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Crispy Harvest Chopped Salad with Maple Vinaigrette

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A substantial and crisp autumn salad featuring kale, romaine, roasted butternut squash, apples, bacon, and cheddar, tossed in a sweet and tangy maple vinaigrette.

Ingredients

Scale
  • 1 large bunch curly kale, stems removed and leaves chopped finely
  • 2 hearts romaine lettuce, finely chopped
  • 1/2 head red cabbage, shredded
  • 2 cups roasted butternut squash, cubed into 1/2-inch pieces
  • 1 cup crispy bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, finely shredded
  • 1/2 cup toasted pecans, roughly chopped
  • 2 medium Honeycrisp apples, cored and diced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. In a small bowl, combine olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until emulsified and slightly thickened. Taste and adjust seasoning, then set aside.
  2. Wash and thoroughly dry the kale and romaine lettuce. Remove tough stems from kale. Slice kale into thin ribbons and chop romaine and red cabbage into small, bite-sized pieces.
  3. Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, cool, and crumble into small pieces.
  4. If using fresh squash, peel, cube, toss with oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes until tender. Let cool slightly. If using pre-roasted squash, cube into 1/2-inch pieces.
  5. Core and dice apples into small cubes. Shred cheddar cheese finely.
  6. Toast pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Watch closely to prevent burning, then let cool.
  7. In a large mixing bowl, combine chopped kale, romaine, red cabbage, roasted squash, diced apples, crumbled bacon, shredded cheese, and toasted pecans.
  8. Drizzle the maple vinaigrette over the salad and toss gently but thoroughly until all ingredients are coated. Serve immediately.

Notes

Ensure greens are completely dry before dressing to prevent sogginess. Chop all ingredients into uniform sizes for balanced bites. Toasting nuts enhances flavor. The salad is best served immediately but can be stored in the refrigerator for up to 2 days (add dressing just before serving to maintain crunch).

Nutrition

Keywords: harvest salad, maple vinaigrette, chopped salad, autumn recipe, Thanksgiving side, kale salad, butternut squash salad, healthy side dish

Find it online: https://tomyumy.com/crispy-harvest-chopped-salad-with-maple-vinaigrette-5-ingredient-easy-side/