Harvest Salad

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  1.5 lbs Squash, Butternut
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  4 Bacon, Center-Cut Pork(76g)
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  4 Egg, Whole, Large(176g)
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  2 Chicken Breast, Boneless Skinless(544g)

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

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  8 cup Lettuce, Romaine
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  1 Apple(161g)
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  2 Avocado(300g)
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  0.5 cup Cranberries
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  0.5 cup Cheese, Goat
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  0.3 cup Pumpkin Seeds, Roasted, Salted
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  0.3 cup Olive oil

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

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  2 tbsp Vinegar, Apple Cider
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  2 tbsp Maple syrup
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  1 tsp Mustard, Dijon

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

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  1 Garlic(3g)
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  0.3 tsp 1/4 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper

Instructions

1. 1Cut the butternut squash into ¾-inch cubes, toss with olive oil, salt, and pepper, spread in a single layer on a baking sheet, and roast at 400°F for 15–20 minutes, stirring halfway through, until tender and lightly caramelized. Set aside.
2. 2Arrange the bacon slices in a single layer on a separate baking sheet and bake at 400°F 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 and cook for 9 minutes at a gentle rolling boil. Transfer eggs immediately to an ice bath, then crack, peel under cool running water, slice, and set aside.
4. 4Pat the chicken breast dry, season with salt and pepper, and cook 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 fully combined.
6. 6Place the romaine lettuce in a large mixing bowl and add the butternut squash, bacon, chicken, hard-boiled eggs, diced apple, avocado slices, cranberries, goat cheese crumbles, and pumpkin seeds.
7. 7Drizzle the dressing over the salad and toss gently until all components are evenly coated.
8. 8Divide the finished salad evenly into 4 airtight containers while fresh and refrigerate until ready to eat.