsely chop bacon. Transfer kale to a platter and top with bacon, squash, walnuts, 1 medium apple (such as Honeycrisp or Gala), cored, chopped, 4 oz. extra-sharp cheddar, preferably aged, chopped, and reserved eggs. Pour remaining maple vinaigrette over; season with pepper.
medium apple (such as Honeycrisp or Gala), cored, chopped1. extra-sharp cheddar, preferably aged, chopped4 ozlarge eggs4
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