Maple-and-Bacon Fall Chopped Salad
This seasonal salad marries the beauty of a composed Cobb salad with the convenience of a fork-only chopped salad. Precut butternut squash from your market is a true weeknight time-saver here, cooking alongside bacon on a single sheet pan. As soon as the bacon is done, chopped walnuts take their place on the sheet pan to toast in the oven. Hard-boiled eggs and cheddar give this salad added heft, while fall’s crisp apples bring a sweet crunch. The maple vinaigrette couldn’t be easier, relying on standard pantry items; I’d recommend making a double or even triple batch in a large jar and keeping it at the ready for all of your salad needs for the upcoming week. Letting the kale soak in the dressing for 10 minutes helps tame its squeaky raw texture. Then it’s time to admire your handiwork before giving everything an enthusiastic toss in the biggest mixing bowl you have.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
1
2
1
4
½
4
3
2
2
1
1
4
Preparation
Step 1
Preheat oven to 425°. Toss 1 lb. precut ½" pieces butternut squash and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet to coat; season with kosher salt and freshly ground pepper. Push squash to one side and arrange 4 thick-cut bacon slices on other side. Bake until bacon is lightly browned, 9–12 minutes. Turn bacon over and continue to bake until crisp, 5–10 minutes more. Transfer bacon to a plate.
Step 2
Toss squash, then return to one side of baking sheet. Spread out ½ cup chopped raw walnuts in a single layer on open side. Roast until squash is tender and nuts are golden brown, 5–10 minutes.
Step 3
Meanwhile, bring a small saucepan of water to a boil. Using a slotted spoon, carefully lower 4 large eggs into water. Cook 10 minutes. Transfer eggs to a bowl of ice water and let cool slightly. Remove from water; peel and chop. Set aside.
Step 4
Whisk 3 Tbsp. balsamic vinegar, 2 Tbsp. pure maple syrup, 2 tsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ¼ cup extra-virgin olive oil in a measuring glass to emulsify (alternatively, shake vinaigrette in a small jar to combine).
Step 5
Using tongs or your hands, toss 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, with 2 Tbsp. maple vinaigrette in a large bowl to coat. Taste and season with more salt if desired. Let sit 10 minutes to allow kale to soften slightly.
Step 6
Coarsely chop bacon. Transfer kale to a platter and top with bacon, squash, walnuts, 1 medium apple (such as Honeycrisp or Gala), cored, chopped, 4 oz. extra-sharp cheddar, preferably aged, chopped, and reserved eggs. Pour remaining maple vinaigrette over; season with pepper.