Harvest Salad
Harvest Salad tops roasted butternut squash, hazelnuts and crispy turkey bacon with light and slightly tart Dijon champagne vinaigrette.  
Servings Prep Time
20servings 20minutes
Cook Time
30minutes
Servings Prep Time
20servings 20minutes
Cook Time
30minutes
Ingredients
Greek Yogurt Maple Champagne Vinaigrette
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cook turkey bacon in a medium-sized skillet. Set aside.
  3. Prep ingredients: butternut squash (if needed), hazelnuts (if needed), red onion, tomatoes and avocado. Set aside.
  4. Line a large baking sheets with aluminum foil. Place butternut squash and hazelnuts on either side. Coat butternut squash with olive oil, season with salt, pepper and garlic powder.
  5. Coat hazelnuts with olive oil and sprinkle with brown sugar, evenly.
  6. Place baking sheet in oven for 25-30 minutes. Take hazelnuts out at 6-8 minutes. Set aside.
  7. Build the salad by layering the spinach and arugula, and top ingredients in any order you wish. When bacon is okay to touch, cut in small pieces and top.
  8. Mix ingredients for Greek Yogurt Maple Champagne Vinaigrette and set aside.
  9. Using a toothpick, test that it goes through the butternut squash pieces. Remove from oven and top on salad.
  10. If you are making the salad ahead of time, put all ingredients on serving platter outside of the tomatoes, avocado, butternut squash and bacon. Top when you are ready to serve.
  11. If serving immediately, serve with dressing on the side.