Fall Harvest Chopped Salad with Apple Maple Vinaigrette

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If you know me, or don’t know me, you’ll know that it’s weird AF that I have yet another salad recipe on my blog. I hate salads. Why have a salad when you can just eat the meat on top? But since the fiancé is healthier than me and consistently asks for salads, I make salads. Bastard. So I’m constantly looking for ways to cover up the greens in a salad and make it feel like an exciting meal instead of like I’m eating leaves. Leaves are stupid. This salad doesn’t taste like a salad. It tastes like a bowl of great sh*t that should be eaten this way all the time. That’s just a fact.

I drank so many dirty martinis last night and feel absolutely awful today. I always feel like I’m doing myself a favor by having a salty drink, but holy shart, that cocktail makes you so stupid dehydrated. I woke up this a.m. feeling like I had never drank a sip of water in my entire life. Then I looked up the calories in a dirty martini while drinking one. That cleared up my need for another sip. Hey, want to be the party pooper when you’re out with your friends? Just start googling the calorie count of every drink they are sipping on. No one will ever want to party with you again.

This week I had to make the sad decision to finally, after over a year, give my nails a break and remove all polish off of them. Let them breathe. But what I forgot is how ugly nails look without polish on. You know what’s the grossest thing ever? Someone taking a picture of food and having crap under their nails. But if you have polish, well, no one knows of all the crap you have underneath there. It’s a classy yet disgusting coverup. And I love it. But I needed my nails to get strong again and stop putting chemicals on them once a month. So I feel old looking, definitely dirty, and will have my hands in my pockets anywhere I go with the fear that dirt has found it’s way onto my hands. Which happens every single day at my gym. CrossFit floors are disgusting.

Can you tell I’m hungover today? My tangents are out of control. Have you guys planned your Halloween yet? When I found out that my favorite dj of all time was going to be in town, I pretty much BEGGED all my friends to come with. The cool ones agreed. So that’s what I’ll be doing! Dressing up as an 80’s fitness instructor for comfort and easy dance ability, all while listening to deep base and fast beats. Omg I’m so damn excited! This is going to be the best Halloween since we used to go into the rich neighborhoods to get full size candy bars!

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Fall Harvest Chopped Salad with Apple Maple Vinaigrette

5.0 rating
8 reviews
PREP 20 mins
COOK 35 mins
TOTAL 55 mins
SERVES 4

INGREDIENTS :

  • 1 medium butternut squash, peeled and diced in small cubs
  • 2 tablespoons ghee
  • 1 tablespoon balsamic vinegar
  • pinch of salt and garlic powder
  • 4 eggs
  • 4 strips of bacon
  • 2 heads of romaine hearts, rinsed and chopped
  • 4 cups of arugula
  • 2 cups cooked and diced chicken (I used a rotisserie chicken)
  • 1/2 red onion, diced
  • 1/3 cup Steve's Paleo Goods Apple Juice Infused Dried Cranberries
  • 1/3 cup chopped pecans
  • 2 apples, diced

For the Apple Maple Vinaigrette

  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • 1/4 cup olive oil
  • pinch of salt and pepper

DIRECTIONS :

  1. Preheat oven to 400 degrees. Toss butternut squash in ghee and balsamic vinegar and place on a parchment paper lined baking sheet. Sprinkle with salt and garlic powder on top. Place in oven to bake for 20-25 minutes.
  2. While butternut squash cooks, bring a medium saucepan of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool. Once cooled, peel and chop.
  3. Lastly, cook bacon in a saute pan until crispy, set aside then chop into small pieces once cool.
  4. Now to build the salad: place romaine and arugula in a large bowl, then top with roasted butternut squash, bacon, diced chicken, red onion, cranberries, pecans, and apples.
  5. Lastly, place all ingredients for dressing in a mason jar, cover and shake until combined.
  6. Pour dressing over salads, toss and eat up!

by

INGREDIENTS :

