Harvest Salad

Name: Harvest Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 large butternut squash; 6 bacon slices, cooked and crumbled; 59 milliliters fresh or frozen cranberries; 113 grams goat cheese, crumbled; 2 Tbsps honey; 1 teaspoon kosher salt; 177 milliliters lightly salted, roasted pecan halves; 2 Tbsps olive oil; 1 teaspoons freshly ground pepper; 227 grams poppy-seed dressing; 227 grams packages gourmet mixed salad greens

You can never have too many side dish recipes, so give Harvest Salad a try. This recipe serves 8. One serving contains 389 calories, 11g of protein, and 29g of fat. It is a good option if you're following a gluten free diet. A mixture of bacon, lightly, honey, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Peel and seed butternut squash; cut into 3/4-inch cubes. Toss together squash, olive oil, and next 3 ingredients in a large bowl; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

Ingredients you will need

Squash