Ingredients
Scale
- 4 cups butternut squash, cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper
- 4 slices bacon
- 4 cups chopped kale
- 6 cups mixed spring greens
- 2 cups cooked shredded turkey or chicken (8 ounces)
- 1 Honeycrisp or Jonathan apple, cored and diced
- ⅔ cup pecan halves, toasted and chopped
- ⅓ cup dried cranberries
- ½ cup peeled Manchego or Parmesan (2 ounces)
- ¼ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons minced shallot
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
Instructions
- Heat oven to 400°F.
- Place squash on a sheet pan, drizzle with olive oil, salt, and pepper; toss to coat. Roast for 25–30 minutes, tossing halfway.
- Cook bacon in a skillet until crispy. Transfer to a plate, chop, and discard drippings.
- Massage kale briefly in a large bowl to soften. Add greens and toss.
- Arrange roasted squash, bacon, turkey, apple, pecans, cranberries, and Manchego over greens.
- Whisk together oil, vinegar, shallot, maple syrup, and Dijon. Season with salt and pepper.
- Drizzle vinaigrette over salad, toss, and season to taste.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Swap turkey for grilled chicken if preferred.
- Toast pecans for extra crunch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg