Fall Salad with Maple: Easy Recipe with Turkey Bacon and Chicken Ham
Enjoy this Fall Salad with Maple featuring roasted butternut squash, turkey bacon, and chicken ham for a delicious seasonal meal.
Equipment
- Baking sheet
- mason jar
- large pot
Ingredients
Roasted butternut squash
- 1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes
- 1 tablespoon olive oil
- salt
- pepper
Salad dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- 1 small lime juice freshly squeezed
Salad ingredients
- 8 oz bow tie pasta
- 1 cup pumpkin seeds toasted
- 8 oz baby spinach
- 4 oz goat cheese
- ½ cup dried cranberries
Instructions
How to roast butternut squash
- Preheat oven to 400 F. Line the baking sheet with parchment paper.
- Toss cubed butternut squash and 1 tablespoon of olive oil together on a baking sheet. Season with salt and pepper.
- Arrange butternut squash in a single layer on the baking sheet. Roast for 20-30 minutes, until softened.
- Proceed with the rest of the recipe while the butternut squash is in the oven.
Make salad dressing
- Combine all salad dressing ingredients in a mason jar. Whisk well with a fork until emulsified. Add more lime juice to taste.
Cook pasta
- Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain and rinse with cold water.
Assembly
- Combine all the salad ingredients in a large serving bowl. Add the dressing. Toss to combine.
- When serving, top with fresh thyme (leaves only, no sprigs).
Notes
If you would like to make this Fall salad ahead, roast butternut squash, toast pumpkin seeds, and make salad dressing up to 3 days in advance. Assemble the salad right before serving.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 2000IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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