Fall Harvest Chopped Salad with Apple Maple Vinaigrette

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5 from 6 reviews


  • 1 medium butternut squash, peeled and diced in small cubs
  • 2 tablespoons Tin Star 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


  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 pot 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!