Fall Harvest Salad
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 1 head romaine lettuce, chopped
  • 1 delicata squash, halved, seeds removed, and sliced
  • 5 tbsp. olive oil, divided
  • 2 tsp. salt, divided
  • ½ tsp. ground black pepper, divided
  • 2 shallots, thinly sliced
  • 8 slices bacon, cooked and crumbled
  • 4 oz. gorgonzola cheese
  • ½ cup dried cranberries
  • ½ cup pecans
  • 2 tbsp. apple cider vinegar
  • ¼ tsp. cinnamon
  • 1 tbsp. pure maple syrup
  • 1 tbsp. lemon juice
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread pecans on a rimmed baking sheet and cook until toasted, about 8-10 minutes.
  3. Spread delicate squash on a second rimmed baking sheet and toss with 2 tbsp. olive oil, 1 tsp. salt, and ¼ tsp. ground black pepper. Bake until tender and golden brown, 20-25 minutes. Let cool.
  4. In a small bowl, whisk together 2 tbsp. olive oil, apple cider vinegar, 1 tsp. salt, ¼ tsp. ground black pepper, cinnamon, maple syrup, and lemon juice.
  5. In a large salad bowl, combine lettuce, shallots, bacon, gorgonzola cheese, squash, cranberries, and pecans.
  6. Toss salad with dressing and serve immediately. If you're making this salad in advance, keep the dressing off the salad until just before serving.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/fall-harvest-salad/