Harvest Salad

Ingredients

• 1 small (about 680 g / 1 1/2 pounds), peeled, seeded and cut into 2 cm (3/4-inch) dicebutternut squash
• 15 ml (1 tablespoon)extra virgin olive oil
• 2.5 ml (1/2 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)ground black pepper
• 4 slicesthick-cut bacon
• 4 largeeggs
• 2 wholeboneless, skinless chicken breasts
• 1.9 litres (8 cups; about 570 g / 20 ounces)mixed greens, such as Romaine, spinach, arugula or baby kale
• 1sweet, crisp apple, such as Gala or Honeycrisp, cored and thinly sliced; no need to peel
• 2ripe avocados, sliced
• 75 g (1/2 cup)dried cranberries
• 55 g (1/2 cup; about 2 ounces)crumbled goat cheese
• 40 g (1/3 cup)toasted pepitas (pumpkin seeds)
• 60 ml (1/4 cup)extra virgin olive oil
• 30 ml (2 tablespoons)apple cider vinegar
• 30 ml (2 tablespoons)pure maple syrup
• 5 ml (1 teaspoon)Dijon mustard
• 1 clove, mincedgarlic
• 1.25 ml (1/4 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)ground black pepper

Instructions

1. 1

   Roast the squash

   Position oven racks in the upper and lower thirds and heat the oven to 200°C (400°F). Spread the squash in a single layer on a baking sheet, drizzle with 15 ml olive oil, 2.5 ml salt and 1.25 ml pepper, then toss to coat. Roast for 15–20 minutes, turning once, until tender and caramelised; set aside.

2. 2

   Bake the bacon

   Set an ovenproof rack on a second baking sheet and coat it with cooking spray. Lay the bacon on the rack in one layer and bake on the second oven rack alongside the squash for about 12–20 minutes, depending on thickness, until it is as crisp as you like. Transfer to a paper-towel-lined plate, pat dry, dice and set aside.

3. 3

   Boil the eggs

   In a small pan, bring enough water to cover the eggs to a gentle boil, then reduce the heat to a simmer. Lower in the eggs with a slotted spoon, bring the water to a low, steady boil and cook for 9 minutes. A few minutes before they finish, prepare an ice bath; transfer the eggs to it, leave them for a few minutes, then tap their shells with the back of a spoon and return them to the water to cool completely. Peel, slice and set aside.

4. 4

   Cook the chicken

   Cook the chicken on a grill, in the oven or in an air fryer. For shredded chicken options, refer to the recipe notes.

5. 5

   Whisk the dressing

   In a small bowl or large measuring cup, whisk together the dressing olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, 1.25 ml salt and 1.25 ml pepper.

6. 6

   Assemble the salad

   Put the greens in a large bowl and add the squash, bacon, chicken, eggs and apple. Drizzle with the dressing and toss gently to coat. Scatter the avocado, cranberries, goat cheese and pepitas over the top.

What is harvest salad?

This American main-course salad takes its cue from Cobb salad, combining greens with chicken, bacon, eggs and avocado. Here, autumn produce gives that familiar mix a seasonal turn.

Roasted squash, crisp apple and dried cranberries bring sweetness, while tangy goat cheese and a maple-Dijon dressing tie the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 751 calories, 33g protein, 51g carbs, 48g fat.

The squash, apple, cranberries and maple syrup contribute much of the carbohydrate, while olive oil, bacon and avocado provide much of the fat. Chicken, eggs and goat cheese supply protein. To balance the plate, serve a generous bed of greens with the toppings and add bread on the side if you want a more filling meal.

Roasting the squash

Even pieces: Cut the squash into similarly sized dice so they soften at a similar rate. Spread them out in a single layer to encourage browning rather than steaming.

Turn once: A turn during roasting helps colour more than one side. Take the squash out when it is tender and caramelised, then let it sit while you finish the other components.

Getting the components ready

Bacon: Baking it on a rack lets the slices cook evenly and drain as they crisp. The recipe’s 12–20 minute range allows for differences in thickness and preferred crispness.

Eggs: A 9-minute cook gives the eggs time to set, and the ice bath cools them for easier handling. Cracking the shells gently before returning them to the water helps with peeling.

Chicken: Grill, bake or air-fry the breasts, following the cooking guidance for your chosen method. The recipe does not specify a cooking time, so check that the chicken is cooked through before adding it.

Balancing the dressing

The dressing brings together fruity vinegar, maple syrup, mustard and garlic with olive oil. Whisk until the mixture looks combined, then taste it and adjust only if needed.

Keeping the greens fresh

Add the dressing to the greens just before serving and toss gently, so the leaves are coated without being crushed. The soft avocado and crumbled goat cheese go on top with the cranberries and pepitas.

Putting the toppings over the dressed salad keeps their different textures visible and gives each serving a mix of creamy, crisp and chewy elements.

Serving the salad

This salad is substantial enough to serve as a main course, with squash and apple lending sweetness to the savoury chicken, bacon and eggs. Serve it soon after assembling so the greens stay lively.

For a larger meal, offer bread alongside. If preparing the components ahead, keep them separate from the greens and dressing until serving.

Recipe notes & tips

• Cut the squash into evenly sized pieces so they roast at the same pace.
• Leave space between the squash pieces on the baking sheet for better browning.
• Use the bacon’s thickness and your preferred crispness to guide its baking time.
• Prepare the ice bath before the eggs finish cooking.
• Whisk the dressing again just before tossing if it has separated.
• Add the avocado and pepitas at the end to keep their texture distinct.

Variations

• Swap the greens: Use any mix of Romaine, spinach, arugula or baby kale listed in the recipe.
• Change the apple: Choose a sweet, crisp variety such as Gala or Honeycrisp.
• Shred the chicken: Use shredded chicken instead of whole cooked breasts, following the recipe notes.
• Adjust the cheese: Use more or less goat cheese to suit your preference.
• Toast the pepitas: Use toasted pumpkin seeds for a nutty, crunchy topping.

Common mistakes to avoid

• Crowded squash: Pieces can steam instead of caramelising; spread them in a single layer.
• Uneven squash dice: Different-sized pieces may finish at different times; cut them as evenly as you can.
• Overcooked bacon: Thin slices can crisp quickly; start checking within the stated 12–20-minute range.
• Skipping the ice bath: The eggs stay hot and are harder to handle; cool them in cold water before peeling.
• Dressing too early: Greens can wilt before serving; toss them just before the salad goes to the table.
• Rough tossing: Avocado and greens can break up; mix gently and scatter the soft toppings over the top.

How to store

Store leftover salad components separately in covered containers in the fridge, ideally keeping the dressing, avocado and greens apart. The recipe gives no storage duration; use leftovers promptly, and reheat the chicken and squash gently if you prefer them warm. Once dressed, the greens are best eaten soon.

Frequently asked questions