Fall Harvest Chopped Salad with Apple Maple Vinaigrette
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 4 eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 2 tablespoons maple syrup
- pinch of salt and pepper
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 1 tablespoon balsamic vinegar
- 1/2 red onion diced
- 2 apples, diced
- 4 strips of bacon
- 1/3 upchopped pecans
- 1 medium butternut squash peeled and diced in small cubs
- 2 tablespoons tin star ghee
- pinch of salt and garlic powder
- 2 heads of romaine hearts rinsed and chopped
- 4 cups of arugula
- 2 cups cooked and diced chicken (i used a rotisserie chic
- 1/3 upsteve's paleo goods apple juice infused dried cr
- 1 teaspoon minced shallot
- Carbohydrate 44.6572998579926 g
- Cholesterol 4.9 mg
- Fat 4.81984068175863 g
- Fiber 6.19512159405771 g
- Protein 7.27388361728075 g
- Saturated Fat 1.20661833368137 g
- Serving Size 1 1 Serving (446g)
- Sodium 156.753466785544 mg
- Sugar 38.4621782639349 g
- Trans Fat 0.242294767208188 g
- Calories 231 calories
Preheat oven to 400 degrees. Toss butternut squash in ghee and balsamic vinegar and place on a parchment paper lined baking sheet. Sprinkle with salt and garlic powder on top. Place in oven to bake for 20-25 minutes.While butternut squash cooks, bring a medium pot of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool. Once cooled, peel and chop.Lastly, cook bacon in a saute pan until crispy, set aside then chop into small pieces once cool.Now to build the salad: place romaine and arugula in a large bowl, then top with roasted butternut squash, bacon, diced chicken, red onion, cranberries, pecans, and apples.Lastly, place all ingredients for dressing in a mason jar, cover and shake until combined.Pour dressing over salads, toss and eat up!
