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Easy Fall Salad Recipe
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Fall Salad Recipe w/ Chicken, Butternut Squash, Bacon & Apples

Servings: 4
Calories: 480.2kcal

Ingredients

For the Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 T honey

For the Salad

  • 12 oz package of butternut squash (or sweet potato)
  • 6 oz mixed greens
  • 2 apples
  • 1 # boneless, skinless chicken breast
  • 1 package bacon
  • 1 cup shredded mozzarella
  • parchment paper

Instructions

For the Vinaigrette:

  • In a small container combine: 1/4c olive oil, 1/4c red wine vinegar, 1T honey, 1/8tsp salt & 1tsp Dijon.

For the Salad:

  • Preheat oven to 400 F.
  • Toss butternut squash w/ 1T olive oil and sprinkle of salt. Cook ~30 mins. Turn halfway through cook time.
  • Cook 1 package of bacon on a parchment-lined sheet pan ~15 mins or until browning & crisping.
  • Sprinkle 1# chicken breasts w/ S&P to taste. Cook in a baking dish ~25-30 mins or until cooked through, 165 F.
  • Cube chicken into small bite sized pieces. Crumble ½ package of bacon. Use the remainder of the bacon for breakfast or snacking.
  • Core and chop 2 apples.
  • Build salad: mixed greens, chicken, butternut squash, apples, shredded mozzarella (optional) + bacon.
  • Toss w/ dressing to taste.

Notes

*Nutrition information is for 1 serving.

Nutrition

Calories: 480.2kcal | Carbohydrates: 27.4g | Protein: 40.9g | Fat: 23.3g