Ingredients
Units
Scale
For the Salad
- 1/2 lb butternut squash, peeled, halved, seeded and diced
- 1/2 lb acorn squash, peeled, halved, seeded and sliced
- 2 eggs
- 8 strips bacon
- 1 honey crisp apple, diced
- 1 granny smith apple, diced
- 4 oz blue cheese, crumbled
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/2 cup celery, diced
- 1/4 cup pomegranate arils
- 1/2 head romaine lettuce, coarsely chopped
- 1/2 head butter lettuce, coarsely chopped
For the Vinaigrette
- 3/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1-2 tablespoons white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon dijon mustard
Instructions
- Preheat oven to 400˚F.
- Make the vinaigrette: Whisk vinegar, olive oil, salt, mustard and sugar together in a bowl until sugar is dissolved; set aside.
- Roast the squash: Place butternut squash and acorn squash on a rimmed baking sheet. Drizzle with olive oil, salt and pepper. Bake for 25-30 minutes, until softened. Remove to a bowl and let cool.
- Hard-boil the eggs: While the squash is roasting, bring a medium pot of water to a simmer. Add the eggs still in their shells and cook at a simmer for 20 minutes. Remove the eggs from the pot and run under cold water until cool to the touch. Peel, dice, and chill in the fridge.
- Make the bacon: Using desired cooking method (in a skillet or in the oven), cook bacon to desired doneness (I prefer extra crispy, about 12-15 minutes in the oven). Remove from heat and place on top of paper towels to soak up grease. Dice when cool enough to handle.
- Make the Salad: In a large bowl, toss together all ingredients and drizzle with apple cider vinaigrette. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins