Harvest Salad

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  Squash, Butternut(680g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Bacon, Center-Cut Pork
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  Egg, Whole, Large
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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Lettuce, Romaine(1920g)
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  Apple
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  Avocado
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  Cranberries(120g)
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  Cheese, Goat(120g)
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  Pumpkin Seeds, Roasted, Salted(80g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Apple Cider(30g)
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  Maple syrup(30g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Garlic(60g)
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  1/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper

Instructions

1. 1Preheat oven to 400°F. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 15–20 minutes over medium-high rack heat, stirring halfway through, until tender and lightly caramelized. Set aside.
2. 2Arrange the bacon slices in a single layer on a second baking sheet and place on the lower rack. Bake for 12–20 minutes until crispy and browned. Transfer to a paper towel-lined plate, pat dry, dice, and set aside.
3. 3Bring a small pot of water to a boil over high heat. Gently lower the eggs into the water with a slotted spoon and cook for 9 minutes at a gentle rolling boil. Prepare an ice bath while eggs cook. Transfer eggs to ice water, crack shells gently, peel under cool running water, slice, and set aside.
4. 4Cook the chicken breast on the stovetop over medium-high heat for 6–8 minutes per side, until internal temperature reaches 165°F and the meat is opaque throughout. Slice or shred and set aside.
5. 5Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced fresh garlic, salt, and pepper in a small bowl until emulsified.
6. 6Place the romaine lettuce in a large mixing bowl. Add the butternut squash, bacon, chicken, hard-boiled eggs, and diced apple.
7. 7Drizzle the dressing over the salad and toss gently to coat. Scatter the avocado slices, cranberries, goat cheese crumbles, and pumpkin seeds over the top.
8. 8Divide the finished salad evenly into 4 serving containers or plates and refrigerate until ready to eat.