Cooked - Fall Harvest Salad

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fall Harvest Salad

4.0

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

Heat oven to 400 degrees F.
Place squash on a sheet pan and drizzle with olive oil, ½ salt, and ¼ pepper; toss to coat. Arrange the squash in a single layer and roast until squash is tender, 25–30 minutes, tossing halfway through.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate and discard drippings; chop bacon.
Add kale to a large serving bowl or platter and briefly massage and squeeze kale to soften. Add greens and toss to combine.
Arrange roasted squash, chopped bacon, shredded turkey or chicken, apple, pecans, cranberries, and Manchego over top.
Whisk together oil, vinegar, shallot, maple syrup and Dijon in a small liquid measuring cup. Season with salt and pepper to taste.
Drizzle vinaigrette over salad and toss to combine; season salad with salt and pepper to taste.

Course🍚Side Dish

DietsPescaterian...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 39 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...