Description
A hearty and colorful fall salad featuring roasted butternut squash, crisp apples, hard-boiled eggs, and savory rotisserie chicken tossed with mixed greens and a tangy apple cider vinaigrette. Perfect for using leftover chicken and seasonal produce, this gluten-free salad is a satisfying and fresh autumn meal.
Ingredients
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1/2 acorn squash, seeded and peeled, cut into 3/4-inch pieces
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1 tablespoon extra-virgin olive oil or vegetable oil
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Kosher salt and freshly ground black pepper
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1 cup candied pecans or walnuts
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1/2 cup olive oil
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1/3 cup apple cider vinegar
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2 teaspoons Dijon mustard
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6 cups mixed salad greens (such as romaine, radicchio, and arugula)
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4 slices cooked bacon, chopped
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3 hard-boiled eggs, sliced
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1 rotisserie chicken breast, chopped
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1 avocado, peeled, pitted, and thinly sliced
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1 apple (such as Gala or Honeycrisp), cored and thinly sliced (preferably organic)
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1/2 cup dried cherries or dried cranberries
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with foil. Toss acorn squash pieces with olive oil, salt, and pepper. Roast for 20-25 minutes until tender. Let cool completely.
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In a jar, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Shake well until emulsified. Adjust seasoning to taste.
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On a large platter, arrange mixed greens. Layer rows of roasted squash, bacon, sliced hard-boiled eggs, chopped chicken, avocado, apple slices, dried cherries, and candied nuts.
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Drizzle dressing over salad just before serving, or serve on the side. Toss gently if desired.
- Prep Time: 15
- Cook Time: 40