  • 1 medium butternut squash, peeled and diced in small cubs
  • 2 tablespoons ghee
  • 1 tablespoon balsamic vinegar
  • pinch of salt and garlic powder
  • 4 eggs
  • 4 strips of bacon
  • 2 heads of romaine hearts, rinsed and chopped
  • 4 cups of arugula
  • 2 cups cooked and diced chicken (I used a rotisserie chicken)
  • 1/2 red onion, diced
  • 1/3 cup Steve's Paleo Goods Apple Juice Infused Dried Cranberries
  • 1/3 cup chopped pecans
  • 2 apples, diced

For the Apple Maple Vinaigrette

  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • 1/4 cup olive oil
  • pinch of salt and pepper

DIRECTIONS :

  1. Preheat oven to 400 degrees. Toss butternut squash in ghee and balsamic vinegar and place on a parchment paper lined baking sheet. Sprinkle with salt and garlic powder on top. Place in oven to bake for 20-25 minutes.
  2. While butternut squash cooks, bring a medium saucepan of water to boil. Once the water is boiling, place eggs in the water and cook for 15 minutes. Remove from water and place in a bowl of cold water to help cool. Once cooled, peel and chop.
  3. Lastly, cook bacon in a saute pan until crispy, set aside then chop into small pieces once cool.
  4. Now to build the salad: place romaine and arugula in a large bowl, then top with roasted butternut squash, bacon, diced chicken, red onion, cranberries, pecans, and apples.
  5. Lastly, place all ingredients for dressing in a mason jar, cover and shake until combined.
  6. Pour dressing over salads, toss and eat up!

by

PaleOMG Fall Harvest Chopped Salad with Apple Maple Vinaigrette

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Don’t you dare ever let a salad bore you!

cobb salad1

End of Summer Cobb Salad 

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Winter Squash Salad on page 172 in Juli Bauer’s Paleo Cookbook

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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24 thoughts on “Fall Harvest Chopped Salad with Apple Maple Vinaigrette”

  1. I can’t wait to try this salad it looks amazing- my hubby and I are fairly new to Paleo (about 2 weeks) and his biggest complaint is ‘he’s starving’ – salads like this definitely fill me up, but he is fussing that he is ‘starving’ any suggestions???

  2. Omgoodness, this salad looks delicious. I am not one you usually goes for salad but I will try this one (and the winter squash salad).

    Just received your new book, my hubby instantly went to the desert section.????

    I’ve already made the roasted radishes, first time having a radish ever, they were AMAZING!!????

    Tonight I will be attempting to make the chicken carbonara casserole. Looks and sounds delicious, I mean bacon in a casserole, yes please ????

    I have to say this though, your blog with your attitude and recipes have been a huge help for me. Thank you!????

  3. I need your help every week…….I love all your recipes and I’m not even exaggerating!!!! My husband loves them too……the problem is I am super busy…..I need an app that I can add to my iPhone that I can click on and pick 7 breakfast 7 lunch & 7 dinners and some desserts every now and then smoothies and to and once I make the choices then the app can tell me the grocery list……I’m willing to pay an ongoing monthly fee…..right now I use meals and it rocks the app is super fast but I don’t like the recipes and it closes the recipes for u each week…….can u please please please get with an app developer and help make my life simple & it will create u some passive residual income too so we both win!!!! Then I will promote your app to everyone I know 😉

  4. Yay! I actually have (almost) everything I need right now to make this delicious looking salad! Thanks for sharing your creative and beautiful recipes with the world!

  5. Made this for lunch this week- wow is all I can say. I’m not usually a sweet dressing fan but this dressing is amazing and you don’t need much at all! Favorite salad in a long time!

    (I made a big batch and then divided up for work lunches)!

  6. Salads in general aren’t my thing – with you 100% on the I’m-eating-leaves thing – but the salad in this picture just looked absolutely to die for, so I had to try it. I would give this 6 stars if I could (or 7?!?), it is so. damn. delicious. This is going to be my new go-to salad even when it is not fall – it is one of those great make ahead mason jar salads so one recipe makes 3 or 4 substantial lunches. 🙂 Thank you for the kickass salad receipe Juli, from one salad hater to another!

  7. Wow, I really love this salad. The flavors are amazing together and it’s very filling. It’s nice having something different in the salad lineup.

  8. I’ve been making this salad every fall for the past three years. I’ve made it 3 times in the past 2 weeks! Most recently, I subbed pomegranate seeds for the dried cranberries. It was delicious!

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